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Article

Nutritional Assessment of Biscuits Formulated by Simultaneous Substitution with Sweet White Lupinoil and Extracted Flour after Germination

1Home Economic Department, Faculty of Specific Education, Assiut University, Assiut, Egypt


American Journal of Food and Nutrition. 2014, Vol. 2 No. 6, 108-116
DOI: 10.12691/ajfn-2-6-3
Copyright © 2014 Science and Education Publishing

Cite this paper:
Rasha Mousa Ahmed Mousa. Nutritional Assessment of Biscuits Formulated by Simultaneous Substitution with Sweet White Lupinoil and Extracted Flour after Germination. American Journal of Food and Nutrition. 2014; 2(6):108-116. doi: 10.12691/ajfn-2-6-3.

Correspondence to: Rasha  Mousa Ahmed Mousa, Home Economic Department, Faculty of Specific Education, Assiut University, Assiut, Egypt. Email: rshmousa73@gmail.com

Abstract

Lupin in the recent years was considered as an innovative food ingredient with more health benefits. In the present work, the simultaneous partial substitution of wheat flour and fat in biscuits with sweet white lupin (SWL) flour and SWL oil after germination was firstly investigated. The individual and/or simultaneous substituting with SWL extracted flour and SWL oil was studied in the range of 20-30% (w/w) and 30-40% (v/w) through ten biscuits formulae, respectively. Proximate chemical composition, mineral composition, caloric value and total phenolic compounds (TPCs) were measured. It was found that the simultaneous substitution with germinated SWL flour at 25% and SWL oil at 35% raised significantly the values of protein, fiber and TPCs. However, the proposed substitution showed marked reductions in the values of fat, carbohydrate, calorie and Na/K ratio. The physical and sensory evaluations of the proposed SWL-wheat biscuits were also performed. The proposed substitution increased the spread factor of samples with a breaking strength of 1.7±0.4 kg force. The sensory acceptability of all formulae was checked showing acceptable attributes of taste, appearance, texture and aroma with an observable improvement in the color of SWL-wheat biscuits. All these findings confirmed the role of substitution with SWL extracted flour and oil after germination in order to develop nutritional biscuits with low costs. It is expected that these biscuits could have effective impacts for the improvement of public health including patients suffered from obesity, over-weighted, high blood pressure and hyperlipidemic diseases.

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