Lupin Globulins

Lilley, Glenn G.

doi:10.1007/978-94-011-4431-5_14

Cited by 6 publications

(1 citation statement)

References 67 publications

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“…Lupin is a grain legume with high protein content (more than 35 m m À1 %) and low oil content, similarly to soybean (Lucas et al, 2015;Sujak et al, 2006). Its amin advantage compared with other legumes is the low amount of anti-nutritional components (alkaloids, phytate) (Getachew et al, 2012) and lupin seeds lack other common anti-nutritional factors such as lectins and protease inhibitors (Lilley, 1999). Lupin is a good source of nutrients, not only proteins but lipids, dietary fiber, minerals and vitamins (Van de Noort, 2017;Martinez-Villaluenga et al, 2006;Torres et al, 2005;Petterson, 1998).…”

Section: Introductionmentioning

confidence: 99%

Development and evaluation of potential functional food biscuits made from White Lupin

2021

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Potential functional food bakery products were developed and characterized based on White Lupin (Lupinus albus cv. Nelly) flour. Analytical properties of the seeds resemble to previously described Lupinus species, with significantly high protein content (45%). The high protein and dietetic fiber content of the seeds makes Lupin flour suitable to develop potential functional food products with high nutritional values. Results of the development of sweet biscuits and salty crackers enriched with Lupin flour are presented. Sensory evaluation of the bakery products was carried out by 15 panelists using the nine points hedonic scale. Heat stability of White Lupin proteins were investigated by gel-electrophoretic analysis, White Lupin proteins are quite stable at 140°C, after 35 min heating the biscuits still contain 69% of the original amount of proteins. Baking conditions were optimized also based on gel-electrophoretic experiments, the optimal baking time was 30 min at 140°C. Gluten-free Lupin-based biscuits and crackers were produced by completely omitting wheat flour from the recipes.

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