Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns
ABSTRACTThe present study aimed to identify the optimum substitution ratio of chickpea flour (CF) into ordinary tea buns with intention to improve the nutritional value and the best sensory properties while retaining their shape. Flour blends were prepared in the proportions of wheat flour WF: CF (w...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2223778 |
| _version_ | 1797202451654246400 |
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| author | A.G.S.K. Pushpakumara N. Gunasesakara H. M.T. Herath T. Madhujith |
| author_facet | A.G.S.K. Pushpakumara N. Gunasesakara H. M.T. Herath T. Madhujith |
| author_sort | A.G.S.K. Pushpakumara |
| collection | DOAJ |
| description | ABSTRACTThe present study aimed to identify the optimum substitution ratio of chickpea flour (CF) into ordinary tea buns with intention to improve the nutritional value and the best sensory properties while retaining their shape. Flour blends were prepared in the proportions of wheat flour WF: CF (w/w %) 80:20, 70:30, 60:40, and 50:50 while WF (100:0) as a control. The rheological properties of blends were determined by Brabender farinograph apparatus. The prepared buns were evaluated for color, loaf specific volume, proximate composition, amino acid profile, and the preference towards sensory properties. According to the farinograph results, WF and 20% substitution were strong dough while 30%, 40%, and 50% substitutions were medium-strength doughs. In higher incorporation ratios, the moisture contents of the buns were decreased and the crumb texture gets harder and less porous making the product unacceptable. Buns made with 40% and 50% substitution failed to exceed the minimum requirement of specific loaf volume. The levels of protein in the buns are gradually elevated, making the product more nutritious with complementing amino acid profiles. Although the higher incorporation is more healthy and nutritious, only 20% and 30% CF incorporated buns seem to be practical in the manufacturing industry. |
| first_indexed | 2024-03-11T18:19:57Z |
| format | Article |
| id | doaj.art-41fa19092ad24c449c4a93f425ae835d |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-24T08:03:39Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-41fa19092ad24c449c4a93f425ae835d2024-04-17T13:20:14ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-012611522153310.1080/10942912.2023.2223778Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea BunsA.G.S.K. Pushpakumara0N. Gunasesakara1H. M.T. Herath2T. Madhujith3Food Technology Section, Modern Research and Development Complex, Industrial Technology Institute, Colombo, Sri LankaFood Technology Section, Modern Research and Development Complex, Industrial Technology Institute, Colombo, Sri LankaFood Technology Section, Modern Research and Development Complex, Industrial Technology Institute, Colombo, Sri LankaDepartment of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri LankaABSTRACTThe present study aimed to identify the optimum substitution ratio of chickpea flour (CF) into ordinary tea buns with intention to improve the nutritional value and the best sensory properties while retaining their shape. Flour blends were prepared in the proportions of wheat flour WF: CF (w/w %) 80:20, 70:30, 60:40, and 50:50 while WF (100:0) as a control. The rheological properties of blends were determined by Brabender farinograph apparatus. The prepared buns were evaluated for color, loaf specific volume, proximate composition, amino acid profile, and the preference towards sensory properties. According to the farinograph results, WF and 20% substitution were strong dough while 30%, 40%, and 50% substitutions were medium-strength doughs. In higher incorporation ratios, the moisture contents of the buns were decreased and the crumb texture gets harder and less porous making the product unacceptable. Buns made with 40% and 50% substitution failed to exceed the minimum requirement of specific loaf volume. The levels of protein in the buns are gradually elevated, making the product more nutritious with complementing amino acid profiles. Although the higher incorporation is more healthy and nutritious, only 20% and 30% CF incorporated buns seem to be practical in the manufacturing industry.https://www.tandfonline.com/doi/10.1080/10942912.2023.2223778ChickpeaTea bunsFlour blendsDough developmentSpecific volume |
| spellingShingle | A.G.S.K. Pushpakumara N. Gunasesakara H. M.T. Herath T. Madhujith Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns International Journal of Food Properties Chickpea Tea buns Flour blends Dough development Specific volume |
| title | Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns |
| title_full | Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns |
| title_fullStr | Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns |
| title_full_unstemmed | Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns |
| title_short | Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns |
| title_sort | impact of partial replacement of wheat flour with chickpea flour on physico chemical and sensory properties of tea buns |
| topic | Chickpea Tea buns Flour blends Dough development Specific volume |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2223778 |
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