Evaluation of Sweet Lupin Seeds Flour Addition on Pan Bread Qualities

Abdel-Samie, Mohamed A.; Abdulla, Galal

doi:10.21608/jfds.2016.42812

Cited by 2 publications

(4 citation statements)

References 30 publications

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“…Lupine our has higher amounts of Ca, Zn, K, and P when compared to wheat our. Similar results for the mineral content of lupine our have been reported in previous works (19,20). The mineral content of wheat and sweet lupine our especially the calcium content of sweet lupine higher compared to wheat our (20,25).…”

Section: Minerals Contentsupporting

confidence: 92%

“…The substitution of 10% of wheat our with processed (roasted at 140°C and soaked for 15 days) lupine resulted in a signi cant increase in the total protein content of the our mixture. These are almost to the literature reported values (19)(20)(21). White lupine our had signi cantly different (p < 0.05) higher levels of crude fat.…”

Section: Proximate Analysissupporting

confidence: 87%

“…The above reported crude fat content was detected in this study. The addition of sweet lupine our to wheat our increased since legumes are generally higher in ber content cereals (19,23). Lupine our had a high content of crude ber which has many desirable properties, including white color, high water capacity, and bene cial effects on human health (2, 22, and 24).…”

Section: Proximate Analysismentioning

confidence: 99%

“…When processed white lupine bean was used it was observed that the avor and the smell of the bread increased in roasted and soaked. The color of bread is an important character that affects consumer preferences (19). The browning of the crust is due to Maillard reactions, which occur as a result of the increased content of protein, added when using lupine our (21,22).…”

Section: Sensory Evaluation Of Wheat-lupine Breadmentioning

confidence: 99%

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Effects of Blending Ratio and Processing of Lupine Bean On Nutritional Quality and Sensory Evaluation of Wheat-Lupine Bread

Alemu

Woyraw

Temesgen

et al. 2021

Preprint

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Background Bread is one of the most popular and widespread baked products in the world. It is an important staple food made of wheat flour, salt, and yeast. However, wheat protein is lower than that of proteins from pulses. White lupine is a good source of protein, fiber, minerals, and vitamins. It has some anti-nutritional factors which inhibit its consumption. The use of lupine as human food, specifically in baked products has been limited. Objective This study was conducted to investigate the effect of blending ratio and processing of lupine bean on nutritional quality and sensory evaluations of wheat-lupine bread. Methods The study was done by factorial design. All white lupine bean was prepared in a randomized completely block design (RCBD). The quality characteristics of bread were analyzed by three-way ANOVA (Analysis of Variance) was carried out to determine the F-value and the level of significance, Duncan’s multiple range tests at 5% probability were used for the comparison between means using statistical tools of SPSS version 25. Result The effect of processing and blending ratio (140:10:15) had a high value in protein, fat, and mineral content. Sensory acceptance of wheat-lupine bread was affected by the interaction of blending ratio and processing. On a 5 point hedonic scale, the composite sample wheat flour with 5, 10, and 15% white lupine flour and supplementation had the highest scores were 4.60, 3.80, 3.80, 4.40, and 3.95 in color, taste, flavor, appearance, and overall acceptability respectively.

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Section: Minerals Contentsupporting

confidence: 92%

Section: Proximate Analysissupporting

confidence: 87%

Section: Proximate Analysismentioning

confidence: 99%

Section: Sensory Evaluation Of Wheat-lupine Breadmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Blending Ratio and Processing of Lupine Bean On Nutritional Quality and Sensory Evaluation of Wheat-Lupine Bread

Alemu

Woyraw

Temesgen

et al. 2021

Preprint

View full text Add to dashboard Cite

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Investigation of the impact of Lupinus angustifolius L. flour on the rheological properties of wheat flour dough

Присяжнюк¹,

Ляшенко²,

Смульська³

et al. 2019

PVSandP

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Purpose. To investigate the patterns of changing the rheological properties of the dough and laboratory baking, depending on the amount of flour from different varieties of lupine added to wheat flour. Methods. The baking quality was analyzed using an alveograph and farinograph. Results. Based on the evaluation of alveograph, farinograph and laboratory bread baking, the patterns of changing the rheological properties of the dough when adding lupine flour to wheat flour were determined. The share of lupine variety’s influenced on flour strength, elasticity and stretchability of the dough, elasticity index ranged from 1 to 4%, with flour concentration – 82–98%. On the basis of the obtained data of the regression equation for the dependencies between the alveographer parameters and the amount of lupine flour added to wheat one were determined. A linear relationship was established between the physical characteristics of dough and the concentration of lupine flour. The proportion of the lupine variety impact on the time of dough formation, rate of dough fluidizing, valorimetric estimation of the flour mixture was 4–18%, the concentration of lupine flour was 57–76%. The bread loaf volume was for 86% determined by the concentration of lupine flour and for 6% by lupine variety. Based on the regression equations between the physical properties of the dough and the concentration of lupine flour, an exponential, linear, and polynomial dependence were found. The linear dependence was revealed between the bread loaf volume and the concentration of lupine flour in a lupine-wheat mixture. Conclusions. The rheological properties of the dough, as well as the bread loaf volume, were most influenced by the concentration of lupine flour in lupine-wheat flour mixture (57–98%). The share of influence on these indicators of lupine varieties used in the study did not exceed 18%. The revealed regression equations between the concentration of lupine flour and the physical characteristics of the dough allow predicting their changes depending on the amount of lupine flour added to wheat flour.

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Evaluation of Sweet Lupin Seeds Flour Addition on Pan Bread Qualities

Cited by 2 publications

References 30 publications

Effects of Blending Ratio and Processing of Lupine Bean On Nutritional Quality and Sensory Evaluation of Wheat-Lupine Bread

Effects of Blending Ratio and Processing of Lupine Bean On Nutritional Quality and Sensory Evaluation of Wheat-Lupine Bread

Investigation of the impact of Lupinus angustifolius L. flour on the rheological properties of wheat flour dough

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