COMMON NUTS SUBSTITUTE PREPARED FROM SOYBEANS. 2. SOY NUT IN POPULAR ORIENTAL SWEETS

Document Type : Original Article

Authors

1 Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt

2 Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.

10.21608/ejar.1994.451579

Abstract

The most famous oriental sweets (halwa baladi) exemply fled by Hommoseia kors , (chickpea) , semsimea kors (sesame), folea Kors pea­nut) and alaf pieces (sesame in kors and peanut in filler) prepared with 0% , 50% and 100% soy nut (difference of 100 was the common nut considered ) were processed and analyzed for nutritional value and or­ganoleptic properties. The decrease of energy value was negligible due to incorporation of soy nut . The nutritional value was highest for 100% soy nut sweets (soyea kors and 100% soy nut filler alaf) with regard to (EAA), level of amino acid score (A.S.) grams consumed to meet protein and EAA daily reuciirement of man or child (G.D.R.), and percent satisfac­tion of protein and EAA daily requirements for man when consuming 150 gm of the product (P.S. /150) , EAAI, B.V. and PER). This was also true when partial substitution with 50% soy nut was practiced compared to the control sample (100% common nut). Organoleptic properties were not affected when 50% soy nut was replaced with an equal amount of common nut. Saya Kors ( 100% soy nut) was recommended for Com­mercial production as a new baladi sweet of desirable organoleptic char­acteristics and improved nutritional value.

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