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首页> 外文期刊>Journal of Microbiology, Biotechnology and Food Sciences >DEVELOPMENT OF BISCUITS BY PARTIAL SUBSTITUTION OF REFINED WHEAT FLOUR WITH CHICKPEA FLOUR AND DATE POWDER
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DEVELOPMENT OF BISCUITS BY PARTIAL SUBSTITUTION OF REFINED WHEAT FLOUR WITH CHICKPEA FLOUR AND DATE POWDER

机译：用鹰嘴豆粉和日期粉部分替代精制小麦粉开发饼干

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The current investigation was undertaken to optimize the process for development of biscuits using composite flours prepared by addition of chickpea flour and date powder to refined wheat flour. Composite flours utilized in biscuit manufacture were obtained by mixing refined wheat flour, chickpea flour and date powder in different ratios as 100:0:0 (T?0), 80:10:10 (T?1), 60:20:20 (T?2), 40:30:30 (T?3) and 20:40:40 (T?4) respectively. The flours were analyzed for their physico-chemical as well as functional properties. Of all the flours studied, chickpea flour had the highest value for ash, fat and protein content as 3.30%, 5.40 % and 21.88% respectively. Date powder contained highest crude fiber content (9.05%) but lowest protein content (1.96%). Refined wheat flour had highest values for most functional properties like water absorption capacity (158%), oil absorption capacity (139.60%) and bulk density (0.95 g/ml). Foaming capacity and LGC were observed to be highest for chickpea and date powder respectively. There was no significant difference (p0.05) was observed in diameter and thickness of different biscuit samples however, spread ratio and spread factor differed significantly (p0.05). Spread ratio and spread factor of biscuits increased with incorporation of chickpea flour and date powder with the value being highest for highest level of substitution. Sugar level could be reduced up to 60% by use of date powder as sweetening agent for replacing sugar. Overall acceptability scores of biscuits revealed that substitution of chickpea flour and date powder up to 30% each for refined wheat flour was appropriate to develop acceptable biscuits.
机译：进行了当前的研究，以优化使用复合粉开发饼干的工艺，该复合粉是通过将鹰嘴豆粉和大枣粉添加到精制小麦粉中而制得的。通过将精制的小麦粉，鹰嘴豆粉和大枣粉以不同的比例以100：0：0（T？0），80：10：10（T？1），60：20：20的比例混合来获得饼干制造中使用的复合粉（T？2），40：30：30（T？3）和20:40:40（T？4）。分析了面粉的理化和功能特性。在所有研究的面粉中，鹰嘴豆粉的灰分，脂肪和蛋白质含量最高，分别为3.30％，5.40％和21.88％。大枣粉的粗纤维含量最高（9.05％），而蛋白质含量最低（1.96％）。精制小麦粉的最高功能特性值最高，例如吸水量（158％），吸油量（139.60％）和堆积密度（0.95 g / ml）。鹰嘴豆和大枣粉的起泡能力和LGC最高。在不同饼干样品的直径和厚度上没有观察到显着差异（p> 0.05），但是，铺展比和铺展因子显着不同（p <0.05）。随着鹰嘴豆粉和大枣粉的掺入，饼干的涂抹率和涂抹因子增加，最高取代度的值最高。通过使用枣粉作为替代糖的甜味剂，糖含量可降低多达60％。饼干的总体可接受性评分显示，鹰嘴豆粉和大枣粉各占30％的精制小麦粉替代是适合开发可接受的饼干的。

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