Nutritional and sensory evaluation of pita bread "Arabic bread" supplemented with Provesteen-T "Single-Cell Protein"
1991
Ayoub, S. | Knight, S.
In this paper Arabic bread supplemented with Provesteen-T "Single-Cell Protein" (P-TSCP) was investigated. Bread samples with 0, 2, 4, 6, 8 and 10% P-TSCP were prepared and evaluated by 10 panelists for color, aroma, texture, off-flavor, overall flavor and overall acceptability. The dough physical characteristics were examined and bread protein and essential amino acid contents were analyzed. Taste panel evaluation showed that bread supplemented with 6% P-TSCP was accepted. Consequently an increase in protein content by 1.8% was achieved. Amino acid calculations indicated a marked increase of lysine.
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