Preparing and Evaluation Pies to Feed the Elderly

Abstract

The purpose of this research is to study the effect of replacing wheat flour 82% ext. with oat flour (OF), white sweet potato flour (WSPF), sesame seeds flour (SSF). And replacing corn oil with sesame oil to produce pie for the elderly. The results showed that the four mixtures substituted for the farinograph increased the rate of water absorption and arrival time, while the dough development time and dough stability decreased. As for the extensograph, resistance to extension (R) and extensibility (E) decreased,
on the contrary, the Proportional number (R/E) increased. In terms of chemical composition, it was found that of substitutions led to an increase in protein, ash, and fiber, while carbohydrates decreased. The minerals also increased in potassium (K), calcium (Ca) magnesium (Mg), manganese (Mn), iron (Fe) and zinc (Zn). In terms of sensory characteristics, it was found that the percentage of replacement with natural materials used led to significant differences between the replaced samples and the control sample, the control sample was the least sensory. It was also found that the replacements affected the physical characteristics. The pie was stored for six days at room temperature (27±3°C), it was observed that both weight and volume decreased in all samples, the control sample recorded the highest percentage of decrease, while the specific volume increased in the replaced pie samples. also, showed
results that, compared to control, the best samples were C and D of pies with the added sesame flour had higher water-absorbing ability in the process of storing, indicating their decreased staling, a significant amount of the daily requirements were found to be satisfied by the pies substitute.