Impact of addition some important herbs on the texture profile analysis of pan bread
El-Absy, M. (2018). Impact of addition some important herbs on the texture profile analysis of pan bread. EKB Journal Management System, 56(1), 41-50. doi: 10.21608/assjm.2018.44101
M. A. El-Absy. "Impact of addition some important herbs on the texture profile analysis of pan bread". EKB Journal Management System, 56, 1, 2018, 41-50. doi: 10.21608/assjm.2018.44101
El-Absy, M. (2018). 'Impact of addition some important herbs on the texture profile analysis of pan bread', EKB Journal Management System, 56(1), pp. 41-50. doi: 10.21608/assjm.2018.44101
El-Absy, M. Impact of addition some important herbs on the texture profile analysis of pan bread. EKB Journal Management System, 2018; 56(1): 41-50. doi: 10.21608/assjm.2018.44101

Impact of addition some important herbs on the texture profile analysis of pan bread

Annals of Agricultural Science, Moshtohor
Article 4, Volume 56, Issue 1, 2018, Page 41-50  XML PDF (594.94 K)
Document Type: Original Article
DOI: 10.21608/assjm.2018.44101
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Author
M. A. El-Absy email
Food Industries Dept., Fac. of Agric. Damietta Univ., Egypt.
Abstract
In this study, Fenugreek seeds and some herbs which known from previous studies (Camel grass, Ammi and Roselle) were used to manufacture of pan bread, as a therapeutic assistant for renal patients. Manufacturing pan bread was modified by replacing wheat flour (72% extraction) by 7.5% of the previous four herbs and seeds, based on the sensory evaluation performed. The chemical composition of the processed product was as well as the effect of replaced flour 72% extraction with these materials on the mechanical properties by used texture profile analyzer were estimated. Texture properties such as Firmness, Cohesiveness, Gumminess, Chewiness, Springiness and Resilience for control and treated samples such as (T1) replacement by 7.5% Fenugreek, (T2) replacement by 7.5% Camel grass, (T3) replacement by 7.5% Ammi and (T4) replacement by 7.5% Roselle from wheat flour 72% extraction. The results showed that the highest value of Firmness was in (T4) 13.18 compared to control sample (8.95), and the Cohesiveness was 0.63 in (T3) followed by (T2) 0.61, and the highest Gumminess was observed in control sample (35.01N) and the lowest in (T3) was 12.69 N. For the Chewiness, the highest value was in control sample (272.70mJ) and the lowest value in (T3) was 99.70 mJ. The Springiness was higher value in (T2) 10.30 mm, while the lowest value was in the control sample (7.79 mm). As for Resilience the highest value was in the (T3) 0.27 and lowest value was in (T4) 0.11.  It could be noticed that the replacement of wheat flour (72% extraction) with 7.5% of the previous studied materials did not affect the mechanical properties, and all the samples were acceptable for nutrition on organoleptic characteristics.
Keywords
herbs; renal patients; texture properties; Pan bread; Sensory evaluation
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