COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS 5- PARTIAL AND COMPLETE REPLACEMENT OF COMMON NUTS IN CONFECTIONERY AND CANDY (HALWA EFRENGEA).

EL-BAHAY, ATIAT M.; EL- SANAFIRY, NABILA Y.; REFAAT, OMNIA G.

doi:10.21608/ejar.1994.453158

COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS 5- PARTIAL AND COMPLETE REPLACEMENT OF COMMON NUTS IN CONFECTIONERY AND CANDY (HALWA EFRENGEA).

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.1994.453158

Abstract

In order to increase the quality and quantity of protein in some candy and confections (halwa efrengea), gozea, nougat, filled bonbon(foryh) and chocolate-nut centre were prepared with and without soy nut. Such practice increased protein content, but still gozea and nougat were not considered as source for protein. Control sample of chocolate-nut centre was a source of protein (11.76%) and its content increased to 12.67 and 13.56% when hazel nut replacement was carried out with soy nut at 50% and 100% levels. When bonbon filler was replaced with 50% soy nut the sample became a source of protein due to its increase from 1.75 to 7.22%. The quality of protein was also improved as indicated by the evaluation of amino acid composition when soy nut was added . Even at 100% substitution of common nut with soy nut, the obtained sweets were rated as good as the traditional product (control sample) based on organoleptic evaluation.