Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts

Rehman, S.; Paterson, Alistair; Hussain, Shahid; Murtaza, Mian Anjum; Mehmood, Shahid

doi:10.1016/j.lwt.2005.09.015

Cited by 44 publications

(34 citation statements)

References 16 publications

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“…With addition of finger millet flour, overall protein content decreased, thus dilution of gluten forming components takes place resulting in reduced water absorption capacity. These results are in well agreement with the findings of other scientists (Rehman, Paterson, Hussain, Murtaza, & Mehmood, 2007;Saha et al, 2011).…”

Section: Empirical Rheology Of Wheat and Finger Millet Floursupporting

confidence: 94%

“…Ideal chapatti should have golden color, brown spots, pliability, tearing resistance, chewiness, mouthfeel, baked, and cereal aroma along with characteristic softness (Panghal, Chhikara, & Khatkar, 2017). Finger millet contains higher amount of lysine, threonine, and valine (Ravindran, 1992) and thus can be used to balance the amino acid profile in formulated products. thus regulate the dough behavior and finished product quality.…”

mentioning

confidence: 99%

“…Panghal, Khatkar, and Singh (2006) reported that wheat flour is deficient in essential amino acid lysine. Finger millet contains higher amount of lysine, threonine, and valine (Ravindran, 1992) and thus can be used to balance the amino acid profile in formulated products. Therefore, the present study was planned to study the effect of finger millet flour incorporation in wheat flour on rheological, pasting behavior, and chapatti quality.…”

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confidence: 99%

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Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

et al. 2018

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Background and objectives: Steam leavened flat breads (chapatti) are the staple food of Asian people and cheap source of protein and energy. Finger millet addition can significantly enhance the nutritional status of chapatti as well as utilization on domestic and industrial scale for nutritional security. The study was conducted to assess the effect of finger millet flour incorporation in whole wheat flour on dough characteristics, pasting, and chapatti making attributes. Findings: The finger millet flour addition was negatively correlated (p ≤ 0.05) with water absorption capacity (r = −0.992), dough stability (r = −0.978), lightness (r = −0.999), puffing height (r = −0.996), and overall acceptability (r = −0.987) of the chapatti. The study clearly depicted that dough with 40% level of incorporation of finger millet flour possesses poor dough handling and sheeting characteristics. Redness and high phenolic content of finger millet accounted for reduced L* (46.73 ± 2.858)and b* (8.89 ± 0.425) values, whereas, a* values increased to 9.45 ± 0.325. Overall acceptability was also decreased from 9.0 ± 0.23 to 7.13 ± 0.22. The study concluded that addition of finger millet flour at 20% level resulted in dough with good handling and sheeting properties and overall acceptable chapatti. Conclusions: Considering dough handling, sheeting, and sensory analysis, finger millet flour at 20% level addition was recommended for chapatti preparation. Finger millet flour addition improved the nutritional profile of chapatti. Significance and novelty: This work extensively suggests that incorporation of finger millet will result in improvement of nutritional quality of chapatti as well as utilization of finger millet. This approach can be used to avail the nutritional benefits of finger millet as well as to increase the contribution of finger millet in food industry. K E Y W O R D Schapatti quality, dough handling, empirical rheology, finger millet

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Section: Empirical Rheology Of Wheat and Finger Millet Floursupporting

confidence: 94%

mentioning

confidence: 99%

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confidence: 99%

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Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

et al. 2018

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“…These results are comparable with the previous conclusions of (Rehman et al, 2007), it was reported that the whole wheat flour generally contained 10.82% moisture, 15.18% protein, ash 1.92%, 1.22 % crude fat, 2.08%% fiber and nitrogen free extract 68.78%.…”

Section: Discussionsupporting

confidence: 92%

Effect of Natural Dietary Fibers (Wheat Porridge) on Hyperlipidemia Rats

Shakoor¹,

Kanwal²,

Abbas³

et al. 2014

JGIASS

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Dietary fibers are indigestible portions of plant that are structural and storage polysaccharides. They are unable to digest by human gastro intestine due to lack of enzymes essential for digestion. Hyperlipidemia is a state characterized by the elevated level of any or all lipids and/or lipoproteins in the blood. This research is designed to study the effect of wheat porridge on hyperlipidemia, blood glucose level and body weight. Rat's species were selected as human representative. Elevated lipids level (total cholesterol, high density lipoproteins, low density lipoproteins and triglycerides) raise the risk of coronary heart diseases. Twenty four hyperlipidemia rats were randomly divided into four groups. Each group was provided wheat porridge with different concentration while first group was considered as control group. Blood samples were collected to examine lipid profile and sugar level. Body weight was also measured. Thus the data was subjected to analysis of variance. The present study was conducted to determine the effect of natural dietary fiber wheat porridge on lipid profile, body weight and serum glucose level. Wheat porridge showed minor reduction in body weight, serum glucose and serum triglycerides and also little rise high density lipoprotein but the results were insignificant. While significant decrease was shown in serum cholesterol and low density lipoprotein.

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“…Other types of batters can also be used, and various toppings and flavourings are used for different types, such as sugar, chocolate, or maple glazing. In addition to flour, doughnuts may also include such ingredients as water, leavening, eggs, milk, sugar, oil/shortening, natural flavours and/or artificial flavours (Hatae et al, 2003;Rehman et al, 2007). Doughnuts are made by deep-frying dough that is a mixture of flour, water, egg, oil, sugar and milk (Hatae et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Development and Standardization for Preparation of Doughnut Using Millets (Jowar, Pearl, Ragi, Little, Kodo, Barnyard, Proso and Foxtail)

Kumar¹,

Devi²,

Raju³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts

Cited by 44 publications

References 16 publications

Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

Effect of Natural Dietary Fibers (Wheat Porridge) on Hyperlipidemia Rats

Development and Standardization for Preparation of Doughnut Using Millets (Jowar, Pearl, Ragi, Little, Kodo, Barnyard, Proso and Foxtail)

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