How to cite this paper
El-Hadidy, G., Nassef, S & El-Sattar, A. (2022). Preparation of some functional bakeries for celiac patients.Current Chemistry Letters, 11(4), 393-402.
Refrences
1. Fasano A., and Catassi C. (2012) Celiac disease. N. Engl. J. Med., 367 (25) 2419-2426.
2. Leotard G., Deputie A., Graville J., Douzery E., Debam C., and Mckey D. (2009) Phylogeography and origin of cassava: new insight from the northern rim of the Amazonian basin. Mol. Phylogenet. Evol., 53 (1) 329-334.
3. Kawano K. (2003) Thirty years of cassava breeding for productivity–biological and social factors for success. Crop Sci., 43 (4) 1325–1335.
4. Filho A. M. M., Pirozi M. R., Borges J. T. D. S., Ana H. M. P. S., Chaves J. B. P., and Coimbra J. S. D. R. (2017) Quinoa: Nutritional, functional, and antinutritional aspects. Crit. Rev. Food. Sci. Nutr., 57 (8) 1618- 1630.
5. Repo-Carrasco R., Espinoza C., and Jacobsen S. E. (2003) Nutritional Value and Use of the Andean Crops Quinoa (Chenopodium quinoa) and Kañiwa (Chenopodium pallidicaule). Food Rev. Int., 19 (1-2) 179-189.
6. Varli S. N. and Sanlier N. (2016) Nutritional and health benefits of quinoa (Chenopodium quinoaWilld). J. Cereal Sci., 69 371-376.
7. Zuraida N. (2003) Sweet potato as an alternative food supplement during rice storage. J. Lubang. Pertanian. 22 (4) 150-155.
8. Bovell-Benjamin A. C. (2007) Sweet potato: a review of its past, present, and future role in human nutrition. Adv. Food Nutr. Res., 52 1-59.
9. Odenigbo A., Rahimi J., Ngadi M., Wees D., Mustafa A., and Seguin P. (2012) Quality changes in different cultivars of sweet potato during deep-fat frying. Int. J. Food Process. Technol., 3 (5) 3-7.
10. Teow C. C., Truong V. D., Mc Feeters R. F., Thompson R. L., Pecota K. V., and Yencho G. C. (2007) Antioxidant activities, phenolic and beta-carotene contents of sweet potato genotypes with varying flesh colours. Food Chem., 103 (3) 829-38.
11. Antia B. S., Akpan E. J., Okon P. A., and Umoren I. U. (2006) Nutritive and anti-nutritive evaluation of sweet potatoes (Ipomoea batatas) leaves. Pakistan J. Nutr., 5 (2) 166-168.
12. Wu X., Sun C. J., Yang L. H., Zeng G., Liu Z. Y., and Li Y. M. (2008) Beta-carotene content in sweet potato varieties from China and the effect of preparation on beta-carotene retention in the Yanshu. Innov. Food Sci. Emerg. Tech., 9 (4) 581-586.
13. Leder E. H., Merilä J., and Primmer C. R. (2009) A flexible whole-genome microarray for transcriptomics in three-spine stickleback (Gasterosteusaculeatus). BMC Genomics., 106 (10) 426-433.
14. Mohamed H. A., Elsoukkary M. M., Doweidar M. M., and Atia A. A. (2004) Preparation, characterizations and health effects of functional biscuits containing iso flavones. Minufiya J. Agric. Res., 2 (29) 425-434.
15. AOAC (2005) Official Methods of Analysis of the Association of Official Analytical Chemists. 18th edition, Washington DC.
16. Burlingame B., Nishida C., Uauy R., and Weisell R. (2009) Fats and fatty acids in human nutrition: introduction. Ann. Nutr. Metab., 55 (1-3) 5-7.
17. Omobuwajo O. T. (2003) Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from breadfruit. Innov. Food Sci. Emerg. Tech., 4 (2) 219–225.
18. Lindström M., Hanson B. S., Wirfält E., and Östergren P. O. (2001) Socioeconomic differences in the consumption of vegetables, fruit and fruit juices: The influence of psychosocial factors. Eur. J. Public Health, 11 (1) 51-59.
19. Chan H. T. J. R., and Cavaletto C. G. (1982) Aseptically packaged papaya and guava puree: changes in chemical and sensory quality during processing and storage. J. Food Tech., 47 (4) 1164–1169.
20. Miller E. L. (1967) Determination of the tryptophan content of feeding stuffs with particular reference to cereals. J. Sci. Food Agric., 18 (9) 381-387.
