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

https://doi.org/10.17221/51/2020-CJFSCitation:

Štefániková J., Valková V., Nagyová V., Hynšt M., Miškeje M., Borotová P., Vietoris V., Árvay J., Bojňanská T. (2020): The influence of the lupine flour on the selected parameters of the novel bakery products. Czech J. Food Sci, 38: 367–374.

download PDF

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.

References:
Árvay J., Hauptvogl M., Šnirc M., Gažová M., Demková L., Bohuľská L., Hrstková M., Bajčan D., Harangozo Ľ., Bilčíková J., Miškeje M., Štefániková J., Kunca V. (2019): Determination of elements in wild edible mushrooms: Levels and risk assessment. Journal of Microbiology, Biotechnology and Food Sciences, 8: 999–1004. https://doi.org/10.15414/jmbfs.2019.8.4.999-1004
 
Bahr M., Fechner A., Hasenkopf K., Mittermaier S., Jahreis, G. (2014): Chemical composition of dehulled seeds of selected lupin cultivars in comparison to pea and soya bean. LWT – Food Science and Technology, 59: 587–590. https://doi.org/10.1016/j.lwt.2014.05.026
 
Bailey R.L., Dodd K.W., Goldman J.A., Gahche J.J., Dwyer J.T., Moshfegh A.J., Sempos C.T., Picciano M.F. (2010): Estimation of total usual calcium and vitamin D intakes in the United States. The Journal of Nutrition, 140: 817–822. https://doi.org/10.3945/jn.109.118539
 
Bojňanská T., Frančáková H., Líšková M., Tokár M. (2012): Legumes – the alternative raw materials for bread production. Journal of Microbiology, Biotechnology and Food Sciences, 1: 876–886.
 
Carvajal-Larenas F.E. (2019): Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products – A review. Czech Journal of Food Sciences, 37: 301–311. https://doi.org/10.17221/4/2019-CJFS
 
IOM (1997): Food and nutrition board. dietary reference intakes for calcium, phosphorus, magnesium, vitamin d and fluoride. Institute of Medicine. 1st Ed., National Academy Press, Washington D.C., USA: 448.
 
IOM (2011): Dietary reference intakes for calcium and vitamin D. Institute of Medicine. 1st Ed., National Academy Press, Washington D.C., USA: 1132.
 
Ivanišová E., Mickowska B., Socha P., Režová I., Kántor A., Haris L., Tokár M., Terentjeva M., Kačániová M. (2018): Determination of biological and sensory profiles of biscuits enriched with tea (Camellia Sinensis L.) powder. Proceedings of the Latvian academy of Sciences, 72: 113–117.
 
Jayasena V., Leung P., Nasar-Abbas S.M. (2008): Development and quality evaluation of lupin-fortified instant noodles. In: Palata J.A., Berger J.D. (eds.): Proceedings of 12th International Lupin Conference. Fremantle, Western Australia, 14–18 September, 2008: 473–477.
 
Jayasena V., Nasar-Abbas S.M., Yii Y.J., Senaratna M. (2009): Development of lupin based low cost, high fibre and high protein innovative foods. In: Noomhorm A., Rakshit S.K., Ahmad I. (eds.): Proceedings of the 4th International Conference on Innovations in Food Processing Technology and Engineering. Pathumthani, Thailand, 19–20 January, 2009: 1–10.
 
Kaczmarek S.A., Kasprowicz-Potocka M., Hejdysz M., Mikuła R., Rutkowski A. (2014): The nutritional value of narrow-leafed lupin (Lupinus angustifolius) for broilers. Journal of Animal and Feed Sciences, 23: 160–166. https://doi.org/10.22358/jafs/65705/2014
 
Koeberl M., Sharp M.F., Tian R., Buddhadasa S., Clarke D., Roberts J. (2018): Lupine allergen detecting capability and cross-reactivity of related legumes by ELISA. Food Chemistry, 256: 105–112. https://doi.org/10.1016/j.foodchem.2018.02.043
 
Kohajdová Z., Karovičová J. (2007): Effect of incorporation of spelt flour on the dough properties and wheat bread quality. Żywność. Nauka. Technologia. Jakość, 53: 36–45.
 
Prusinski J. (2017): White Lupin (Lupinus albus L.) – Nutritional and Health Values in Human Nutrition – A review. Czech Journal of Food Sciences, 35: 95–105. https://doi.org/10.17221/114/2016-CJFS
 
Romani S., Rocculi P., Tappi S., Dalla Rosa M. (2016): Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method. Food Chemistry, 195: 97–103. https://doi.org/10.1016/j.foodchem.2015.06.114
 
Timoracká M., Vollmannová A., Bystrická J. (2010): Polyphenols in chosen species of legumens – A review. Potravinárstvo Slovak Journal of Food Sciences, 4: 65–72.
 
Trugo L.C., Baer D., Baer E. (2003): Lupin. Encyclopedia of Food Sciences and Nutrition. 2nd Ed., Academic Press, Massachusetts, USA: 3623–3629.
 
Villarino C.B.J., Jayasena V., Coorey R., Bell S., Johnson S.K. (2015): Nutritional, health and technological functionality of lupin flour addition to bread and other baked products: Benefits and challenges. Food Science and Nutrition, 56: 835–857.
 
Wandersleben T., Morales E., Burgos-Díaz C., Barahona T., Labra E., Rubilar M., Salvo-Garrido H. (2018): Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine. Food Science and Technology, 91: 48–54.
 
WHO (2012): Guideline: Potassium intake for adults and children. World Health Organisation: 54.
 
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti