Supplementation of wheat flour with natural sources to reduce cholesterol and enhance quality of bakery products in Egypt and Sudan / (Record no. 75017)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03381cam a2200349 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | EG-GiCUC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250223032432.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 191106s2019 ua dh f m 000 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EG-GiCUC |
| Language of cataloging | eng |
| Transcribing agency | EG-GiCUC |
| 041 0# - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | Deposite |
| 097 ## - Thesis Degree | |
| Thesis Level | Ph.D |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | Cai01.16.03.Ph.D.2019.Ra.S |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Rabab Hashem Mohamed Mohamed |
| 245 10 - TITLE STATEMENT | |
| Title | Supplementation of wheat flour with natural sources to reduce cholesterol and enhance quality of bakery products in Egypt and Sudan / |
| Statement of responsibility, etc. | Rabab Hashem Mohamed Mohamed ; Supervised Amira Shawky Soliman , Mohamed Said Abbas , Mohamed Fathi Abolela |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تدعيم دقيق القمح بمصادر طبيعية لتقليل الكولسترول وتعزيز جودة المخبوزات فى مصر والسودان |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Cairo : |
| Name of publisher, distributor, etc. | Rabab Hashem Mohamed Mohamed , |
| Date of publication, distribution, etc. | 2019 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 183 P. : |
| Other physical details | charts , facsimiles ; |
| Dimensions | 25cm |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Thesis (Ph.D.) - Cairo University - Faculty of African Postgraduate Studies - Department of Natural Resources |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | As Egypt is the largest wheat importer globally, the government is aiming to find alternatives to reduce wheat imports and to cultivate reclaimed lands. Comparative studies were conducted to investigate the effect of substituting portions of wheat with quinoa, cassava and guar flours at levels of 20%, 30% and 5%, respectively, on chemical, rheological and sensory characteristics of the Egyptian balady bread. The study was carried out in the Agricultural Research Center, Egypt, and aimed to reduce the amount of wheat used in making wheat bread, a staple food in the country, and to enhance its nutritional and baking quality values , reduce cholesterol through the Functional Food (Gaur seeds- quinoa seeds and cassava roots), and production of healthy bread. Results proved that guar gave poor sensory characteristics, in addition to its insignificant substitution level (5%). Substituting wheat flour with 20% quinoa resulted in elevating protein, fat and fiber percentages than that of wheat (16.4, 2.15 and 1.01%, respectively). Bread made from quinoawheat blend gave the lowest fungal count and the highest shelf life (8 days) at room temperature about (20-25{u00B0}C), but resulted in significant changes in stability, volumes, texture, and structure.Substituting wheat with 30% cassava gave the highest carbohydrate content, didn{u2019}t change any of the rheological properties and no significant difference was noticed between wheat flour and 30% cassava-wheat bread in all sensory tests. Adding quinoa and cassava to wheat flour helped in reducing cholesterol levels in blood. Groups fed on bread supplements with 30% cassava and 20% quinoa were showed the highest decrease in total cholesterol, triglyceride levels, low-density lipoprotein (LDL) and highest increase in Highdensity lipoprotein (HDL), and also, they showed decrease in serum aspartate aminotransferase (AST) and Serum alanine aminotransferase (ALT) |
| 530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE | |
| Additional physical form available note | Issued also as CD |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Cassava |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Guar |
| 653 #4 - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Quinoa |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Amira Shawky Soliman , |
| Relator term | |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mohamed Fathi Abolela , |
| Relator term | |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mohamed Said Abbas , |
| Relator term | |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://172.23.153.220/th.pdf">http://172.23.153.220/th.pdf</a> |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) | |
| Cataloger | Nazla |
| Reviser | Revisor |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) | |
| Cataloger | Shimaa |
| Reviser | Cataloger |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Thesis |
| Source of classification or shelving scheme | Not for loan | Home library | Current library | Date acquired | Full call number | Barcode | Date last seen | Koha item type | Copy number |
|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | المكتبة المركزبة الجديدة - جامعة القاهرة | قاعة الرسائل الجامعية - الدور الاول | 11.02.2024 | Cai01.16.03.Ph.D.2019.Ra.S | 01010110079819000 | 22.09.2023 | Thesis | ||
| Dewey Decimal Classification | المكتبة المركزبة الجديدة - جامعة القاهرة | مخـــزن الرســائل الجـــامعية - البدروم | 11.02.2024 | Cai01.16.03.Ph.D.2019.Ra.S | 01020110079819000 | 22.09.2023 | CD - Rom | 79819.CD |