American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2014, 2(2), 67-75
DOI: 10.12691/ajfst-2-2-4
Open AccessArticle

Influence of Chemical Properties of Wheat-Lupine Flour Blends on Cake Quality

Abdelrahman R. Ahmed1, 2,

1Faculty of Specific Education, Home Economics Department, Ain Shams University, Cairo, Egypt

2Institute for Food Technology and Food Chemistry, Department of Food Rheology, Technical University of Berlin, Sekr, KL-H1, Königin-Luise-Str, Berlin / Germany

Pub. Date: March 23, 2014

Cite this paper:
Abdelrahman R. Ahmed. Influence of Chemical Properties of Wheat-Lupine Flour Blends on Cake Quality. American Journal of Food Science and Technology. 2014; 2(2):67-75. doi: 10.12691/ajfst-2-2-4


Legumes have interesting nutritional properties and their inclusion in diet is encouraged; their incorporation into bakery products could be a good method for increasing consumption. In this study, the influence of the partial replacement of wheat flour by lupine flour on the quality characteristics of butter cake was analyzed. In the present study, three different concentrations (5, 10 and 15 % as a substitution of wheat flour) of lupine flour were used. Lupine flour showed higher levels of moisture, crude protein, ash, crude fat and dietary fiber than the wheat flour. The lupine flour showed higher levels of phenolic and flavonoids than the wheat flour. Conversely, wheat flour showed higher levels of total flavonols. Results clearly indicate that lupine flour exhibited higher antioxidant activity with DPPH and ABTS than the wheat flour. Essential amino acids (lysine, threonine, isoleucine, phenylalanine and tryptophane) in lupine flour were higher than those in wheat flour except methionine content which was higher in wheat flour (1.7 g/kg). A sensory acceptability of the cake is satisfactory up to 10 % concentration of lupine flour given. Even though deterioration in the structural formation in the batter system after the addition of lupine flour were detected that the blends have relatively good structure due to dominance of wheat to bake acceptable, protein enriched consumable cake. Finally, lupine flour up to 10% can be used successfully in bakery products. This could be utilized for the development of composite blends from locally produced lupine at small scale industry level as value-add products.

lupine phenolic compounds amino acids cake quality

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