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العنوان
Studies on some foods rich in health beneficially components /
الناشر
Al-zahraa Mahmoud Hasan Motawei,
المؤلف
Motawei, Al-zahraa Mahmoud Hasan.
الموضوع
Food Technology.
تاريخ النشر
2008 .
عدد الصفحات
viii, 173 p. :
الفهرس
Only 14 pages are availabe for public view

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from 241

Abstract

Abstract
This study aims to examine the possibility of using naked barley in different forms (whole flour, malt, whole grain), in producing different products (Talbeena, balady bread, breakfast cereals). Using barley and malt flours with water, or skimmed milk, or full-cream milk to produce talbeena. Also, barley and malt whole grain to produce ready-to-eat breakfast cereals. Replacement levels of whole wheat flour by whole barley flour to produce balady bread were 0, 25, 50, 75, 100%. In addition of, the use of camel meat for the production of low-fat Burger by adding barley flour as a fat mimetic in two levels of replacement, 5% and 10% to replace fat compared with beef burger. Physical, chemical and rheological properties in both raw materials and corresponding products had been studied. The impact of barley addition on the studied products and its under treatments on the sensory properties was investigated. The obtained results showed the following: barley flour gave the highest content of ash, crude fiber and fat compared to wheat flour 82% extraction and malt flour, while it had recorded less content in carbohydrates. Moreover, barley flour gave the highest content of the elements (potassium - calcium - phosphorus - zinc - iron) compared with wheat flour and malt flour. β-Glucan results showed that wheat flour scored the lowest value, followed by malt, while barley had the highest value, which had strong reflection in the products β-Glucan content according to the level of replacement by barley flour. While, β-Glucan solubility percentage was increased in malt. Mostly, the content of β-Glucan was not influenced quantitively or physically by burger manufacture or freezing, while the content and solubility of β-Glucan decreased after baking bread. Skimmed milk registered the highest content of carbohydrates, protein and ash content as well as sodium, potassium, calcium, phosphorus, and zinc compared with full-cream milk, which was higher in iron content. Comparison between camel meat and beef meat demonstrated superiority of camel meat in fat, ash, carbohydrates contents as well as sodium and iron contents, while beef was higher in protein, potassium, phosphorus, calcium and zinc contents. Replacement of wheat flour by barley flour lead to increasing the water absorption, dough development time and weakening of dough measured by farinograph. Replacement by barley flour in bread resulted in a remarkable delay of staling, especially in 100% barley bread compared with control. Viscosity measurement showed the highest values in barley flour talbeena, while malt flour talbeena recorded the lowest viscosity. Sensory evaluation of samples showed superiority of malt with full cream milk talbeena than other treatments. Sensory evaluation of bread showed that till 50% of replacement by barley was acceptable, whole barley bread was well accepted. The highest acceptability after control scored for 25% barley flour bread. The results of sensory evaluation of Burger showed that the addition of 5% barley flour to camel burger showed an improvement in the sensory quality due to the reduced toughness and improved flavor, texture and juiciness, but on the contrary, the addition of barley flour to beef burger led to a significant decrease in its sensory evaluation. Beef Berger had higher sensory acceptance than camel burger at all levels of replacement. Presented Content of β-Glucan in barley flour talbeena, whole barley bread and barley flakes