Abstract:
The prospective of supplementation of composite flour (lentil and oat) in wheat based biscuits was investigated. In composite flour biscuits, wheat flour was supplemented with 5 %, 10%, 15%, 20%, 25% levels of lentil and oat flours. Supplementation of lentil and oat flours significantly affected the farinographic characteristics of dough. As the addition of lentil and oat flours increased dough development time (DDT) increased from (1.33 min to 4.70 min), departure time (DT) from (2.60 min to 7.10 min), Farinographic quality number (FQN) from (26.00mm-71.00mm), Mixing tolerance index (MTI) from (33.00min-93.00min) and Farinographic water absorption capacity (FWAC) from (54.20-63.30%), while dough stability (DS) decreased from (3.50 min-0.86 min). The gluten content (%) of composite flour was also affected significantly by the supplementation of lentil and oat flours. The wet gluten and dry gluten decreased 22.30 %-14.37% and dry gluten 8.20%-3.80% respectively. Biochemical analysis of biscuits revealed that these was a significant increase in ash content (0.54-1.72%), crude fat (29.50-42.99%), protein (5.32-8.80%), fiber (0.25-2.59%), iron (9.21-78.90%), zinc (8.40-41.72%) and energy value (526.11-583.97kcal) with increasing concentration of lentil and oat flours, while moisture (4.55-3.43%) and total carbohydrates (59.82-40.440%) decreased. Data regarding to storage revealed that moisture (3.70-4.34%), ash (1.04-1.05%) and total carbohydrates (51.46-51.77%) increased while crude fat (35.37-34.67%), protein (7.04-6.80%), fiber (1.46-1.26%), iron (44.54-43.80%), zinc (22.96-22.48%) and energy value (554.44-546.28kcal) decreased significantly as the storage period proceeded. The results also showed that width of biscuits decreased (27.72mm-25.46mm), while thickness (4.71mm-5.35mm) and spread factor (58.88mm-47.58mm) increased significantly with trends. Sensory attributes of biscuits improved with the supplementation of oat and lentil flours. However, higher levels of oat and lentil flours in biscuits negatively affected the color, aroma, texture, taste and overall acceptability of final product. Among all the treated samples T4 (Wheat 70% + Lentil flour 15% + Oat flour 15%) was found to be the best and most acceptable among all the treated samples.
Page(s):
101-101
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022