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Journal of Obesity & Weight loss Therapy | ISSN: 2165-7904 | Volume 8
June 06-07, 2018 | Philadelphia, USA
International Conference on
Obesity & Fitness Expo
Quality attributes of cakes incorported wheat with legumes flour
Amira Rasalan Sabry
Alexandria University, Egypt
Background:
legumes flours, due to their amino acid and fibre content are ideal ingredients for improving the nutritional value
of bread and bakery products.
Objective:
This study the influence of the partial replacement of wheat flour by legumes flours (chickpea, lentil and white
bean) the study was to investigate the effects of wheat flour substitution with legume flour in cake in terms of the sensory and
nutrition properties of the prepared cake samples were evaluated. Cake samples were prepared from (a) Control (100% wheat
flour)¸ Chickpea (b) (wheatflour 80% + chickpeaflour 20%), (c) (wheatflour 80% + Chickpeaflour 40%), Lentil (d) (wheat
flour 80% + Lentil flour 20%), (e) (wheat flour 80% + Lentil flour 20%), White beans (f) (wheat flour 80% + white beans 20%)
and (g) (wheat flour 80% + white beans 20%). The sensory and quality attributes of the seven types of cakes were evaluated.
Result showed all products were found to be acceptable as recorded the panelist in terms of color, odor, texture, taste, and over
acceptability. The study showed an increase in amino acids composition of the cake as compared to the control. In addition,
the high trend in the essential amino acid increased in samples cake prepared from wheat with legumes in 20% compared with
the wheat control.
Conclusions:
From the present investigated work, it can be concluded that replacement of wheat flour with chickpea, lentil
and white beans flour at (20-40%) can be followed without any adverse effect on sensory characteristics of cake. Legumes flour
supplementation significantly caused improvement in cake's composition of amino acid score. It can be recommended that the
technology of using composite flour should be encouraged among food industries to make economic use of local raw material
and produce high quality food products such as cake particularly for the populations of development nations.
Biography
Amara Rasalan sabry Faculty of Specific Education, Alexandria, Egypt, The Center Laboratory in Faculty of The Agriculture, Alexandria University, Alexandria,
Egypt.
dr_nutrition99@yahoo.comAmara Rasalan Sabry, J Obes Weight Loss Ther 2018, Volulme: 8
DOI: 10.4172/2165-7904-C2-060