Chemical Nutritional and Sensory Properties of Wheat Flour Balady Bread Fortified by the Mixture of Wheat Germ and Doum Fruit Powders
Abstract: 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
Keywords: Balady bread, nutritional, sensory properties, chemical composition
How to Cite?: 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", Volume 4 Issue 3, March 2015, International Journal of Science and Research (IJSR), Pages: 1565-1571, https://www.ijsr.net/getabstract.php?paperid=SUB152382, DOI: https://dx.doi.org/10.21275/SUB152382