|
|
Quality Evaluation of Noodles Fortification with Lupin Flour and Dried Mushroom as functional food.
|
|
Abstract:
The effect of partial replacement of wheat flour by different levels of lupin seed flour (5, 10 and 15%) and dried mushroom (2.5 and 5%) on the sensory and chemical characteristics of produced Noodles was studied. Also, these prepared noodles were evaluated for their amino acids content and biological properties compared to the control noodles (100% wheat flour). Results revealed that noodles processed from wheat flour supplemented by 5 or 10% of lupin seed flour and different levels of lupin with 2.5 or 5% dried mushroom had higher scores for all sensory characteristics than the other blended noodles. The noodles containing 15% lupin flour were significantly different ...
|
| Publication year |
2012
|
| Pages |
469– 485.
|
| Organization Name |
|
| serial title |
Journal of Biological Chemistry & Environmental Sciences
|
| Author(s) from ARC |
|
| Publication Type |
Journal
|