| Titles |
|
English :
|
Production of high protein quality noodles using wheat
flour fortified with different protein products from lupine.
|
|
Arabic :
|
إنتاج بروتين النودلز عالي الجودة باستخدام دقيق القمح المدعم بالترمس الحلو كمصدر بروتين مختلف.
|
|
| Abstract |
Physicochemical, cooking quality and sensory characteristics of noodles fortified by
whole lupine meal (WLM) and defatted lupine meal (DLM) as different protein products were evaluated.
Optimum cooking time significantly decreased with increasing the replacement levels. The
prepared noodles contained 10% WLM or DLM had swelling indices similar to that in the control
sample. The higher cooking yield was observed in prepared noodles using 20% WLM or DLM. The
cooking loss was improved when using DLM with significant (p< 0.05) lower values at all replacement
levels than that in control sample. Used the WLM and DLM at levels 5% and 10%, respectively
gave low nitrogen loss values. Calculated protein efficiency ratio, proportion of essential
amino acid to the total amino acids, essential amino acid index, biological value, chemical score
and limiting amino acid were improved. The received scores from sensory evaluation showed that
WLM or DLM noodles at levels 5–10% or 5–20%, respectively had higher flavor and overall
acceptability values with non-significant (p> 0.05) differences compared to the control sample.
? 2012 Faculty of Agriculture, Ain Shams University. Production and hosting by Elsevier B.V. All rights
reserved.
|
| Publication year |
2012
|
| Pages |
105–112
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| serial title |
Annals of Agricultural Science.
|
| Author(s) from ARC |
|
| External authors (outside ARC) |
شيرين لطفى ناصف
معهد بحوث تكنولوجيا الاغذيه
|
| Publication Type |
Journal
|