Document Type : Original Article
Authors
Department of food science and technology, Faculty of Agriculture for girls, Al-Azhar University, Cairo, Egypt.
Abstract
ABSTRACT
Pringles is the most popular snake in all over the world This was carried out to manufactured it from cereal products especial Potato flakes. Three recipes A, B and C were proceeded. recipes A content from Potato flakes, Potato flour, starch, rice flour, Wheat flour, Salt and Sugar; recipes B content from Potato flakes, starch, rice flour, Wheat flour, Salt and Sugar; recipes C content from Potato flour, starch, rice flour, Wheat flour, Salt and Sugar. proximate analysis (Crude protein, Crude lipid, Moisture content, Total carbohydrates, Fiber and Ash) and sensory evaluation (colour, odour, taste, crisp and overall acceptability) were carried out on the all samples produced using the standard methods. The proximate results showed that recipe A had the highest value of Crude protein, Crude lipid, Moisture content, Total carbohydrates, Fiber and Ash; also, the highest protein value was investigated in recipe A followed by recipe B then recipe C. The sensory results revealed that the highest value of sensory evaluated for colour, odour, taste, crisp and overall acceptability were highest in recipe A followed by recipe B then recipe C. Recipe A was the most acceptances from all recipes. Further work should be done on the enhancer to the natural flavor from spices thus do Pringles improve the health and vitality of physically active people who lead a hectic lifestyle. the authors wanted to manufacture recipe A in a commercial company in Egypt country to help Pringles for spread in Arabic country.
Keywords
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