The influence of lupine flour on selected parameters of novel bakery products

Abstract

The aim of the present study was to evaluate the effect of lupine flour on selected parameters of novel bakery products. Different proportions of lupine flour – from 25% to 100% – were added to the baked biscuits; wheat flour biscuits were prepared as the control sample. Increasing lupine content has positively affected mineral concentrations and sensory properties. After 4 days of storage, the lupine biscuit samples showed no significant differences in their water activity values when compared with each other. Compared with the control sample, the concentration of Ca was considerably increased by 1.2% in the biscuits with 25% lupine flour addition, which represents 5.8% of the recommended daily intake of Ca contained in 100 g of biscuits. The biscuits containing 25% of lupine flour showed no significant difference in colour compared to the control sample. The intensity of the sensory properties of the biscuits increased by adding more lupine flour; all the samples of lupine biscuits were acceptable to the evaluators. Based on the results, 25% of lupine flour addition may be considered the most appropriate.

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

“…Moreover, the attributes “Well-chewed” and “Bitter” were generated by judges; however, these were not considered in GPA ( Table 4 ). Comparable attributes such as “legume flavor” and “legume aroma” were used to describe biscuits made with lupin flour at a concentration ranging between 25 and 100% [ 10 ]. Similar or identical attributes (such as “crispy,” “chewy,” “tasteless,” “buttery appearance,” and “bitter taste”) were reported in the evaluation of bakery products with lupin flour [ 43 ].…”

“…However, sensory evaluation is influenced by different factors such as whether or not there is information about the samples prior to assessment by the panel [ 22 ]. Consumers have reported acceptable mouth feel, appearance, taste, and overall opinion, for bakery products with up to 25% lupin flour [ 10 , 23 ], and up to 40% for chickpea flour [ 4 , 6 , 19 , 24 ]. However, taste and appearance acceptability of pea and green pea flour was reported t ο be lower [ 6 , 25 , 26 ].…”

“…Numerous pasta and bakery products, previously based on wheat flour nowadays partly contain or are made exclusively from pulses [2]. Pulses such as chickpeas, peas, soy, lupin, lentil, and beans have been researched as ingredients in bakery [2][3][4][5][6][7][8][9][10] in order to create products that claim nutritional benefits.…”

Optimization of nutritional and sensory properties of fermented oat-based composite beverage

“…Similar to the results of this study, Jayasena and Nasar-Abbas (2012) reported an improvement in pasta color and consumer acceptability due to the inclusion of lupine flour in the blend, which imparted a desirable yellowish color to the pasta. Štefániková et al. (2020) also reported lupine flour was suitable for fortification in various food products.…”

The influence of lupine seeds flour addition on wheat-rye bread quality

“…Lupine seeds (Lupinus L.) and their products (lupine protein concentrates, lupine grain flour) are non-traditional raw materials that can be used in bread, pastry, biscuits and pasta to improve the nutritional value of the product (Jayasena et al, 2010;Codina et al, 2016;Štefániková et al, 2020). In flour confectionery products lupine grain flour can replace up to 25% of egg solids (Rukshan et al, 2020).…”