Effect of adding the sifting Avocado seed meals to wheat flour on produced characteristics of biscuits

Abstract

Adding the sifting meals of the Avocado seed  to wheat flour mixtures caused  increasing in folowing percentages of components: (moisture , fibers , ash , starch and total soluble sugars )

Also the (5,10%) percentages adding caused a slight reducing in gluten quality , while a reducing in gluten quality was   at (15 , 20 , 25%) percentages.

Also the adding of tested meals caused reducing the sensory properties of produced biscuits , except the sensory properties of (5 ,10%) percentages  , which improved significantly , comparing with control sample.

Finally , Rheological properties of the( 5  and 10%)  blended flour ,  show increase in thermal stability of amylases comparing with control sample ,   while other characteristics did,not effected clearly.

أعطتْ إضافة المطحون المغربل من بذور الأفوكادو إلى خلطات دقيق القمح المُعدة لتصنيع البسكويت بالنسب المدروسة ، ارتفاعاً في محتواها من المكونات التالية: (رطوبة ، ألياف ، رماد ، نشا ، سكريات ذائبة كلية) وذلك بزيادة نسبة الخلط بهذا المطحون ، بينما انخفضت نسبة البروتين والحموضة .

تراجعت نوعية الجلوتين في عينات الدقيق بعد العجن وذلك بشكل مقبول في الخلطتين (5 ، 10%) لتصبح هاتين الخلطتين الأنسب لتصنيع البسكويت لناحية قوة الجلوتين ، بينما كان التراجع أكثر وضوحاً في الخلطات (15 ، 20 ، 25%).

تراجعتْ كذلك الصفات الحسية (المذاقية) لعينات البسكويت بزيادة نسبة مطحون بذور الأفوكادو في خلطات الدقيق ، باستثناء نسبة الخلط 5 ، 10% التي حصلت على أعلى درجات التقييم الحسي في كل الصفات المدروسة وجاءتْ متقاربة نسبيّاً مع عينات الشاهد .

أظهر قياس الخواص الريولوجية بجهاز ميكسولاب لخلطات الشاهد و5% و10% مع دقيق القمح تحسّناً في الثبات الحراري للإنزيمات المحللة للنشا مقارنةً بالشاهد ، ولم تتأثّر باقي الخواص الأخرى بدرجة ملحوظة.

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Published

2019-12-10

How to Cite

Effect of adding the sifting Avocado seed meals to wheat flour on produced characteristics of biscuits. (2019). Tishreen University Journal -Biological Sciences Series, 41(6). Retrieved from https://journal.tishreen.edu.sy/index.php/bioscnc/article/view/9275

Issue

Vol. 41 No. 6 (2019): Biological Sciences Series

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Articles

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