Document Type : Original research paper
Authors
1
Dept.food sceince and techonlogy, Fac. Agric. Tanta Univ.
2
Food Sci. and Tech. Dept., Fac. Agric. Tanta Univ.
3
Food Technology Research Institute
4
Crops Tech. Dept., Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt
Abstract
This study was conducted to evaluate the sweet lupine seed powder (SLSP) and Proso millet seed powder (PMSP), as replacements for wheat flour (extra 72%) at different levels (5.0, 10.0, 15.0, 20.0, and 25.0%), a mixture of 10% SLSP and 10% PMSP, and a mixture of 15% SLSP and 15% PMSP to prepare cookies rich in protein and minerals. The results revealed that SLSP and PMSP, are very rich in protein, Ash, and fiber compared with wheat flour (72%). Adding PMSP and SLSP at different levels to wheat flour (extra 72%) led to increased Moisture, crude protein, ash, and crude fiber contents in cookie products. In contrast, carbohydrates value decreased gradually with increasing MSP and SLSP substitution levels. Results also showed that Hunter color parameters (L*, a*, and b*) of cookies decreased in lightness as the mixing level of PMSP and SLSP. Results also showed that Hunter color parameters (L*, a*, and b*) of cookies decreased in lightness in cookies substituted with (5,10,15,20 and 25%) of PMSP, SLSP, and the mixing level of PMSP and SLSP. While the (a*) value demonstrated a significant increase (p < 0.05) in PMSP and SLSP. From the results of the sensory evaluation, it should be noted that the replacement of PMSP and SLSP until 25% is acceptable for the sensory evaluation of cookies, the new product of cookies containing PMSP and SLSP can meet the covered protein and mineral nutritional needs of schoolchildren in developing countries.
Keywords
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