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Nutritional, functional and sensory properties of wheat, rice and fababean blends texturized by drum drying
Author(s) -
AbdelAal ElSayed M.,
Sosulski Frank W.,
Shehata A. Adel Y.,
Youssef Mohamed M.
Publication year - 1996
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1996.00335.x
Subject(s) - food science , absorption of water , weaning , chemistry , biology , zoology , botany
Blending of wheat and fababean Flours (73:27 w/w) to the 17.8% protein (N×5.7) level increased the amino acid (AA) score from 38 to 59, whereas a 17.7% protein blend of rice Flour and fababean protein concentrate (82:18 w/w) increased the AA score from 62 to 72. Nutritive indices were not improved by including cottonseed or sesame Flours in the blends. Cooking and texturization on a drum dryer reduced the AA scores to 47 and 67, respectively, for the wheat and rice blends, indicating that rice/fababean blends would be preferred in weaning foods. Texturization caused a marked increase in water absorption but reduced oil emulsiFication of all blends. Sensory evaluation rated the texturized products favourably when consumed as a breakfast cereal or puffed, baked snack.