تأثير تدعيم دقيق القمح بدقيق الترمس الحلو في بعض الخصائص الكيميائية و الفيزيائية للبسكويت

الملخص EN

This study was carried out in Department of Food Science in Agricultural College, Damascus University, in 2017 season, which chemical and physicochemical Properties of sweet lupine flour were studied, in the aim of supplementing wheat flour with sweet lupin flour replace to in different proportions (10%, 20%, 30%) for the manufacturing of biscuit.

The chemical analysis was conducted along with the sensory properties and color indicators by hunter lab of the biscuit.

The results showed the ability of sweet Lupin flour to absorb water, oil and emulsion.

Also sweet lupin flour showed a moral influence of sweet Lupin flour on raising the content of moisture, ash and protein and decreasing total sugar content in biscuit samples fortified with 30% lupin flour.

In addition, fortified biscuit samples with 10% sweet Lupin flour have the greatest significant effect on improving sensory properties (taste, color, smile, textures and general accept), also fortified biscuit samples with 10% sweet Lupin flour had the greatest effect on improving (color and general accept).