Utilization of Why Milk in Preparation of Some Products High Nutritional Value Products | ||
| Alexandria Science Exchange Journal | ||
| Article 18, Volume 40, July-September - Serial Number 3, August 2019, Pages 259-281 PDF (4.74 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/asejaiqjsae.2019.126941 | ||
| Authors | ||
| Khadija Nasr El-Din Mohamed Mostafa* ; Naglaa Abdel Fattah Abdel Haleem Hassan* ; Gehan Ibrahem Saber* | ||
| Department of Home Economics - Faculty of Agriculture - University of Alexandria | ||
| Abstract | ||
| The results of the chemical analysis of whey showed the high content of protein, fiber, ash, minerals and the concentration of essential amino acids, as well as low carbohydrate and fat. While the amount of protein, moisture, ash, fiber and minerals in the samples produced and beverage were increased comparing the control samples, also observed the low percentage of carbohydrates and fats in the baking products comparing by the control sample.It was also noted that the bervage produced increased the amount of elements estimated in all samples and reduced the amount of carbohydrates and fats by increasing the percentage of replacement. For the sensory properties of whey milk products were superior of the control samples in many properties for the arbitrators. This indicates that whey can be used to supplement and produce many foods with high nutritional and health value. The main objective of the study was utilizated of whey milk in the preparation of some highly nutritional value foods, It chosen was a nomail sample of those who heard about milk straw from families residing in Alexandria governorate (50 households) as urban area, (50 households) as rural area. The research data were collected using a questionnaire. The questionnaire which included some social and economic characteristics of the research sample and their information on whey milk, nutritional value, health, production. The whey milk was used in the preparation of bakery products which including (cake, biscuit, pizza, tortillas) by replacing the liquid used with whey milk 100% and beverages with replacement percentages of 25%, 50%, 75% and 100%. The chemical evaluation of whey milk and products in content of protein, fat, fiber, ash, carbohydrate and it’s of some minerals. Results indicated a decrease in the percentage of female respondents who knew the nutritional and health importance of whey and also decreased the percentage of females who did not use milk straw in the preparation of food products. | ||
| Keywords | ||
| : whey milk; nutritional value foods; bakery products; beverages; chemical analysis; sensory properties | ||
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