PRODUCTION OF EXTRUDED (PUFFED) SNACK FOOD WITH HIGH BIOLOGICAL AND QUALITY VALUES | ||||
| Journal of Agricultural Chemistry and Biotechnology | ||||
| Article 1, Volume 30, Issue 9, September 2005, Page 5485-5492 PDF (119.8 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jacb.2005.238009 | ||||
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| Authors | ||||
| EI. A. Mobarak; K. S. A. I. Nagy; A. S. I. EI. shazly | ||||
| Food Techno'. Res. Institute, ARC. Gae, Egypt. | ||||
| Abstract | ||||
| In this wont many eRorts were done to produce extruded snack (puffed) from yellow com grits fortified with sprouted legumes seeds mixture (SLM); (Sweet lupins, chickpeas, taba bean and lintils) to increase Its biologic;c:! value and to improve its technological and sensory characteristics. The studies were extrended to chemical. technological and 'Sensory characteristics to determine the best treatment or best fortification of snack compared with control (extruded com snack). Chemical 'Studie!> cleared that, essential amino acid lysine increased by increasing fortification with sprouted legmes mixture (SLM). Essential amino acid lysine increased by 148%, 180% and 229% at 5,10 and 15% Iortificauon respectively. Also minerals (Ca, K. Mg, Mn, In. and Fe) increased in fortified snacl( by increasing sprouted legumes mixture (SLM). Iron increased by 34%, 67.1% and 100% at 5, 10 and 15% fortification respectively. Finally it may be concJuded that, all chemical, technological and sensory studies indicated that. the best fortified snack was produced form corn grits blended with 10% (SLM). Because 10% fortified corn snack significanlly increase in biological values with improved taste, telrtufe, color, and flavour (91.3 total scores) compared with the control (85.4% total scores) . | ||||
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