Effect of Lupin Flour Supplementation on Chemical, Physical and Sensory Properties of Mediterranean Flat Bread
Year: 2013
Type: article
Abstract: This study was designed for improving nutritional value of Mediterranean flat bread (MFB) by adding different lupin flour (LF) levels (0%, 5%, 10%, 15% and 20%). Chemical (moisture, ash, crude protein and mineral content), physical (diameter, thickness, spread ratio and color) and sensory properties of bread were measured. LF significantly contain high amount of ash, fiber, protein and lipid as compared with WF. At 20% LF significantly contains the highest amount of ash (0.8% to 11.3%), fiber (0.3% to 1.9%), protein (10.8% to 15.2%) and lipid (0.95% to 5.82%) compared with control bread (CB, 100% WF), while carbohydrate decreased. LF inclusion in MFB making delayed farinograph arrival time, increased water absorption and decreased MFB volume. Increasing LF supplementation significantly increased bread yellowness, redness and decreased lightness. Bread crumb softness decreased when level and time of storage increased. Sensory evaluation indicated that there were no significant changes between CB and resulted LB in color homogeneity, taste, flavour, odor, tearing quality and overall acceptability at all LF levels. Our observations indicate that nutritional improvement of MFB by substituting WF with LF up to 20% level without affecting physical and sensory properties. Considering nutritional advantages, LF can be successfully used for bread production.
Source: Food and public health
Authors: Dalia Z. Alomari, Selma Abdul-Hussain
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W3177451370