Legume Research

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Legume Research, volume 37 issue 3 (june 2014) : 264-271


Nermin Bilgiçli, Hacer Levent*
1Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, 42060, Konya, Turkey
Cite article:- Bilgiçli Nermin, Levent* Hacer (2023). UTILIZATION OF LUPIN (Lupinus albus L.) FLOUR AND BRAN WITH XYLANASE ENZYME IN COOKIE PRODUCTION. Legume Research. 37(3): 264-271. doi: 10.5958/j.0976-0571.37.3.040.
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
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