Production of Safe and Healthy Pretzels

Abstract

Pretzels product is very popular snack food for different age stage specially children. The effect of different alkali caustic solutions, substituting wheat flour (ex. rate 72%) with corn and rice flour at (50:50) percentage and addition of three spices (turmeric 2%, paprika 2%, and chili 1.5%) on pH, mineral content, chemical composition, sensory evaluation, texture and water activity as storage quality of product, percentage of the recommended dietary allowances (RDA%), and economic pretzel cost were examined. The KOH (1.5%) as caustic solution was preferred for cooking step at pH and mineral content. While a typically pH recorded for pretzels treated with KOH was approximate 7 for dough, which decrease by baking to around pH 5. Sensory evaluation showed that the control and rice turmeric had the highest value for overall score. Chemical composition recorded significant values for protein ranging the from 3.01 to 3.86. Ash, fat and calories had the highest value in corn paprika pretzels. Also KOH solution had a good effect on pretzels quality (color, texture). Additional KOH as caustic solution had good effect on mineral content for all samples especial K content. Mg and Ca were high in corn and rice paprika pretzels. The keeping quality for pretzels indicated there was no high change in value (texture, water activity a W ) during storage periods for 3 months. The percentage of the recommended dietary allowances (RDA %) are provided from 100g of product for children (7-10) years indicated that all samples provide body with10-12 % protein, 20% calories, 20-24% of Fe, 8-18% of Ca and 29-63% of Mg. The cost of pretzels ranged between 2.50 and 3 L. E. /100g This study indicated that corn and rice pretzels treated with KOH solution were healthy functional snacks with low input cost.

Characterisation of wholegrain composite for pretzels: a comprehensive nutritional and functional analysis

“…Pretzel was developed using composite flour according to the method described by Aly & Hafez (2020).…”

“…The sale of pretzels in the United States exceeded 1.2 billion in 2001. According to the statistics, 181.13 million Americans consumed pretzels in 2020 (Aly & Hafez, 2020). The target consumers of pretzels in the market are children and adults who would eat them as a snack and keep themselves away from food high in fat and calories.…”