Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products – a Review F. (2019): Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products – a Review. Czech J. Food Sci., 37: 301-311.
download PDF

This review presents an overview of the state-of-art on uses of Lupinus mutabilis. This valuable legume is cheap, eco-friendly, has good taste and could be used to increase the protein content and to improve the fat and protein profile of more than fifty processed and fresh products (i.e. spaghetti, lasagne, snacks, bread, hamburgers, sweets, soups, and salads). L. mutabilis might also be used to prepare meat, milk and yoghurt substitutes with good sensory evaluation. Sensory evaluation of specific fermented sausage and jelly ranked better than the control. Specific L. mutabilis spaghetti had similar rheological behaviour like the control. Bread with 10% of L. mutabilis flour had a protein efficiency radio (76%) higher than the control (28%) and similar acceptability. L. mutabilis jelly could reduce postprandial glucose in people with non-insulin dependent diabetes and L. mutabilis purée could be eaten by people with celiac disorders (especially babies). Data on each product is critically evaluated to infer conclusions and to make suggestions to improve the sensory, rheological and nutritional quality of lupin products.

Akalin A.S., Unal G., Dinkci N., Hayaloglu A.A. (2012): Microestructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium caseinate or whey protein concentrate. Journal of Dairy Science, 95: 3617–3628.
Alamanou S., Bloukas J.G., Paneras E.D., Doxastakis G. (1996): Influence of protein isolate from lupin seeds (Lupinus albus ssp. Graecus) on processing and quality characteristics of frankfurters. Meat Science, 42: 79–93.
Baldeón M.E., Castro J., Villacrés E., Narváez L., Fornasini M. (2012): Hypoglycemic effect of cooked Lupinus mutabilis and it purified alkaloids in subjects with type-2 diabetes. Nutrición Hospitalaria, 27: 1261–1266.
Berti P.R., Villacrés E., Segovia G., Mazon N., Peralta E. (2013): Lupinus mutabilis sweet, a traditional Ecuadorian grain: Fatty acid composition, use in the Ecuadorian food system, and potential for reducing malnutrition. Global Advanced Research Journal of Agricultural Science, 2: 153–159.
Carvajal-Larenas F.E., van Boekel M.A.J.S., Koziol M.J., Nout M.J.R., Linnemann A. (2014): Effect of processing on the diffusion of alkaloids and quality of Lupinus mutabilis Sweet. Journal of Food Processing and Preservation, 38: 1461–1471.
Carvajal-Larenas F.E., Koziol M., Linnemann A., Nout M.J.R., van Boekel M.A.J.S. (2015a): Consumer liking, purchase intent, and willingness to pay for Lupinus mutabilis Sweet in relation to debittering treatments. Food Quality and Preference, 40: 221–229.
Carvajal-Larenas F.E., Linnemann A., Nout M.J.R., Koziol M.J., van Boekel M.A.J.S. (2015b): Lupinus mutabilis: composition, uses, toxicology and debittering. Critical Reviews in Food Science and Nutrition, 56: 1454–1487.
Castañeda-Castañeda B., Manrique R., Gamarra-Castillo F., Muñoz-Jáuregui A., Ramos F., Lizaraso-Caparó F., Martínez J. (2008): Probiótico elaborado en base a las semillas de Lupinus mutabilis Sweet (chocho o tarwi). Acta Médica Peruana, 25: 210–215.
Cremer H.-D. (1983): Current aspects of legumes as a food constituent in Latin America with special emphasis on lupines: Introduction. Qualitas Plantarum Plant Foods for Human Nutrition, 32: 95–100.
Chávez G., Peñaloza W. (1988). Tempeh de chocho:Un alimento fermentado a base de Lupinus mutabilis. In: 6 Congreso Internacional sobre Cultivos Andinos. Instituto Autónomo de Investigaciones Agropecuarias, Quito, Ecuador: 45–46.
de Vries M.,de Boer I.J.M. (2010): Comparing environmental impacts for livestock products: A review of life cycle assessments. Livestock Science, 128: 1–11.
Dervas G., Doxastakis G., Hadjisavva-Zinoviadi S., Triantafillakos N. (1999): Lupin flour addition to wheat flour doughs and effect on rheological properties. Food Chemistry, 66: 67–73.
Doxastakis G., Papageorgiou M., Mandalou D., Irakli M., Papalamprou E., D´Agostina A., Resta D., Boschin G.,Arnoldi A. (2007): Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti. Food Chemistry, 101: 57–64.
Gross U., Godomar-Galindo R., Schoeneberger H. (1983): The development and acceptability of lupine (Lupinus mutabilis) products. Qualitas Plantarum/Plant Foods for Human Nutrition, 32: 155–164.
Gueguen J.,Cerletti P. (1994): Proteins of some legume seeds: soybean, pea, fababean and lupin In: Hudson B.J.F. (Ed.): New and Developing Sources of Food Proteins. London, Chapman & Hall, 145–193.
Güemes-Vera N., Arciniega-Ruiz E., Dávila-Ortiz G. (2004): Structural analysis of the Lupinus mutabilis seed, its flour, concentrate, and isolate as well their behavior when mixed with wheat flour LWT – Food Science and Technology, 37: 283–290.
