Abstract

The aim of this study is to investigate the influence of wheat bran and barley fortification at different levels (3, 5 and 7%) on the percentage of fiber in Jameed that can reduce intestinal cholesterol absorption and other nutrients and study its effect onash, protein content and sensory attribute of this product. The results have shown that all levels of wheat bran and barley increase fiber, ash and protein percentage in Al-jameed Bouillon. The highest percentage of fiber, ash and protein were at level 7% wheat bran and for 7%barley evidence to the result, comparing with control sample. The sensory attributes were almost improved as a result of using the fiber (barley and wheat bran) at different levels.

Keywords:

Barley, bouillon, fiber, fortification, jameed, wheat bran,

References

Competing interests

The authors have no competing interests.

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Copyright

The authors have no competing interests.