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    Effect of lupin flour incorporation on the physical characteristics of dough and biscuits

    Access Status
    Fulltext not available
    Authors
    Jayasena, Vijay
    Nasar-Abbas, Syed
    Date
    2011
    Type
    Journal Article
    
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    Citation
    Jayasena, V. and Nasar-Abbas, S.M. 2011. Effect of lupin flour incorporation on the physical characteristics of dough and biscuits. Quality Assurance and Safety of Crops & Foods. 3 (3): pp. 140-147.
    Source Title
    Quality Assurance and Safety of Crops and Foods
    DOI
    10.1111/j.1757-837X.2011.00100.x
    ISSN
    1757-8361
    School
    Nutrition, Dietetics, Food Science & Environmental Health
    URI
    http://hdl.handle.net/20.500.11937/26357
    Collection
    • Curtin Research Publications
    Abstract

    Introduction: The incorporation of protein and dietary fibre rich lupin flour to biscuits has the potential to improve the nutritional value however it may adversely affect the physical and sensory properties. Objectives: To study the effect of lupin flour incorporation on the physical characteristics and sensory properties of biscuits to provide information to the potential manufacturers. Methods: Biscuit samples were prepared by substituting wheat flour with lupin flour at 0–50% levels. The samples were analysed for changes in dimensions, colour, texture and sensory properties.Results: Incorporation up to 40% level had no significant effect on biscuit diameter but thickness increased at ≥ 20%. No change in the L* values of dough and biscuits at ≤ 20% substitution. The a* values of dough decreased with increase in lupin flour concentration but in biscuit no significant change was observed up to 20% substitution. The b* values demonstrated a significant increase at ≤ 20% substitution. Biscuit hardness and fracturability demonstrated an increase with the increase in lupin flour concentration at ≥ 20%. Sensory evaluation revealed an improvement in colour with lupin flour substitution with no significant changes in taste, flavour, texture and overall acceptability up to 20% substitution. Conclusion: Lupin flour can be successfully incorporated into biscuits by replacing up to 20% of wheat flour to increase protein and dietary fibre contents.

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