Pan bread quality as affected by supplementation of brewing by-products

Different solid by-products obtained from El-Ahram Company for Beverages [rootlets, dried husk, malt husk and malt culms] were used as a source of fiber, total dietary fiber, protein and mineral contents for fortification of pan bread after passing the detection analysis for aflatoxins compounds [B1, B2, G1 and G2]. Levels of 5, 10 and 20% of by-products were used. The effect of this supplementation on the rheological properties of the resulting dough was investigated using the farinograph and extensograph as objective methods for quality assessment of the final product. Physical properties, chemical and mineral composition, amino acid analysis and sensory evaluation were studied for produced pan bread. Farinograph results indicated that, water absorption, dough development, arrival time, dough weakening and mixing tolerance increased while, dough stability decreased as a result of by-product flour addition differented levels. It was found that, there was reduction in dough energy and dough resistance to extension values by 6.78-49.15% and 3.21-26.92% respectively from control. While, dough extensibility values increased due to fortification with different levels except 10 and 20% rootlets flour addition, which caused reduction by 4.44-5.93% over the control. Chemical analysis of pan bread showed high protein, ash contents in samples containing rootlets flour, while, high contents of fat, fibers and total dietary fibers were found at all levels of addition. The level of all mineral elements in fortified pan bread samples increased and the highest percent occurred in samples containing rootlets flour. Total amino acids content increased as the levels of fortification increased, except for the malt culms flour at 5 and 10% levels. Also, total essential amino acids content was increased as the level of fortification increased except samples fortified with dried husk, malt husk and malt culms flours at 5% level. Samples of pan bread containing 20% rootlets flour were the highest in essential amino acids content. Sensory evaluation results showed that, rootlet flour at all levels [5, 10 and 20%] was the best fortification for the manufacture of pan bread with no significant differences in all evaluated sensory properties

Fortification of horchata drink prepared from chufa tubers [cyperus esculentus L.] with natural fruit juices

Different preparations of Chufa drink [Horchata as known in Spain and other African and Europian Countries] contained 9 formulas of citric acid and sodium carboxy methyl cellulose [sod. CMC] as a stabilizer and emulsifier agents, respectively to improve the quality of drink at refrigeration temperature. Results of the priminary experiments showed that chufa drink with 1% each of citric acid and sod. CMC had higher quality at refrigeration temperature for 24 hr, 72 hr and one week than the other preparations. Fresh juices of guava, apple and strawberry were used to replace 10,25 and 50% of chufa drink [Horchata]. The effect of fortification of chufa drink with these juices on the nutritional quality and sensory evaluation was studied. Chufa drink [Horchata] contained the highest levels of TSS%, pH and acidity as well as lowest levels of brix / acidity ratio, total solids%, reducing sugars, protein, ash and vitamin C compared with that of fresh juices used in fortification. Results showed that fortified drink samples had higher levels of TSS%, pH, acidity, moisture, non-reducing sugars, protein and ash while, it had lower levels of brix/acidity ratio, total solids%, total sugars, non-reducing sugars and vitamin C at all replacement levels than the control. Data also indicated that the major minerals of chufa drink and other fortified fresh juices were phosphorus and potassium. Chufa drink fortified with strawberry juice had higher contents of phosphorus, potassium, sodium, calcium and manganese at all levels than the contol and other samples. Data of Hunter instrument indicated that at level 50% apple juice, fortified chufa drink was the highest in L, a, b, saturation values and the rate of colour change [delta E] while, the highest hue value was found in chufa drink fortified with 50% guava juice. Results of sensory evaluation showed that fortified drink with guava juice at levels 25 and 50% had the highest scores. Highest values or appearance, taste, flavour, texture and overall acceptability were noticed at levels 50% of guava juice while, drink sample fortified with 50% apple juice had higher colour value compared with other samples