الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
SUMMARY &CONCLUSION
Lupin flour can be used to provide nutritional value, flavor and texture to pasta, crisps, bread and emulsified meat dishes. Lupin seeds can also be used to make protein isolate. Lupin seeds are eaten as a snack in the Middle East after being soaked in running water, scalded and dehulled. There has been a significant increase in interest in white lupin among feed and food producers, as well as in medicine, food processing and even the cosmetic industry. Despite the positive results of laboratory experiments, commercial utilisation of white lupin seeds for the aforementioned objectives is still insufficient and limited. A strong link has been shown between a legume-rich diet and a lower risk of coronary heart disease, type 2 diabetes, obesity and osteoporosis. Lupin’s high dietary fiber content has been linked to cholesterol-lowering properties.
Animal proteins are the most complete in terms of amino acids, and they can be used in a variety of dietary formulations. Many industries initially viewed it as a waste product that requires proper treatment before disposal, but this product contains important minerals such as calcium, as well as a significant amount of essential amino acids and a high protein value, making it a very relevant ingredient that could be used in a variety of foods. Whey proteins’ technological benefits have also been investigated for using in food and beverages to improve solubility, gelation, emulsification and foam Because of their excellent technological qualities, such as simple solubility, emulsification and antiallergenic activity, whey proteins are used in the production of bakery items, dairy products and infant formula.
This study aimed to supplement wheat flour by different levels of sweet lupin flour and whey protein concentrate for producing a semi -hard sweet biscuit and puff pastry as a functional product to attain this goal, trails were made for:
1. Studying the chemical and physical properties of semi- hard biscuit and puff pastry.
2. Improving the qualities and characteristics of semi- hard biscuit and puff pastry by using lupin flour and/or whey protein concentrate.
3. Studying the impact of adding lupin flour and/or whey protein concentrate at different levels to semi- hard biscuit and puff pastry on the rheological properties of dough.
4. Evaluating the mechanical properties (texture analysis) of semi-hard biscuit and puff pastry with and without supplementation.
5. Screening the role of lupin flour and/or whey protein concentrate for improving the qualities and characteristics of semi- hard biscuit and puff pastry.
6. Improving the sensory attributes of semi- hard biscuit and puff pastry made from wheat flour supplemented with lupin flour plus whey protein concentrate.
Blends of wheat flour 72% extraction with different levels of lupin flour and whey protein used in biscuit were used as follows: Treatment (1) wheat flour 72% extraction only, Treatment (2) 85% wheat flour + 15% lupin flour, Treatment (3) 85% wheat flour + 15% whey protein, Treatment (4) 78% wheat flour + 15% lupin flour + 7% whey protein, Treatment (5) 45% wheat flour + 40% lupin flour +15% whey protein and Treatment (6) 30% wheat flour + 50% lupin flour +20% whey protein
Blends of wheat flour 72% extraction with different levels of lupin flour and whey protein used in puff pastry were used as follows: Treatment (1) wheat flour 72% extraction only, Treatment (2) 85% wheat flour + 15% lupin flour, Treatment (3) 85% wheat flour + 15% whey protein, Treatment (4) 90% wheat flour + 5% lupin flour + 5% whey protein, Treatment (5) 80% wheat flour + 10% lupin flour +10% whey protein and Treatment (6) 70% wheat flour + 10% lupin flour +10% whey protein
The obtained results could be summarized as follows:
I. Chemical composition of main ingredients:
- Lupin flour had lowest moisture content, on the other hand wheat flour had the highest one.
- Protein content showed a wide range of percentage, whey protein concentrate showed the highest content (78%), while lupin flour came in the second order (41%), then wheat flour was the lowest (10.4%).
- Fat, ash and crude fiber contents were higher in lupin flour comparing to wheat flour which had lowest amounts.
- Carbohydrates content indicates wheat flour had the highest content, but whey protein concentrate had the lowest.
II. Semi- hard sweet biscuit chemical composition:
- Samples varied in moisture content started from control (treatment 1) which was the lowest result compared to treatment (3) that recorded the highest content. Other treatments were in case of its moisture content depending on the percentage of supplementation.
