Composition of fractional and functional properties of dietary fiber of lupines (L. luteus andL. albus)

Abstract

In this study the lupine raw materials (flour and hull) of L. luteus var. Juno and L. albus var. Wat were characterized with regard to the dietary fiber content (NDF) and its fractional composition. Functional properties, i.e. water holding capacity (WHC) and cation exchange capacity (CEC) of lupine raw material were determined, with respect to various conditions existing in each part of the human digestive tract (pH-value, time of passage). Experimental products (shortcakes, ginger breads, pancakes, minced meat and dumplings filled with meat) with addition of 5, 10 or 15% of lupine flour or shell were processed and sensory evaluation was performed according to the 5-point scale. The NDF content ranged from 75.7% to 78% in the hull of the Wat and Juno lupine vars. respectively, and 28.8% to 33.4% in the flour. Cellulose was predominant in the hull's NDF while in the flour hemicellulose was major fraction. WHC of samples depended mainly on pH-value and was higher in lupine hulls (up to 5.14 g/g dry matter (d.m.) than in the flours (up to 3.83 g/g d.m.). The CEC of lupine ranged from 0.260 to 0.750 mEq/g d.m. and from 0.330 to 0.870 mEq/g d.m. in flour of the Wat and Juno varieties. The CEC of hull was lower in the Wat var. (0.290 to 0.650 mEq/g d.m.) in comparison with the Juno variety (0.150 to 0.750 mEq/g d.m.) Sensory evaluation showed that 10% addition of flour or hull of lupine to experimental products enables preparation of good quality foodstuffs.

Functional and physiological properties of total, soluble, and insoluble dietary fibres derived from defatted rice bran

“…The CEC of fiber was determined as described by Gorecka et al (2000) with some modifications: the samples were immersed in 0.1 mol/L HCl. After 48 h excess acid was removed using distilled water and 10 % AgNO 3 solution respectively, until chloride ions were not identified (when the opaque white precipitate becomes of AgCl colorless) and the samples then freeze-dried.…”

“…Thus the CEC of fiber depends on the presence of several functional groups which are responsible for exchange ability. This property depends primarily on the presence of phenol group of the lignin fraction and carboxyl groups from weak uronic acid of the pectin and hemicellulose fraction, glucuronoxylan (Gorecka et al 2000). Figure 3 shows the Cationexchange capacity of the IDF, TDF and SDF.…”

Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production

“…Contrary to cereals, lupin proteins contain high amount of lysine and low amount of sulphur-containing amino acids (Dervas et al 1999). The hull constitutes considerable part of the lupin seeds (20%) with a high content of dietary fibre and other valuable source of health promoting ingredients especially antioxidants (Gorecka et al 2000). Lupin seeds with 34.44-39.42% dietary fiber content (3.64-5.21% soluble and 30.80-34.22% insoluble) may also be a potential source for the production of dietetic food (Martínez-Villaluenga et al 2006).…”

Study on Functional Properties of Physically Modified Dietary Fibres Derived from Defatted Rice Bran

“…Water binding capacity (WBC) and swelling capacity (SWC) were investigated based on the modified methods of Gorecka, Lampart-Szczapa, Janitz, & Sokolowska (2000) and Sowbhaya, Florence Suma, Mahadevamma, & Taranathan (2007) respectively. The modifications were done in such as a way that the above properties were investigated under experimental pH conditions which may be encountered in specific part of human GIT (i.e.…”