Influence of Addition Sweet Lupine Flour on Quality and Antioxidant Characteristics of Biscuits | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 9, Issue 5, May 2018, Page 163-170 PDF (326.97 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2018.35674 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
S. Abd El-Maasoud  1; M. Ghaly2
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| 1Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt. | ||||
| 2Biochemistry Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt. | ||||
| Abstract | ||||
| This research was suggested the influence of difference replacement levels (4, 8, and 12 %) of sweet lupine flour (SLF) as partially substitute for wheat flour (WF) in produce biscuits on rheological properties of biscuit dough's , chemical composition, amino acids, physical, sensory and antioxidant characteristics of produced biscuits. The results of rheological properties for tested biscuit dough's showed that by increasing the replacement levels (4, 8 and 12%) of SLF led to increase of water absorption (%), arrival time (min), dough development (min), dough stability (min), elasticity (B.U), proportional number (R/Ex) and energy (cm2) , while, the degree of softening values (B.U) and extensibility (mm) were decreased as compared with control sample. The chemical composition of produced biscuit samples showed a significant increase in crude protein, ash and crude fiber contents and non-significant difference in crude fat and total soluble carbohydrates contents at level 4% SLF and but noticed a significant difference at levels 8 and 12% of SLF as compared with the control sample. In addition, the increase of all amino acids also showed a significant increase in total polyphenols, total flavonoids and %DPPH free radical scavenging activity in produced biscuits contained SLF as compared with the control sample. The physical characteristics of produced biscuit samples was showed a non-significant difference of width up to level 8% SLF but showed a significant decrease at the level 12% SLF, while, showed a significant increase in thickness, on the other hand, showed a significant decreased in weight, spread ratio and spread percentage as at difference replacement levels (4, 8, and 12 %) of SLF compared with the control sample. The results of organoleptic properties (appearance, color, taste, odor, crispness, texture and overall acceptability) for produced biscuit samples were showed that the produced biscuits by partially replacement of wheat flour with SLF up to level 8 % had a good sensory properties and acceptability when compared with control sample. Therefore, can be used of SLF in fortified biscuits and placed on the market as a functional food. | ||||
| Keywords | ||||
| Biscuits, Sweet lupine flour, Influence, Addition; Quality, antioxidant characteristics | ||||
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