- Protein and other investigated contents (except carbohydrate) were gradually raised by raising replacing percentage. Treatment (6) had the highest content of protein which replaced wheat flour with 50% lupin flour + 20% whey protein compared to control.
- Results also showed raising in fat content by supplementing with high levels of lupin flour and whey protein concentrate in the same treatment (6) and also showed decreasing in carbohydrate content.
- The water activity (aw) values have been decreased with increasing supplemented level of lupin flour and whey protein concentrate, which prove the ability of lupin flour and whey protein concentrate to capture water which limit the available water for reactions.
- Regarding to food energy it could be easily seen that there is no significancy between suggested treatments. It was around (454 KJ) in various treatments under investigation.
III. Physical analysis:
- There is no significant differences in diameters and volume. However, there were a little significant difference in thickness, weight and specific volume between biscuit samples and its control
IV. Texture analysis:
the textural properties, except for cohesiveness, demonstrated significant changes due to incorporation of lupin flour in the formulation.
V. Sensory Evaluation:
- The highest score in color parameter was in treatments (2) and (4) which replaced wheat flour with (15% lupin flour) and (15% lupin flour + 7% whey protein), respectively. The lowest result was in treatment (6) which replaced wheat flour with 50% lupin flour+ 20% whey protein.
- Treatment (4) showed the best result of crust appearance, most of samples showed an improvement in crust appearance except for treatments (5) and (6) which degradated. Also, texture was the best in treatment (4) comparing to treatments (5) and (6) because supplementing were reached to 70% from wheat flour.
- Raising supplementation percentage led to more degradation in samples aroma treatments (5) and (6), but sample (4) showed improving in aroma with replacing wheat flour with 15% lupin flour+7% whey protein.
- Sample (4) had highest taste score comparing to control, but samples (5,6) showed lowest score taste because of high percentage of lupin.
VI. Rheological properties of biscuit:
A. Farinograph measurements:
- Water absorption values were ranged from 43 to 61% which indicate approximately
no significant difference, the highest water absorption% was in sample (4) comparing to sample (3) .
- Dough development time (min) was gradually affected by adding lupin flour and whey protein concentrate, the highest affected sample was in sample (6) that replaced wheat flour till 70% (50% lupin flour + 20% whey protein concentrate) compared to control sample.
- On contrary, stability time (min) was gradually got decreased by adding lupin flour and whey protein concentrate which ranged from 1:20- 4:45min.
B. Extensograph
- The tested ratio of replacing wheat flour with lupin flour and / or whey protein concentrate didn’t reach the 500 line in extensoghram curve because of the replacing percentage for both products.
C. Alveograph
- Same as extensograph didn’t show any results except with control sample.
D. Falling number
- Treatments shows difference between failing number test in biscuit decreased with the increase in replacing percentage of wheat flour with lupin flour and / or whey protein concentrate.
E. Gluten content
- The different measurements that obtained from analysis gluten either wet or dry showed that values decreased by increasing the replacing percentages, also gluten index showed decrease reached 50% in treatment (6) comparing with control sample. Starch damage test didn’t show significant difference.
F. Amylograph measurements:
- Time of maximum gelatinization ranged between 34:00 to 39:29 min, values approximately didn’t show difference. Control sample had the lowest value meanwhile, sample (6) had the highest.
- Maximum gelatinization values showed a decrement trend by adding lupin flour and whey protein concentrate which started with 820 (control sample) reached to 484 (sample 6).
- Regarding to the gelatinization temperature, time of gelatinization begin and begin of gelatinization they didn’t differ in all samples under investigation.
G. Amino acids profile:
- It could be seen glutamic acid as a predominant one, it was 29.42% in case of treatment that supplemented with 15% lupin flour compared to control sample, while the corresponding percentage of such amino acid was 25.66%.
