Roasted and germinated chickpea flour as innovative fat mimetic in biscuits | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Syed Muhammad Ghufran Saeed: Dept. of Food Science & Technology, University of Karachi,Karachi,Pakistan

2. Syed Arsalan Ali: Dept. of Food Science & Technology, University of Karachi,Karachi,Pakistan

3. Javeria Naz: Dept. of Food Science & Technology, University of Karachi,Karachi,Pakistan

4. Rashida Ali: Dept. of Food Science & Technology, University of Karachi,Karachi,Pakistan

Abstract:

Obesity is the major cause of non-communicable diseases (NCDs). Generally, one of the significant causes of obesity is the dietary pattern rich in saturated fat. Moreover, bakery products consumed all around the globe are high in fat content. In this research, roasted and germinated chickpea flour (RCPF and GCPF) was used as a fat mimetic in biscuits. According to weight by weight (W/W), fat content was replaced as per the following concentrations: RCPF 10%, RCPF 20%, RCPF 30%, GCPF 10%, GCPF 20%, and GCPF30%. The physicochemical properties revealed that protein, ash, and crude fiber contents were increased as the concentration of RCPF and GCPF increased in the flour blends. However, GCPF blends depicted higher percentage of protein, ash, and crude fiber contents than RCPF blends. Gluten content was decreased with the increased concentration of RCPF and GCPF, hence suggested weaker gluten network. Furthermore, antioxidant activities, total phenolic content and total flavonoid content, showed increasing trends with increased incorporation levels of RCPF and GCPF in the flour blends and biscuits samples. However, the process of germination significantly (P=0.05) significantly enhanced the antioxidant properties of chickpeas compared to roasting. The nutritional profile of biscuits samples showed that the protein, crude fiber, and ash content of biscuits samples increased. The dimensional, textural, and sensory properties revealed that RCPF 20 % and GCPF 10% were more desirable as compared to the control biscuits. Hence it can be concluded that RCPF 20% and GCPF 10% can be used as a successful fat mimetic in bakery products.

Page(s): 153-153

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

Keywords:

antioxidants , Biscuits , Chick pea , Chick pea , Fat mimetic , Chick pea , Chick pea , Chick pea , Chick pea , Chick pea , Chick pea , Chick pea , Chick pea , Chick pea

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