Quick search
Go!

EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH BLACK LENTIL FLOUR ON BREAD QUALITY


MERYEM ÇELIK 1, HURI İLYASOĞLU 2*
1. Gümüşhane University, Department of Food Engineering, 29100, Gümüşhane, Turkey
2. Gümüşhane University, Department of Nutrition and Dietetics, 29100, Gümüşhane, Turkey
*Corresponding author: huriilyasoglu@yahoo.com

Issue:

SCSCC6, Volume XXIII, No. 3

Section:

Volume 23, No. 3 (2022)

Abstract:

The aim of this study was to investigate the effect of black lentil flour (BLF) on the quality of wheat bread. The control bread with wheat flour and BLF-supplemented breads (2, 6 and 10 %, respectively) were prepared and analyzed in terms of proximate composition, physicochemical and sensorial properties, total phenolic content (TPC), and antioxidant activity. The BLF-supplemented breads provided significantly higher protein compared to the control bread (p < 0.05). Moreover, it improved significantly TPC and antioxidant capacity (p < 0.05). However, the addition of BLF reduced significantly the specific volume of the bread, L* and b* values of both crumb and crust (p < 0.05). The BLF had no influence overall acceptability. Our findings revealed that the BLF may a have potential use to enhance the quality of wheat bread.

Keywords:

antioxidants, lentil, nutritional quality, phenolic compounds, wheat bread.

Code [ID]:

CSCC6202203V03S01A0006 [0005475]

Note:

Full paper:

Download pdf


Copyright (c) 1995-2007 University of Bacu