Processing Low Calorie Flat Bread with added value of Carrot and pumpkin Powder Nada*, Shatat A, Khalil MM and El-Gammal RE

Abstract

This research aimed to study the effect of addition carrot powder and pumpkin powder on some properties of flat bread. Carrot powder and pumpkin powder were added with the ratio of 10 % and 20% with bread flour in order to prepare flat bread. Chemical composition, caloric value, mineral content, dietary fiber, texture profile and staling rate of flat bread samples were studied. Obtained results indicated that addition of carrot powder and pumpkin powder increased the amount of protein, ash, crude fibers, minerals and dietary fiber in prepared flat bread samples. While, the carbohydrates and caloric value content decreased in compared with those of control samples. Texture properties also resulted that addition of carrot and pumpkin powder positively influence on some texture parameters. Staling rate results showed that there was gradual decrease in all fortified flat bread samples for freshness up to 72 hours of storage in compared with those of control sample, also, an observed decrease in staling rate after 72 hours of storage of all flat bread samples. Results of sensory evaluation showed that flat bread samples with 10% carrot and pumpkin powder were more acceptable than those of other sample with 20% carrot and pumpkin powder.