Impact of Lentil Fortification on Physical, Chemical and Instrumental Properties of Dough and its Influence on overall Quality of Cookies

Abstract

Current study is based on the fortification of lentil in dough as a substitute of fat in soft dough cookies. Fat replacement in “Low Calorie Foods” is major challenge for food processors. The chemical composition of lentil-wheat composite flour was analyzed with NIR. The composite flour of lentil was used in accordance with the quantity of fat used in cookies’ formulation i.e. 10, 20, 30, 35, 40, 45 and 50%. The changes in rheological behavior of the dough, due to elevated level of lentil, were studied by the Farinograph and Alveograph. Present studies significantly correlate with the overall quality score with Alveograph characteristics (P, L and W). Cookies made with composite flour were acceptable up to 50% and were showing an appealing sensory score, without any significant adverse effect on taste, aroma or the texture. Functional properties of composite flour, such as foaming capacity, foaming stability and swelling power suggest the use of lentil as a fat substitute may be beneficial.

Blend of Flour With Vigna Radiata and Vigna Mungo Used in Muffins in Order to Increase Nutritional Properties

“…On the other hand, during boiling the beans when the outer part was softened, and due to osmosis they start to absorb water and their moisture content had increased. But when they were incorporate into the cake mix and start to bake, due to higher temperature the moisture starts to evaporate and shows a decline in moisture content (Ashraf et al 2012). The mash daal sample cupcake moisture content is 16.5-18.2%.…”

“…The mung 30% and mash 30% sample were more acceptable as compared to the control sample during the sensory analysis by the panelists as shown in the sensorial score of Fig. 1 (Ashraf et al 2012).…”

“…On the basis of bulk density and physical volume Mash dal samples, the lowest bulk density shown by 30% mash dal with even pore size, which is 0.5g/ml, and the highest bulk density shown by 50% mash muffin sample, which is 0.612 g/ml due to uneven porosity, mung daal muffin, the highest density shown by 50% mung cake that is 0.7g/ml, and the lowest bulk density shown by 30% mung muffin that is 0.62g/ml in Table 2 (Ashraf et al 2012). The result indicated that the control sample was more volume as compared to other samples because the materials used in formulation reduced the gluten formation so, as the lentil paste concentration increased the volume was reduced in muffins and become denser.…”

“…Thus, concluded that carbohydrate was responsible for providing energy to the body hence, according to results the control sample has a greater percentage of carbohydrate as compared to samples with lentils, due to lentils had complex carbohydrate but not providing calories in consumption and considered as a good source and healthy carbohydrate. As raw lentils were 63% carbohydrate with 11% dietary fiber and 25% protein, 1% fat (Ashraf et al 2012;Min et al 2015). Therefore, results had shown the carbohydrate value according to standard.…”