Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia: 3. Utilization of samh seeds in bakery products.
Samh seeds obtained from Al-Jouf area were ground into flour analyzed and used as a replacement for wheat in the ratio of 10, 20 and 30% for bread and 30, 60 100% for cookies. The rheological effect of the Samh flour on Saudi wheat flour was also studied. The bread and cookies obtained were evaluated physically and by sensory evaluation. The results obtained indicated that samh flour has high protein content and could be used as a replacement for wheat flour upto 30% without adversely affecting the bread specific volume much. Samh flour has improved the cookies appearance specially the colour (chocolate colour) and spreading ratio. The results also revealed that it is possible to make cookies from 100% samh flour. Due to the high protein content of the samh seeds the nutritional value of the bread and cookies made with samh flour will be improved. The results of the sensory evaluation of the bread and cookies indicated that the bread made with samh flour upto 30% has similar characters except for the crumb color and the overall acceptability which were rated as significantly inferior. The sensory evaluation of the cookies showed that the cookies made with samh flour upto 100% were significantly superior (p < 0.05) to the cookies made with 100% wheat flour (control).
Mustafa
A I
AI
Department of Food Science and Technology, King Faisal University, Al-Hassa, Kingdom of Saudi Arabia.
Al-Jassir
M S
MS
Nawawy
M A
MA
Ahmed
S E
SE
D001939:Bread / Q000032:analysis / Q000592:standards*; D004044:Dietary Proteins / Q000032:analysis / Q000592:standards; D002523:Edible Grain / Q000737:chemistry / Q000592:standards*; D005433:Flour / Q000032:analysis / Q000592:standards; D005511:Food Handling / Q000379:methods; D005524:Food Technology; D006801:Humans; D012529:Saudi Arabia; D012639:Seeds / Q000737:chemistry*
D004044:Dietary Proteins