Food & Nutrition

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Arab Journal of Food & Nutrition sugar honey (75.4%) was significantly different from that of sucrose (149.0%). For the NIDDM patients, the highest GI value was exhibited by sucrose (132.6%) . Only GI values of citrus honey of 87.5% (p
Arab Journal of Food & Nutrition 12. Effect of Baking Intensity (Browning) on the Protein Quality of Two Locally Produced Types of Ka’ak (1994) Baderah Musa Abu-Dweih\ University of Jordan Supervisor: Dr. Salma K. Tukan Co-Supervisor: Dr. Hamed R. Takruri The effect of baking intensity on the protein quality of the two locally produced bakery products, qurshallah and kersina, was studied. Kersina is leavened by yeast, whereas qurshallah by ammonium bicarbonate and twice baked. Three browning levels of each Ka’ak type (light, medium and dark) were prepared by baking at the same temperature, but for different baking times. Proximate analysis was done and crude protein, crude fat, crude fiber, ash and moisture contents were determined. The browning levels of the two types were also biologically evaluated for their protein quality by NPU. Moisture content was significantly different among the various browning levels in the two Ka’ak types, it decreased significantly with increasing baking time. Fat and ash contents in kersina (19.4 and 1.8% dry matter respectively) were higher than those in qurshallah (12.5 and 0.7% dry matter respectively) while the average protein content was similar 9.6%, 9.5% dry matter basis respectively. Food consumption and gain in body weight decreased with increasing browning level. Dark browned qurshallah diet, medium and dark browned kersina diets (contain 7.5% protein as it is) caused a reduction in body weight of animals. Therefore, it is recommended not to consume the dark browned qurshallah or kersina. In spite of different ingredients and their proportions used for the production of each type of ka’ak, the protein quality of qurshallah and kersina was similar. The NPU op , NPU st and NDpE% values for light browned qurshallah were the highest (63.9, 64.7 and 4.2 respectively), and were significantly different from medium browned qurshallah (56.4, 56.3 and 3.7 respectively), but not from dark browned qurshallah (62.1, 62.9 and 4.2 respectively). The NPUop, NPUst and NDpE% values for the three browning levels of kersina were not significantly different from each other. The values for the light browning were (60.2, 60.6 and 4 respectively), for the medium browning were (64.1, 64.8 and 4.2 respectively) and for the dark browning were (61.1, 61.6 and 4 respectively). 156 Volume 155 11, No. 25, 2011
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Food & Nutrition

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