PRODUCTION OF SOUPS USING DIFFERENTPLANT WASTE PRODUCTS | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 21, Volume 82, Issue 3, September 2004, Page 1297-1310 PDF (3.72 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2004.273114 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| FAYZA M. HUSSEIN1; MONA N. ZAKY2 | ||||
| 1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| 2Home Economic Department, Faculty of Specific Education, Ain Shams University, Cairo, Egypt | ||||
| Abstract | ||||
| Peed, seed protein concentrate (PSPC) was used as a substtute in preparing meat soup at levels of 0, 50 and 100%. Each of peas peel and potato peel was used to replace 50% of peas grains or potatoes, respectively for preparing dried vegetable soup. It was ascertained that using 50% PSPC as meat substitution In meat soup was recommended. Crude protein, aide fibers, essential amino acids antent, percent saps/ad:ion of consuming 1509 and color were Increased. Meanwhile, slight changes mere noticed in lipids, ash and other studmd organoleptk characteristic. Repbdng 50% peas grains or peeled potatoes by peas peel or potato peel, was profitable for preparing dried vegetable soup. The prepared soup was Caractenzed by high crude proton, crude fibers, essential amino adds, PS/ISO, texture, accept:key, low IOC, carbohydrates content and energy value. It could be concluded that lower amount of beef soup substituted with 50% PSPC and vegetables soup substituted with/ 50% of each of potato peel and pea peel will give the same nutritional Mite of the it/substituted bed and vegetable soups. Moreover, the increase In auk fibers content was possibly being beneficial to hurnan health. | ||||
|
Statistics Article View: 55 PDF Download: 166 |
||||
