Aa. Salama et al., EVALUATION OF THE QUALITY OF BREAD, BISCUIT AND BUTCHERS SAUSAGE SUPPLEMENTED WITH ROOTLETS OF MALT SPROUTS, Die Nahrung, 41(4), 1997, pp. 228-231
The dietary fiber components of the rootlets of malt sprouts were dete
rmined. The rootlets were incorporated at different substitution level
s in two types of bread (flattened and pan bread), biscuits and butche
r's sausage: The proximate analysis of these products were also determ
ined. Substitution levels of 5% and 10% grave good and acceptable brea
d of higher contents of protein and fiber. Although biscuits containin
g up to 15% rootlets were acceptable, yet their sensory qualities were
adversely affected. Butcher's sausage containing up to 10% rootlets w
ere of good sensory and cooking properties. Meat substitution with roo
tlets improved the cooking quality, reduced the cooking losses and low
ered the cost of production of butcher's sausage.