Quality Attributes of Some Breads Made From Wheat Flour Substituted by Different Levels of Whole Amaranth Meal

Sharoba, Ashraf M.; El-Desouky, A. I.; Mahmoud, Manal Hamed; Youssef, Khaled M.

doi:10.21608/jfds.2009.115327

Cited by 9 publications

(9 citation statements)

References 14 publications

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“…The dried green curd of pea peel (DGCPp) had significantly higher contents of protein, ether extract, and ash on a dry weight basis than the wheat flour (Table 1 ). These results agreed with other studies 20 , 22 – 24 who also found higher protein and mineral contents in the extracted juice from pea peel. DGCPp protein content (35.00 ± 2.28%) was higher than those of the pea pod powder (PPP, 11.99 ± 0.31%) 20 , which can be attributed to the new effective method used for DGCPp preparation in which insoluble dietary fiber and brown juice were eliminated to obtain a moist green curd with higher protein content.…”

Section: Resultssupporting

confidence: 93%

Pea peels as a value-added food ingredient for snack crackers and dry soup

Mousa

El-Magd

Ghamry

et al. 2021

Sci Rep

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The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. Wheat flour was substituted with DGCPp to prepare crackers at three substitution levels (5, 10, and 15%) compared to the cracker control sample (100% wheat flour). Increasing the level of this substitution improved the nutritional value of crackers, with highest protein content was in DGCPp crackers (15%). Crackers also had higher contents of mineral and essential amino acids. The physicochemical and sensorial properties of soup samples were significantly influenced by the addition of DGCPp. Higher rehydration value and mineral content (Ca, Mg, Fe, and Zn) were observed in DGCPp soup samples compared to the control sample. Soup samples of all proportions were more acceptable by all the panelists compared with the control sample. With these findings, it can be concluded that DGCPp can be utilized in a variety of food products (such as crackers and soups) with higher nutritive values.

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Section: Resultssupporting

confidence: 93%

Pea peels as a value-added food ingredient for snack crackers and dry soup

Mousa

El-Magd

Ghamry

et al. 2021

Sci Rep

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“…However, the size of the losses was determined not only by the proportion, but also by the form of the additives used. Similar results were obtained by Bilek and Turhan [ 23 ], simultaneously showing the reduction of cooking losses with the addition of linseed flour to beef cutlets, and Longato et al [ 21 ] in poultry burgers with amaranth seeds and Sharoba [ 40 ] in sausages with amaranth flour.…”

Section: Resultssupporting

confidence: 86%

Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components

Augustyńska-Prejsnar

Sokołowicz

Ormian

et al. 2022

Foods

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The aim of the study was to use plant additives in the form of a mixture of seeds (linseed, amaranth and hemp) to increase the nutritional value and health-promoting values of poultry meatballs. Meatballs with 24% addition of wheat roll and three variants of meatballs: M1, M2, M3, with 24% addition seeds were tested. In the meatballs from group M1, the percentage of linseeds was 6%, amaranth 10%, and hemp 8%, respectively; in group M2 it was 8%, 8%, and 8%; and in group M3 it was 10%, 6%, and 8%. When assessing the meatballs quality, the traits taken into account included nutritional value, physical and microbiological traits, and sensory quality. It was found that meatballs enriched with a mixture of seeds were characterized by increased nutritional value (higher content of protein and methionine, polyunsaturated fatty acids, more favorable ratio of n-6 to n-3 acids (3:1), higher content of vitamin E and fiber), brighter color, inferior tenderness compared to meatballs with the addition of wheat roll, and at the same time, desirable sensory traits and acceptable taste. The introduction of a mixture of linseed, amaranth and hemp seeds made it possible to obtain a product targeted at a wide group of consumers, including those on a gluten-free diet.

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“…The volume of baked product and volume of bread loaf decreased significantly at higher concentration of amaranth flour, as the supplementation of wheat flour with nonglutinous flour reduces the gluten content and thus lowers the bread volume [ 28 ]. On the other hand, Sanz-Panella et al [ 20 ] described this phenomenon as there is a high amount of water that results in gluten dilution, physical interactions, and chemical reactions among fibre components, and thus, during mixing, fermentation, and baking steps, the gluten matrix formation is affected.…”

Section: Resultsmentioning

confidence: 99%

Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

Nasir

Allai

Gani

et al. 2020

International Journal of Food Science

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In this study, the chemical composition, colour analysis, and antioxidant properties of flour and bread were analysed. We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of amaranth wheat bread. Wheat flour was replaced by amaranth flour (AF) at 0-15% levels (100 : 0, 95 : 5, 90 : 10, and 85 : 15, respectively). AF supplementation increased the moisture (31.06 to 33.24%), ash (0.92 to 1.51%), protein (12.17 to 13.11%), fat (2.16 to 2.77%), and crude fibre content (1.11 to 1.72%) of the bread while the nitrogen-free extract and alkali water retention capacity decreased from 52.58 to 47.65% and 136.00 to 112.02%, respectively. The antioxidant activity evaluated by DPPH, FRAP, and total phenolic content was reduced with increased levels of AF. A significant impact on the physical properties like the weight of bread (increased from 474.00 to 489.30 g), height (went down from 80.00 to 74.33 cm), loaf volume (decreased from 1580.00 to 1518.30 cm3), and specific volume (reduced from 3.32 to 3.10 cm3 g-1) was observed with the replacement of wheat flour. Textural measurement depicted that hardness, chewiness, gumminess, springiness, and cohesiveness increased with the substitution of amaranth flour. Rheological parameters like complex viscosity, loss modulus, and storage modulus were also observed in all dough samples. Bread samples with 5%, 10%, and 15% of AF showed lower yellowness ( b ∗ ) and higher lightness ( L ∗ ) and redness ( a ∗ ) values for crust colour while lower L ∗ and higher a ∗ and b ∗ values for crumb colour. The bread prepared by replacing 5% and 10% of AF is nutritionally as well as sensorially acceptable.

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Quality Attributes of Some Breads Made From Wheat Flour Substituted by Different Levels of Whole Amaranth Meal

Cited by 9 publications

References 14 publications

Pea peels as a value-added food ingredient for snack crackers and dry soup

Pea peels as a value-added food ingredient for snack crackers and dry soup

Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components

Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

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