tadlo yitayew

BSG (brewery spent grain) is the most frequent by-product from the beer industry, which is high in protein, fiber, and minerals. This research was carried out to improve the nutritional content of bread by adding BSG to wheat flour. In this study, five levels (0%, 5%, 10%, 15%, and 20%) of BSG blending ratio and three levels (1, 2, and 3 hrs) of fermentation time were considered. Standard procedures were used to determine the chemical composition of BSG, dough quality, physicochemical composition, and sensory quality of bread. The BSG is composed of 6.19% moisture, 4.01% ash, 8.80% crude fat, 16.80% crude fiber, 21.86% crude protein, 42.30% carbohydrate, 2.57 mg/g calcium, 3.16 mg/g magnesium, and 7.34 mg/g potassium. The dough water absorption (58.53-66.67 ml/100 g), development time (3.43-17.57 min), stability (6.53–12.40 min), and degree of softening (25.33-50.33 FU) were increased significantly ( p < 0.05 ) as BSG ratio increased in blending. As the BSG raised, the loaf weigh...

Drying is the oldest method of food preservation. However, the drying method can adversely affect the product quality. This work shows the effect of solar, oven and integrated solar-oven drying methods on the texture, color, vitamin C and β-carotene content of dried mango slices (apple and kent variety). The vitamin C and β-carotene content were measured by UV-Vis spectrophotometer, texture by texture profile analyzer (TPA) and color by spectrophotometer. There is a non-significant effect (p > 0.05) on the texture and color apple and kent mango, but significant effect (p < 0.05) on the vitamin C and β-carotene content. Apple mango had 72.38 mg/100 g vitamin C and 91.05 µg/100 g β-carotene content and kent mango 66.72 mg/100 g vitamin C and 73.80 µg/100 g β-carotene content. The drying method significantly affect (p < 0.05) the texture, color, vitamin C and β-carotene content of dried mango slices. The mango slice structure was become harder in texture and darkens in color. ...