ALI, Z. (2017). PARTIAL SUBSTITUTION OF BROKEN RICE WITH RED BEAN FLOUR IN PREPARING CRACKERS. Egyptian Journal of Agricultural Research, 95(4), 1697-1707. doi: 10.21608/ejar.2017.151570
ZEINAB A. ALI. "PARTIAL SUBSTITUTION OF BROKEN RICE WITH RED BEAN FLOUR IN PREPARING CRACKERS". Egyptian Journal of Agricultural Research, 95, 4, 2017, 1697-1707. doi: 10.21608/ejar.2017.151570
ALI, Z. (2017). 'PARTIAL SUBSTITUTION OF BROKEN RICE WITH RED BEAN FLOUR IN PREPARING CRACKERS', Egyptian Journal of Agricultural Research, 95(4), pp. 1697-1707. doi: 10.21608/ejar.2017.151570
ALI, Z. PARTIAL SUBSTITUTION OF BROKEN RICE WITH RED BEAN FLOUR IN PREPARING CRACKERS. Egyptian Journal of Agricultural Research, 2017; 95(4): 1697-1707. doi: 10.21608/ejar.2017.151570
PARTIAL SUBSTITUTION OF BROKEN RICE WITH RED BEAN FLOUR IN PREPARING CRACKERS
Crops Technology Department, Food Technology Research Institute, ARC, Giza, Egypt.
Abstract
the main target of the present investigation is to produce crackers from broken rice flour substituted with high protein source . Four genotypes of dried bean seeds differ in its color (from white to black) were subjected to chemical composition to choose the more acceptable and nutritive ones . The chemical composition showed that the protein content ranged from 20.94 to 24.52%, fat 2.86-3.76%, fiber 4.32-5.80%, ash 3.11-3.87% and carbohydrates 64.20-68.01%. Meanwhile broken rice flour showed 7.80, 0.24, 0.31,0.80 and 90.85% for the above mentioned characteristics. The results showed that bean varieties rich in minerals, i.e. K, Na, Ca, Mg, Zn and Fe which ranged from 130-156, 29-36, 110-205, 40-52, 2.28-2.61 and 7.81-9.72 mg/100g sample, respectively. Meanwhile broken rice resulted in poor source of aforementioned minerals. From these analyses red bean was chosen to substitute some of broken rice in making crackers which was the main target of the present study. Total phenols, anthocyanin and antioxidants activity amounted in 595.45 ug GAE/g, 6.32 mg/100g and 557.88 ug TE/g, respectively. Fractionation of the phenolic compounds by HPLC showed 18 component of which Kaenp3, Catechein, Quercitin and E- vanillic were the main componts 4.45202, 4.3227, 3.13409 and 2.30725 mg/100g sample, respectively. The data of sensory evaluation of produced crackers confirmed successfully that it possible to prepare crackers without any unfavorable change in its sensorywith 85% broken rice flour. Amino acids content, chemical score, and biological value were increased remarkably using the above maintain formula compared with control. It could be concluded that addition or substitution with red bean flour to broken rice flour improved the produced crackers for its chemical composition, minerals, antioxidants activity, amino acids and biological value. It could be used for the celiac disease patients because of its gluten free. characteristics by utilization a formula of 15%red bean blended
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