Nutritional and sensory evaluation of pita bread “Arabic Bread” supplemented with Provesteen‐t “single‐cell protein”

In this paper Arabic bread supplemented with Provesteen‐T “Single‐Cell Protein” (P‐TSCP) was investigated. Bread samples with 0, 2, 4, 6, 8 and 10% P‐TSCP were prepared and evaluated by 10 panelists for color, aroma, texture, off‐flavor, overall flavor and overall acceptability. The dough physical characteristics were examined and bread protein and essential amino acid contents were analyzed. Taste panel evaluation showed that bread supplemented with 6% P‐TSCP was accepted. Consequently an increase in protein content by 1.8% was achieved. Amino acid calculations indicated a marked increase of lysine.

Key words:

• Arabic bread
• single cell protein
• sensory evaluation supplementation