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1786120 |
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|a eng
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| 044 |
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|b مصر
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| 100 |
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|a الدميري، ميرفت إبراهيم
|g El-Demiry, Mervat I.
|e مؤلف
|9 567954
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| 245 |
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|a Chemical and Biological Evaluation of Balady Bread Prepared Using (Agaricus Bisporus ) Fresh Mushroom and Flour of dried Mushroom
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| 246 |
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|a التقييم الكيميائي والبيولوجي للخبز البلدي المدعم باستخدام عيش الغراب الطازج والجاف
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| 260 |
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|b جامعة كفر الشيخ - كلية التربية النوعية
|c 2019
|g يونيو
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| 300 |
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|a 572 - 592
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| 336 |
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|a بحوث ومقالات
|b Article
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| 520 |
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|b This study was carried out to utilize different levels of fresh mushroom and flour of dried mushroom by partial replacement (10, 20, 30 and 40%), as a source of protein and fibers of wheat flour making balady bread. Organoleptic properties of prepared balady bread was evaluated. Also gross chemical composition, caloric value and its biological effect on diabetic rats fed on prepared diets were studied. The results of sensory evaluation showed that samples of balady bread fortified with 10 and 20% fresh mushroom and flour of dried mushroom was acceptable from panelist more than 30 and 40 % fresh mushroom and flour of dried mushroom. For appearance, color, flavor, separation of layer and over all acceptability of balady bread fortified with 10 % fresh mushroom showed non significant difference (p<0.05) between it and control sample (wheat flour 85%) and significant difference (p<0.05) between it and control sample to taste, roundness and crumb distribution, but showed significant difference in all parameters (p<0.05) between balady bread with 20% fresh mushroom and control sample except appearance and over all acceptability. their was significant difference (p<0.05) between balady bread with 10 and 20% flour of dried mushroom and control sample in all parameters except flavor, showed non significant difference (p<0.05) between balady bread with 10 and 20% flour of dried mushroom and control. The results of gross chemical composition showed a significant increase (p<0.05) in protein and fibers and showed significant decreased (p<0.05) in caloric value by increasing 10, 20% fresh mushroom and 10, 20% flour of dried mushroom. The biological assay results indicated that feeding balady bread with 10 and 20 % fresh mushroom and flour of dried mushroom caused decreased in glucose levels. Body weight gain and feed intake of rats were significantly (p<0.05) affected by fresh mushroom and flour of dried mushroom replacement, while feed efficiency ratio values of rats were not significantly (p<0.05) affected by balady bread with 10 and 20% fresh mushroom and flour of dried mushroom. Total cholesterol (TC).
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| 653 |
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|a الخبز البلدي المدعم
|a عيش الغراب الطازج
|a عيش الغراب الجاف
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| 692 |
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|b Balady Bread
|b Mushroom
|b Glucose Level
|b Lipid Profile
|b Antioxidants and Liver Enzyme
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| 700 |
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|9 567957
|a المغنى، أمل سامى
|e م. مشارك
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| 773 |
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|4 التربية والتعليم
|6 Education & Educational Research
|c 021
|e Journal of Specific Education and Technology
|f Maġallaẗ Al-Tarbyyah Al-Nawʿya W Al-Tiknuluġya
|l 004
|m ع4
|o 2103
|s مجلة التربية النوعية والتكنولوجيا
|v 000
|x 2314-7458
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| 700 |
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|a عبدالسميع، ريهام رفعت
|g Abdelsamea, Reham R.
|e م. مشارك
|9 567956
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| 700 |
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|9 567955
|a عون، مصطفى أحمد
|g Owon, Mostafa A.
|e م. مشارك
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| 700 |
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|9 567955
|a عون، مصطفى أحمد
|g Owon, Mostafa A.
|e م. مشارك
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| 856 |
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|u 2103-000-004-021.pdf
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| 930 |
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|d y
|p y
|q n
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| 995 |
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|a EduSearch
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| 999 |
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|c 1048610
|d 1048610
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