Department of Food and Dairy Science and Technology, Damanhour University, Behera Governorate, Egypt

Publications

• Research Article   
  
  Author(s): Ahmed Hamid Morsy Ziena and Hamid Morsy Ziena*
  
  This study was aimed to prepare and evaluate six different snacks included control ( Yellow corn, PC) and five formulas (P1, P2, P3, P4, and P5) based on local available ingredients snacks (cereals : yellow corn, wheat flour and broken rice and legumes: faba bean cotyledons and decorticated parched chickpea). Chemical composition, mineral elements, amino acid composition, in vitro protein digestibility (IVPD), C-PER and energy value in addition to sensory evaluation were determined of the snacks. Different extrudates were stored at RT up to 6 months since peroxide value was determined . Data revealed that protein content was increased of different products as: 14.9, 15.5, 12.7, 14.4 and 13.0 % in P1, P2, P3, P4, and P5, respectively compared to 6.89 % in the control product (PC). It was also shown that the total essential amino acids increased significantly and reached 46.87 g / 100 g.. Read More»
  

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