This study aims to prepare vegan omelet -free from animal components and their derivatives- suitable for vegans and children who suffer from eggs allergy. Formulae were cooked from chickpea and cowpea as protein sources by using different substitution rates beside other constant ingredients. Proximate chemical composition of raw materials and cooked formulae was determined. Sensory evaluation of all cooked formulae was estimated. The results indicated that chickpea had high content in protein, Na, Ca and P, while cowpea is the richest in protein, K and Mg contents. Generally, all raw materials had high content in total carbohydrates and low content in crude fat and total energy. The results showed all vegan omelet formulae were acceptable by the sensory evaluation panel with different significant degrees. The results showed the possibility of producing vegan omelet had a good nutritive value, easy to prepare, appropriate for people with low income and dependent on low-calorie evaluation
Gado, G., Hashish, A. E., & Masoud, O. (2015). Preparation of Vegan Omelet from Non-Traditional Formulae. Journal of Home Economics - Menofia University, 25(3), 117-131. doi: 10.21608/mkas.2015.172803
MLA
Gado Gado; Abd EL-Moneim Hashish; Omar Masoud. "Preparation of Vegan Omelet from Non-Traditional Formulae". Journal of Home Economics - Menofia University, 25, 3, 2015, 117-131. doi: 10.21608/mkas.2015.172803
HARVARD
Gado, G., Hashish, A. E., Masoud, O. (2015). 'Preparation of Vegan Omelet from Non-Traditional Formulae', Journal of Home Economics - Menofia University, 25(3), pp. 117-131. doi: 10.21608/mkas.2015.172803
VANCOUVER
Gado, G., Hashish, A. E., Masoud, O. Preparation of Vegan Omelet from Non-Traditional Formulae. Journal of Home Economics - Menofia University, 2015; 25(3): 117-131. doi: 10.21608/mkas.2015.172803
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