Scientific Research Publishing

Read  full  paper  at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=53159#.VLXf1MnQrzE Author(s)    Ibrahim Khalifa , Hassan Barakat * , Hamdy A. El-Mansy , Soliman A. Soliman Affiliation(s) Department of Food Science, Faculty of Agriculture, Benha University, 13736 Moshtohor, Qaliuobia, Egypt . ABSTRACT Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substituted by both potato peels (PP) at 5% - 20% to prepare mixtures for cupcake making. Approximate chemical composition and physical characteristics were determined. Rheological parameters of prepared formulas were assayed using Mixolab. Moreover, total phenolic compounds (TPC) and relative antioxidant activity (AOA) were evaluated. Quality parameters ...

Read  full  paper  at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=52895#.VKyRS8nQrzE Author(s)   Hinar A. Seleem , Azza A. Omran * Affiliation(s) Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt . ABSTRACT The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of bean flour as a result of increase rate of substitution. Dough stability decreased for bean and sorghum blends as the same as increasing addition. Softening gradually increased with increasing the addition of beans or sorghum. Addition of 15% sorghum had the highest degree of softening compared with wheat control and beans mixtures. The extensibility, elasticity and the energy of produced dough were decreased with addition of beans or sorg...