Broad bean hull as a functional ingredient for the development of high-fibre bread

There is an increasing emphasis on incorporation of plant-based natural products in diets for improving nutrition and health (2). The aim of this study was to determine the potential of incorporating BBH in food formulations using bread as a model, specifically its impact on nutritional and physical...

Full description

Saved in:
Bibliographic Details
Published in:Proceedings of the Nutrition Society 2020, Vol.79 (OCE3), Article E759
Main Authors: Ni, Q.Q., Ranawana, V., Hayes, H.E., Hayward, N.J., Raikos, V.
Format: Article
Language:English
Subjects:
Bread
Broad beans
Natural products
Nutrition
Physical properties
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:There is an increasing emphasis on incorporation of plant-based natural products in diets for improving nutrition and health (2). The aim of this study was to determine the potential of incorporating BBH in food formulations using bread as a model, specifically its impact on nutritional and physical properties. Breads were formulated replacing 0% (control), 11%, 21% and 31% of white flour with BBH, and analysed for proximates and physical properties.
ISSN:0029-6651
1475-2719
DOI:10.1017/S0029665120007454