21. Alsmeyer R. H., Cuningham A. E. and Happich M. L. (1974) Equations predict PER from amino acid analysis. Food Techno., 28 (7) 34-40.
22. Farag S. A., El-Shirbeeny A., and Nassef A. E. (1996) Physicochemical studies for preparing quick-cooking rice by using gamma irradiation. Ann. Agric. Sci. Moshtohor., 45 (34) 641-652.
23. FAO/WHO/UNU. (1985) Energy and protein requirements, report of joint F.A.O/WHO/UNU. Expert consultation, world health organization. Techni Report, Series 724, WHO, Geneva.
24. AACC (2002) Approved Method of American Association of Cereal Chemists. Approved Methods of AACC Published by the American Association of Cereal Chemists. 13th.Edition, St. Paul, Inc., Minnesota.
25. Nouma R. S. (2003) Sensory and physical evaluation of biscuits supplemented with soy flour, Pak J. Food., 102 (13) 45-48.
26. Akubor P. I., and Ukwuru M. U. (2003) Functional properties and biscuit making potential ofsoybean and cassava flour blends. Plant Foods Hum. Nutr., 58 1-12.
27. Sobhan M. M., Ahmmed R., Mazumder M. N. I., and Abdul Alim M. (2014) Evaluation of quality of biscuits prepared from wheat flour and cassava flour. Int. J. Nat. Soc. Sci., 1 (2) 12-20.
28. Ali R. G. (2012) Chemical Composition of Cassava Flour and its Effect on Produced Balady Bread. Egypt. J. Agric. Res., 90 (2) 823-833.
29. Omran A. A., and Hussien H. A. (2015) Production and Evaluation of Gluten-Free Cookies from Broken Rice Flour and Sweet Potato. J. Adv. food sci., 37 (4) 184-191.
30. El-Hadidy G. S., Rizk E. A., and El-Dreny E. G. (2020) Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits Using Quinoa, Naked Barley and Carrot. Egypt. J. Food. Sci., 48 (1) 147-157.http://ejfs.journals.ekb.eg/
31. Olatunde G. O., Henshaw F. O., Idowu M. A., and Tomlins K. (2016) Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method. Food Sci. Nutr., 4 (4) 623–635.
32. Matter A. A. (2015) Quality evaluation of wheat-sweet potato composite flours and their utilization in bread making. Int. J. Adv. Res. Biol. Sci., 2 (11) 294–303.
33. Abd El-Hakim A. F., Mady E., Abou Tahoun A. M., Ghaly M. S., and Eissa M. A. (2022) Seed Quality and Protein Classification of Some Quinoa Varieties. J. Ecol. Eng., 23 24-33.
34. Koziol M. J. (1992) Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoaWilld.). J. Food Compos. Anal., 5 (1) 35–68.
35. Nassar N. M. N., and de Sousa M. V. (2007) Amino acid profile in cassava and its interspecific hybrid. J. Genet. Mol. Res., 6 (2) 292-297.
36. Walter W. M. Jr., Collins W. W., and Purcell A. E. (1984) Sweet potato protein: A Review. J. Agric. Chem., 32 (4) 694-699.
37. Jancurova M. L., and Dandar A. (2009) Quinoa - a review. Czech J. Food Sci., 27 71-79.
38. Gorinstein S., Pawelzik E., Delgado-Licon E., Haruenkit R., Weisz M., and Trakhtenberg S. (2002) Characterization of pseudocereal and cereal proteins by protein and amino acid analyses. J. Sci. Food Agric., 82 (8) 886-891.
39. Abdel Aal E. S. M., and Hucl P. (2002) Amino acid composition and invitro protein digestibility of selected ancient wheat’s and their end products. J. Food Compos. Anal., 15 (6) 737-747.
40. Morita N. (2001) Quinoa flour as a new foodstuff for improving dough and bread. J. Appl. Glycos., 48 (1) 263-270.
41. Letizia S., Gianna F., and Tiziana B. (2010) The Gluten-Free Diet: Safety and Nutritional Quality. Nutrients., 2 (1) 16-34.
42. Millward D. J. (2012) Amino acid scoring patterns for protein quality assessment. Br. J. Nutr., 108 (S2) S31-S43.
43. Karaoğlu M. M., and Kotancilar H. G. (2009) Quality and textural behaviour of par‐baked and rebaked cake during prolonged storage. J. Food Sci. Technol., 44 (1) 93-99.