The development and acceptability of lupine (Lupinus mutabilis) products

Groß, Ursula; Galindo, Rosio Godomar; Schoeneberger, H.

doi:10.1007/bf01091336

Cited by 23 publications

(18 citation statements)

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“…Gross et al (1983) found that bread made with 90 % wheat flour and 10 % L. mutabilis flour had an acceptability (72.7 / 100) similar to bread made with 100% wheat flour (74.8 / 100). Bread made with 90 % wheat flour + 10 % L. albus flour scored slightly lower (71.6 / 100) than L. mutabilis bread, and bread made with 90 % wheat flour + 10 % soya bean flour had the lowest score (61.0 / 100).…”

Section: Sensory Acceptancementioning

confidence: 90%

“…For example, the PER of bread with 10 % of L. mutabilis flour rose from 28 % (in bread without lupin) to 56 % (control = casein 100 %) (Gueguen and Cerletti, 1994), or according to Gross et al (1983) from 28 % to 76 %. In another study Jiménez-Martínez et al…”

Section: Nutritional Value Of Lupin and Its Productsmentioning

confidence: 97%

“…This improvement could be achieved by developing and adding flavours, colours and additives but also by studying the effect of processing conditions on sensory attributes. For example, according to Gross et al (1983) roasting before milling considerably enhanced the organoleptic characteristics of the grain. By doing this, the lupin flour takes on a neutral flavour or a slightly nutty taste in accordance with the degree of roasting.…”

Section: Sensory Acceptancementioning

confidence: 98%

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Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering

Carvajal-Larenas

Linnemann

Nout

et al. 2015

Critical Reviews in Food Science and Nutrition

100

105

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Lupinus mutabilis has protein (32.0-52.6 g/100 g dry weight) and lipid (13.0-24.6 g/100 g dry weight) contents similar to soya bean (Glycine max). The Ω3, Ω6, and Ω9 contents are 1.9-3.0, 26.5-39.6, and 41.2-56.2 g/100 g lipid, respectively. Lupins can be used to fortify the protein content of pasta, bread, biscuits, salads, hamburgers, sausages, and can substitute milk and soya bean. Specific lupin protein concentrates or isolates display protein solubility (>90%), water-absorption capacity (4.5 g/g dry weight), oil-absorption capacity (3.98 g/g), emulsifying capacity (2000 mL of oil/g), emulsifying stability (100%, 60 hours), foaming capacity (2083%), foaming stability (78.8%, 36 hours), and least gelation concentration (6%), which are of industrial interest. Lupins contain bitter alkaloids. Preliminary studies on their toxicity suggest as lethal acute dose for infants and children 10 mg/kg bw and for adults 25 mg/kg bw. However, alkaloids can also have medical use for their hypocholesterolemic, antiarrhythmic, and immunosuppressive activity. Bitter lupins can be detoxified by biological, chemical, or aqueous processes. The shortest debittering process requires one hour. This review presents the nutritional composition of lupins, their uses (as food, medicine, and functional protein isolates), toxicology, and debittering process scenarios. It critically evaluates the data, infers conclusions, and makes suggestions for future research.

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Section: Sensory Acceptancementioning

confidence: 90%

Section: Nutritional Value Of Lupin and Its Productsmentioning

confidence: 97%

Section: Sensory Acceptancementioning

confidence: 98%

See 1 more Smart Citation

Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering

Carvajal-Larenas

Linnemann

Nout

et al. 2015

Critical Reviews in Food Science and Nutrition

100

105

View full text Add to dashboard Cite

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“…Gross et al 110 indicated that wheat flour can be supplemented with 5 to 20% lupine flour in the preparation of bread. The supplementation of wheat flour with whole lupine flour or dehulled lupine flour to the extent of 10% yielded an acceptable product.…”

Section: Other Oilseedsmentioning

confidence: 99%

Nutritional enrichment of bakery products by supplementation with nonwheat flours

Chavan

Kadam

Reddy³

1993

Critical Reviews in Food Science and Nutrition

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Bakery products are important ready-to-eat processed foods. The nutritional quality of these products is low because of the inferior nutritional composition of wheat grain per se. This is further accentuated with the use of refined flours in their preparations. Nutritional composition of these products can be improved by using quality wheat for milling, increased extraction rates, air classification of flours to obtain protein-rich nonwheat flours and their products. The flours and protein products of legumes, oilseeds, other cereals, tubers, corn gluten and germ, and rice bran can be used effectively as vegetable protein sources for nutritional enrichment of the bakery products. In this article, recent literature concerning the nutritional composition of major bakery products, sources of vegetable proteins for product enrichment, and modifications in conventional processing methods to maintain the rheological and sensory properties of supplemented bakery products are reviewed critically.

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“…The Food and Agriculture Organization of the United Nations (FAO) recommends that seeds cultivated for human consumption should contain less than 1.0 g kg −1 (wet weight) or 3.3 g kg −1 (dry weight) alkaloids. A higher content is perceptible, unpalatable, and potentially toxic …”

Section: Introductionmentioning

confidence: 99%

Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)

2020

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BACKGROUND The presence of quinolizidine alkaloids (QAs) in the species Lupinus mutabilis Sweet limits the expansion of its consumption and use, despite its high protein content. The objective of this research was therefore to determine the effect of two thermal treatments, aqueous (ATT) and saline (STT), on the QAs and total protein content, as well as on the texture (fracturability and hardness), visual perception attributes – hue (H*), luminosity (L*) and chromatism (C*) – and grain size in three lupin varieties (INIAP‐450, INIAP‐451, and Criollo). The water consumption required by each treatment was also measured. RESULTS The debittering process with ATT helped to concentrate the total nitrogen by 560 g kg−1 and decreased the grain hardness to 2037 gf (grams of force) in the Criollo variety, while the chromatic parameters H* and C* increased in the three varieties. The STT treatment was more efficient than the ATT treatment in terms of the time required and the volume of water used to reduce the QAs to safe levels for consumption (2.5–3.5 g kg−1). The size of the grain increased to four times its original size; the luminosity L* decreased during cooking to a value of 41.49 in the Criollo variety and then increased to 57.42 during grain washing. CONCLUSIONS The STT treatment is advisable for lupin debittering, although the extent of the effect was dependent on the variety. © 2020 Society of Chemical Industry

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The development and acceptability of lupine (Lupinus mutabilis) products

Cited by 23 publications

References 1 publication

Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering

Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering

Nutritional enrichment of bakery products by supplementation with nonwheat flours

Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)

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