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首页> 外文期刊>LWT-Food Science & Technology >Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts.
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Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts.

机译：v粉（Lathyrus sativus L）面粉部分替代小麦粉对甜甜圈品质特性的影响。

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摘要

Partial substitution of wheat flour (Triticum aestivum) with vetch flour (Lathyrus sativus L) at the levels of 5, 10, 15 and 20 g/100 g was carried out to determine its influence on physico-chemical, rheological, nutritional and sensory characteristics of composite flour doughnuts. Commercial wheat variety, Inqlab-91 was found suitable for the preparation of doughnuts. Sensory and objective evaluations (weight, volume and specific volume) of doughnuts were carried out to evaluate the acceptability of doughnuts. Protein, lysine and trypsin inhibitor contents increased significantly (P<0.05) from 12.10 to 13.84 g/100 g, 2.46-3.58 g/100 g protein and 173 to 187 TIU/g on increasing the level of vetch flour from 0 to 15 g/100 g in the doughnuts, respectively. In vitro protein digestibility of doughnuts was also found to increase (71.8-76.3 g/100 g). It was inferred that doughnuts supplemented with vetch flour up to the level of 15 g/100 g were sensorily acceptable.
机译：分别以5、10、15和20 g / 100 g的水平用with粉（Lathyrus sativus L）代替小麦粉（Triticum aestivum），以确定其对理化，流变，营养和感官特性的影响复合面粉甜甜圈。商业小麦品种Inqlab-91被发现适合制备甜甜圈。进行了甜甜圈的感官和客观评估（重量，体积和比容），以评估甜甜圈的可接受性。紫v粉含量从0到15 g的增加，蛋白质，赖氨酸和胰蛋白酶抑制剂的含量从12.10 g / 100 g，2.46-3.58 g / 100 g蛋白和173 TIU / g显着增加（P <0.05）分别在甜甜圈中/ 100克。还发现甜甜圈的体外蛋白质消化率提高了（71.8-76.3 g / 100 g）。可以推断，添加紫v粉至15 g / 100 g的甜甜圈在感觉上是可以接受的。

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