Evaluation of Pan Bread Fortified with Sunflower Seeds Powder | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 13, Issue 10, October 2022, Page 139-147 PDF (931.45 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2022.159339.1071 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Fatma M. Albahlol  ; Mona M. Khalil; Gehan A. Ghoniem; E. A. Aboulnaga
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| Food Industries Department, Faculty of Agriculture, Mansoura University, Egypt | ||||
| Abstract | ||||
| The main goal of such work was to study the effect of adding sunflower seeds powder in different ratios (5, 10, 15 and 20%) on chemical composition, amino acids contents, fatty acids composition, rheological properties, physical features, bioactive compounds and sensory evaluation of pan bread samples. The obtained results indicated that sunflower seeds powder contained 12.79% crude protein, 24.98% oil, 35.98% crude fibers and 3.53% ash contents. Also, sunflower seeds powder were rich in Ca (191.16 mg/100g), P (103.21 mg/100g) and K (181.74 mg/100g). While, sunflower seeds powder contained cysteine (7.50 mg/g), lysine (19.91 mg/g), methionine (33.62 mg/g), aspartic acid (75.73 mg/g) and proline (154.59 mg/g). There were no significant differences between control pan bread sample and pan bread sample fortified with 10% sunflower seeds powder in appearance, taste, odor, color and overall acceptability. Studied pan bread samples contained high amounts of crude protein, oil, crude fibers, ash and a good source of minerals, total phenolic and total flavonoids compounds. So, it could be advisable to add sunflower seeds powder up to (10%) for producing high quality pan bread and excellent acceptance. | ||||
| Keywords | ||||
| Sunflower seeds; pan bread; chemical analysis; nutritional value and sensory acceptability | ||||
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