Rheological and Qualitative Assessment of Wheat-Pea Composite Flour and its Utilization in Biscuits
Rheological and Qualitative Assessment of Wheat-Pea Composite Flour and its Utilization in Biscuits
Aqsa Qayyum1*, Masooma Munir1, Saeeda Raza1, Mussarat Gillani1, Saima Kanwal1, Nouman Rashid1, Amer Mumtaz1, Naeem Safdar1, Zarmina Gillani2
ABSTRACT
The present study aimed to develop composite flour by substituting wheat flour with pea flour at different levels and to check its suitability in biscuits through its rheological and qualitative study. Results indicated rheological parameters including water absorption, dough development time, dough stability, gluten content and falling no. values differed significantly (p < 0.01) among all the treatments of composite flour. Wet and dry gluten content decreased from 22.16 ± 1.58 % (T0) to 16.43 ± 1.32 % (T3) and 7.46 ± 0.47 % (T0) to 5.03 ± 0.38 % (T3) respectively. With increasing percent of pea flour in biscuits, moisture, carbohydrates and caloric value decreased from (1.84% - 1.33%), (62.87% - 54.57%), (525.64 Kcal /100 g to 502.84 Kcal /100 g) respectively while ash, fat, fiber, protein, iron, zinc, magnesium and manganese contents increased significantly (p < 0.01). There was a non-significant (p > 0.05) effect on the color, flavor, taste and texture of biscuits. So, it is concluded that replacement of wheat flour with pea flour up to a level of 20% improved the nutritional potential of biscuits without affecting the consumer acceptability score.
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September 2017
Vol. 30, Iss. 3, Pages 209-309
