Physico-chemical characteristics of pan and pita bread supplemented with the products of goat oggt
2017
Al-Faris, N. | Al-Jobair, M.
Oggt products (raw, defatted and isolated protein) were used for partial substitution of wheat flour (75% Extraction) for the preparation of pan and pita bread. Each oggt product was added to wheat flour at 3%, 5% and 7%. We studied the influence of this substitution on chemical and physical properties and nutritive value of the bread. We found that the protein content was highest in isolated oggt (60.00%), defatted oggt (43.44%) and raw oggt (35.83%). The protein content in oggt bread, was higher than in the controls. Pan bread contained higher percentages of fat, ash and fibre than other samples. The calcium and phosphorus content increased by increasing the levels of oggt. Oggt products contained the highest amounts of essential amino acids (AAs) Lysine was the most limited AA in raw oggt. It was evident that the essential AAs increased by increasing the levels of supplementation bread in comparison with the control. In addition, deficient amounts of leucine and tryptophan were recorded in the pan control. However, the pan bread sample with 3% raw oggt had lower tryptophan content as compared with other samples.The values of in-vitro protein digestibility as well as calculated protein efficiency ratio (c-PER) of oggt products are similar to that in casein because of to their high essential AA content. High protein digestibility has been identified in bread supplemented with oggt protein as compared to those with raw or defatted samples. However, pita bread showed a slightly higher protein digestibility than of pan bread. In comparison to controls, the bread supplemented with raw, defatted or isolated oggt protein showed increased the c-PER values. The lowest protein solubility of raw, defatted or isolated protein was at pH 5 and the highest solubility was at pH 9 and 10.
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