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Academic literature on the topic 'Lupin-based products'
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Journal articles on the topic "Lupin-based products"
1
Abreu, Bruno, João Lima, and Ada Rocha. "Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review." Foods 12, no. 6 (March 14, 2023): 1241. http://dx.doi.org/10.3390/foods12061241.
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The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The eligibility criteria for the articles to be considered were: (a) the manufacturing of a food product with lupin as a formulation ingredient; (b) the food product developed was tested by a sensorial panel. A total of 33 studies filled the inclusion criteria and were incorporated into the qualitative synthesis. The sensory analysis of each product was notoriously different based on the jury evaluators and measurement scales used but revealed high acceptability rates for possible future consumers. The high protein and fibre contents of lupin were the most cited reason associated with the importance of nutrient-rich food products for consumers. More research on foods with high nutrition profiles and well-established sustainability parameters is crucial to promote healthier food environments.
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Rukshan, Lyudmila, Alena Navazhilova, and Dmitry Kudin. "Quality analysis and prospects for use of lupin seeds of Belarusian selection." Food Science and Applied Biotechnology 3, no. 1 (March 19, 2020): 22. http://dx.doi.org/10.30721/fsab2020.v3.i1.71.
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The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.
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Banu, Iuliana, Livia Patrașcu, Ina Vasilean, Loredana Dumitrașcu, and Iuliana Aprodu. "Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations." Applied Sciences 13, no. 5 (March 5, 2023): 3316. http://dx.doi.org/10.3390/app13053316.
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The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between emulsions prepared with soy, lupin, and yeast proteins. The highest viscosity of 2.04 Pa·s was registered for the lupin protein-based emulsion, whereas the yeast protein-based emulsion exhibited the narrowest linear viscoelastic region. The influence of the protein-based emulsions on the thermo-mechanical properties of wheat flour dough was further investigated using the Mixolab device and Chopin+ protocol. Oil substitution with emulsion resulted in better starch gelatinization with the C3 torque of 0.46 Nm being registered for doughs with soy and lupin protein emulsions. Significant differences in terms of moisture, color, porosity, and texture were observed between muffins prepared with protein-based emulsions and control. The lower fat baked products retained higher amounts of water (25.05–26.00%) and exhibited slightly more vivid color (color intensity of 46.34–46.81) and harder texture (firmness of 5.64–5.86 N). The sensory analysis confirmed that soy, lupin, and yeast protein emulsions can be used for obtaining muffin samples with acceptable taste and flavor, and overall quality comparable to the control. These results indicate that the protein based-emulsions are promising oil replacers in muffin formulations.
4
Albe-Slabi, Sara, Odile Mesieres, Christelle Mathé, Mbalo Ndiaye, Olivier Galet, and Romain Kapel. "Combined Effect of Extraction and Purification Conditions on Yield, Composition and Functional and Structural Properties of Lupin Proteins." Foods 11, no. 11 (June 2, 2022): 1646. http://dx.doi.org/10.3390/foods11111646.
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Lupin meal presents great potential as an alternative plant-based source of proteins for human nutrition. In the present work, different conditions of extraction and purification were evaluated for production of lupin protein isolates. The results showed that the protein extraction yield was comparable at acidic and conventionally used alkaline extraction pH (37% vs. 40–45%, respectively). Proteins extracted were principally composed of globulins. The ionic strength negatively impacted the protein extractability at pH 2, whereas no significant differences were observed between extractions at 20 to 50 °C. The selected extraction conditions (pH 2 and 7) combined with purification by isoelectric precipitation or ultrafiltration process generated the isolate-grade products. Interestingly, further characterization revealed a partial denaturation of proteins extracted at pH 2 resulting in loss of protein solubility at pH 6 and 7 (10–50%), modifications in secondary structure, lower thermal stability, and formation of protein aggregates. However, foaming and emulsifying properties were generally similar for almost all lupin isolates. Further investigation might be of interest with regard to the extraction behaviours and structural and functional properties of specific lupin protein fractions.
