UTILIZATION OF WHOLE RYE GRAINS IN BISCUITS MANUFACTURING | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 2, Issue 9, September 2011, Page 543-554 PDF (480.71 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2011.81978 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Eman M. Salem; Garsa A. El-Sheharey | ||||
| Umm Al-Qura University | ||||
| Abstract | ||||
| Whole grain products are recommended for healthy diets as being recognized sources of dietary fiber and antioxidant substances. In the present study, whole rye grains flour are adapted to mix with wheat flour (72% extraction) in a partially (25, 50 or 75%) or completely substitution (100%) to prepare a high favorable acceptable biscuits. The prepared biscuit were compared with the control sample (rye flour free) regarding to their chemical, nutritional and sensory properties. The adapted biscuits exhibited better chemical, physical, nutritional and sensory evaluation compared to control sample. They were significantly rich in total dietary and crude fibers, protein, ash, β-glucan fractions and minerals. It is recommended to substitute wheat flour (72% extraction) with whole grain rye flour up to 50% ratio, wherein, they were the most favorite utilized substitutions with respect to the tested physical and sensory evaluation attributes. | ||||
| Keywords | ||||
| whole rye flour; chemical, physical and sensory, biscuits | ||||
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