Production and evaluation of cereal snacks fortified with gums /
إنتاج و تقييم الوجبات الخفيفة المصنعة من الحبوب و المدعمة بالصموغ
Dina Mohammed Aly Mohammed ; Supervised Ferial Abdelaziz Ismail , Naglaa Hassan Elgazar
- Cairo : Dina Mohammed Aly Mohammed , 2018
- 100 P. : charts , photographs 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
The objective of this study was to evaluate the quality of corn snacks products which produced from yellow corn grits alone or mixed with (5% or 10%) barley flour, also, contained different gums with different concentration ((5% and 1% guar gum), (1% xanthan) and their combination (0.5%guar plus 0.5%xanthan)). Snacks produced by the extrusion process. Chemical, physical, microbiological and sensory properties were determined for snacks samples after extrusion process and during storage period at 3, 6, 9 and 12 months' storage (at room temperature). The physical properties results showed that samples contained 1% xanthan gum recorded the highest value of expansion ratio 2.95cm compared with control 2.25cm. Adding gum increased bulk density values from 0.52 g/cm³ up to 0.69 g/cm³. Sample contained guar and xanthan gums together recorded higher acceptability scores by panelists than other tested samples