الفهرس 
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Abstract
Artichoke is considered a healthy food due to its nutritional and
chemical composition. Artichoke contains proteins, minerals, low amount
of lipids, dietary fibres and high proportion of phenolic compounds.
Eggplant is one of the most common vegetables consumed around
all the world. Colour, size, and shape of the eggplant fruit vary
significantly with type of the eggplant cultivar, and its fruit is
commonly cooked as a vegetable in many parts of the world. The
cultivated eggplant has significant economic important in many tropical
and subtropical parts of the world.
Potato (Solanum tuberosum L) is a nourishing food that has sustained
civilizations for centuries in South America and Europe. Potato production
has significantly increased in recent years in many countries, particularly
Asia where it has become more important as a food and industrial crop.
Cake one of semi-dry foam foods that have air pockets enclosed in a
protein and starch network. Biscuit belong to the flour confectionery. It is
flat crisp and may be sweetened or unsweetened according to preference.
Biscuit can be made from hard dough crackers, hard sweet dough. It is
produced by mixing various ingredients like flour, fat, sweeteners and
water to form dough. The dough formed unlike bread is not allowed to
ferment, and then it is baked in the oven. Changes in the cake ingredients
have resulted in the development of many products having a wide range of
characteristics.
7.1. Aim of study:
The current study was designed to assess the benefit of some
vegetable flours in the productions of some bakery products with high
nutritional value.
1. Utilization of (Artichoke, Eggplant and Potato) flours in bakery
products at different levels.
2. Determination of the chemical composition of vegetable flours.
3. Determination the chemical composition of baking products.
4. Organoleptic evaluation of products with vegetable flours.
5. Physical measurements of products with vegetable flours.
6. Statistical analysis and exit of the recommendations that results from the
study.
7.2. Materials and methods:
7.2.1. Materials:
Wheat flour (72% extract), powdered sugar, baking powder, skim
milk, salt, vanillin, eggs, butter and shortenings were purchased from local
markets while artichoke, eggplant and potato flours were purchased from
Teba Company.
7.2.2. Methods:
Cake, cookies and biscuits were prepared then, chemical analysis,
nutritional value, physical properties and sensory evaluation were
determined and measured.
7.3. Statistical Analysis:
Statistical analysis were performed by using computer program
statistical package for social science and compared with each other using
the suitable tests (SAS 1995).
7.4. Results:
7.4.1. Chemical composition:
Our results showed that wheat flour was higher content in
carbohydrate (72.92) g/100g, protein (12.10) g/100g and energy value
(354.03) k.cal. Also, artichoke flour had a higher content in protein (14.21)
g/100g and fibre (7.94)g/100g. While eggplant flour was higher content in
fat (2.65) g/100g, ash (7.32) g/100g and moisture (10.20) g/100g. On the
other hand, potato flour was higher content in carbohydrate (69.80)g/100g
and energy value (334.91) k.cal/100g.
7.4.2. Total phenol and antioxidant activity:
Concerning total phenol and antioxidant activity results showed that
eggplant flour was the highest content of total phenol 3.545 mg/g D.M then
artichoke flour 2.90 mg/g D.M and finally, potato flour 0.699 mg/g D.M.
Moreover artichoke flour was the highest antioxidant activity by 70.1%
followed by eggplant flour 61.2% and finally potato flour 46.9%.
7.4.3. Chemical composition of cake as influenced by the level of
artichoke flour (AF):
Cake dough replaced with 5-20% ratio of AF increased in protein
content of cake dough from 6.02-6.44% (W/W), the nutritional value of
cake dough possibly improved with increasing AF, unbaked dough had
6.02 – 6.44% protein, while baked cake showed 7.89 – 9.0% according to
level of AF for baked sample with increasing of AF the protein (and
accordingly the nutritional value) increased; control and 20% AF baked
cake had 7.98% and 9.01% protein (W/W). On DW values were 10.31%
and 12.01% in the same mentioned order respectively. Such increase of
protein (with raising AF level) decreased the GDR values (from 789 g for
control to 699 g for 20% AF cake) and increased P.S/150 value from 19%
for control sample to 21% in the case baked cake prepared with 20% AF
baking by itself (due to loss of moisture and concentration of protein)
improvement the nutritional value of cake through marked decreasing of
GDR value and increasing of P.S./150 value for protein.
7.4.4. Effect of addition artichoke flour at different levels in cake
making on total phenol:
Results of total phenol for baked cake with artichoke flour at different
levels 0% as a control, 5%, 10% and 20% observed that backed control for
cake was the lowest value (648.5±0.26) mg/100g for total phenol while
cake with 20% artichoke flour was the highest (1290.8±0.6) mg/100g
followed by cake with 10% artichoke flour (1101.0±0.4) mg/100g and
finally cake with 5% artichoke flour (1003.5±0.39) mg/100g.