- In the second order, proline had 8.03,7.87and7.57% for treatment (2), (4) and control sample, respectively. In the third order, four amino acids were detected with percentage ranged between 4.45 (arginine) to 5.56% (leucine) in control sample, meanwhile the corresponding percentages in case of treatment (4) was 4.09 (glycine) to 6.21% (serine) , as well as such percentage was 4.08 (tyrosine) to 5.81%(serine ) in case of treatment (2). The other detected amino acids came with percentages less than 4% in all of investigated samples, it is of interest to notice that the lowest detected amino acid in all investigated samples was methionine (1.26- 1.73%).
- The total amino acids content calculated in investigated samples was 98% in both of two suggested treatments, while control sample had 83%, it means that supplementing treatment with lupin flour as well as whey protein concentrate increased the total amino acid with 1.1-fold. this is due to supplementing with two sources of protein either plant or animal one.
- Treatment (4) had the highest biological value for its protein (70.44) followed by its corresponding one for treatment (2) that was (65.60). It means that suggested supplementation process either by adding 7%whey protein concentrate as well as 15% lupin flour (treatment 4) or by adding 15% lupin flour only (treatment 2) was enhanced such biological value with 46.63 and 36.55% for above treatments; i.e., with 1.46 and 1.36 fold, respectively.
- Similar trend was also detected when protein efficiency ratio was considered. It increased by 39.57 and 31.55% for treatments (4) and (2), respectively.
- Chemical score is the third parameter that should be calculated for the protein quality evaluation. Treatment (4) had highest chemical score (78.97) rather than that of treatment (2) that possessed 74.81;. i.e. increased by 1.36 and 1.29 fold compared with untreated sample.
- An ascending pattern was also noticed in case of essential amino acids index when two types of protein was used together for supplementing treatment (4) or one type (plant protein) was only used treatment (2) that was 70.91.
- To calculate the protein quality of biscuit supplemented with various suggested protein sources either animal or plant one, data showed that supplementing with 7% WPC + 15% lupin flour (treatment 4) had higher total essential amino acids, it was 36.97%, while it was 27.02 % for control sample ; i.e. it means that supplementing treatments caused an increasing level of total EAA with 1.36 fold. Other treatment (supplementing with 15% WPC) had increasing rate equal 1.29 fold.
- Regarding to the total non-essential amino acid content, a contradicted pattern was shown; i.e. treatment (2) had higher TNEA (63.22%) rather than that of treatment (1) with increasing rate 1.12 and 1.08-fold, respectively. The forementioned findings lead to calculate TEAA/ TNEAA ratio to assure such obtained results. This ratio was 60.27,55.39 and 47.89 for treatment 4, 2 and control sample, respectively
VII. Puff pastry chemical composition:
- Moisture content was the highest content in treatment (5) which replaced wheat flour with 10% lupin flour+10% whey protein, while treatment (6) that contained 15% lupin flour+ 15% whey protein was the lowest.
- Data showed protein and crude fiber in treatment (4) is the highest content comparing to control sample
- Sample (4) showed the highest result in fat content comparing to the rest of samples.
- The water activity (aw) values has been decreased with increasing supplemented level of lupin flour and whey protein concentrate.
VIII. Physical analysis:
- The physical analysis of puff pastry shows a lot of differences in weight depending on the replacing percentage and the type of replacing material such as treatment (3) which replaced wheat flour with 15 % whey protein concentrate comparing to treatment (2) which replaced wheat flour with 15 % lupin flour.
IX. Texture analysis
- Hardness cycle 1, Gumminess showed raising in values with replacing percentage which was in contrary with Hardness cycle 2, Chewiness which decreased with the high percentage of replacing.
X. Sensory evaluation
- Control sample showed the highest score in sensory evaluation of puff pastry, but it shows magnificence with treatments (2) and (5), as for treatment (6) which had the lowest score.
- Samples (1,2,5) were slightly differed from each other in color, but the highest degradation were in sample (6) because of the high percentage of lupin (15%) that affected such product much more than biscuit which allowed to replace up to 70 % from wheat flour.
- Lamination were one of the most important parameters used to indicate the effect of replacing wheat flour with lupin and whey protein concentrate, control sample were the best result, but it is looks like sample (2) and (6) had lowest lamination score.
