English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The use of nano-material as delivery system in nutritional supplements is a promising technology to improve the bioavailability of their bioactive compounds. In this study, five food by-products "nano wheat bran (NWB), nano wheat germ (NWG), fermented nano-rice bran (FNRB), fermented nano-carrot pomace (FNCP) and fermented nano-pomegranate peel (FNPP)" were prepared and used as natural sources of bioactive compounds in the preparation of functional Egyptian balady bread. Nano and fermented nano-materials were used at 5, 15 and 25% replacement levels of wheat flour basis. Organoleptic characteristics, staling test and color attributes of balady bread were studied. The results of alkaline water retention capacity (AWRC) test, as a bread staling indication, revealed that all tested nano-materials showed positive effect on retarding staling of bread during storage at room temperature up to 72h and the bread was better than control regarding freshness properties. The color attributes of balady bread revealed remarkable differences between control and tested samples. Addition of fiber materials significantly decreased L* values, while a* values were decreased. Organoleptic test results showed that partially replacing of wheat flour 72% extraction by 25% NWB, 25%NWG, 15% FNRP, 5% of FNCP and 5% FNPP still providing a good quality of functional Egyptian balady bread.

Egyptian balady bread quality as affected by functional nano-powders of some food industry by-products