Effect of Using Saline Water on Quality Changes of Some Seed Dry Sprouts and the biscuit taste

Document Type : Original Article

Authors

1 The General Organization of Agrarian Reform, Ministry of Agricultural, Giza 12611, Egypt.

2 Regional Center for Food and Feed, Agric. Res. Center. Giza 12619, Egypt.

3 Department of Horticulture, Faculty of Agriculture, Ain Shams University, Cairo 11566, Egypt.

4 Arid Land Agricultural Graduated Studies and Research Institute, Ain Shams University, Cairo 11241, Egypt.

Abstract

           Sprouting seeds is an effective process to improve diet quality. Furthermore, consumer’s increasing demands for various bakery products represents an opportunity to use such sprouts flour from mixing wheat with legumes for preparing biscuits. Thus, this research studies the effect of saline water (2000 ppm) on the characteristics of fresh sprouting seeds and quality changes of dry seeds sprouted powder of wheat grains, chickpea, fenugreek, and faba bean. Seeds sprouted powder used crushing in preparing biscuits and chose the best mixing ratios of studied seeds. Results indicate the negative effect of salinity concentration of 2000 ppm on characteristics of fresh sprouting. Chickpea, fenugreek, wheat and faba bean which recorded the shortest radical length and the lowest sprouting percentage, while faba bean recorded lower data of water uptake under 2000 ppm. Salinity increased protein content, Nitrogen, Potassium, Chlorine, and sodium (%). Biscuits experiments’ results showed that sprouted fenugreek flour recorded the lowest panel taste under all mixing ratios. While biscuit taste prepared from sprouted seeds flour by tap water was better than that of sprouted seeds flour by saline water.

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