Effect of Using Cardamom Powder and Sesame Seeds Powder on Pan Bread | ||||
| المجلة العلمية للتربية النوعية والعلوم التطبيقية | ||||
| Volume 7, Issue 19, January 2024, Page 55-76 PDF (363.2 K) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/sjseas.2024.352752 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Reham R. Abdel Samea* | ||||
| Home Economics Department, Faculty of Specific Education, Kafr-Elsheikh University, Egypt | ||||
| Abstract | ||||
| In the present study, the effect of using cardamom and sesame powder at levels 5 and 10 % on chemical composition, caloric value, sensory and physical properties of pan bread were evaluated. The results indicated that pan bread with 5 and 10% cardamom powder recorded the highest value of moisture (10.26±0.15 and 10.40±0.10 g/100g.).Sesame seeds powder 5and 10% reduced moisture content in pan bread (5.08±0.10 and 6.50±0.10 g/100g.), respectively. Sesame seeds powder (5 and 10 %) raised protein content of pan bread (13.48±0.01 and 14.47±0.01 g/100g.), respectively. Sesame seeds powder 5 and 10% raised fat content (5.57±0.01 and 5.77±0.06 g/100g.), respectively.Cardamom powder and sesame seeds powder 5 and 10% increased ash content (0.73±0.01, 0.97±0.02, 0.57±0.01 and 0.72±0.01 g/100g.), respectively. Using cardamom powder and sesame seeds powder in preparing pan bread raised fiber content (1.95±0.01, 2.11±0.01, 0.93±0.01 and 1.03±0.01 g/100g.),carbohydrates content decreased in pan bread prepared with cardamom powder and sesame seeds powder 5 and 10% (73.29±0.10, 72.23±0.23, 74.37±0.10 and 71.51±0.11 g/100g.).Pan bread prepared with cardamom powder 5 and 10% recorded lower values of calories ( 366.59±0.11 and 366.08±0.15 k.cal/100g) than pan bread prepared with sesame seeds powder 5% and 10% (401.37±0.11 and 395.85 ±0.15 k.cal/100g.). All pan bread samples were accepted .All physical properties of pan bread improved by using cardamom and sesame seeds powder | ||||
| Keywords | ||||
| Pan bread; cardamom; sesame; chemical composition; sensory and physical evaluation | ||||
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