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சுருக்கம்

Effect of Incorporation of lentils in formulation of Buns to enhance nutritional and quality characteristic

Mehak Ahsan, Anum Liaquat, Nida Iqbal, Rashida Ali1, Seema Ashraf

In approach to adapt a healthy product incorporation of lentils in buns was performed. Supplementation of lentils with all-purpose flour was added with 30% and 40% of mung and mash (Vigna radiata and Vigna mungo) individually to enhance nutritional, textural and final quality of buns. Chemical and functional properties of the buns as well as sensorial characteristic made from the above combination were determined. The results revealed that the thickness of final product increased with incorporation of lentil flour while volume of the buns decreased. The after effects of proximate composition showed that protein content were increased as the percentage of lentils increased which could be helpful for cure of malnutrition problem in all age groups. Results also showed that carbohydrate content decreased by the addition of lentils which could be beneficial for controlling obesity. Sensorial characteristic was also determined and 30% mash formulation showed best acceptability by the panelist.