Production of high protein quality noodles using wheat flour fortified with different protein products from lupine

Autor:	Eman A.M. Mahmoud, Amany M. Basuny, Shereen L. Nassef
Rok vydání:	2012
Předmět:	Sensory evaluation Meal Cooking quality Nutritional Chemistry High protein Wheat flour food and beverages Soil Science Plant Science Horticulture Lupine Noodle Animal Science and Zoology Food science Control sample Agronomy and Crop Science Food Science
Zdroj:	Annals of Agricultural Sciences. 57:105-112
ISSN:	0570-1783
DOI:	10.1016/j.aoas.2012.08.003
Popis:	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 (p0.05) differences compared to the control sample.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d36ca11ded753a51aeca6fb96ecd46c9 https://doi.org/10.1016/j.aoas.2012.08.003 Zobrazit plný text záznamu