Omaima Aidat
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Omaima Aidat has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Adel Lekbir
Food Science Laboratory (LSA), Department of Food Engineering, Institute of and Veterinary Agriculture Sciences, University Batna 1-Hadj Lakhdar, Batna 05000, Algeria
1 shared publication - Dmitry Evgenievich Kucher
RUDN University
1 shared publication - Mouni Saadoudi
Food Science Laboratory (LSA), Department of Food Engineering, Institute of Veterinary and Agricultural Sciences, University Batna 1—Hadj Lakhdar, Batna 05000, Algeria
1 shared publication - Nazih Yasser Rebukh
Department of Environmental Management, Institute of Environmental Engineering, RUDN University, Moscow, Russia
1 shared publication - Radhia Ferhat
Food Science Laboratory (LSA), Department of Food Engineering, Institute of Veterinary and Agricultural Sciences, University Batna 1—Hadj Lakhdar, Batna 05000, Algeria
1 shared publication - Sara Zidani
Food Science Laboratory (LSA), Department of Food Engineering, Institute of Veterinary and Agricultural Sciences, University Batna 1—Hadj Lakhdar, Batna 05000, Algeria
1 shared publication
Latest Publications
- Open Access
Chemical Characteristic and Sensory Evaluation of Biscuit Prepared from Wheat and Aleppo Pine Seeds Flour
This study aimed to explore the potential use of Aleppo pine seed flour as a nutritious ingredient in biscuit production. Aleppo pine seed flour was blended with wheat flour to create biscuits with varying proportions: 15%, 30%, and 45% Aleppo pine seed flour. The analysis of the chemical composition of the biscuits revealed that increasing the proportion of Aleppo pine seed flour led to higher levels of protein, fat, and ash, while the carbohydrate content decreased. Sensory evaluation showed that biscuits with 15% Aleppo pine seed flour and 85% wheat flour had favorable characteristics in terms of color, flavor, crispness, and overall appeal. These findings indicate that incorporating Aleppo pine seed flour into wheat flour can enhance the nutritional profile of biscuits, offering higher protein, fat, and mineral content. The study suggests that a blend containing 15% Aleppo pine seed flour is optimal for producing biscuits with desirable sensory properties, making it a promising alternative ingredient for healthier biscuit formulations. Overall, this research highlights the potential of Aleppo pine seed flour to improve the nutritional quality of biscuits without compromising their sensory qualities, paving the way for its use in health-conscious baking practices.
Open AccessChemical Characteristic and Sensory Evaluation of Biscuit Prepared from Wheat and Aleppo Pine Seeds Flour
This study aimed to explore the potential use of Aleppo pine seed flour as a nutritious ingredient in biscuit production. Aleppo pine seed flour was blended with wheat flour to create biscuits with varying proportions: 15%, 30%, and 45% Aleppo pine seed flour. The analysis of the chemical composition of the biscuits revealed that increasing the proportion of Aleppo pine seed flour led to higher levels of protein, fat, and ash, while the carbohydrate content decreased. Sensory evaluation showed that biscuits with 15% Aleppo pine seed flour and 85% wheat flour had favorable characteristics in terms of color, flavor, crispness, and overall appeal. These findings indicate that incorporating Aleppo pine seed flour into wheat flour can enhance the nutritional profile of biscuits, offering higher protein, fat, and mineral content. The study suggests that a blend containing 15% Aleppo pine seed flour is optimal for producing biscuits with desirable sensory properties, making it a promising alternative ingredient for healthier biscuit formulations. Overall, this research highlights the potential of Aleppo pine seed flour to improve the nutritional quality of biscuits without compromising their sensory qualities, paving the way for its use in health-conscious baking practices.