Influence of partial substitution of wheat flour with vetch ( Lathyrus sativus L) flour on quality characteristics of doughnuts

Partial substitution of wheat flour ( Triticum aestivum) with vetch flour ( Lathyrus sativus L) at the levels of 5, 10, 15 and 20 g/100 g was carried out to determine its influence on physico-chemical, rheological, nutritional and sensory characteristics of composite flour doughnuts. Commercial whea...

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Veröffentlicht in:	Food science & technology 2007, Vol.40 (1), p.73-82
Hauptverfasser:	Rehman, Salim-ur, Paterson, Alistair, Hussain, Sarfraz, Anjum Murtaza, Mian, Mehmood, Shahid
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries digestible protein dough development Doughnut doughnuts food fortification Food industries fortified foods Fundamental and applied biological sciences. Psychology high protein food in vitro digestibility Lathyrus sativus legumes Lysine nutrient content nutritive value physicochemical properties protein content rheological properties sensory properties Triticum aestivum Trpsin inhibitor trypsin inhibitors varieties Vetch vetch flour Vicia Wheat flour
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Beschreibung
Zusammenfassung:	Partial substitution of wheat flour ( Triticum aestivum) with vetch flour ( Lathyrus sativus L) at the levels of 5, 10, 15 and 20 g/100 g was carried out to determine its influence on physico-chemical, rheological, nutritional and sensory characteristics of composite flour doughnuts. Commercial wheat variety, Inqlab-91 was found suitable for the preparation of doughnuts. Sensory and objective evaluations (weight, volume and specific volume) of doughnuts were carried out to evaluate the acceptability of doughnuts. Protein, lysine and trypsin inhibitor contents increased significantly ( P
ISSN:	0023-6438 1096-1127
DOI:	10.1016/j.lwt.2005.09.015