Study the chemical and sensory properties for some types of pastries fortified with sweet lupine powder

Abstract

The study aimed to raise the nutritional value of some manufactured products by adding sweet lupine seeds powder with wheat and replacement rates reaching ( 4.5 , 8.5 , 12.5 % ) Te results have been showed that the chemical composition was studied The protein content in bread manufacture increased with increase of concentrations of sweet lupine powder, As it reached highest amount when concentration 12.5 % with value reached 16.43 % while fat  also recorded a noticeable increase as replacement rates increased . As for the value of  the ash, it ranged between 1.92-3.89 % while the fibers didn’t register a significant difference in their content with increasing percentages. While the value of carbohydrates decreased as the percentage of replacement increased, and this decrease was more severe at  concentration 12.5 % . It was also noted that there is in the content of protein, ash and fiber when adding sweet lupine powder with different concentration. The evaluation of the sensory properties shoed an improvement in color, shape and smell at concentration 4.5 and 8.5 % compared to the standard sample, while the sensory evaluation of freshness showed adiscrepancy in the values between the concentrations . The highest value of freachness was recorded when concentrating 8.5%. This indicates that the best concentration used is approximately 8.5 % from  sweet lupine powder.