EFFECT OF SOME ADDITIVES TO PRODUCE LOW CALORIE BREAD | ||
| Journal of Food and Dairy Sciences | ||
| Article 1, Volume 1, Issue 2, February 2010, Pages 55-68 PDF (501.66 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2010.82089 | ||
| Authors | ||
| M. A. Hussein; M. A. Abou- Raya; Rasha M. E. Maawad | ||
| Food Industry Department, Faculty of Agriculture, Mansoura University | ||
| Abstract | ||
| This study was designed to produce healthy pan bread supplemented with plant nutritional sources rich in fiber. The investigated sources used for supplementation were fine wheat bran, faba bean hulls, dried pea hulls, and brown rice to obtain healthy pan bread. The statistical analysis of the organoleptic evaluation showed that pan bread supplemented with 5%, 10%, and 15% fine wheat bran, faba bean hulls, dried pea hulls, and brown rice of wheat flour (82% extraction) had slight significant differences compared with the control bread. Therefore they were chosen to be evaluated chemically and biologically. The results of chemical evaluation showed that pan bread supplemented with 10% fine wheat bran, or faba bean hulls, or dried pea hulls, or brown rice had the highest value of fiber content (1.74, 2.86, 3.7,.1.92 respectively). While, they had the lowest value of carbohydrates. The results of biological evaluation indicated that, total cholesterol, triglycerides, HDL & LDL- cholesterol and total lipid were significantly decreased in rat groups fed on bread made from (100 % wheat flour). sGOT, sGPT, uric acid, creatinine and serum glucose significantly decreased as compared with the first and second group . So it could be recommended to incorporate the investigated nutritional sources in bakery products to produce healthy products with high fiber content having good biological effect especially for obesity and diabetic patients. | ||
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