HASSAN, E., HUSSEIN, W., MAHMOUD, A., ABD-ELKADER, M. (1996). ADDITION OF SORGHUM FRACTIONS TO CONFECTIONERY FOODS. Egyptian Journal of Agricultural Research, 74(3), 793-808. doi: 10.21608/ejar.1996.429102
ENAYAT M. HASSAN; WAFAA A. HUSSEIN; AMAL H. MAHMOUD; MANAL H. ABD-ELKADER. "ADDITION OF SORGHUM FRACTIONS TO CONFECTIONERY FOODS". Egyptian Journal of Agricultural Research, 74, 3, 1996, 793-808. doi: 10.21608/ejar.1996.429102
HASSAN, E., HUSSEIN, W., MAHMOUD, A., ABD-ELKADER, M. (1996). 'ADDITION OF SORGHUM FRACTIONS TO CONFECTIONERY FOODS', Egyptian Journal of Agricultural Research, 74(3), pp. 793-808. doi: 10.21608/ejar.1996.429102
HASSAN, E., HUSSEIN, W., MAHMOUD, A., ABD-ELKADER, M. ADDITION OF SORGHUM FRACTIONS TO CONFECTIONERY FOODS. Egyptian Journal of Agricultural Research, 1996; 74(3): 793-808. doi: 10.21608/ejar.1996.429102
ADDITION OF SORGHUM FRACTIONS TO CONFECTIONERY FOODS
1Rural Home Economic, Faculty of Agriculture, Cairo University, Giza, Egypt
2Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
The influence of replacement of part of wheat flour by sorghum fractions to produce cake was studied. The substitutions of sorghum flour, fine short, and bran at different levels for wheat flour increased moisture content of cake . The replacement of wheat flour by sorghum bran (15%) increased fiber and ash content. The higher protein digestibility was found in cake formulated from wheat flour and cake formulated from sorghum flour. A negative relationship between protein digestibility and tannin content was found (r=-0.74). A great increase in volume and specific volume of cake was shown by the addition of different levels of sorghum flour compared to control. The substitution of wheat flour fine shorts of up to 20% may produce an acceptable product which is nearly similar to the control in most parameters. Adding sorghum bran to cake resulted in product comparable to control in cake at levels of 5% and 10% in most of the quality attributes. Increasing the percentage of added bran led to significant decrease in some organoleptic qualities. These results indicated the possibility of using sorghum bran up to 10% to produce acceptable and desirable cake.
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