Güémes-Vera N., Peña-Bautista R.J., Jiménez-Martínez C., Dávila-Ortiz G., Calderón-Domínguez G. (2008): Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance. Journal of the Science of Food and Agriculture, 88: 1135–1143.
Jacobsen S.E., Mujica A. (2006): El tarwi (Lupinus mutabilis Sweet.) y sus parientes silvestres. Botánica Económica de los Andes Centrales, 2006: 458–482.
Jiménez-Martínez C., Hernández-Sánchez H.,Dávila-Ortiz G. (2003): Production of a yogurt-like product from Lupinus campestris seeds. Journal of the Science of Food and Agriculture, 83: 515–522.
Jones O.G. (2015): Recent advances in the functionality of non-animal-sourced proteins contributing to their use in meat analogs. Current Opinion in Food Science, 7: 7–13.
Kohajdová Z., Karavičová J., Schmidt Š. (2011): Lupin composition and possible use in bakery- a review. Czech Journal of Food Science, 29: 203–211.
León-Marroú M.E., Villacorta-González M.Y., Pagador-Flores S.E. (2011 ): Composición química de ‘oca’ (Oxalis tuberosa), ‘arracacha’ (Arracaccia xanthorriza) y ‘tarwi’ (Lupinus mutabilis). Formulación de una mezcla base para productos alimenticios. Revista Venezolana de Ciencia y Tecnología de Alimentos, 2: 239–252.
Linsberger-Martin G., Shoenlechner R., Berghofer E. (2010). Physical, nutritional and sensory properties of cookies, pasta and expanded snack products made of legumes common white beans, peas and lupines. In: AACC International Annual Meeting Georgia, U.S.A, 55:A58.
López-Santos V., López-López H., Reyes-Santamaría I., Aquino-Bolaños E.N., Soto-Simental S., Güemes-Vera N. (2006): Efecto de las características reológicas de tallarines fortificados con derivados de Lupinus. In: Instituto de Ciencias Agropecuarias, p. 1. Universidad Autonoma del Estado de Hidalgo, Hidalgo, México.
Malav O.P., Talukder S., Gokulakrishnan P., Chand S. (2015): Meat analogue: A review. Critical Reviews in Food and Science Nutrition, 55: 1241–1245.
Osen R., Toelstede S., Wild F., Eisner P., Schweiggert-Weisz U. (2014): High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties. Journal of Food Engineering, 127: 67–74.
Pala A., Atakisi G. (2012): Effects of animal welfare on sensory acceptance scoring of yogurt. Journal of Applied Animal Research, 40: 305–310.
Papavergou J.G., Bloukas J.G., Doxastakis G. (1999): Effect of lupin seed proteins on quality characteristics of femented sausages. Meat Science, 52: 421–427.
Petterson D.S. (1998): Composition and food uses of lupins. In: Gladstones J.S., Atkins C.A., Hamblin J. (Eds.): Lupins as crop plants biology, production and utilization. Australia, CAB International, 353–384.
Romero M.E., Medina A.L. (2004): Formulación de una mermelada de mora enriquecida con Lupino. Revista de la Facultad de Farmacia, 46: 23–28.
Rosell C.M., Cortez G., Repo-Carrasco R. (2009): Breadmaking use of Andean crops quinoa, kañiwa, kiwicha, and tarwi. Cereal Chemistry, 86: 386–392.
Valley I., Sipsas S. (2010). Australian Sweet Lupin. Health report. 1–13. Irwin Valley, Palmyra, Australia.
van Barneveld R.J. (1999): Understanding the nutritional chemistry of lupin (Lupinus spp.) seed to improve livestock production efficiency Nutrition Research Reviews, 2: 203–230.
Villacrés E., Caicedo C., Peralta E. (2000): Diagnóstico del procesamiento artesanal, comercialización y consumo del chocho. In: Caicedo C., Peralta E. (Eds.): Zonificación Potencial, Sistemas de Producción y Procesamiento Artesanal del Chocho (Lupinus mutabilis Sweed) en Ecuador. INIAP-FUNDACIT, Quito, Ecuador. In: Chocho o lupino producción, fitonutrición, enfermedades y plagas, zonificación, mercado y postcosecha, agroindustria, guía del cultivo de chocho y costos de producción, ed. Peralta, E., Published as CD by INIAP-FUNDACIT. Quito, Ecuador: 24–41.
Villacrés E., Peralta E., Alvarez M. (2003). Chochos en su punto. p. 55. Batallas M. (Ed.), INIAP- FUNDACYT, Quito, Ecuador. In Chochos. Recetarios. Disfrute Cocinando con Chochos, ed. Peralta, E., Published as CD by INIAP-FUNDACYT. Quito, Ecuador.
Villacrés E., Rubio A., Egas L., Segovia G. (2006). Usos alternativos del chocho. 1-19. Instituto Nacional Autónomo de Investigaciones Agropecuarias I.N.I.A.P. (Ed.), Fundación para la Ciencia y la Tecnología, FUNDACYT, Quito, Ecuador.
Villaroel M., Biolley E., Larenas G., Witting E., Díaz V., Muñoz Y. (1996): Caracterización química, sensorial y clínica de mermelada de lupino. Archivos Latinoamericanos de Nutrición, 46: 234–237.
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti