Levels of5, 10 and 15 % oflegume flours i.e. soybean, lupine and chick pea were used to supplement cookie.The effect of this supplementation on the rheological properties of the resulting dough was investigated using farinograph and extensograph as objective methods for quality assessment of the final product. It was found that therewasanincreasein waterabsorptioncapacity, doughstability, arrivaltime, doughdevelopmenttimeandmix tolerance index.Extensograph results indicated that dough resistance to extension, dough energy and proportional number were minimized with increasing the lupine flour in the formula, while it was not changed on dough extensibility. However, soy flour increased resistance to extension, proportional number and energy and diminished dough extensibility. At the same time supplementing wheat flour with chick peas decreased both dough resistance to extension and proportional number while it increased dough extensibility and energy.For sensory evaluation, it was found that using either until 5 %soybean or 10 %chick pea or 15 % lupine flour could replace the wheat flour in cookies formula without adversely affecting baking performance or altering the physical characteristics of the end product.Legumes are a good source of dietary protein [3,4,13,15,16,211. Legume proteins are deficient in methionine but are a source of a substantial quantity of lysine [I 11. Fortification of wheat flour with non wheat proteins increases protein quality by improving amino acid profiles [25], however, accompanying adverse changes in such physical qualities as dough character and baking properties have occurred sometimes. Thus, various kinds of biscuits, cookies and corn muffins have been fortified with oil seed of legume proteins. SHEHATAet al. [22] found that increasing the percentage ofchick peas into wheat flour caused little effect on all the farinograph characteristics. While on the other hand, the characteristics of the extensograph including extensibility and resistance to extension, were not affected to any extent by increasing the percentage of chick pea flour. DUTESCU et al. [6] found that 15 % defatted soybean flour may be added to wheat flour without affecting its biscuits making or pasta making properties. Much research has been done by substituting various proportions (2.5-20 %) of soy flour into cakes, cookies, muffins, or biscuits. Studies indicate that 10-15 % substitution of these legume flour could be added to wheat flour without effecting its pasta making properties [14]. FODA et al. [12] found that defatted soy flour improved resistance to extension and proportional number and diminished dough extensability and energy. COMPOS et al.[4] found that the addition of sweet lupine flour to wheat flour increased the water absorption, dough development time, and the tolerance index while reducing the dough stability. They also found that the dough extension and maximum resistance to extension showed a proportional reduction as the level of sweet lupine flour increased. The effect of adding lupine flou...
T HIS investigation was carried out to study the preserving of Egyptian pomegranate aril with different thermal and chemical pre-treatments to increase shelf life and maintain quality of Arils. TSS, pH, acidity, vitamin C, T. Phenol, antioxidant activity color characteristics, microbiological and sensory evaluation were determined for the different thermal and chemical pre-treatments of on Egyptian pomegranate aril for 21 days. All untreated and treated samples were storage at 4 o C for 21 days and the previous parameters were analyzed after zero, 7, 14 and 21 days. Results evidenced that it was found that the Total soluble solids (TSS) content, titratable acidity and pH decreased during storage of pomegranate arils in pre-treated samples through 21 days storage at 4 o C. During successive storage period the Hunter color Lab* value and parameters (L*, a*, b*, ΔE, C*, H* and BI) of arils decreased, showing a decrease in brightness (L*), redness (a*) & yellowness (b*). On 21 th day of storage the least microbial count was observed for samples thermal pre-treated with SB and WB, then chemical pre-treated with SO 2 and PS. The results showed that the non-enzymatic browning and the concentration of total anthocyanine (TACN) were low in SO 2 and PS pre-treatment pomegranate arils samples compared with un-treatment samples. However, all pretreatments did not effect on total phenol contents. The sensory score revealed that there was not much variation in color scores over the storage period. On 21 th day of storage highest sensory score was observed for arils treated with SO 2 and PS pre-treated pomegranate arils. The present study exposed that the thermal and chemical pre-treatments such as water blanching (WB), steam blanching (SB), sodium metabisulfite (SO2) and potassium sorbate (PS) can be applied for increasing shelf life of pomegranate arils maintaining the functional compounds during storage at 4 o C.
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