PRODUCTION AND EVALUATION OF HEALTHY SNACKS FROM SOME SEED, GRAIN AND HERBS CULTIVATED IN EGYPT | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 7, Issue 3, March 2016, Page 191-200 PDF (380.76 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2016.42963 | ||||
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| Authors | ||||
| H. M. Sobhy1; M. S. Abbas1; A. M. Suleiman2; A. S. Barakat3; F. M. Twfik3 | ||||
| 1Department of Natural Resources, Institute of African Research and Studies, Cairo University, Egypt. | ||||
| 2Food Science Dept., Faculty of Agricultur, Zagazig University ,Egypt . | ||||
| 3Institute of Food Technology ARC .Giza. Egypt. | ||||
| Abstract | ||||
| Extrusion snack was made from yellow corn grits and its blends had contained corn grits, barley, chickpea, cumin, black cumin, black pepper and watercress seeds at different levels to give control and six groups (3 blends for each) to give nineteen blends considerable as watercress seeds of ingredient and products were defined as chemical, constituents, physical properties and sensory evaluation. The results showed that the chickpea had contained the highest in protein content and total lipids 40.60 and 19.50%. The black pepper, chickpea and cumin seeds had contained higher in crude fiber (14.20, 10.71 and 10.50, respectively). The extrusion snack blends made from watercress seeds showed that the protein content was the highest in group No., (2) (blend No., 4, 5 and 6) was amounted 14.93, 16.33 and 17.73 %. Total lipids, crude fiber and ash content were decreased gradually in the extrusion snack blends from group (6) 3.00, 3.12 and 3.01% and the highest in total lipids in group No., 2 which contained 4.23,4.86 and 5.71%, respectively. Hunter color values of snacks control and its extruded different blends made from watercress seeds the group no. (6) (blend No., 16, 17 and 18) prepared with 60% corn grits and 15, 10 and 5% barley and also 6% watercress seeds showed that higher in lightness (L value) and yellowness (b value) till 15% chickpea and nearly control snacks. Moreover, the highest water absorption index (WAI) and water soluble index (WSI) were in groups No., (1 and 2) (blends from No., 1 to 6, respectively) made from 40% corn grits and 40, 35, 30 and 25% barley. The sensory properties the results showed that the extrusion blend No., 18 made from 20% chickpea and 5% barley the highest acceptability (93%) and nearly or equal control (96%) followed by 10 and 15% chickpea plus 15 and 10% barley were gave 89.0 and 91.0% during overall acceptability. The resultant from texture analysis profile were ensure the obviously results. | ||||
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