Evaluation of the quality of bread, biscuit and butcher's sausage supplemented with rootlets of malt sprouts
1997
Salama, A.A. | El-Sahn, M.A. | Mesallam, A.S. | Shehata, A.M.E.
The dietary fiber components of the rootlets of malt sprouts were determined. The rootlets were incorporated at different substitution levels in two types of bread (flattened and pan bread), biscuits and butcher's sausage. The proximate analysis of these products were also determined. Substitution levels of 5% and 10% gave good and acceptable bread of higher contents of protein and fiber. Although biscuits containing up to 15 % rootlets were acceptable, yet their sensory qualities were adversely affected. Butcher's sausage containing up to 10% rootlets were of good sensory and cooking properties . Meat substitution with rootlets improved the cooking quality, reduced the cooking losses and lowered the cost of production of butcher's sausage.
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