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Al-Saedi, Nadia, Manjree Agarwal, Shahidul Islam, and Yong-Lin Ren. "Study on the Correlation between the Protein Profile of Lupin Milk and Its Cheese Production Compared with Cow’s Milk." Molecules 26, no. 8 (April 20, 2021): 2395. http://dx.doi.org/10.3390/molecules26082395.
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Australian sweet lupin, the largest legume crop grown in Western Australia, is receiving global attention from the producers of new foods. To understand the effect of protein on cheese yield, lupin milk proteins were separated from the first, second, and third filtrations by cheesecloths. However, proteins from the first and second were analyzed using two-dimensional polyacrylamide gel electrophoresis; then, the isolated proteins associated with cheese production were identified. The research also focused on identifying the optimal method of cheese production based on the coagulation process, temperature, yield, and sensory evaluation. Lupin curds from the two cultivars, Mandelup and PBA Jurien, were produced using vinegar, lemon juice, starter culture, vegetable rennet enzyme as coagulant, as well as curd generated using starter culture and vegetable rennet enzyme. Cow’s milk was used as a control. The results indicated that first-time filtration produced better extraction and higher yield of lupin proteins and cheese than the second filtration. A sensory analysis indicated that lupin cheese produced from PBA Jurien lupin milk using vinegar, 7.80% expressed as acetic acid, and ground in 45 °C water, was the most acceptable. The cheeses were examined for their protein, carbohydrates, fat, ash, and moisture contents. The concentration of protein was approximately 27.3% and 20.6%, respectively, in the cheese from PBA Jurien and Mandelup. These results suggest that lupin milk can adequately supply the proteins needed in human diets and, thus, could be used in the production of many existing products that require animal milk as an input.
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Plustea, Loredana, Sylvestre Dossa, Christine Dragomir, Ileana Cocan, Monica Negrea, Diana Obistioiu, Mariana-Atena Poiana, Daniela Voica, Adina Berbecea, and Ersilia Alexa. "Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout." Foods 13, no. 5 (February 21, 2024): 656. http://dx.doi.org/10.3390/foods13050656.
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This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three cookies with 10%, 20%, and 30% of LSF, respectively, CLSF1, CLSF2, and CLSF3; and three other cookies (CLGS1, CLGS2, and CLGS3) with 10%, 20%, and 30%, respectively, were produced. The proximate composition of each cookie was analyzed using AOAC methods. Also, the measurements of the total polyphenol content, antioxidant activity, individual polyphenols, glycemic index, and a sensory analysis were carried out using recent and accurate methods. The contribution of the main nutrients from 100 g of product to the required daily dose was also calculated. Data analysis revealed that cookies with LSF were richer than cookies with LGS in protein, fat, and energy values. CLGS3 was 35.12%, 1.45%, and 5.0% lower in protein, fat, and energy content than CLSF3, respectively. On the other hand, CLSF3 was lower than CLGS3, with 48.2% and 12.4% in moisture and mineral substances, respectively. Both cookies were lower in carbohydrates than the CC (65.20 g/100 g). Still on the subject of micro- and macronutrients, cookies with LSF were richer than those with LGS in all the minerals analyzed. The study also revealed improvements in phytochemical properties, such as total and individual polyphenols and antioxidant activity with the percentage of lupin sprout flour addition. The sensory analysis revealed that, for LSF and LGS cookies, the 10% samples were the most appreciated by consumers, irrespective of the sensory attributes studied. The glycemic index of the CLSF2 product was lower compared to the CC. This study shows that the LSF cookies have better nutritional, phytochemical, and sensory values than the LGS cookies. LSF is, therefore, better suited than LGS to the enrichment of bakery products in general and cookies in particular. The paper provides significant information to estimate the contribution of the consumption of functional products based on lupin sprouts to the required daily dose of food nutrients and the impact on the glycemic index of fortified products.
7
Garmidolova, Aleksandra, Ivelina Desseva, Dasha Mihaylova, and Anna Lante. "Bioactive Peptides from Lupinus spp. Seed Proteins-State-of-the-Art and Perspectives." Applied Sciences 12, no. 8 (April 8, 2022): 3766. http://dx.doi.org/10.3390/app12083766.
