PHD theses : Engineering
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Item THE USE OF PROTEIN ISOLATES IN THE MANUFACTOR OF SAUSAGE, ICE CREAM AND BREAD(Al Neelain University, 2011) Abdel Rahman Sirelkhatim Mohammed EltayebThe Bambara groundnuts used in the study were purchased from a local market at Neyala at western Sudan. The seeds is transported to the Laboratory of International Food Research Center, Egypt to make all chemical analytical. Pigeon pea and Vigna unguiculata obtained from Bahri market were millet from Food Research Center in Shambat. The chemical compositions were carried out in the Food Analysis Laboratory, Department of Food Science and Technology, University of Gezira. Proximate analysis in terms % of moisture, crude protein, crude fat, ash , fiber and carbohydrate, the results showed that the moisture 6.8, 8.5 and 8.0%, protein 17.7, 19.8 and 21%, fat 6.6, 2.1 and 1.7%, ash 4.2, 3.0 and 3.2, fiber 3.5, 3.1 and 3.2 for the Bambara groundnut, Vigna unguiculata and pigeon pea respectively. The chemical composition of the three sample sausage (A, B and C), moisture (61.7, 63 and 64), protein (18.4, 22.1 and 25.0), fat (2.2, 3.08 and 4.37) and ash (1.38, 2.3 and 2.23). but the three samples of ice cream (A, B and C), fat (4.25, 5.4 and 7.7), protein (2.49, 3.37 and 4.46), total solid (31.82, 32.1 and 33.12) and ash (0.39, 0.53 and 0.61). Bread for four samples (control, 16, 19 and 21%) moisture (35.59, 35.14, 34.93 and 34.83) protein (8.4, 10.12, 11.92 and 13.39), fat (11.11, 11.31, 11.43 and 11.52), fiber (1.31, 1.48, 1.63 and 1.8)and ash (1.76, 1.98, 2.1 and 2.28). Protein solubility of Bambara groundnut reduced as the pH increased until it reached at pH (4) followed by progressive increase in solubility with further increase in pH. A protein isolate flour from Bambara groundnut, pigeon pea seeds was evaluated for its functional properties. The water retention capacity (WRC) of the samples (368.5, 350 and 250.3). The fat absorption capacity (FAC) is (169.9, 185 and 130). The emulsion capacity EC at neutral pH (76, 72 and 77). The results of foaming capacity at neutral pH is 90, 103 and 118. Gelling of protein depends on protein concentration, pH balance viscous gel formation did not occur at below a concentration 16% at neutral pH. The result of anti-nutritional factor and amino acid is determined for Bambara groundnut and used as a replacement for wheat flour of various ratio because is highly in water retention capacity. The effects of the various replacement ratios on the wheat flour rheological properties were studied. The results recorded by the farrinograph and extensograph. The Vigna unguiculata is used to produce sausage because the protein isolate is highly fat absorption capacity but the ice cream made by pigeon pea protein isolate flour because is highly in foaming properties. All this product containing various ratios for protein isolate flour were made and subjected to sensory evaluation by taste panels.