Impact Of An Under-Explored Seed Protein Seinat Cucumis Melo Var. Tibish Addition On The Physicochemical Sensory And Nutritional Characteristics Of Wheat Flour Bread

ABSTRACT The aim of this study was to evaluate the effect of supplementing wheat flour with 5 10 and 15 seinat seed proteins on physicochemical nutritional and sensory properties of bread. Seinat seeds protein concentrate SSPC and seinat seeds protein isolates SSPI were added to wheat flour WF to make bread. Dough characteristics were studied using a Brabender Farinograph and Extensograph. Loaves were prepared by using the straight dough procedure. Water absorption was increased p0.05 as the protein level in the blends increased. The dough stability time decreased p0.05 with addition of SSPC and SSPI. Addition of 15 SSPC and SSPI to WF did not have any effect on loaf sensory characteristics. WF protein content significantly increased on addition of SSPC and SSPI. The study demonstrated that addition of SSPC and SSPI increases essential amino acids mineral biological value and chemical score thus improving the nutritional value of bread.