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NUTR ITION A L AND TECHNOLOG ICA L EVA LU A TI ON O F W H EA T BR EA D SUPPLEMENTED WITH PEANUT AND Sov­ BEAN FLOURS

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Title: NUTR ITION A L AND TECHNOLOG ICA L EVA LU A TI ON O F W H EA T BR EA D SUPPLEMENTED WITH PEANUT AND Sov­ BEAN FLOURS

Authors: M Jan, F Mahmood, A Zeb, M A Chaudry

Journal: Pakistan Journal of Scientific and Industrial Research (Series B: Biological Sciences)

HEC Recognition History
Category From To
Y 2023-07-01 2024-09-30
Y 2022-07-01 2023-06-30
Y 2021-07-01 2022-06-30
Y 2020-07-01 2021-06-30
Y 1900-01-01 2005-06-30

Publisher: PCSIR Scientific Information Centre

Country: Pakistan

Year: 2003

Volume: 46

Issue: 1

Language: English

Keywords: Wheat breadNutritional valueOilseed floursEvaluation

Categories
Food Science (9432) Agriculture (14814) Cereal Chemistry (14) Food Technology (585) Nutrition (11542)

Abstract

Wheat breads supplemented with different oilseed flours were evaluated for nutritive value and for acceptability by sensoric subjective analysis. It was found that protein content of bread increased from I 1.2 to 22.30% ,vi!h supplementation of soy­ bean and 11.2 to 21.50% with peanut flours. Variation in other nutrients \Vas also observed. Sensoric evaluation revealed highest acceptability rating for soybean flour (7.3-6.8) based bread followed by peanut flour (7.2-6.4).

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