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

Q3 Agricultural and Biological Sciences

Progress in Agricultural Engineering Sciences Pub Date : 2021-11-25 DOI:10.1556/446.2021.00036

C. Csutoras, Levente Girán, O. Hudák, L. Rácz

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引用次数: 2

Abstract

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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白罗苹有潜力的功能性食品饼干开发与评价

以白露宾(Lupinus albus cv.)为原料，开发了具有开发潜力的功能性食品烘焙产品。耐莉)面粉。种子的分析性质类似于先前描述的狼属物种，具有显着的高蛋白质含量(45%)。罗苹粉种子的高蛋白和膳食纤维含量使其适合开发具有高营养价值的功能性食品。介绍了添加卢平粉的甜饼干和咸饼干的研制成果。烘焙产品的感官评价是由15名小组成员使用9分快乐量表进行的。通过凝胶-电泳分析研究了白露苹蛋白的热稳定性，白露苹蛋白在140℃时相当稳定，加热35 min后饼干的蛋白质含量仍为原来的69%。在凝胶电泳实验的基础上对烘焙条件进行了优化，最佳烘焙时间为140℃下30 min。无麸质羽扇豆素饼干和薄脆饼干是通过从食谱中完全省略小麦粉来生产的。

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来源期刊

Progress in Agricultural Engineering Sciences Engineering-Industrial and Manufacturing Engineering

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： The Journal publishes original papers, review papers and preliminary communications in the field of agricultural, environmental and process engineering. The main purpose is to show new scientific results, new developments and procedures with special respect to the engineering of crop production and animal husbandry, soil and water management, precision agriculture, information technology in agriculture, advancements in instrumentation and automation, technical and safety aspects of environmental and food engineering.