Biochemical and sensory evaluation of carotene and protein enriched biscuits
2001
El-Hag, H.M. | El-Tinay, A.H. (University of Khartoum, Shambat (Sudan). Faculty of Agriculture, Dept. Of Food Science and Technology) | Ahmed, A.R. (Agricultural Research Corporation, Shambat (Sudan). Food Research Center)
Market biscuits prepared conventionally from wheat flour were supplemented with legume flour and carrot powder to enhance their protein and vitamin A levels, respectively. Addition of 18% chick pea or pigeon pea flours to wheat flour biscuits increased the protein content from 10% in market biscuits to 13% in supplemented samples. Incorporation of carrot powder at 10% level vitamin A content of 426 RE/100g for chick pea supplemented biscuits 391 RE/100g for pigeon pea supplemented biscuits. Chick pea biscuits recorded best preference among penalists and were significantly (P 0.05) better than pigeon pea biscuits. The essential amino acid lysine was significantly (P 0.05) improved from 1.26 g/100g protein in conventional market biscuits to 3.39 g/100g protein in chick pea biscuits, which possessed higher in vitro protein digestibility (95%) compared to market biscuits (82.5%). The calculated protein efficiency ratio of chick pea biscuits (1.6) was significantly (P 0.05) higher than that of the market biscuits (0.81)
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