Evaluation of Chemical and Sensory Properties of Children Food Product Fortified with Powder (Red Kidney beans and Brown Rice) Application: Crispy Bread sticks

Document Type : Original Article

Authors

1 Home Economic Department-Faculty of Specific Education-Minia University

2 Home Economics Dept., Faculty of Specific Education, Minia University

Abstract

This study was conducted to evaluate the potential effect of replacing wheat flour (WF) with different levels of powder red kidney beans (RKBP) and brown rice (BRP) as a source of dietary fiber, minerals and antioxidants, on chemical and sensory properties to the preparation of functional crispy bread sticks.

Therefore, the chemical composition such as dietary fiber, protein and minerals contents were determined. Also, the anti-oxidative properties such as phenolic compounds and flavonoid compounds were also determined. RKBP and BRP were incorporated at the levels of 30 and 60% by replacing the WF in bread sticks formulation.

RKBP has recorded a higher content of protein, fiber and ash 21.28%, 3.33% and 2.24% respectively, than BRP was 10.59%, 2.45% and 1.44% respectively. While BRP showed higher values (2.73% and 79.42%) in fat and carbohydrate respectively, than RKBP (1.34% and 69.8%) respectively.

WF replacement with RKBP has recorded the highest content of protein, ash and fiber, while containing a lower amount of carbohydrates than all samples. Significant increases found in mineral contents of all samples when compared to the control sample (WF).

Crispy bread sticks with 30% BRP showed higher texture, taste, odor and preferable sensory score as compared to control and other samples. The score of all the sensory attributes for treatment products reduced with an increase in the levels of RKBP at (60%). According to the sensory analysis results it can be concluded that RKBP and BRP can be used in crispy bread sticks for up to 60%.

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