Enhancing wheat muffin aroma through addition of germinated and fermented Australian sweet lupin (Lupinus angustifolius L.) and soybean (Glycine max L.) flour

Kaczmarska, Kornelia; Chandra-Hioe, Maria V.; Frank, Damian; Arcot, Jayashree

doi:10.1016/j.lwt.2018.05.034

Cited by 23 publications

(5 citation statements)

References 29 publications

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“…A bitter taste and an aroma that was described as burnt were perceived in biscuits made from a composite of wheat (75% and 80% w/w) and dehulled pigeon pea flours (Tiwari et al., 2011). A positive outcome of pulse supplementation in product development was achieved in a different study using GC‐O, wherein the overall aroma of wheat muffins was increased by addition of either raw lupin flour or flour from germinated lupin seeds (Kaczmarska et al., 2018b). Additionally, a Lebanese traditional dough‐based pastry product containing flour from pretreated chickpea (soaked seeds, boiled, dried, and ground) at 50% inclusion by weight tasted significantly better compared with the 100% refined wheat flour product (Dandachy et al., 2019) although the taste was not specified.…”

Section: Influence Of Pulses and Their Derived Ingredients On Sensory...mentioning

confidence: 99%

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Chigwedere

Wanasundara

Shand

2022

Comp Rev Food Sci Food Safe

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The organoleptic quality of pulses and their derived ingredients is fundamental in human utilization and evolution of food. However, the widespread use of pulses is hindered by their inherent sensorial aspects, which are regarded as atypical by the consumers who are unfamiliar to them. In most studies involving sensory assessment of pulses and pulse‐ingredients using classical descriptive analysis methods, assessors establish their own lexica. This review is a synthesis of descriptive terms by which sensations emanating from pea, chickpea, lentil, faba bean, dry bean, bambara groundnut, lupin, pigeon pea and cowpea, and their derived ingredients have been described in the literature. Studies involving sensory assessment of processed whole seeds, slurries of raw flour, slurries of protein extracted from raw flour, and food products containing components of pulses were considered. The terms are categorized into those denoting basic taste, aroma, flavor, and trigeminal sensations. Bitterness is the most widely perceived basic taste. Beany, which is broad and complex with subcharacter notes, is predominantly used to describe aroma and flavor. The frequency of use of the collated terms in the reviewed studies was used to establish a sensory wheel. Inconsistency in the use of descriptive terms in the literature necessitates establishment of a standard lexicon that can be applied in both classical and increasingly popular rapid descriptive methods (e.g., check‐all‐that‐apply) throughout the pulse value chain. This review is timely considering the dominance of pulses in plant‐based foods and their increasing appeal to the food industry.

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Section: Influence Of Pulses and Their Derived Ingredients On Sensory...mentioning

confidence: 99%

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Chigwedere

Wanasundara

Shand

2022

Comp Rev Food Sci Food Safe

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“…Kaczmarska et al [97] observed that sprouting or fermentation of pulse flours significantly changed the taste of muffins with lupin flour. These changes were attributed to protein degradation, the consequent increase in free amino acids, and their consequences on Maillard reactions.…”

Section: Cakesmentioning

confidence: 99%

Enrichment of Cakes and Cookies with Pulse Flours. A Review

Bravo‐Núñez

2021

Food Reviews International

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Legumes are rich in protein, fiber, and minerals. Several studies have shown the health benefits of their consumption. For these reasons, interest in the use of legume flour in bakery products has grown in recent years. However, legumes have strong off-flavors that prevent their use in high percentages. Sweet flavors are able to mask these off-flavors, and thus sweet bakery products such as biscuits and cakes seem to be suitable items for enrichment with legume flours. In this review, we address the influence of the incorporation of legume flours in these products based on the incorporation percentages and flour characteristics, especially the protein content and particle size, as well as possible treatments to reduce the off-flavors. The effects of enrichment with legume protein concentrates or isolates, the use of these to replace eggs in cakes, and the potential of aquafaba (cooking liquid of legumes) are also addressed.

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“…Therefore, there are a lot of studies in the literature that have highlighted the possibility of using different legumes in germinated form or flours from them, emphasizing the influence of this addition, both in terms of optimizing the nutritional profile of the food products and on their quality characteristics. Thus, the authors of various articles have outlined the fact that legumes in a germinated form can be used as an addition (as such or in powder form) in a wide range of foods, such as drinks [ 26 ], sweet products [ 27 ], various salty foods, bakery products, dairy products [ 28 ], pasta [ 29 ], crackers [ 30 ], etc. Depending on the food products, the addition of legumes in a germinated form has different effects.…”

Section: Introductionmentioning

confidence: 99%

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Atudorei

Stroe

Codină

2021

Plants

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The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.

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Enhancing wheat muffin aroma through addition of germinated and fermented Australian sweet lupin (Lupinus angustifolius L.) and soybean (Glycine max L.) flour

Cited by 23 publications

References 29 publications

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Enrichment of Cakes and Cookies with Pulse Flours. A Review

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

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