Effect of Addition of Doum Fruits Powder on Chemical, Rheological and Nutritional Properties of Toast Bread

Hadidy, G. S. El; Dreny, E. G. El

doi:10.9734/afsj/2020/v16i230169

Cited by 5 publications

(2 citation statements)

References 11 publications

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“…Consequently, Pizza containing DGBF may be used to treat hepatotoxicity patients and avoid complications from diabetes, such as obesity. This work confirms the great importance of applied science in bakeries foods [43][44][45][46][47][48][49][50][51][52][53].…”

Section: Discussionsupporting

confidence: 83%

Chemical and Biological Evaluation of Bakeries Produced from Golden Berries

El-Hadidy

Shereen²,

Elshahat³

2023

EJNFS

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This investigation was performed with the purpose of researching the influence of pizza containing dried golden berry fruits (DGBF) at different doses against carbon tetrachloride - induced hepatotoxicity in rats. The study shows phenols content of golden berry. 25 male rats were used in the biological investigation. Rats were divided into five groups (5 rats in group) the investigation was 12 weeks. The first group (negative group) was given a basal diet and the second group (G2, G3, G4, and G5) was injected intramuscularly with carbon tetrachloride 2 ml/kg BW (50% v/v in liquid paraffin) weekly to induce hepatotoxicity. After the injury, group G3, G4 and G5 fed on 50% basal diet supplemented with 50%pizza containing 5, 10 and 15% DGBF. Findings indicate that DGBF had a high antioxidant activity, total phenol, flavonoids, ascorbic acid and carotenoids content. Rats fed 50% pizza containing (5,10 and 15%) DGBF had a lower serum total cholesterol, LDL cholesterol, triglyceride, urea, uric acid, creatinine, GOT, GPT, MDA and SOD compared to rats fed simply the basal diet (positive control). The DGBF was added to the pizza with different proportions, and its sensory properties were evaluated, and all proportions were proper to the panelists, compared to the control. The findings of this work suggest that golden berries could be used to treat and prevent hepatotoxicity patients.

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Section: Discussionsupporting

confidence: 83%

Chemical and Biological Evaluation of Bakeries Produced from Golden Berries

El-Hadidy

Shereen²,

Elshahat³

2023

EJNFS

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“…This work confirms that there is a great interest for organic and inorganic compounds due to the different applications for these compounds in different fields [21][22][23][24][25][26][27][28][29].…”

Section: Discussionsupporting

confidence: 75%

Gluten-Free Crackers Preparation

El-Hadidy

Shaban

Mospah

2022

EJNFS

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Gluten free crackers enriched with rice flour ,lentil flour and quinoa flour is an innovative and highly nutritious snacks product. The current study was carried out to make gluten free crackers of high quality for celiac disease patients. The chemical analyzed included as minerals and amino acids of broken rice, lentil and quinoa flour and its blends was determined. Also, chemical composition for gluten free crackers blends was determined and the results showed that ash, protein, ether extract and fiber contents were higher in all blends prepared using rice flour, quinoa flour and lentil flour than that blend prepared using rice flour. All sensory properties of free gluten crackers blends B2, B3, B4 and B5 prepared using rice flour, lentil flour, and quinoa flour were somewhat higher than crackers prepared from rice flour B1. Hardness decreased from 74.97 newton in blend (1) made from 100% rice flour to 35.19 newton in blend (5) made from 50% rice flour, 25% lentil flour and 25% quinoa flour. Finally, it could prepare some bakery products using raw materials free of gluten such rice flour, lentil flour and quinoa flour with high quality that are proper for celiac disease patients.

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Hyphaene thebaica (Areceaeae) as a Promising Functional Food: Extraction, Analytical Techniques, Bioactivity, Food, and Industrial Applications

et al. 2022

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Hyphaene thebaica, also known as doum, is a wild plant growing in Egypt, Sudan, and other African countries. It is usually used to prepare nutritive diets, tasty beverages, and other food products. This review aimed to highlight the phytochemical composition of the doum plant using NMR, GC–MS, HPLC, and UPLC/Qtof/MS. The reported active constituents are also described, with flavonoids, phenolic acids, and saponins being the most dominant components. Extraction methods, both conventional and non-conventional, and their existing parameters were summarized. The in vitro and in vivo studies on the extracts and active constituents were also reported. We focused on different applications of doum in functional food products, animal feeding systems, and pharmaceutical applications. Doum is considered a promising dietary and therapeutic candidate to be applied on a wider scale. Proteomic analysis of doum and clinical assessment are still lacking and warrant further investigations in the future.

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Effect of Addition of Doum Fruits Powder on Chemical, Rheological and Nutritional Properties of Toast Bread

Cited by 5 publications

References 11 publications

Chemical and Biological Evaluation of Bakeries Produced from Golden Berries

Chemical and Biological Evaluation of Bakeries Produced from Golden Berries

Gluten-Free Crackers Preparation

Hyphaene thebaica (Areceaeae) as a Promising Functional Food: Extraction, Analytical Techniques, Bioactivity, Food, and Industrial Applications

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