Physicochemical and sensory properties of biscuit fortified with bitter lupine
Other Title(s)
الخواص الفيزيوكيميائية والحسية للبسكويت المدعم بالترمس المر
Joint Authors
Shrubih, Ashraf Mahdi
Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid
Mursi, Muhammad Khairi
Mustafa, Jihan Mahmud
Muhammad, Zahrah al-Ula Mahmud
Source
Annals of Agricultural Science, Moshtohor
Issue
Vol. 60, Issue 3 (30 Sep. 2022), pp.869-876, 8 p.
Publisher
Banha University Faculty of Agriculture
Publication Date
2022-09-30
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Topics
Abstract EN
Bitter lupine is one of the legumes rich in protein and antioxidants but is not acceptable because of its bitter taste.
The present work aimed to remove alkaloids from bitter lupine seeds by using different debittering methods and used for fortified the biscuit product.
The proximate composition, protein digestibility, and phytochemical content of lupine flour were determined.
The physical, chemical, and sensory properties of biscuits were done.
Results showed that; debittering methods increased the protein content of lupine flour.
The highest protein content was observed in bitter lupine which was boiled for one hour.
The ash, fiber, fat, and total carbohydrate contents of lupine flour were decreased after debittering methods.
In vitro protein digestibility was increased significantly by debittering methods, particularly in bitter lupine soaked for 12 h.
Furthermore, alkaloids, phenols, and antioxidants are decreased by different debittering methods.
Physical properties such as the diameter slightly decreased and a significant increase in thickness of biscuits with different debittering methods.
On the other hand, there is a non- significant difference between the control sample and treated samples of biscuits for all the quality characteristics (appearance, odor, texture, taste, and overall acceptability).
Finally, the obtained results could be useful for improving the biscuits processing and nutrition value by utilizing debittered lupine flour as a functional food.
American Psychological Association (APA)
Mustafa, Jihan Mahmud& Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid& Shrubih, Ashraf Mahdi& Muhammad, Zahrah al-Ula Mahmud& Mursi, Muhammad Khairi. 2022. Physicochemical and sensory properties of biscuit fortified with bitter lupine. Annals of Agricultural Science, Moshtohor،Vol. 60, no. 3, pp.869-876.
https://search.emarefa.net/detail/BIM-1448452
Modern Language Association (MLA)
Shrubih, Ashraf Mahdi…[et al.]. Physicochemical and sensory properties of biscuit fortified with bitter lupine. Annals of Agricultural Science, Moshtohor Vol. 60, no. 3 (2022), pp.869-876.
https://search.emarefa.net/detail/BIM-1448452
American Medical Association (AMA)
Mustafa, Jihan Mahmud& Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid& Shrubih, Ashraf Mahdi& Muhammad, Zahrah al-Ula Mahmud& Mursi, Muhammad Khairi. Physicochemical and sensory properties of biscuit fortified with bitter lupine. Annals of Agricultural Science, Moshtohor. 2022. Vol. 60, no. 3, pp.869-876.
https://search.emarefa.net/detail/BIM-1448452
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1448452