Nutritional and Functional Evaluation of Wheat Flour Biscuits Supplemented with Lentil Flour

Evaluation of nutritional and sensory properties of biscuits produced from wheat; lentil flour was investigated in this study. This study showed significant (P0.05) amongst all treatments. The study concluded that biscuits might be prepared from lentil flour especially at the level of 21 and 28% con...

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Bibliographic Details
Published in:Pakistan journal of agricultural research 2019-06, Vol.32 (2), p.381
Main Authors: Saleem, Gulnaz, Soomro, Aijaz Hussain, Rashid, Nouman, Narejo, Mehar un Nisa
Format: Article
Language:English
Subjects:
Ashes
Bakeries
Biscuits
Cereals
Cookies
Diet
Dietary minerals
Dietary supplements
Flour
Legumes
Malnutrition
Nutrient content
Organic chemistry
Product development
Proteins
Quality
Seeds
Sensory evaluation
Sensory properties
Wheat
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Summary:Evaluation of nutritional and sensory properties of biscuits produced from wheat; lentil flour was investigated in this study. This study showed significant (P0.05) amongst all treatments. The study concluded that biscuits might be prepared from lentil flour especially at the level of 21 and 28% considered most excellent by the panelists with respect to all sensory attributes. The biscuits supplemented with wheat; lentil flour at all proportion ratios was found to be acceptable for sensory quality.
ISSN:0251-0480
2227-8311
DOI:10.17582/journal.pjar/2019/32.2.381.389