Production of reduced calorie macaroni

Reduced Calorie Macaroni was prepared by using the by-products of some fruits [date, apricot and orange] in ratio 5-25% as a substitute for semolina. The rheological properties of pasta as well as characteristics of the produced macaroni were evaluated. The results indicated that the mixing time and water absoption increased while weaking of the dough decreased with increase of fruit waste content. On the other hand, the cooking test demonstrated that addition of fruit fiber increased the indices; increase in weight, and total soluble solids, but decreased the index; increase in volume. Sensory evaluation cleared that the reduced calorie macaroni was still acceptable when 20% of apricot and orange by-product were added, while in case of date by-product, it was acceptable to a level of 15%

Dietetic dried apricot sheets

Mixtures of fructose and sorbitol with acesulfame-K as well as aspartame were used to produce the best acceptable sweetening mixture for production of dietetic dried apricot sheets. Sensory evaluation of the product showed that the best colour, taste and appearance were obtained by using a mixture of fructose and acesulfame-K in the ratio [50%: 50%]. However the other preparations of apricot sheets using the different sweetening mixtures were found to be acceptable to a lesser extent

Technological studies on low calorie apricot nectar

The processing of low calorie apricot nectar by using a mixture of non-nutritive sweeteners [aspartame and acesulfame-K] and fructose as well sorbitol had been subject to study for selecting the suitable formula. Data indicated that the best sensory characteristics of apricot nectar-was found by using a mixture of fructorse and acesulfame-K with a ratio of [50%: 50%] which has a 50% calorie reduction. On the other hand the results appeared that an acceptable product having a very low calorie content could be obtained by using a mixture of aspartame and acesulfame-K with ratio of [75%: 25%]

Technological studies on high protein macaroni

Different levels of wheat germ, corn germ cake and soya been cake were used to increase the protein content of macaroni. Skimmed milk was also incorporated with the previous ingredients to improve the balance of the amino acids in the produced macaroni. The rheological properties and acceptance of the obtained pasta were investigated. Farinogram data cleared a proportional relation between increasing the levels of high protein sources and water absorption as well as mixing time, while dough stability decreased. The results of cooking pasta tests demonstrated increasing the indexes, increase weight, and total soluble solids [T.S.S.], when the levels of wheat germ increase. In contrast these indices decrease by adding cake on corn germ and soya bean. Sensory evaluation of the produced pasta clear that all samples were acceptable by substituting semolina up to 16% with the mentioned high protein sources