Sensory and color analysis of Arabic bread fortified with detoxified vetch

Authors

  • Khadijeh Chaker Nutrition and Food Science Department, Lebanese International University, Beirut, Lebanon
  • Hassan HajjHussein Nutrition and Food Science Department, Lebanese International University, Beirut, Lebanon
  • Sami Tlais Biological and Chemical Department, Lebanese International University, Rayak, Lebanon
  • Ali Al Khatib Nutrition and Food Science Department, Lebanese International University, Beirut, Lebanon

DOI:

https://doi.org/10.62773/jcocs.v2i2.65

Keywords:

Bread making, Detoxification, Protein, Sensory, Vetch, Vicia sativa

Abstract

In this study, the substitution of wheat flour with vetch flour (Vicia sativa) at 10, 20 and 30 g -100 g were carried out to determine its influence on Arabic bread's color and sensory characteristics. Sensory evaluation was conducted for color, taste, texture, aroma, and overall acceptance. The acceptance of the color of crust and crumb was negatively affected as the level of vetch flour substitution increased in the blend. The commercial Arabic bread (T0) scored significantly higher than the vetch blends in almost every test. However, the judges found vetch substitutions up to 20% to be acceptable. 

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Published

2021-06-23

How to Cite

Chaker, K., HajjHussein, H., Tlais, S., & Al Khatib, A. (2021). Sensory and color analysis of Arabic bread fortified with detoxified vetch . Journal of Current Opinion in Crop Science, 2(2), 216–222. https://doi.org/10.62773/jcocs.v2i2.65

Issue

Vol. 2 No. 2 (2021): JCOCS

Section

Research Article

License

Copyright (c) 2021 Journal of Current Opinion in Crop Science

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.