TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 6, Volume 30, Issue 11, November 2005, Page 6917-6926 PDF (2.96 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.238047 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Ferial Ismail1; Salwa EI-Magoli1; N. Ibrahim2; M. Ramadan2; H. Gamal3 | ||||
| 1Food Sci. Dep., Fac. of Agric. Cairo Univ., Egypt. | ||||
| 2Food Tech. Res. Inst., ARC. Egypt. | ||||
| 3Nuclear Res. Cent. Inshas. Egypt. | ||||
| Abstract | ||||
| In this study the technological process of some bakery products such as cookies was investigated. In cookies processing different types of antioxidants were used (0- tocopherol, l3-carotene and fat coated ascorbic acid) in addition to their natural sources. i e, wheat germ as a source of vitamin E, dehydrated carrots powder as a source of vitamin A and dehydrated guava powder as a source of vitamin C compared to the synthetic antioxidant (BHT).Cookies were processed according to the method in AACC (1995). Cookies were fortified with sources of antioxidants at the levels of 5,10 and 15%. From the sensory evaluation and physical properties, it was found that the best characteristics were observed at the level 10%. Stability of the antioxidant vitamins during cookies processing were investigated. Also biological effect of the natural sources of vitamins were studied. Result indicated that vitamin E was high stable than vitamin A and C during cookies processing. For the biological investigation, the treatment with natural antioxidants reduced glucose, cholesterol, LDL, GOP and GPT values compared to the diabetic control and BHT groups, also natural antioxidants were affected as a positive action for reducing the activity of liver enzymes AST or ALT. Meanwhile, diabetic and synthetic antioxidants (BHT) showed negative action. | ||||
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