7.4.5. Effect of addition artichoke flour at different level on
antioxidant activity in cake making:
Baked control for cake was the lowest value 42.84% while cake with
10% artichoke flour was the highest 64.45% followed by cake with 20%
artichoke flour 64.21% and finally cake with 5% artichoke flour 59.29.
7.4.6. Effect of addition artichoke flour at different level on physical
properties:
There were significant differences (P<0.05) between control cake
and other all treatment in physical properties .Also, there were significant
differences between cake made with artichoke at three levels in all physical
properties except of heights between cake at 10 and 20 % of artichoke.
7.4.7. Effect of addition artichoke flour at different level on sensory
evaluation in cake making:
Showed that there were no significant differences (P>0.05) between
control cake and cake made with artichoke at level of 5% in all properties
of sensory evaluation. On the other hand, there were significant differences
(P<0.05) between control and cake at 10 and 20%of artichoke in all sensory
properties except of crust character, texture, softness, taste and eating
quality in cake at level 10%. At the same time there were significant
differences (P<0.05) between cake at level of 10 and 20 % in all sensory
properties except taste which did not differ.
7.4.8. Chemical composition of cookies as influenced by the level of
eggplant flour (EPF):
Due to the increase of protein with increasing EPF, grams consumed
to meet the daily requirement of adult man (GDR) in protein decreased . for
control cookies dough GDR value for protein was 1167g, but decreased to
as low as 1107g at 20% EPF. In the unbaked cookies, the moisture content
decreased with increasing of EPF level. Baking caused the loss of moisture
content which decreased from 13.36 to 4.52% for control samples.
However, in baked cookies as the level of EPF increased, the retained
moisture also increased.
7.4.9. Effect of addition eggplant flour at different level on total phenol
in cookies making:
Concerning total phenol of baked cookies with eggplant flour at
different level’s 0, 5, 10 and 20%. Results found that baked control for
cookies was the lowest value (628.0±0.28) mg/100g for total phenol while,
cookies with 20% eggplant flour was the highest (2020.8±0.34) mg/100g
followed by cookies with 10% eggplant flour (1843.5±0.45) mg/100g and
finally cookies with 5% eggplant flour (1348.0±0.42) mg/100g.
7.4.10. Effect of addition eggplant flour at different level on
antioxidant activity in cookies making:
Concerning antioxidant activity showed that baked control for
cookies was the lower value 29.50% for antioxidant activity, increment of
the percentage for eggplant flour substitution caused increased in
antioxidant activity 54.86%, 60.54% and 64.29% for 5, 10 and 20% of
baked cookies with eggplant flour respectively.
7.4.11. Effect of addition eggplant flour at different level on physical
properties in cookies making:
There were no significant differences (P>0.05) between control and
all treatments under study in volume and bulk density. While, there were
significant differences (P<0.05) between control and all treatments under
study in spread factor and diameter.
7.4.12. Effect of addition eggplant flour at different level on sensory
evaluation in cookies making :
Concerning sensory evaluation results found that there were no
significant differences (P>0.05) between control and cookies with eggplant
at two levels 5% and 10% in all sensory properties. While, there were
significant differences (P<0.05) between control and cookies made with
eggplant at level 20% in all properties except of flavour .
7.4.13. Proximate chemical composition of biscuits dough as influenced
by the level of potato flour (PF):
Chemical composition of biscuits dough as influenced the level of
PF. Incorporation of PF increased the protein content of biscuits dough
from 4.99 - 5.16% (on W.W.). The addition of PF decreased somewhat the
moisture, fat, carbohydrates and energy value content of biscuits dough
while, ash and fibre content increased.
7.4.14. Effect of addition potato flour at different level on total phenol
in biscuits making:
Results of total phenol for baked biscuit’s with potato flour at
different levels showed that backed control for biscuits was the lowest
value (628.0±0.28) mg/100g in total phenol while biscuits with 20% potato
flour was the highest (1098.0±0.31) mg/100g followed by biscuit with 10%
potato flour (966.3±0.42) mg/100g and finally biscuits with 5% potato
flour (924.7±0.29) mg/100g.
7.4.15. Effect of addition potato flour at different level on antioxidant
activity in biscuits making:
Baked control of biscuits was the lower value (29.50%) of
antioxidant activity, increment of the percentage for potato flour
substitution caused increased in antioxidant activity in baked biscuits
33.90%, 48.85% and 52.11% for 5, 10 and 20% of baked biscuits with
potato flour respectively.
7.4.16. Effect of addition potato flour at different level on physical
properties in biscuits making:
Concerning physical properties results found that no significant
differences (P>0.05) between control and biscuits with potato at all levels
except of weight in level of 20% ,diameter in levels of 5, 10 and 20% and
spread factor in levels of 5, 10 and 20%.
7.4.17. Effect of addition potato flour at different level on sensory
evaluation in biscuits making:
Concerning sensory evaluation results showed that there were no
significant differences (P>0.05) between all samples in all sensory
properties under study except of texture at two levels (10 and 20%) and
flavour in level 20%.