| Titles |
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English :
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Quality Evaluation of Noodles Fortification with Lupin Flour and Dried Mushroom as functional food.
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Arabic :
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تقييم جودة النوديلز المدعم بدقيق الترمس و فطر عيش الغراب المجفف كغذاء وظيفى
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| Abstract |
The effect of partial replacement of wheat flour by different levels of lupin seed flour (5, 10 and 15%) and dried mushroom (2.5 and 5%) on the sensory and chemical characteristics of produced Noodles was studied. Also, these prepared noodles were evaluated for their amino acids content and biological properties compared to the control noodles (100% wheat flour). Results revealed that noodles processed from wheat flour supplemented by 5 or 10% of lupin seed flour and different levels of lupin with 2.5 or 5% dried mushroom had higher scores for all sensory characteristics than the other blended noodles. The noodles containing 15% lupin flour were significantly different ...
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| Publication year |
2012
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| Pages |
469– 485.
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Journal of Biological Chemistry & Environmental Sciences
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| Author(s) from ARC |
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| Publication Type |
Journal
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