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Evaluation of Physicochemical Properties and Antioxidant Activity of Wheat-Red Kidney Bean Biscuits

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Document pages: 11 pages

Abstract: The purpose of this study was to study the physicochemical properties and antioxidant activity of red kidney bean flour fortified biscuits. The main components, total phenol content, antioxidant activity and functional characteristics of red kidney bean powder before and after its addition in biscuits were studied. When preparing dough, soybean flour and wheat flour were mixed at the levels of 10 , 20 and 30 with 0 as the control. The results showed that RKB powder was rich in protein (26.25 ), carbohydrate (59.7 ), fat (2.4 ) and ash (3.27 ). The total phenol content of soybean flour was 14.15mg gae g. Bean powder has good functions, including water absorption (149.7 ), oil holding capacty (99.54 ), swelling capacity (4.6 ), and bulk density of 0.74 g ml. After increasing the percentage of RKB with control, there were significant increases (p

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