PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS
Abd El-Lateef,, B., Abd El Lateef, S., Zaghloul, M. (2000). PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS. EKB Journal Management System, 25(11), 6943-6956. doi: 10.21608/jfds.2000.259752
Bothayna M Abd El-Lateef,; Somaia H. Abd El Lateef; M. M. Zaghloul. "PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS". EKB Journal Management System, 25, 11, 2000, 6943-6956. doi: 10.21608/jfds.2000.259752
Abd El-Lateef,, B., Abd El Lateef, S., Zaghloul, M. (2000). 'PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS', EKB Journal Management System, 25(11), pp. 6943-6956. doi: 10.21608/jfds.2000.259752
Abd El-Lateef,, B., Abd El Lateef, S., Zaghloul, M. PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS. EKB Journal Management System, 2000; 25(11): 6943-6956. doi: 10.21608/jfds.2000.259752

PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS

Journal of Food and Dairy Sciences
Article 1, Volume 25, Issue 11, November 2000, Page 6943-6956  XML PDF (1012.04 K)
Document Type: Original Article
DOI: 10.21608/jfds.2000.259752
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Authors
Bothayna M Abd El-Lateef,1; Somaia H. Abd El Lateef1; M. M. Zaghloul2
1Food Tech. Res. Instit. Agric. Res. Cent., Giza , Egypt.
2Food Science Dept., Fac. Of Agric. , El-Minia Univ. , Egypt.
Abstract
Vitamin B-group and iron as nutrients in addition to maltodextrine as a source of dietary fiber were designed as a group. The same components in addition to spinach , tomato , chicory leaves or carrot powders were designed as another group. These groups were evaluated for the use in the production of macaroni . It is found that 7% level of carrot powder and 5% levels of all other vegetable powders were a very suitable for producing enriched macaroni without affecting it’s cooking quality and the overall acceptability . Enriched macaroni had more than the double content of dietary fiber as compared with the control .The added vegetable powders were the only source of vitamin A in the prepared macaroni . The cooking process caused a loss of about 50% of thiamin , 30% of riboflavine , 40% of nicotinic acid and 50% of vitamin A. The addition of the vegetable powders increased the calcium , magnesium , iron and zinc contents of the produced macaroni . Minerals and vitamins of enriched semolina were stable during storage of semolina for 3 months at room temperature (25 + 2 C°). Pan bread was made using vitamin B-group and iron as a group. It was also made using the same components in addition to carrot powder at 5% level. There was no significant difference in the physical and the overall acceptability between the enriched pan bread and the control.
The stability of vitamins and minerals in the enriched wheat flour (stored for 3 months) and the produced pan bread (stored for 3 days) at room temperature (25 + 2 C°) was good.
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