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Nowadays, the search for food-suitable plant proteins is a great challenge. In addition to their sustainability and nutritional value, the focus is more and more on possible positive interactions with human health. To date, the presence of bioactive peptides encrypted in the structure of protein opens new perspectives, addressing the food industry’s request for new ingredients with technological properties and also the nutraceutical and pharmaceutical sectors based on multifunctional health applications. Lupinus is a sustainable genus of the legume family Fabaceae, and the lupin seed-derived bioactive peptides have demonstrated different effects including anti-inflammatory, antidiabetic, antioxidant, antibacterial, hypocholesterolemic, and antihypertensive activities. This review aims to discuss the current knowledge on lupin protein and their bioactive peptides, highlighting the documented health claims, but also the possibility of allergenicity and the work to be done for the development of new functional products.
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Lopes, Mariana, Chloé Pierrepont, Carla Margarida Duarte, Alexandra Filipe, Bruno Medronho, and Isabel Sousa. "Legume Beverages from Chickpea and Lupin, as New Milk Alternatives." Foods 9, no. 10 (October 14, 2020): 1458. http://dx.doi.org/10.3390/foods9101458.
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Recently, milk consumption has been declining and there is a high demand for non-dairy beverages. However, market offers are mainly cereal and nut-based beverages, which are essentially poor in protein (typically, less than 1.5% against the 3.5% in milk) and are not true milk replacers in that sense. In this work, new beverages from different pulses (i.e., pea, chickpea and lupin) were developed using technologies that enable the incorporation of a high level of seed components, with low or no discharge of by-products. Different processing steps were sequentially tested and discussed for the optimization of the sensorial features and stability of the beverage, considering the current commercial non-dairy beverages trends. The lupin beverage protein contents ranged from 1.8% to 2.4% (w/v) and the chickpea beverage varied between 1.0% and 1.5% (w/v). The “milk” yield obtained for the optimized procedure B was 1221 g/100 g of dry seed and 1247 g/100 g of dry seed, for chickpea beverage and lupin beverage, respectively. Sensory results show that chickpea beverage with cooking water has the best taste. All pulses-based beverages are typical non-Newtonian fluids, similarly to current non-dairy alternative beverages. In this respect, the sprouted chickpea beverage, without the cooking water, presents the most pronounced shear-thinning behavior of all formulations.
9
Santoso, Teguh, Thao M. Ho, Geerththana Vinothsankar, Kirsi Jouppila, Tony Chen, Adrian Owens, Masoumeh Pourseyed Lazarjani, et al. "Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder." Foods 13, no. 13 (July 1, 2024): 2090. http://dx.doi.org/10.3390/foods13132090.
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Plant-based protein is considered a sustainable protein source and has increased in demand recently. However, products containing plant-based proteins require further modification to achieve the desired functionalities akin to those present in animal protein products. This study aimed to investigate the effects of enzymes as cross-linking reagents on the physicochemical and functional properties of hybrid plant- and animal-based proteins in which lupin and whey proteins were chosen as representatives, respectively. They were hybridised through enzymatic cross-linking using two laccases (laccase R, derived from Rhus vernicifera and laccase T, derived from Trametes versicolor) and transglutaminase (TG). The cross-linking experiments were conducted by mixing aqueous solutions of lupin flour and whey protein concentrate powder in a ratio of 1:1 of protein content under the conditions of pH 7, 40 °C for 20 h and in the presence of laccase T, laccase R, or TG. The cross-linked mixtures were freeze-dried, and the powders obtained were assessed for their cross-linking pattern, colour, charge distribution (ζ-potential), particle size, thermal stability, morphology, solubility, foaming and emulsifying properties, and total amino acid content. The findings showed that cross-linking with laccase R significantly improved the protein solubility, emulsion stability and foaming ability of the mixture, whereas these functionalities were lower in the TG-treated mixture due to extensive cross-linking. Furthermore, the mixture treated with laccase T turned brownish in colour and showed a decrease in total amino acid content which could be due to the enzyme’s oxidative cross-linking mechanism. Also, the occurrence of cross-linking in the lupin and whey mixture was indicated by changes in other investigated parameters such as particle size, ζ-potential, etc., as compared to the control samples. The obtained results suggested that enzymatic cross-linking, depending on the type of enzyme used, could impact the physicochemical and functional properties of hybrid plant- and animal-based proteins, potentially influencing their applications in food.
