International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064

Downloads: 126

Research Paper | Agricultural Engineering | Egypt | Volume 4 Issue 3, March 2015

Chemical Nutritional and Sensory Properties of Wheat Flour Balady Bread Fortified by the Mixture of Wheat Germ and Doum Fruit Powders

A. M. M. Abd El-Hafez

Equal quantity of doum fruit (DFP) and wheat germ (WGP) powders were mixed well and the mixture was replaced wheat flour (WF) (82 % extraction rate) to produce balady bread with 2, 4 and 6 % levels. Chemical composition, organoleptic characteristics and biological quality of the prepared balady bread were studied. WF, WGP, and DFP were found to contain 10.5 %, 25.9 % and 5.68 % for protein and 1.2 %, 3.2 % and 24.3 % for fiber, respectively. DFP was superior in calcium, iron and zinc. WGP was superior in magnesium while, WF was superior in manganese. DFP has high content of -carotene and total dietary fiber, while WGP was the higher in the tocopherols. However, protein, fat, ash and fiber contents of fortified balady bread samples were increased with increasing the mixture levels of WGP and WEP, the total carbohydrates were decreased. WGP and DFP mixture could be fortified wheat flour balady bread to produce acceptable loaf and the level of fortification can be reach to 4 %. The mean gain in body weight after four weeks averaged 16.05, 18.2, 15.4, 14.36 and 12.93 g upon the consumption of basal diet and balady bread containing mixture of WGP and DFP at levels 0.0 %, 2 %, 4 % and 6 %, respectively. Significantly (p < 0.05) higher of food intake among rats groups consuming the balady bread fortified with mixture of WGP and DFP as compared to wheat flour balady bread (control). Triglyceride, glucose and total cholesterol were decreased, while protein and hemoglobin were increased in blood of rats groups consuming the bread fortified by the mixture of WGP and DFP up to level 6 % compared with control group. Therefore, addition mixture of WGP and DFP to wheat flour could be used without any observed detrimental effect on balady bread sensory properties and improve the nutritional quality of balady bread especially in developing countries to avoid the malnutrition prevalent. Also, useful for those which suffering from high glucose, triglycerides and total cholesterol diseases.

Keywords: Balady bread, nutritional, sensory properties, chemical composition

Edition: Volume 4 Issue 3, March 2015

Pages: 1565 - 1571

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How to Cite this Article?

A. M. M. Abd El-Hafez, "Chemical Nutritional and Sensory Properties of Wheat Flour Balady Bread Fortified by the Mixture of Wheat Germ and Doum Fruit Powders", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=SUB152382, Volume 4 Issue 3, March 2015, 1565 - 1571

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