Studying the nutrition value and validity period of the processed product milk –like from chickpeas

Abstract

The aim of this study is to use powder chickpeas seed in similar processed milk and study its microbial, physical, chemical and sensory properties. The results showed that the product (similar to processed milk) made from chickpeas and without adding soda (bicarbonate sodium) to the soaked water (sample 1) was better than the second sample of chickpea with the addition of soda.the result of bacterial count were 0.33 and 4.00 (cfu / ml), respectively, during the storage in the refrigerator for 9 days. The result showed bacterial count were 20.00 and 27.33 (cfu / ml), respectively. and mold count 0.00 and 1.33 (cfu / ml), respectively, after 4 days storage. As well as the product volume its amount 600.00 and 565 ml, respectively. and density of the product before pasteurization, amount 0.934 and 0.921 g / cm (Naeem, 2010)., respectively and after pasteurization directly, amount, 0.932 and 0.925 g / cm (Naeem, 2010)., respectively. also in terms of PH value were 6.62 and 6. 54, respectively and acidity amount 0.40 and 0.32%, respectively. As for the chemical components, the moisture, fat, protein, calcium and iron ratios were lower than in the sample 2. Also, it is free of phosphates compared to sample 2. Sample 1 exceeds sample 2 by fiber, ash, dry matter, carbohydrate and calorie. Sample 1received a higher acceptance general than Sample 2. Sample 1 gave weight to the cake after roasting less than the weight of the cake made using Almudhish milk. But Standing Highet and accepted more than the cake made using Almudhish milk. When adding the nutella to sample 1 gave the product density and accepted in general more. We recommend that the product be manufactured without soda and introduced into the pastry industry, and used as alternative food for bovine milk for lactose-sensitive people. It has a good nutrition value, with 100 g of dry weight (fat 1.26, moisture 18.12, ash 3.91, fiber 4.22, protein 12.09, salt concentration 1.73, dry matter 81.88, carbohydrate 60.35, calorie 286.48, calcium 0.092, iron 0.0068 percentage and PH 6.23). The shelf life of product was 9 days at 4°C and 3 days after use it

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