Fruits of date palm (Phoenix dactylifera L.) are consumed throughout the world and are a vital component of the diet in most Arabian countries. The effect of partial replacement of wheat flour with a 1:1 mixture of wh...Fruits of date palm (Phoenix dactylifera L.) are consumed throughout the world and are a vital component of the diet in most Arabian countries. The effect of partial replacement of wheat flour with a 1:1 mixture of wheat bran and date palm fruit powder on rheological properties of the biscuit dough was studied. Levels of mixture used were 10%, 20%, 30% and 40%. Dough rheology (farinograph, extensograph properties) and biscuit quality (physical properties, colour, sensory evaluation) were assessed. Results obtained indicated that water absorption gradually increased by increasing the levels of wheat bran: palm date powder, meanwhile mixing tolerance index decreased. Dough stability, which indicates the dough strength, also found to decrease by increasing mixture of wheat bran and date powder (1:1). Furthermore, dough development time gradually increased by increasing the mixture at all levels. It was 6.04 min at level of 40% compared to the control (2.5 min). Extensograph results showed that dough energy and dough resistance to extension and proportional number also increased compared with control sample. The proportional number (R/E) ratios increased largely from 3.20 to 5.27 at the level of 40.0%. Ash and fibre contents gradually increased as the mixture levels increased. However, mineral content progressively increased by increasing the level of date powder in the mixture. Incorporation of wheat bran and date powder mixture decreased the spread of the biscuits from 55.66 to 52.82 mm without change in the thickness of the biscuits. Organoleptic properties revealed that quality of biscuits was acceptable at mixture level of 30%.展开更多
Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors </span><span style="font-family:宋体;"><span><i></i></span>&l...Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors </span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">i.e.</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';"> phytic acid, tannins and trypsin inhibitor of lima bean seeds </span><span style="font-family:;" "="">(</span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">Phaseolus lunatus</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';">) which newly cultivated in Egypt were investigated. Addition to study the effect of common processing methods (soaking, cooking, roasting, and dehulling) on the chemical composition, minerals content and anti-nutritional factors of lima bean seeds in order to be used in biscuit preparation. Results showed that protein content was significantly (</span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">P</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';"> ≤ 0.05) increased in dehulled Lima bean (27.06%) compared to raw lima bean (26.02%). All processing methods significantly (</span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">P</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';"> ≤ 0.05) increased Soluble Dietary Fiber (SDF), however soaked seeds contained the highest significant Total Dietary Fiber (TDF) (30.18%) and Insoluble Dietary Fiber (IDF) (22.15%). Raw lima bean was superior in calcium, iron, magnesium, sodium, potassium, copper, and zinc compared with all processed samples. Raw lima bean had a higher content of all essential amino acids, except methionine compared to wheat flour of 72% extraction rate. The effect of different processing me展开更多
文摘Fruits of date palm (Phoenix dactylifera L.) are consumed throughout the world and are a vital component of the diet in most Arabian countries. The effect of partial replacement of wheat flour with a 1:1 mixture of wheat bran and date palm fruit powder on rheological properties of the biscuit dough was studied. Levels of mixture used were 10%, 20%, 30% and 40%. Dough rheology (farinograph, extensograph properties) and biscuit quality (physical properties, colour, sensory evaluation) were assessed. Results obtained indicated that water absorption gradually increased by increasing the levels of wheat bran: palm date powder, meanwhile mixing tolerance index decreased. Dough stability, which indicates the dough strength, also found to decrease by increasing mixture of wheat bran and date powder (1:1). Furthermore, dough development time gradually increased by increasing the mixture at all levels. It was 6.04 min at level of 40% compared to the control (2.5 min). Extensograph results showed that dough energy and dough resistance to extension and proportional number also increased compared with control sample. The proportional number (R/E) ratios increased largely from 3.20 to 5.27 at the level of 40.0%. Ash and fibre contents gradually increased as the mixture levels increased. However, mineral content progressively increased by increasing the level of date powder in the mixture. Incorporation of wheat bran and date powder mixture decreased the spread of the biscuits from 55.66 to 52.82 mm without change in the thickness of the biscuits. Organoleptic properties revealed that quality of biscuits was acceptable at mixture level of 30%.
文摘Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors </span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">i.e.</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';"> phytic acid, tannins and trypsin inhibitor of lima bean seeds </span><span style="font-family:;" "="">(</span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">Phaseolus lunatus</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';">) which newly cultivated in Egypt were investigated. Addition to study the effect of common processing methods (soaking, cooking, roasting, and dehulling) on the chemical composition, minerals content and anti-nutritional factors of lima bean seeds in order to be used in biscuit preparation. Results showed that protein content was significantly (</span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">P</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';"> ≤ 0.05) increased in dehulled Lima bean (27.06%) compared to raw lima bean (26.02%). All processing methods significantly (</span><span style="font-family:宋体;"><span><i></i></span></span><i><span style="font-family:;" "="">P</span><span style="font-family:宋体;"><span></span></span></i><span style="font-family:'Minion Pro Capt';"> ≤ 0.05) increased Soluble Dietary Fiber (SDF), however soaked seeds contained the highest significant Total Dietary Fiber (TDF) (30.18%) and Insoluble Dietary Fiber (IDF) (22.15%). Raw lima bean was superior in calcium, iron, magnesium, sodium, potassium, copper, and zinc compared with all processed samples. Raw lima bean had a higher content of all essential amino acids, except methionine compared to wheat flour of 72% extraction rate. The effect of different processing me
