International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 2 (2019)

The nutritional value of a novel Syrian bread


Dr. Samira Alzughayar, Dr. Salam Harfoush, Adel Harfoush

In this study, a novel bread was manufactured. This bread consisted of mixture of different whole grains flours (75% wheat, 10% soybean, 10% barley and 5% corn) which were purchased from local market whereas the conventional pita bread (which is regularly consumed in the Arabic world) is made totally from wheat flour. When comparing this bread with the novel bread, it had higher amounts of certain nutrients which are important for healthy status such as carbohydrates, proteins, vitamins, fibres and minerals. The novel bread had higher content of protein, and fibre (21.9%, and 58.2% respectively) and it was higher in most minerals such as Calcium (22.5%), Iron (7.14%), and Zinc (6.7%). The vitamin content was also increased considerably. Vitamin B1, B2, B3, B6 and E increased by 73.8%, 44.4%, 69%, 243.3%, and 145%. There was an increase in Ca and Zn content and a decrease in Na. The pretreatment of some components was made for the first time, by an innovative way, in order to eliminate undesirable ingredients. This bread is nutritionally convenient for all age groups and more specifically for the vulnerable groups that do not have the means of securing the food resources other than bread. The novel bread was also acceptable in terms of taste, smell, texture and consistency.
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