10
Aprodu, Iuliana, Elena Alexandra Badiu, and Iuliana Banu. "Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality." International Journal of Food Engineering 12, no. 4 (June 1, 2016): 355–63. http://dx.doi.org/10.1515/ijfe-2015-0308.
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Abstract The diversity and nutritional value of the gluten-free products is challenging because of the increasing segment of population with celiac disease. In order to address this issue, the effects of different proteins (powdered eggs, soy, lupin, sodium caseinate and whey) to the gluten-free formulation based on rice and maize flours were assessed. The dough hydration was varied from 55 to 105 %, and dough rheological properties and bread characteristics were tested. The nature of the proteins and water level added to the gluten-free bread recipes has a decisive role on product quality. The best results in terms of rheological behavior were recorded for samples with powdered eggs, soy and lupin protein addition, at water absorption of 95–105 %. Concerning the bread quality, our results showed that protein addition to the rice and maize flours gluten-free formulations allows the improvement of crumb texture.
Conference papers on the topic "Lupin-based products"
1
Albe Slabi, Sara, Christelle Mathé, Mbalo Ndiaye, Odile Mesieres, and Romain Kapel. "Combined effect of extraction and purification conditions on yield, composition, functional and structural properties of lupin proteins." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/rcdt7862.
Full textAbstract:
The growing global population combined with the socio-economic changes leads to the increase of the demand of plant proteins for human nutrition. In recent years, many studies has been aimed at developing new high-quality and functional plant-based protein food. Lupin being a widely cultivated legume crop is one of the most promising alternative source of proteins for human nutrition. However, the scientific knowledge of the production process of proteins from lupin meal is still very scarce.In this work, different conditions of extraction and purification were evaluated for production of lupin protein isolates. The results showed that the extraction yield was comparable between acidic and alkaline pH (37% vs 40-45%) and the extracted proteins were principally composed of globulins. This finding was astonishing regarding the selective extraction of albumins in acidic pH previously reported for other plant protein sources. The ionic strength negatively impacted the protein extractability at pH 2, whereas no significant differences were observed between extraction at 20 to 50°C.The selected extraction conditions (pH 2 and 7) combined with purification by isoelectric precipitation or ultrafiltration process generated the isolate grade products. Further structural characterization of isolates revealed a partial denaturation of lupin proteins extracted under acidic pH resulting in low protein solubility at pH 6-7 (10-50%), loss in secondary structure, low thermal stability, and formation of aggregates. However, these modifications did not significantly impact the foaming and emulsifying properties of proteins. The obtained results highlighted the original and previously not described behaviors of lupin proteins observed during the isolation process. For the first time the combined effect of extraction and purification conditions on the process performances and the quality of producing proteins was shown. The presented conclusions may help to better characterize lupin proteins and valorize lupin meal as a source of plant proteins in food industry.
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Harkevich, Lyudmila, Dmitriy Sitnov, and Vasily Adamko. "Effect of mineral fertilizers on the productivity and quality indicators of legume-cereal grass mixtures grown in the zone of radioactive contamination." In Multifunctional adaptive fodder production. ru: Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-28-76-54-59.
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The results obtained in the stationary experiment of the Novozybkovskaya Agricultural Experiment Station are presented. In the experiment, single-species crops of yellow lupine, oats and grass mixtures based on them were studied against the background of various doses of potash fertilizers (K180–240). The influence of potash fertilizers on the yield and quality of legumes and cereals and their mixed crops and a decrease in the content of 137Cs in products is considered. It was found that the highest yield was obtained in the K240 variant. The highest level of yield among the studied crops was noted in the grass mixture lupin + oats. In terms of the yield of feed units and exchange energy per hectare, the grass mixture exceeded single-species crops. Studies have established that the guaranteed receipt of normatively clean feed is provided by the use of potash fertilizer at a dose of 240 kg/ha. 137Cs.