- Texture showed no significant difference between samples (1,2,5). The most significant difference was that of sample (6), Samples (3,4) were less acceptable comparing to the control one.
- Samples could be arranged as (1,2,5,3,4,6), respectively for it’s eating quality, Control was the best one, but by replacing with 15% lupin these is no much difference.
- Both of aroma and taste score where all treatments were similar in results control were the highest, but no significant difference except treatment (6).
XI. Rheological properties of puff pastry:
A. Farinograph measurements:
- Water absorption values were ranged from 44 to 59 % with no significant difference, the highest water absorption% was in sample 2 (15% lupin flour) comparing to sample 3 (15% whey protein).
- Dough development time (min) was affected by gradually adding lupin flour and whey protein concentrate, the highest affected sample was (3) that replaced wheat flour till 15% lupin flour compared to sample (4) were the lowest value.
- Stability time was decreased by adding lupin flour and whey protein concentrate ranged from 5:30 to 11:04 min.
B. Extensograph
- The tested ratio of replacing wheat flour with lupin flour and / or whey protein concentrate didn’t reach the 500 line in extensoghram curve because of the replacing percentage for both products.
C. Alveograph
- Same as extensograph didn’t show any results except with control sample.
D. Falling number
- Treatments shows difference between failing number test in puff pastry decreased with the increase in replacing percentage of wheat flour with lupin flour and / or whey protein concentrate.
E. Gluten content
- The different measurements that obtained from analysis gluten either wet or dry showed that values decreased by increasing the replacing percentages, also gluten index showed decrease reached 50% in treatment (6) comparing with control sample. Starch damage test didn’t show significant difference.
F. Amylograph measurements:
- Time of maximum gelatinization ranged from 37:46 to 39:40 min had approximately no difference. Control sample had the lowest value compared with sample (6) the highest.
- Maximum gelatinization values showed a minimizing trend by adding lupin flour and whey protein concentrate which started with 1222 for control sample and reached to 955 for sample (6).
- Gelatinization temperature, time of gelatinization begin and begin of gelatinization temperature didn’t differ in all investigated samples.
G. Amino acids profile:
- The identified amino acids could be divided into four categories as:
a- The predominant amino acid that was glutamic acid which came with highest value ranged between 20 to 32% in various samples.
b- The amino acid which came with a moderate value (7-10%) like proline in various samples too.
c- The amino acids that came with 3-5.5% which consist of ten amino acids.
d- The five amino acids that came with less than 3%.
- Regarding to the predominant one (glutamic acid), treatment (5) that used110% whey protein concentrate plus 10%lupin flour for supplementing puff pastry caused increasing of its percentage with 1.30 fold, meanwhile, a reversible trend was noticed when the second treatment (15% lupin) was applied; i.e.it decreased with approximately the same (1.23 fold) compared with untreated sample.
- Considering proline amino acid that came with a moderate percentage (7.57%) in control sample, the earlia pattern that recorded with glutamic acid was also detected in case of such amino acid (proline). The corresponding changing values were (+1.37) and (-1.05) fold.
- The ten amino acids which had 3-5.5% were mainly affected using treatment (2), it raised such percentages up to 7.02,7.58 and 8.14% for leucine, arginine and (asp+asn), respectively. In addition, there are five amino acids in such category had increased content ranged between 4.30 to 5.02% owing to the applied treatment (2). So, it could be concluded that this is a tangille increase in six essential amino acids when treatment (2) was applied.
- The last category of identified amino acids (less than 3%) also showed another tangille increase in other essential amino acids (cystine, phenylalanine and lysine) ranged between 1.07 to 2.08 fold.
- When treatment (2) was carried out, the total essential amino acid (TEAA) /total non-essential amino acids (TNEAA) ratio was increased to be 62.47%, which such ratio did not affect when treatment (5) was used compared with untreated sample (48%).
Conclusion
Results that given earlier assumed the possibility of using either sweet lupin flour and whey protein concentrate as supplementants for producing both of two functional foods (semi – hard sweet biscuit and puff pastry) contained various levels of either plant or animal protein in order to minimize the production costs in addition to rise the nutritional value of these new bakery products.