El-Bana, M., Abd El-Hady, S., Zein, R. (2007). NUTRITIONAL EVALUATION OF PATTIES FORTIFIED WITH SOME NATURAL SOURCES RICH IN IRON. test, 32(11), 9183-9194. doi: 10.21608/jfds.2007.204805
M. A. El-Bana; Sahar R. Abd El-Hady; Ragaa I. Zein. "NUTRITIONAL EVALUATION OF PATTIES FORTIFIED WITH SOME NATURAL SOURCES RICH IN IRON". test, 32, 11, 2007, 9183-9194. doi: 10.21608/jfds.2007.204805
El-Bana, M., Abd El-Hady, S., Zein, R. (2007). 'NUTRITIONAL EVALUATION OF PATTIES FORTIFIED WITH SOME NATURAL SOURCES RICH IN IRON', test, 32(11), pp. 9183-9194. doi: 10.21608/jfds.2007.204805
El-Bana, M., Abd El-Hady, S., Zein, R. NUTRITIONAL EVALUATION OF PATTIES FORTIFIED WITH SOME NATURAL SOURCES RICH IN IRON. test, 2007; 32(11): 9183-9194. doi: 10.21608/jfds.2007.204805

NUTRITIONAL EVALUATION OF PATTIES FORTIFIED WITH SOME NATURAL SOURCES RICH IN IRON

Journal of Food and Dairy Sciences
Article 5, Volume 32, Issue 11, November 2007, Pages 9183-9194    PDF (441.37 K)
Document Type: Original Article
DOI: 10.21608/jfds.2007.204805
Authors
M. A. El-Bana1; Sahar R. Abd El-Hady2; Ragaa I. Zein2
1Food Tech. Res. Inst. Agric. Res. Center Giza, Egypt
2Food Sci. and Tech. Dept. Fac. of Agric. Kafr El-Sheikh Univ., Egypt
Abstract
The current investigation aimed to study the possibility of preparation some kinds of patties high in their content of iron using food sources rich in iron. In this matter cooked minced beef muscles as animal sources, cooked spinach as plant sources. These ingredients were used as stuff of patties. Defatted soybean and black rice flours were used at level of 5% to prepare some non stuffed patties rich in iron. Chemical composition and iron content of raw materials and the prepared patties were determined. Sensory properties of prepared patties were evaluated.
                Concerning protein quality, the amino acids composition, chemical score, computed protein efficiency ratio (PER) and Biological value (B.V.) of prepared patties were calculated.
                The obtained results show that the patty stuffed with minced cooked beef was superior in its content of iron and protein than the other patties. Sensory evaluation proved that all prepared patties had a good acceptability especially the stuffed patties. Higher amount of indispensable amino acids, were found in all patties fortified with defatted soybean flour and the patty stuffed with mix of cooked minced beef and cooked spinach. In this relation, the patty stuffed with minced beef were found to contain the highest amount of indispensable AA. In addition, the patty stuffed with cooked minced beef had the higher amino acid scores, computed protein efficiency ratio (C-PER) and biological value (B.V.) compared to the other types of patties.
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