Authors
1
Fayoum - Fayoum university - faculty of specific education
2
Home economic ,, specific education faculty, Fayoum university, Fayoum
Abstract
Lentil is plant foods consumed in the world due to high protein, complex carbohydrates, dietary fiber, folic acid and bioactive phytochemicals as flavonoids, total phenolics, phytate, saponins, tannins and its functional and technological characteristics, so Lentil is used as alternative meats and healthy diet, so consumers or vegetarian are minimizing or excluding meat consumption in a sustainable manner. Therefore, this study was conducted to effect of fortification the yellow lentil with some grains as an alternative to animal protein and its effect on the sensory properties and quality of the final product. The chemical composition determination included protein, dietary fiber, Ash, vitamins, minerals and sensory evaluation. Four different formulations of kofta were prepared by 100% meat, 100% yellow Lentil, 75% lentil with 25% Bulgur and 75% lentil with 25% semolina. Samples were evaluated acceptable by the panelists, but 25% Bulgur had the highest acceptability compared to control samples. The results revealed a significant increase p<0.05 of proteins, fiber and Ash of lentil 26.2, 10.3 and 3.4, bulgur 11.02, 17.91 and 1.36 and semolina 12.56, 3.81 and 0.69 respectively, In addition, a significant variation of minerals and vitamin A content. The protein content in different formulations were ranged 25.75, 17.45 and 18.78 compared to control kofta 17.76. Conclusion: Lentil can fortify with Bulgur or semolina to improve human nutritional quality as alternative meats and healthy status because of low fat, high protein and fibre content. The research proposes that lentils can be used as a substitute for beans in making falafel.
Keywords
Main Subjects
)
مشاهدة على SCiNiTO