Untraditional Sources for Producing High Nutritional Value Bakery Products

The Aim / Objective: Using eggplant puree to reduce fats and egg in bakery products calorie increase nutritional value of cake (muffins) also, technological sensory evaluation muffin produced. Maximizing the use from an economic point view, as it is a cheap available product Egyptian market, maximizing health benefits by producing with high low fat, take advantage dietary fiber vegetables, new biological value, various antioxidants their natural sources, improving quality characteristics (sensory qualities), especially color using vegetables fat substitutes products.
 Study Design: Analytical study.
 Place Duration Study: Department Bread & Pastries, Food Technology Research Institute, between June 2020 August 2022. Methodology: We prepared muffins blend formulas did all analysis (chemical – physical texture… for resulted.
 Results: Eggplant (EP) (25, 50, 75 100%) was used replace production. Muffins 25% had higher volume than control Muffins. alikeness sample 50% (EP). At 100% replacement level, minimal. Low-fat moisture minerals also less calories control. Replacing baking butter gave significant rising springiness hardness, chewiness, limited result cohesiveness. But, there were no inequality acceptance (fat egg) up 75%. Adding not undesirable variations color. Likewise content acceptable panelists. Results clarified that alternative efficient reducing amount calories, likewise could be replacer cakes. Furthermore, during storage loss hardness observed produced muffins. Result showed great muffins.
 Conclusion: This work attempt raise some may affect its properties while energy percentage price product. By studying technological, chemical properties, found can replaced puree, ability eggs 25%, these samples similar tests, replacing 50 75% led decrease In however, accepted large 85% laboratory therefore according taste consumer view producer.