Document Type : Original Article
Authors
1
Food Industries Dept., Fac. of Agric., Mansoura Univ.
2
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, Egypt
3
Food Technology Res. Inst., Agric. Res. Center, Giza, Egypt.
Abstract
Pan cake was prepared by replacing wheat flour with both of soaked sweet lupine and chickpea flour at the levels of 10, 15, 20% and mixture from both of them at the ratio of (1:1). Ten processed cake samples were sensory evaluated. Results indicated that cake samples which prepared by 20% soaked sweet lupine, 20% soaked chickpea, 10% soaked chickpea, 10% soaked sweet lupine +10% soaked chickpea and control samples recorded the highest score for color, taste, odour, texture, appearance and overall acceptability, so these samples were selected for different chemical and physical analysis. Results for chemical properties showed that crude protein being 22.38, 18.15, 16.38 and 20.64%, crude fat 27.19, 28.55, 27.91 and 27.15%, total carbohydrate 48.97, 51.37, 35.85 and 50.37% and ash content 1.46, 1.93, 1.86 and 1.48% for abovementioned selected prepared cake samples, respectively.Texture profile analysis showed that replacement of wheat flour by both of soaked sweet lupine and chickpea flour decrease firmness, gumminess, chewiness and resilience of processed cake samples, also replacement of wheat flour with soaked sweet lupine and chickpea flour decrease the freshness period of processed cakes. Finally, from obtained results, it could be concluded that replacement of wheat flour by soaked sweet lupine and chickpea flour increase protein and minerals content in processed cake samples. Soaked sweet lupine and chickpea flour could be uses as a good source of natural antioxidants, especially phenolic compounds.
Keywords
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