Egyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry by-Products
Yousif, E., Yaseen, A., Abdel Fatah, A., Shouk, A., Gadlla, M., Mohammad, A. (2019). Egyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry by-Products. EKB Journal Management System, 47(2), 213-226. doi: 10.21608/ejfs.2019.17570.1022
El-Sayed I. Yousif; Attia A Yaseen; Abdel Fatah A Abdel Fatah; Abdel Hafeez A Shouk; Mohamed G Gadlla; Ayman Mohammad. "Egyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry by-Products". EKB Journal Management System, 47, 2, 2019, 213-226. doi: 10.21608/ejfs.2019.17570.1022
Yousif, E., Yaseen, A., Abdel Fatah, A., Shouk, A., Gadlla, M., Mohammad, A. (2019). 'Egyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry by-Products', EKB Journal Management System, 47(2), pp. 213-226. doi: 10.21608/ejfs.2019.17570.1022
Yousif, E., Yaseen, A., Abdel Fatah, A., Shouk, A., Gadlla, M., Mohammad, A. Egyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry by-Products. EKB Journal Management System, 2019; 47(2): 213-226. doi: 10.21608/ejfs.2019.17570.1022

Egyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry by-Products

Egyptian Journal of Food Science
Article 18, Volume 47, Issue 2, 2019, Page 213-226  XML PDF (2.18 MB)
Document Type: Original Article
DOI: 10.21608/ejfs.2019.17570.1022
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Authors
El-Sayed I. Yousif1; Attia A Yaseen2; Abdel Fatah A Abdel Fatah3; Abdel Hafeez A Shoukorcid 4; Mohamed G Gadlla5; Ayman Mohammad email orcid 6
1Food Science Dept., Fac. Agric., Ain Shams Univ., Cairo, Egypt.
2Food Technology Dept., National Research Centre, Dokki, Cairo, Egypt
3Food Sci. Dept. Fac. Agric., Ain Shams Univ., Cairo, Egypt.
4Food Technology Dept., National Research Centre, 33 Bohouth ST., Dokki, Cairo, Egypt
5Food Sci. Dept. Fac. Agric., Ain Shams Univ., Cairo, Egypt
6Food Technology, National Research Centre, Cairo, Egypt
Abstract
The use of nano-material as delivery system in nutritional supplements is a promising technology to improve the bioavailability of their bioactive compounds. In this study, five food by-products "nano wheat bran (NWB), nano wheat germ (NWG), fermented nano-rice bran (FNRB), fermented nano-carrot pomace (FNCP) and fermented nano-pomegranate peel (FNPP)" were prepared and used as natural sources of bioactive compounds in the preparation of functional Egyptian balady bread. Nano and fermented nano-materials were used at 5, 15 and 25% replacement levels of wheat flour basis. Organoleptic characteristics, staling test and color attributes of balady bread were studied. The results of alkaline water retention capacity (AWRC) test, as a bread staling indication, revealed that all tested nano-materials showed positive effect on retarding staling of bread during storage at room temperature up to 72h and the bread was better than control regarding freshness properties. The color attributes of balady bread revealed remarkable differences between control and tested samples. Addition of fiber materials significantly decreased L* values, while a* values were decreased. Organoleptic test results showed that partially replacing of wheat flour 72% extraction by 25% NWB, 25%NWG, 15% FNRP, 5% of FNCP and 5% FNPP still providing a good quality of functional Egyptian balady bread.
Keywords
Food by-products; Solid state fermentation; Nanotechnology; Balady bread quality
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