BIOCHEMICAL STUDIES ON SOME EGYPTIAN FOODS

Abstract

This study was aimed to produce gluten-free bakery products for celiac patients, high gluten bakery products for obesity and diabetic people, and to prepare wheat or corn resistant starch. These resistant starches were used to produce some bakery products. The chemical composition of raw materials showed that crude protein, hexane extract, ash, crude fiber, carbohydrates and total dietary fiber contents of wheat flour 72% extraction rate were 11.82%, 0.98%, 0.43%, 0.31%, 73.24% and 3.52%, respectively, 0.68%, 0.30%, 0.21, 0.08%, 90.76% and 0.89%, respectively, for wheat starch, and 0.42%, 0.10%, 0.11%, 0.06%, 92.47% and 0. 96%, respectively, for corn starch. The increasing of amylose content in raw materials (wheat or corn starch) was flowed by increasing resistant starch content. Resistant starch content of biscuit or balady bread products made from different levels of wheat or corn resistant starch was increased considerably as increasing of resistant starch added. Sensory characteristics of biscuit products showed that the overall score category was very good for wheat flour biscuit, good for gluten-free biscuit. The scores of sensory characteristics which recorded with biscuits made from 25% gluten + 75% wheat bran or 75% defatted soybean flour were higher than that recorded with biscuits made from 50% gluten + 50% wheat bran or 50% defatted soybean flour. Biscuit products made using up to 25% levels of wheat or corn resistant starch had no significant difference by comparing with the control. Sensory characteristics of balady bread products showed that the general appearance of high gluten balady bread made from 10% gluten + 90% wheat bran was the nearest product to the bread control and it had a good acceptance by the judged and had overall score (83 .25). But there were no significant differences between balady bread products made from wheat or corn resistant starch up to 20% levels and ordinary bread (control). The hypocholesterolemic effect of wheat or corn resistant starch in rats was investigated. Rats fed diet containing cholesterol and wheat or corn resistant starch had the lowest total body weight gain ( I 09 .4 and I 06 .4 g/60 days, respectively). The food efficiency showed the same line that observed with body weight (negative control groups > positive control groups > cholesterol + resistant starch groups). A significant difference of liver weight was found between different groups. There was no significant reduction in serum glucose level noticed in RS groups (wheat and corn) comparing with the other groups. Introducing resistant starch in the hypercholesterolemic diet was followed by significantly decrease in the levels of total cholesterol, triglycerides, LDL- and VLDL-cholesterol. In contrast, the level of HDL-cholesterol of rats fed hypercholesterolemic diet was lower than that of rats fed either normal diet (control group) or hypercholesterolemic diet containing resistant starch.