The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F1) wer...The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F1) were used in combination with lentil, green pea and chickpea to formulate F2, F3, and F4, respectively. Chemical, physical, rheological and sensory evaluation was performed. The results indicated that supplementation with legumes significantly enhanced the nutritional characteristics, where the dried vegetarian soup mixtures had reasonable amounts of the required nutrients particularly, protein, carbohydrates, fats, Fe and Zn with good in vitro protein digestibility and mineral availability. Moisture content and water activity predicted the extended shelf-life and stability of the dried soup mixtures. The four resultant soup samples F1, F2, F3 and F4 had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. Supplementation with legumes significantly (p ≤ 0.05) affects taste, color, flavor attributes and overall acceptability of the resultant soup samples. But, it had no significant effect on thickness and appearance. The results clearly demonstrated the usefulness of supplementing the dried vegetarian soup mixtures with legumes to enhance nutritional and technological quality of the resultant soup and lentil was the most valuable addition with the highest acceptability.展开更多
The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of be...The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of bean flour as a result of increase rate of substitution. Dough stability decreased for bean and sorghum blends as the same as increasing addition. Softening gradually increased with increasing the addition of beans or sorghum. Addition of 15% sorghum had the highest degree of softening compared with wheat control and beans mixtures. The extensibility, elasticity and the energy of produced dough were decreased with addition of beans or sorghum to wheat flour and the reduction increased with increasing the level of substitution. In contrast, addition of beans or sorghum to wheat flour increased the proportional number of the produced dough from 3.25 to 3.62 and from 1.80 to 2.90 for beans and sorghum dough, respectively. Bread supplemented with beans had the highest values in protein, ash and fiber compared with wheat and sorghum bread whereas, bread supplemented with sorghum had the highest values in fat content compared with wheat and beans bread. Sorghum bread had the highest iron and zinc content while beans bread had the highest calcium content. The sensory evaluation showed that different blends of beans and sorghum bread had highly acceptable values of all characteristics comparing with wheat control bread. Freshness of all unleavened flat bread blends decreased at different periods as well as bread control compared with zero time period. Water holding capacity (WHC) was significantly increased in all samples compared with wheat bread. Supplementation of bread with 15% beans recorded the highest value in WHC.展开更多
文摘The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F1) were used in combination with lentil, green pea and chickpea to formulate F2, F3, and F4, respectively. Chemical, physical, rheological and sensory evaluation was performed. The results indicated that supplementation with legumes significantly enhanced the nutritional characteristics, where the dried vegetarian soup mixtures had reasonable amounts of the required nutrients particularly, protein, carbohydrates, fats, Fe and Zn with good in vitro protein digestibility and mineral availability. Moisture content and water activity predicted the extended shelf-life and stability of the dried soup mixtures. The four resultant soup samples F1, F2, F3 and F4 had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. Supplementation with legumes significantly (p ≤ 0.05) affects taste, color, flavor attributes and overall acceptability of the resultant soup samples. But, it had no significant effect on thickness and appearance. The results clearly demonstrated the usefulness of supplementing the dried vegetarian soup mixtures with legumes to enhance nutritional and technological quality of the resultant soup and lentil was the most valuable addition with the highest acceptability.
文摘The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of bean flour as a result of increase rate of substitution. Dough stability decreased for bean and sorghum blends as the same as increasing addition. Softening gradually increased with increasing the addition of beans or sorghum. Addition of 15% sorghum had the highest degree of softening compared with wheat control and beans mixtures. The extensibility, elasticity and the energy of produced dough were decreased with addition of beans or sorghum to wheat flour and the reduction increased with increasing the level of substitution. In contrast, addition of beans or sorghum to wheat flour increased the proportional number of the produced dough from 3.25 to 3.62 and from 1.80 to 2.90 for beans and sorghum dough, respectively. Bread supplemented with beans had the highest values in protein, ash and fiber compared with wheat and sorghum bread whereas, bread supplemented with sorghum had the highest values in fat content compared with wheat and beans bread. Sorghum bread had the highest iron and zinc content while beans bread had the highest calcium content. The sensory evaluation showed that different blends of beans and sorghum bread had highly acceptable values of all characteristics comparing with wheat control bread. Freshness of all unleavened flat bread blends decreased at different periods as well as bread control compared with zero time period. Water holding capacity (WHC) was significantly increased in all samples compared with wheat bread. Supplementation of bread with 15% beans recorded the highest value in WHC.
