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 |
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| creator | Rehman, Salim-ur Paterson, Alistair Hussain, Sarfraz Anjum Murtaza, Mian Mehmood, Shahid |
| description | 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 |
| doi_str_mv | 10.1016/j.lwt.2005.09.015 |
| format | Article |
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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<0.05) from 12.10 to 13.84
g/100
g, 2.46–3.58
g/100
g protein and 173 to 187
TIU/g on increasing the level of vetch flour from 0 to 15
g/100
g in the doughnuts, respectively. In vitro protein digestibility of doughnuts was also found to increase (71.8–76.3
g/100
g). It was inferred that doughnuts supplemented with vetch flour up to the level of 15
g/100
g were sensorily acceptable.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2005.09.015</identifier><identifier>CODEN: LBWTAP</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>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</subject><ispartof>Food science & technology, 2007, Vol.40 (1), p.73-82</ispartof><rights>2006 Swiss Society of Food Science and Technology</rights><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c382t-81d9dc5e223995cab7ed8883ce0225a769a416de7ed125e08b8b5de53254297c3</citedby><cites>FETCH-LOGICAL-c382t-81d9dc5e223995cab7ed8883ce0225a769a416de7ed125e08b8b5de53254297c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0023643805002252$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,4010,27900,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18109843$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Rehman, Salim-ur</creatorcontrib><creatorcontrib>Paterson, Alistair</creatorcontrib><creatorcontrib>Hussain, Sarfraz</creatorcontrib><creatorcontrib>Anjum Murtaza, Mian</creatorcontrib><creatorcontrib>Mehmood, Shahid</creatorcontrib><title>Influence of partial substitution of wheat flour with vetch ( Lathyrus sativus L) flour on quality characteristics of doughnuts</title><title>Food science & technology</title><description>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<0.05) from 12.10 to 13.84
g/100
g, 2.46–3.58
g/100
g protein and 173 to 187
TIU/g on increasing the level of vetch flour from 0 to 15
g/100
g in the doughnuts, respectively. In vitro protein digestibility of doughnuts was also found to increase (71.8–76.3
g/100
g). It was inferred that doughnuts supplemented with vetch flour up to the level of 15
g/100
g were sensorily acceptable.</description><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>digestible protein</subject><subject>dough development</subject><subject>Doughnut</subject><subject>doughnuts</subject><subject>food fortification</subject><subject>Food industries</subject><subject>fortified foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>high protein food</subject><subject>in vitro digestibility</subject><subject>Lathyrus sativus</subject><subject>legumes</subject><subject>Lysine</subject><subject>nutrient content</subject><subject>nutritive value</subject><subject>physicochemical properties</subject><subject>protein content</subject><subject>rheological properties</subject><subject>sensory properties</subject><subject>Triticum aestivum</subject><subject>Trpsin inhibitor</subject><subject>trypsin inhibitors</subject><subject>varieties</subject><subject>Vetch</subject><subject>vetch flour</subject><subject>Vicia</subject><subject>Wheat flour</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNp9kU1r3DAQhk1oIdu0PyCn6NLSHuyOJH_I9BRCmwYWemhzFrPyONbi2Bt97LKn_vXK7EJv0WVgeOZF80yWXXMoOPD667YYD6EQAFUBbQG8ushWHNo651w0b7IVgJB5XUp1mb3zfgvplUKtsr8PUz9GmgyxuWc7dMHiyHzc-GBDDHaelv5hIAysH-fo2MGGge0pmIF9ZmsMw9FFzzwGu091_eWMpcGXiKMNR2YGdGgCOZtCjV8Cuzk-DVMM_n32tsfR04dzvcoef3z_c_czX_-6f7i7XedGKhFyxbu2MxUJIdu2MrhpqFNKSUMgRIVN3WLJ645Sm4uKQG3UpuqokqIqRdsYeZV9OuXu3PwSyQf9bL2hccSJ5ug1b6BslGwSyE-gcbP3jnq9c_YZ3VFz0ItqvdVJtV5Ua2h1Up1mPp7D0Rsce4eTsf7_oEqXUKVM3M2J63HW-JR86MffArgEUJD2XIhvJ4KSi70lp72xy3U668gE3c32lX_8A1dGn2E</recordid><startdate>2007</startdate><enddate>2007</enddate><creator>Rehman, Salim-ur</creator><creator>Paterson, Alistair</creator><creator>Hussain, Sarfraz</creator><creator>Anjum Murtaza, Mian</creator><creator>Mehmood, Shahid</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>2007</creationdate><title>Influence of partial substitution of wheat flour with vetch ( Lathyrus sativus L) flour on quality characteristics of doughnuts</title><author>Rehman, Salim-ur ; Paterson, Alistair ; Hussain, Sarfraz ; Anjum Murtaza, Mian ; Mehmood, Shahid</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c382t-81d9dc5e223995cab7ed8883ce0225a769a416de7ed125e08b8b5de53254297c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>digestible protein</topic><topic>dough development</topic><topic>Doughnut</topic><topic>doughnuts</topic><topic>food fortification</topic><topic>Food industries</topic><topic>fortified foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>high protein food</topic><topic>in vitro digestibility</topic><topic>Lathyrus sativus</topic><topic>legumes</topic><topic>Lysine</topic><topic>nutrient content</topic><topic>nutritive value</topic><topic>physicochemical properties</topic><topic>protein content</topic><topic>rheological properties</topic><topic>sensory properties</topic><topic>Triticum aestivum</topic><topic>Trpsin inhibitor</topic><topic>trypsin inhibitors</topic><topic>varieties</topic><topic>Vetch</topic><topic>vetch flour</topic><topic>Vicia</topic><topic>Wheat flour</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rehman, Salim-ur</creatorcontrib><creatorcontrib>Paterson, Alistair</creatorcontrib><creatorcontrib>Hussain, Sarfraz</creatorcontrib><creatorcontrib>Anjum Murtaza, Mian</creatorcontrib><creatorcontrib>Mehmood, Shahid</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rehman, Salim-ur</au><au>Paterson, Alistair</au><au>Hussain, Sarfraz</au><au>Anjum Murtaza, Mian</au><au>Mehmood, Shahid</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of partial substitution of wheat flour with vetch ( Lathyrus sativus L) flour on quality characteristics of doughnuts</atitle><jtitle>Food science & technology</jtitle><date>2007</date><risdate>2007</risdate><volume>40</volume><issue>1</issue><spage>73</spage><epage>82</epage><pages>73-82</pages><issn>0023-6438</issn><eissn>1096-1127</eissn><coden>LBWTAP</coden><abstract>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<0.05) from 12.10 to 13.84
g/100
g, 2.46–3.58
g/100
g protein and 173 to 187
TIU/g on increasing the level of vetch flour from 0 to 15
g/100
g in the doughnuts, respectively. In vitro protein digestibility of doughnuts was also found to increase (71.8–76.3
g/100
g). It was inferred that doughnuts supplemented with vetch flour up to the level of 15
g/100
g were sensorily acceptable.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2005.09.015</doi><tpages>10</tpages></addata></record> |
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| ispartof | Food science & technology, 2007, Vol.40 (1), p.73-82 |
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| source | Elsevier ScienceDirect Journals |
| subjects | 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 |
| title | Influence of partial substitution of wheat flour with vetch ( Lathyrus sativus L) flour on quality characteristics of doughnuts |
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