Incorporation of germinated lupin into corn-based extrudates: Focus on starch digestibility, matrix structure and physicochemical properties

Muñoz-Llandes, Ciro Baruchs; Palma-Rodríguez, Heidi María; de Jesús Perea-Flores, María; Martínez-Villaluenga, Cristina; Castro-Rosas, Javier; Salgado-Delgado, Rene; Guzmán-Ortiz, Fabiola Araceli

doi:10.1016/j.foodchem.2024.140196

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.140196

|View full text |Cite

Incorporation of germinated lupin into corn-based extrudates: Focus on starch digestibility, matrix structure and physicochemical properties

Ciro Baruchs Muñoz-Llandes,

Heidi María Palma-Rodríguez,

María de Jesús Perea-Flores

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 65 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Could Snacks Based on Lupin Be a Nutritious Treat? A Point of View

Carvajal Larenas,

Koziol,

Caviedes

2024

Foods

View full text Add to dashboard Cite

This viewpoint article presents an opinion about snacks made with lupin species. The nutritional quality of cereal-based snacks increased significantly when lupin was added. For instance, the protein and fibre content of lupin snacks could be as high as 55.7% and 8.3% respectively, soluble fibre as high as 61.2% of total fibre, and protein digestibility close to that of casein. As for sensory evaluation, some lupin snacks were ranked even better than controls. Moreover, some lupin snacks had similar or improved rheological behaviour with respect to controls. For instance, expansion indices of 11 versus 3 for controls. In summary, by adjusting formula and processing conditions, it is possible to obtain, at the same time, a healthy and tasty snack with very good machinability and rheological behaviour. This could improve the image and concept of snacks by providing an excellent opportunity for improving the diet quality of habitual consumers of snacks. This point of view also provides suggestions for improving the nutritional, rheological, and sensory evaluation of lupin snacks.

show abstract

Could Snacks Based on Lupin Be a Nutritious Treat? A Point of View

Carvajal Larenas,

Koziol,

Caviedes

2024

Foods

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Incorporation of germinated lupin into corn-based extrudates: Focus on starch digestibility, matrix structure and physicochemical properties

Cited by 1 publication

References 65 publications

Could Snacks Based on Lupin Be a Nutritious Treat? A Point of View

Could Snacks Based on Lupin Be a Nutritious Treat? A Point of View

Contact Info

Product

Resources

About