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الخصائص الفيزوكيميائيه والحراريه والحسية للدونات الخالي من الجلوتين المحتوى على الألياف الغذائية المضادة للأكسدة من النواتج الثانويه للكنتالوب
Faculty
Agriculture
Year:
2021
Type of Publication:
ZU Hosted
Pages:
15
Authors:
Norhan Abdelhamied Mohamed Hassan Rabea
Staff Zu Site
Abstract In Staff Site
Journal:
Journal of Food Measurement and Characterization Journal of Food Measurement and Characterization
Volume:
(2021) 15:5445–5459
Keywords :
الخصائص الفيزوكيميائيه والحراريه والحسية للدونات الخالي
Abstract:
Gluten-free producers face signifcant technical and nutritional challenges, technological challenges due to lack of gluten. Cantaloupe by-products (CB) contain dietary fber-associated phenolic compounds in different proportions. This study examined a new gluten-free donut (GFD) supplemented with antioxidant dietary fber made from cantaloupe by-products (ADF-CB). Using response surface methodology (RSM), the efect of ADF-CB incorporation level (5–20 g/100 g rice four) at particle sizes (PS) (75–500 μm) on pasting physicochemical and sensory properties of the experimental GFDs were investigated. The optimal condi tions for producing high sensory scores to control were: 18 g/100 g rice four at PS 438 µm (T4); 20 g/100 g rice four at 288 µm (T1) and 13 g/100 g rice four at 500 µm (T2). At these conditions, dietary fber content increased by about fourfold higher than the control. Total phenolic content (TPC) increased by about ninefold higher than that of the control. Antioxidant properties exhibited as tested by IC50, which decrease by half-fold against the control. Oxygen radical absorbance capacity (ORAC) assay exhibited a signifcant increase by more than 8- folds higher than that of the control. Pasting properties values were increased as ADF-CB and PS increased except Setback viscosity (SBV). The use of ADF-CB with indicated PS to enhance the nutritional characteristics of GFD on an industrial scale as a health-promoting functional ingredient in gluten-free products
Author Related Publications
Norhan Abdelhamied Mohamed Hassan Rabea, "الخصائص الفيزوكيميائية وتركيب الأحماض الدهنية والمركبات النشطة بيولوجيا في بعض الزيوت النباتية والعطرية المستخلصة على الضغط البارد", مجلة كلية الزراعة, 2015
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Norhan Abdelhamied Mohamed Hassan Rabea, "Optimizing the Addition of Functional Plant Extracts and Baking Conditions To Develop Acrylamide-Free Pita Bread", Journal of food protection, USA, 2018
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Norhan Abdelhamied Mohamed Hassan Rabea, "Acceleration of mackerel fish sauce fermentation via bromelain addition", Nutrition & Food Science, 2018
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Norhan Abdelhamied Mohamed Hassan Rabea, "Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat", MDPI, 2021
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Norhan Abdelhamied Mohamed Hassan Rabea, "الخصائص الغذائية والعلاجية لحليب الجمل المتخمر المدعم بدقيق الكينوا الأحمر علي الفئران المصابة بفرط كوليسترول الدم", Molecules 2022, 27, 7695, 2022
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Department Related Publications
Elsayed Mohamed Abdel Wahed Khalil, ""Detection of Staphylococcus aureus enterotoxins in milk, milk products as well as milk handlers in Sharkia Governorate". الكشف عن السموم المعوية لميكروب ستافيلوكوكس أوريوس في الألبان ومنتجاتها والقائمين بتداولها في محافظة الشرقية", Annals of Agric. Sci., Moshtohor, 2012
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Elsayed Mohamed Abdel Wahed Khalil, "CONSTRUCTION AND PERFORMANCE EVALUATION OF A CENTRIFUGAL MILK SEPARATOR تصنيــــع وتقييـــــــم أداء فــــــراز اللـــــــبن ذو الطــــــــرد المركــــــــــزي", Misr Journal of Agricultural Engineering, 2013
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Elsayed Mohamed Abdel Wahed Khalil, ""Effect of smoking on the keeping quality of Ras cheese" تأثير التدخين على قوة حفظ الجبن الراس", J. Biol. Chem. Environ. Sci., 2013
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Abdelrahman Mohamed Ahmed Soliman, "Utilization of sebestan pulp fruit nectar(Cordia dichotoma FORST) in the manufacture of flavoured nutraceutical yoghurt drink.", Fuculty of Agric Zagazig Univ., 2013
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Abdelrahman Mohamed Ahmed Soliman, "Blackening of brined green olives by rapid alkaline oxidation.", Electronic Journal of Environmental, Agriculture and Food Chemistry, 5 (3) 1371- 1379. 2006., 2006
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