UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 30, Issue 11, November 2005, Page 6901-6915 PDF (4.4 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.238041 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Sawsan Y. EI·Faham1; A. A. Shatta1; Kh. M. Youssef2 | ||||
| 1Food Tecnology Dept., National Research Center, Dokki, Giza, Egypt . | ||||
| 2Food Technology Dept., Faculty of Agriculture, Suez Canal University, Ismailia, Egypt. | ||||
| Abstract | ||||
| Three food industries by-products; barfey mash, com gluten feed and com gluten meal were used to produce high fiber, high protein rice-based extrudates. Barley mash and com gluten feed characterized by high fiber (10.41 and 11.34%) and high ash (4.63 and 6.43%) content While, com gluten meal characterized by high protein (60.25%) contents. These by-products were added by 5, 10, 20 and 30% in order to enhance the fiber and protein contents in the resultant rice-based extrudates. Effects of adding these ingredients on the expansion ratio (ER), bulk density (BO), water absorption index (WAI), water solubility index (WSI), breaking strength (BS), color, chemical composition, minerals content and sensory evaluation of the resultant extrudates were evaluated. The obtained results indicated that adding bartey mash alone or as a mixture with gluten meal, and com gluten feed decreased the ER, WSI, WAI, BS and L * values of the products, while increased the BO. Incorporation gluten meal caused increase in ER and b* values of the products. Chemical composition and minerals contents were depending upon the composition of the ingredients and substitution ratios. Sensory evaluation indicated that high fiber; high protein extrudates with acceptable quality could be prepared from barley mash alone or as a mixture with gluten meal, com gluten feed or meal up to 10%. | ||||
| Keywords | ||||
| Extrusion; barley; com gluten feed; com gluten meal; functional properties; sensory evaluation; by-products | ||||
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