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UTILIZATION OF LUPIN (Lupinus albus L.) FLOUR AND BRAN WITH XYLANASE ENZYME IN COOKIE PRODUCTION

DOI: 10.5958/j.0976-0571.37.3.040    | Article Id: LR-163 | Page : 264-271
Citation :- UTILIZATION OF LUPIN (Lupinus albus L.) FLOUR AND BRAN WITH XYLANASE ENZYME IN COOKIE PRODUCTION.Legume Research.2014.(37):264-271
Nermin Bilgiçli and Hacer Levent*
Address : Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, 42060, Konya, Turkey

Abstract

Wheat flour was replaced with the lupin flour (10-30%) and lupin bran (10-20%) in cookie formulation with the addition of 0.4% xylanase enzyme. The effects of the lupin flour, lupin bran and xylanase enzyme addition on the physical (diameter, thickness, spread ratio, hardness and color), chemical (ash, protein, fat and mineral) and sensory properties of cookies were investigated. It has been observed that cookie spread ratio values increased with lupin bran replacement over 15% level. Xylanase enzyme increased the spread ratio and decreased the hardness value of the cookie samples prepared with lupin flour and lupin bran (p

Keywords

Bran Cookie Flour Lupin Xylanase enzyme.

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