Effect of lupine flour on the quality and oligosaccharides of pasta and crisps

Lampart‐Szczapa, E.; Obuchowski, W.; Czaczyk, Katarzyna; Pastuszewska, B.; Buraczewska, L.

doi:10.1002/food.19970410407

Cited by 23 publications

(21 citation statements)

References 5 publications

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“…The EAA, Val, sulphur amino acids, Lys and Thr content were below standard values, while His, Ile, Leu, aromatic amino acids and Trp were higher or close to the referred standards. The NEAA and EAA contents of cooked semolina pasta are in agreement with findings reported in the literature (Bergman, Gualberto, & Weber, 1996;Lampart-Szczapa, Obuchowski, Czaczyk, Pastuszwewska, & Buraczewska, 1997;Abdel-Aal & Hucl, 2002;Shogren, Hareland, & Wu, 2006), except for an apparent discrepancy in the Pro values (10-11 g/16 g N) reported by other authors (Lampart-Szczapa et al, 1997;Shogren et al, 2006). Genotypic differences may explain the variations between Pro values reported here and the literature (Anjum, Ahmad, Butt, Sheikh, & Pasha, 2005).…”

Section: Amino Acid Composition and Cs Of Fermented And Germinated Pisupporting

confidence: 92%

Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

Martínez‐Villaluenga

Torres

Frı́as

et al. 2010

LWT - Food Science and Technology

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Section: Amino Acid Composition and Cs Of Fermented And Germinated Pisupporting

confidence: 92%

Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

Martínez‐Villaluenga

Torres

Frı́as

et al. 2010

LWT - Food Science and Technology

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“…Scarce data concerning the content of pigments in leguminous plants can be found in the literature. Daood et al [22] found 0.22 mg beta-carotene in 100 g fresh matter of the common pea and Lampart-Szczapa [23] 0.02-0.14 mg in lupin seeds. Souci et al [24] reported the following content of beta-carotene in 100 g dry seeds: 0.32 mg in the soyabean, 0.18 mg in the chickpea, and 0.10 mg each in the common pea and lentil.…”

Section: Resultsmentioning

confidence: 99%

Effect of freezing and canning on the content of selected vitamins and pigments in seeds of two grass pea (Lathyrus sativus L.) cultivars at the not fully mature stage

Korus

Lisiewska²,

Kmiecik

2002

Nahrung

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Seeds of the grass pea (Lathyrus sativus L.) cultivars Derek and Krab, with a dry matter content of about 33%, were used for freezing and for canning. The content of vitamins C, B1, and B2 and of carotenoids, beta-carotene, and chlorophylls was determined in raw and blanched material, in frozen products after 6-month storage before and after cooking to consumption consistency, and in canned products after 6-month storage. In comparison with the cultivar Krab, raw seeds of Derek contained 45% more vitamin C, 14% more total chlorophylls, 13% less thiamine (vitamin B1), and 7% less riboflavin (vitamin B2). The level of carotenoids was similar. Blanching of seeds led to a statistically significant decrease only in the content of vitamin C. Freezing and frozen storage significantly lowered the level of vitamin C and chlorophylls. The cooking of frozen seeds and the production of canned products and their storage resulted in a statistically verified reduction in the content of components analysed in all the samples. Greater losses were found in products prepared from seeds of the cv. Krab. After cooking, frozen seeds contained more of all the analysed components than the canned products.

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“…Durum wheat semolina can be fortified with legume flours to enhance their nutritional properties. 8 LampertSzczapa et al 33 have supplemented pastas with lupin up to 150 g kg −1 and observed that the pasta products contain high amounts of flatulent oligosaccharides. Hall and Johnson 6 fortified pasta with lupin up to 190 g kg −1 and palatability studies showed that the general acceptability of supplemented pasta was lower than the control, although the protein and fat content increased.…”

Section: Discussionmentioning

confidence: 99%

Chemical, biological and sensory evaluation of pasta products supplemented with α‐galactoside‐free lupin flours

et al. 2006

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α-Galactoside-free lupin flour has been used to supplement durum wheat semolina flour in order to increase the nutritive value of pasta products. Supplemented pasta products had a shorter cooking time, higher cooking water absorption, cooking loss and protein loss in water than control pasta prepared with only semolina. Sensory evaluation of cooked pastas showed that products supplemented with 80 g kg −1 of α-galactoside-free Lupinus angustifolius var. Emir flour or with 100 g kg −1 of α-galactoside-free Lupinus angustifolius var. Troll flour showed the same acceptability by panellists as the semolina pasta. These levels of supplementation were selected for further studies. The cooked α-galactoside-free lupin/semolina pastas showed higher amounts of protein, dietary fibre, calcium, phosphorus, magnesium, zinc and antioxidant capacity than control pasta and a reasonable level of vitamin B 1 , vitamin B 2 and vitamin E. Biological assessment of cooked pastas indicated that the true protein digestibility did not change after the fortification of semolina but protein efficiency ratio increased sharply in the pasta supplemented with α-galactoside-free lupin flours (2.07 and 1.92 for Emir and Troll lupin varieties, respectively) in comparison with the control pasta (1.11). It is concluded that the α-galactoside-free lupin flours are an adequate ingredient to improve the nutritional quality of pasta products without adding flatulent oligosaccharides.

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Effect of lupine flour on the quality and oligosaccharides of pasta and crisps

Cited by 23 publications

References 5 publications

Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

Effect of freezing and canning on the content of selected vitamins and pigments in seeds of two grass pea (Lathyrus sativus L.) cultivars at the not fully mature stage

Chemical, biological and sensory evaluation of pasta products supplemented with α‐galactoside‐free lupin flours

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