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

Rasha Mousa Ahmed Mousa^1,

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

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

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.

Keywords:
lupins germination substitution nutritional sensory biscuits

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Alozie Y.E., Iyam M.A., Lawal O., Udofia U.,Ani, I.F. (2009). Utilization of Bambara ground flour blends in bread production.J. Food Technol. 7(4): 111-114.
[2]	Anne F., Susann Z.,Harald R. (2012). A Combination of fat replacers enables the production of fat-reduced short dough biscuits with high-sensory quality.Food Bioprocess Technol. 5: 2497-2505.
[3]	Anwar H.A.,Harbans B.L. (2004). Phytosterols, triterpene alcohols and phospholipids in seed oil from white lupin. J. Am. Oil Chemists' Soc. 18(11):1039-1044.
[4]	AOAC. (1995). Official methods of analysis 16th Ed. Association of official analytical chemists. Washington DC, USA.
[5]	Biguzzi C., SchlichP., Lange C. (2014). The impact of sugar and fat reduction on perception and liking of biscuits. Food Qual. Preference 35: 41-47.
[6]	Cappuccio F.P., McGregor G.A. (1991). Does potassium supplementation lower blood pressure? A meta-analysis of published trials. J. Hypertens. 9:465-473.
[7]	Cuadra C., Muzquiz M., Burbano C., Ayet G., Calvo R., Osagie A., Cuadrado C. (1994). Alkaloid, β-galactoside and phytic acid changes in germinating lupin seeds. J. Sci. Food Agric. 66(3): 357-364.
[8]	Dagnia S.G., Petterson D.S., Bell R.R., Flanagan F.V. (1992). Germination alters the chemical composition and protein quality of lupin seeds. J. Sci. Food. Agric. 60(4):419–423.
[9]	Drewnowski A., Nordensten K.,Dwyer J. (1998). Replacing sugar and fat in cookies: Impact on product quality and preference. Food Qual. Preference 9(1-2):13-20.
[10]	Dueñas M., Hernández T., Estrella I., Fernández D. (2009). Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinusangustifolius L.). Food Chem. 117(4): 599-607.
[11]	Fasasi O.S. (2009). Proximate anti-nutritional factors and functional properties of processed pearl millet (Pennisetumglaucum). J. Food Technol. 7(3): 92-97.
[12]	Fernandez-Orozco R., Piskula M.K., Zielinski H., Kozlowska H., Frias J.,Valverde C.V. (2006). Germination as a process to improve the antioxidant capacity of LupinusangustifoliusL.var. Zapaton. Eur. Food Res. Technol. 223(4): 495-502.
[13]	Gains C.S. (1991). Instrumental measurement of hardness of cookies and crackers. Cereal Foods World 36: 991-994.
[14]	Gravelle A.J., Barbut S., Marangoni A.G. (2012). Ethylcelluloseoleogels: Manufacturing considerations and effects of oil oxidation. Food Res. Internat. 48:578-583.
[15]	Hassanein M.M.M., El-Shami S.M., El-Mallah M.H. (2011). Investigation of lipids profiles of Nigella, Lupin and Artichoke seed oils to be used as healthy oils. J. Oleo Sci. 60(3):99-107.
[16]	Ijarotimi O.S.(2012). Influence of germination and fermentation on chemical composition, protein quality and physical properties of wheat flour (Triticumaestivum). J. Cereals Oil seeds 3(3): 35-47.
[17]	Jayasena V.,Nasar-Abbas S.M. (2011). Effect of lupin flour incorporation on the physical characteristics of dough and biscuits. Qual. Assur. Safety Crops Foods3(3): 140-147.
[18]	Lee J.H., Akoh C.C., Lee K. (2008). Physical properties of trans-free bakery shortening produced by lipase-catalyzed inter esterification. J.A.O.C.S. 85: 1-11.
[19]	Livesy G. (1995). Metabolizable energy of macro-nutrients. Am. J. Clin. Nutr. 62:11355-11425.
[20]	Manohar R.S., Rao P.H. (1997). Effect of mixing period and additives on the rheological characteristics of dough and quality of biscuits.J. Cereal Sci.25(2): 197-206.
[21]	Martinez-Villaluenga C., Frias J., Vidal-Valverde C. (2006). Functional lupin seeds (LupinusalbusL. and Lupinusluteus L.) after extraction of α-galactosides. Food Chem. 98: 291-299.
[22]	Mohamed A.A., Rayas-Duarte P. (1995). Composition of Lupinusalbus. Cereal Chem. 72(6): 643-647.
[23]	Mousa R.M.A. (2014). Evaluation of one pot treatment of pearl millet and its fortification with iron and zinc for biscuits making. A.J.N.F.S. 1(4): 78-85.
[24]	Pasko P., Barton H., Zagrodzki P., Gorinstein S., Fo1ta M., Zachwieja Z. (2009). Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth.Food Chem. 115: 994-998.
[25]	Peeters K.A.B.M., Bruijnzeel-Koomen C.A.F.M., Chen L., Goodman R.E., Hefle S. L., Knulst A.C., et al. (2007). Lupine allergy: Not simply cross-reactivity with peanut or soy. J. Allergy Clinic. Immunol. 120: 467-653.
[26]	Pollard N.J., Stoddard F.L., Popineau Y., Wrigley C.W., MacRitchie F. (2002). Lupin flours as additives: Dough mixing, bread making, emulsifying and foaming. Cereal Chem. 79: 662-669.
[27]	Rumiyati J.V., James A.P. (2013). Total phenolic and phytosterol compounds and the radical scavenging activity of germinated australian sweet lupin flour. Plant Foods Hum. Nutr. 68: 352-357.
[28]	Scarafoni A., Ronchi A.,Duranti M. (2009). A real time PCR method for the detection and quantification of lupin flour in wheat flour-based matrices.Food Chem. 115:1088-1093.
[29]	Sironi E., Sessa F.,Duranti M. (2005). A simple procedure of lupin seed protein fractionation for selective food applications. Europ. Food Res. Technol. 221: 145-150.
[30]	Stortz T. A., Zetzl A. K., Barbut S., Cattaruzza A., Marangoni A. G. (2012). Edible oleogels in food products to help maximize health benefits and improve nutritional profiles. Lipid Technol. 24: 151-154.
[31]	Tarancón P., Fiszman S.M., SalvadorA.,Tárrega A. (2013). Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption. Food Res. Internat. 53: 134-140.
[32]	Youssef H.M.K.E., Mousa R.M.A. (2012). Nutritional assessment of wheat biscuits and fortified wheat biscuits with citrus peels powders.Food Public Health 2(1): 55-60.
[33]	Zlatica K., Jolana K., Štefan S. (2011). Lupin composition and possible use in bakery– A review.Czech J. Food Sci. 29(3): 203-211.