Supplementing cup cake by using lentil flour as a protein source and increasing the nutritional content of the product | ||
| Al-Anbar Journal of Veterinary Sciences | ||
| Article 1, Volume 5, Issue 2, December 2012, Pages 275-278 | ||
| Author | ||
| A.A.A. Al-Sabagh | ||
| Abstract | ||
| This study was conducted at Department Food Science, College of Agriculture, University of Baghdad. In order to increase the nutritional content of cup cake which is considered as the favorite children food. The manufacturing process was made by supplementing wheat and lentil flour by adding 8 and 16% ratios of lentil flour. The supplementation processes caused an increase in the chemical content of wheat flour in terms of protein, fat and fibers which is important in the production of healthy cake as dietary supplement. The percentage of wheat flour. wheat flour supplemented by 8% lentil flour. Wheat flour supplemented by 16% lentil flour (10.5, 13.01 and 15.2) for protein, (1.29, 1.30 and 1.31) for fat, and (3.0, 3.010 and 3.019) for fiber respectively. The results of sensory evaluation for sponge cake in control treatment, and 8% of lentil flour and 16% of lentil flour was (36.40, 39.10 and 37.27). Therefore lentils is considered as nutritional source that increase the nutritional contents of the product especially for protein, and as cofactor that increase the sponge- ability of the product | ||
| Keywords | ||
| cup cake; protein source; nutritional content of the product | ||
|
Statistics Article View: 19 PDF Download: 2 |
||