Abstract
The purpose of this study was to determine the effect of lupine flour (L.f) and lupine protein concentrate (L.P.C) incorporation on chemical, nutritional and sensual qualities characteristics of biscuit (L.P.C) was prepared by isoelectric precipitation method. A standard recipe for biscuit preparation by wheat patent flour used as the control. Wheat flour in the control treatment was replaced with (L.f) and (L.P.C) at levels 10, 20 & 30%. Chemical composition of (L.f), (L.P.C) and biscuit treatments were studied. Results showed that protein contents were 35.35 & 75.80% for (L.F) and (L.P.C), respectively. While they amounted to 14.70, 16.16 & 18.61% for (L.f) incorporated biscuits and 15.20, 18.09 & 21.08% for (L.P.C) incorporated biscuits at the substitution levels studied, respectively compared 12.43% control. Results also indicated contents of total dietary fibers and tannins in (L.f),( L.P.C) and biscuits prepared. Sensory evaluation of biscuit treatments revealed that there was significant decrease at substitution level up to 30% of (L.f) except color score, while all scores of sensory properties were improved significantly at all substitution levels of (L.P.C). Spread ratio was affected adversely by incorporation of (L.f) and slightly when (L.P.C) used. Results showed a reduction in biscuit tenderness during storage. Reverse to the above statement with 30% incorporation of (L.f) while increased at (L.P.C) treatments. The study demonstrated that (L.f) and (L.P.C) can be incorporated into biscuits formulation by replacing up to 20, & 30% of wheat flour control 12.43%, respectively to increase dietary fiber and protein contents.
Highlights
Legumes are considered of a great importance for human nutrition because of their high protein content .And due to their technological characteristics, their use has been carried out by consumption by their whole grains but they are used for production flour, protein concentrate and protein isolate which improve nutritional properties that are added to them. (Polit et al, 2019)
The results showed in the ratio of tannins to lupine seed flour and the protein concentrate of lupine seeds and biscuits produced from different mixtures of them significant differences in their averages, as it was observed that the averages of the tannins for the protein concentrate were higher and reached 0.95 mg/g, while the mean of lupine seed flour was lower than that and reached 0.83 mg/g, as for the results of tannins in the produced biscuits, the highest averages were higher in treatment T6, while the lowest averages were in C, while in lupine seed flour biscuits, they were between that, as they ranged between 0.212-0.076 mg/g
Biscuits of high dietary fiber and protein can be produced by using lupine flour, while high protein biscuit with good quality can be made by incorporation of lupine protein concentrate
Summary
Legumes are considered of a great importance for human nutrition because of their high protein content .And due to their technological characteristics, their use has been carried out by consumption by their whole grains but they are used for production flour, protein concentrate and protein isolate which improve nutritional properties that are added to them. (Polit et al, 2019). In addition to its content of about 40% protein and essential amino acids, it is considered a good source of lipids richened with unsaturated fatty acids, as well as fibers, minerals, vitamins and antioxidants which assist in protection of human from cardiac diseases, hypertention, diabetes, osteoporosis and cancer(Kohajdova et al, 2011; Mattilaet al., 2018). Studies proved that both protein and fibers of lupine had physiological advantages of body, but lupine use became limited because of presence of antinutritional factors like phytic acid, alkaloids, saponins and enzyme inhibitors which affected protein digestibility. The amount of high protein and high dietary lupine flour that can substitute wheat flour represent a compromise between nutritional improvement and achievement of satisfactory and physical properties of dough & its many prodded (Jayasena&Nasar,2011)
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