ISSN:
1745-4549
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Flat breads were prepared from wheat flour substituting chick pea and pigeon pea flours at 10 and 20% levels and their nutritive value, textural, organoleptic properties and storability studied. Dough development time and stability of supplemented flours increased; however, their water absorption capacity decreased. Dough handling was satisfactory at 10% supplementation of both the legumes but extra dusting was needed for sheeting at higher levels of pigeon pea. Supplemented flat breads had lower moisture but harder texture than the unsupplemented one, the hardness increased further upon storage. Sensory evaluation revealed that superior quality flat breads could be produced by supplementation of chick pea up to 20% and pigeon pea up to 10%. Protein Efficiency Ratio (PER) of supplemented breads was significantly higher than that of unsupplemented ones. Supplementation also resulted insignificantly improved haemoglobin content of the blood in rats.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4549.1995.tb00289.x
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