2024-03-29T00:52:53Z
https://ajfs.journals.ekb.eg/?_action=export&rf=summon&issue=3725
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2014
11
2
Utilization of Sweet Lupin Hull Fibers in Formulating Novel Functional Bread
A good correlation between fibers consumption and the reduction of coronary heart-related diseases and diabetesincidence has become evident. However, fibers intake is commonly lower than recommended. In consequence, thedevelopment of foods with high fiber content should be desirable. The aim of this paper is to investigate the possibilityof using substituting wheat flour (WF) with 5, 10 and 15% sweet lupin hull fibers (SLHF) in formulating novel functionalbread. The SLHF showed higher levels of ash, crude fat, total phenolic, flavonols and dietary fibers than the WF.The SLHF increased the water absorption and dough development time. Regarding dough stability, it appears that 5%SLHF exhibited higher stability and resistance to mechanical mixing values than the control, while it decreased as thesubstitute level increased from 10% to 15%. A linear viscoelastic behaviour of module at the range of 10–4≤γ≤ 10–3was found. The storage modulus (G΄) was greater than the loss modulus (G´´). The dough handling was not affectedat any levels of supplementation with SLHF and dough surface of the wheat dough and its blends with 5, 10 and 15 %SLHF were classified as “normal”. The crust of the control was lighter and less yellow than any of the other samples.For crumb colour, as the level of SLHF increased, the a* and b* values increased, indicating that a redder and moreyellow crumb was obtained as a result of SLHF substitution. Supplementation WF with SLHF at level of 5 and 10 %gives parameter values at least as good as the control sample and 15 % produces acceptable bread in terms of weight,volume, crumb structure and colour. In addition, sensory evaluation showed that panelists judged these fiber-enrichedbreads as acceptable. Therefore, their use allows an increase of the daily intake of fibers without promoting negativeeffects on the rheological properties of doughs or quality and overall acceptability of the resulting breads. This studyindicates that substituting wheat flour (WF) with SLHF at levels from 5 to 15% can be used in bread making in orderto fortify the diet.
sweet lupin hull fibers
Wheat Flour
farinograph
Dynamic Rheology
bread quality
2014
12
01
1
14
https://ajfs.journals.ekb.eg/article_18037_afa74fc87be079eb6bc8432637a40223.pdf
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2014
11
2
Replacing Skim Milk Powder With White Sweet Lupin Flour For Ice Milk Manufacture
Replacement of skim milk powder with white sweet lupin flour did not affect significantly (P>0.05) the totalsolids, while affected significantly total protein, fat ,ash, acidity and pH values of resultant ice milk. Viscosity, freezingpoint, whippability, overrun, melting resistance, both essential and nonessential amino acids, fibers and mineralscontent ( Zn, Fe, Mn and Se) increased significantly by this replacement. Increasing the rate of replacement up to 25%did not affect the organoleptic properties ( body and texture, melting properties and flavour). It could be recommendedthat, we can manufacture ice milk with high nutritional value and good physical and organoleptic properties by replacingup to 25% of skim milk powder with white lupin flour without any diverse effect during freeze storage for 8weeks
Sweet Lupin
Skim milk
ice milk
physical and organoleptic properties
2014
12
01
15
24
https://ajfs.journals.ekb.eg/article_20227_b70f2b87761b9070fd8c05fde9960f2f.pdf
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2014
11
2
Analysis, Health Benefits and Applications of Prebiotics: A Review
Prebiotics are polysaccharides and oligosaccharides that can withstand digestion and absorption in the smallintestine, but can be selectively fermented by probiotic bacteria native to the large intestine. Over the past 15 years, awealth of information has been gathered on prebiotics in order to understand the mechanism of actions and elucidatetheir beneficial health effects to the human host.The present review sheds a light on the optimum conditions for prebiotic extraction. Moreover, determinationmethods of prebiotics were reviewed. Such methods include: resistance to acidic and enzymatic digestion-HPLC andNMR.This review also focused on health benefits of prebiotics in terms of their roles as anticarcinogenic, antimicrobial,uridic, antihyperglycemic and antiosteoporrotic agents along with their stimulatent activity.Applications of prebiotics in food industry were also reviewed. These applications include dairy, frozen desserts,fruit preservation, infant milk formulas and other food products
Extraction
Determination
HPLC
NMR
Health Benefits
applications
dairy
desserts
fruit preservation
2014
12
01
25
37
https://ajfs.journals.ekb.eg/article_20229_2b88efd029543e2574fd9b6d0f2f6aa9.pdf