Utilization of Some Cereals by-Products in Food Industry

Abstract

This study was conducted to study the possibility of partial replacement of wheat flour with SRB to prepare high nutritive value cupcake and pan bread and partial replacement of yellow corn flour with RBPC to prepare value-added tortilla. Quality characteristics of the cupcake, pan bread and tortilla were evaluated. The RBPC had higher crude protein and lower crude fat, total ash, total carbohydrates contents, and caloric value than SRB. The RBPC had higher levels of essential amino acids than SRB. The RBPC had higher water absorption, oil absorption, foaming capacity, foaming stability and emulsifying stability and lower bulk density than SRB. The proximate composition, height, weight, volume, specific volume, specific gravity, in-vitro protein digestibility and textural profile of cupcake and pan bread were affected by increasing the level of SRB in the cupcake and pan bread formulas. Cupcake and pan bread prepared with SRB had darker crust and crumb colors than the control. Sensoryproperties of the cupcake and pan bread prepared with 5% SRB were similar to the control. The crude protein, total ash and alkaline water retention capacity of tortilla were increased by increasing the level of RBPC. However, total carbohydrates, crude fat and crude fiber had an opposite trend. Tortilla prepared with RBPC had darker color than the control tortilla. Tortilla prepared with 7.5% RBPC had higher lysine (27.31%) and tryptophan (33.33%) than control tortilla. In-vitro protein digestibility of tortilla was significantly increased by increasing the RBPC up to 7.5%. The tortilla prepared with 7.5% RBPC had higher rating score of overall acceptability than control tortilla.