| Titles |
|
English :
|
PREPARATION AND EVALUATION OF FREE GLUTEN BISCUITS BY USING POTATO FLOUR AND POMEGRANATE PEEL POWDER.
|
|
Arabic :
|
إعذاد وتمين بسكىيت خال هي الجلىتيي باستخذام دليك البطاطس وهسحىق لشر
الرهاى
|
|
| Abstract |
The aim of this study is to investigate the effect of Pomegranate peels powder as a natural by product to improve the quality of free gluten biscuits produced by using potato flour. The Pomegranate peels powder were added to free gluten potato flour at three levels 10, 15 and 20 % in biscuit processing.
Pomegranate peels are characterized by high levels of fiber, ash, phenols, flavonoids, antioxidant activity and minerals levels. The chemical composition indicates that the pomegranate peels contain 4.06% ash and 13.51% fiber. Antioxidants activity of pomegranate peels was 90.14%, while total phenol content reached 355.60 mg /100gm and flavonoids were 83.95mg/100gm. Pomegranate peel powder show high zinc, iron and calcium (3.68, 5.12, 424.34mg/100 gm.) respectively. The obtained results cleared that, adding increased levels of pomegranate peel powder caused an increase in ash, fiber, phenols, flavonoids, antioxidants and mineral content and significant reduction in fat contents. There is great scope for utilization of pomegranate peels to develop value added biscuits. Addition of pomegranate peel powder at 20% level did not manifest any undesirable organoleptic response and the product remained acceptable below 20% supplementation.
|
| Publication year |
2019
|
| Pages |
13-28
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| Author(s) from ARC |
|
| External authors (outside ARC) |
نهًال عمر شاكر
جامعه الازهر-فرع البنات كلية العلوم
علياء مصطفى سيد
بحوث الخبز والعجائن -معهد بحوث تكنولوجيا الاغذيه
|
| Publication Type |
Journal
|