Effect of using extruded whole lentil and sorghum flour on the texture and proximal composition of wheat biscuits
DOI:
https://doi.org/10.54167/tch.v19iEspecial.1980Keywords:
protein, lentil, sorghum, proximal compostion, biscuit, extrusionAbstract
The objective of this research was to evaluate the effect of replacing wheat flour with extruded lentil and sorghum flours on the proximate composition, in vitro protein digestibility, color, water activity, and rapid viscosimeter analysis (RVA) profile and textural properties of biscuits during a 7-day storage period at 25 °C. Four formulations were evaluated: 100 % wheat flour (Control), 80 % wheat flour with 20 % extruded lentil flour (Treatment 01), 60 % wheat flour with 40 % extruded lentil flour (Treatment 02) and a formulation composed of 30 % wheat flour, 40 % extruded lentil flour and 30 % extruded sorghum flour (Treatment 03). The results revealed that the partial replacement of wheat flour with extruded lentil and sorghum flours produced a biscuit with a redder hue, lower water activity than the control, and significantly improved protein and ash content and biscuit expansion index. Regarding texture within the first few days, this biscuit showed the least changes in hardness and fracturability, suggesting a greater stability. These results suggest that the addition of extruded lentil and sorghum flours may be an alternative for increasing the delivery of quality protein through high-consumption products such as biscuits.
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