Effect of replacing wheat flour with retrograded lentil powder on bread functionality
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Date
2025
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Publisher
UMT, Lahore
Abstract
Bakery products, particularly bread, are widely consumed across the globe but are often deficient in protein, dietary fiber, and other essential nutrients. This study comprehensively evaluates the compositional, physicochemical, nutritional, and sensory properties, as well as the shelf life of bread formulated by substituting refined wheat flour with retrograded red lentil flour at substitution levels of 0%, 5%, 10%, 15%, 20%, and 25%. Moisture content showed a significant decline (p < 0.05), dropping from 30.13% to 25.69% % on day 5 for F25 treatment, showing a reduction of 4.44%. Ash content increased significantly (p < 0.05), from 2.13% in the control to 4.65% in F25 on day 1, reaching 4.84% by day 5. Fat content decreased slightly, ranging from 3.69% to 8.40% on day 1, then decreased to 7.83% by day 5. Protein content increased significantly (p = 0.00), from 8.89% in the control to 15.75% in F25 on day 1, remaining stable at 15.84% by day 5. The fiber content increased significantly from 2.73% in the control to 6.59% in F25 and remained stable over 5 days. Color analysis revealed a significant reduction (p < 0.05) in L* values, dropping from 54.53 to 37.3; a* values increased, while b* values decreased. Sensory evaluations revealed that bread fortified with 20% RRLP had high acceptability, with scores for appearance (8.2), texture (8.2), aroma (8.15), flavor (8.45), taste (8.45), and overall acceptability (8.65) on day 1. These findings underscore the potential of retrograded lentil powder as a functional ingredient for enhancing the nutritional profile of wheat-based bread without compromising sensory acceptability.