Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread
| Autor: | Youssef Aboussaleh, Asmaa Benayad, Nadia Benbrahim, Mona Taghouti, Aouatif Benali |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
0301 basic medicine Whole durum wheat Composite bread Composite number Gluten sensitivity Nutritional quality 01 natural sciences 03 medical and health sciences Whole faba bean Food science lcsh:QH301-705.5 Sensory level Aroma chemistry.chemical_classification biology digestive oral and skin physiology Malnutrition food and beverages Wheat bread biology.organism_classification Gluten Quality Enriched flours 030104 developmental biology lcsh:Biology (General) Proanthocyanidin chemistry Original Article General Agricultural and Biological Sciences 010606 plant biology & botany |
| Zdroj: | Saudi Journal of Biological Sciences Saudi Journal of Biological Sciences, Vol 28, Iss 1, Pp 635-642 (2021) |
| ISSN: | 2213-7106 1319-562X |
| Popis: | Faba beans are acknowledged as a good source of proteins, minerals, fibers, vitamins and antioxidants. A blending study was undertaken in order to prepare naturally bread from enriched flours with added nutritional value, mainly in terms of Iron and proteins. Enriched flours were prepared with varied levels (25, 30, 35 and 40%) of whole faba bean flour to assess the effects of this substitution on their nutritional and technological properties. Then, whole durum wheat bread (regular) and enriched bread at 40% substitution level (composite bread) were prepared and subjected to sensory evaluation. The substitution level of composite bread was selected on the basis of Iron and proteins contents and technological results of the flour blends. Nutritionally, except for moisture, fibers, fat, zinc and sodium values, significant (p |
| Databáze: | OpenAIRE |
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