| Titles |
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English :
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Physicochemical, nutritional and sensorial evaluation
of vegetarian kofta
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Arabic :
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التقييم الطبيعى الكيميائى ، التغذوى والحسى للكفتة النباتية
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| Abstract |
Kofta as Egyptian food, is favourable for most classes of people in Egypt.
In this study, amixture of vegetarian kofta using some legumes as lentils – chickpea- Mungbean in addition to rice – fareek- burgol- onion- coriander- parsely and green pepper, was prepared. The chemical composition of raw materials and some vegetarian kofta mixtures were determined. The results indicated high content of protein, carbohydrates, minerals and low fat content in raw materials and some prepared vegetarian kofta mixtures.
Studying the effect of frying on the chemical composition and sensory evaluation of the obtained mixtures. Chemical analysis showed that the best mixtures contained high content of protein, carbohydrates and minerals such as potassium, calcium, phosphorus and iron.
The results of the sensory evaluation and difference between the eighteen mixtures recorded that mixture No. (2) was the best followed by mixtures (5), (8), (11) and (14), respectively.
Studying some of the chemical properties of natural oil used in frying had proved that the frying process for one hour did not affect the properties of the oil used.
In this study, possible production of vegetarian kofta had introduced high nutritional value for people who suffer from consuming animal protein but replacing by some legumes, grains and vegetables. The advantage of this easily prepared product of cheap price which lacks oil absorbed during the frying process, the matter, which makes it economically protective.
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| Publication year |
2008
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egypt. J. Agric. Res.,
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| Author(s) from ARC |
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| Publication Type |
Journal
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