Abstract
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.
Highlights
Grain legume seeds can be used for human and animal consumption or for the production of oils for industrial uses
In this paper we report on the development of wheat-based and gluten free biscuits and crackers based on white Lupin flour available in Europe
White Lupin seeds did not contain vitamins B1 and B12, but vitamins B2, B3 and B6 were detected in high amounts
Summary
Grain legume seeds can be used for human and animal consumption or for the production of oils for industrial uses. Legume proteins contain high amount of lysine but only low amount of sulfur-containing amino acids. Cereal proteins contain low amount of lysine, but appropriate amounts of sulfur-containing amino acids (Patil et al, 2016; Eggum and Beame, 1983). Using legume proteins in bakery products is a possible way to improve the amino acid composition of the products. Soybean protein preparations (Bashir et al, 2015; Ribotta et al, 2005), chickpea flour (Gomez et al, 2008), germinated chickpea flour (da Costa et al, 2020; Fernandez and Berry, 1989), germinated pea flour (Bashir et al, 2015; Sadowska et al, 2003) as well as Lupin flour (Villarino et al, 2016; Pollard et al, 2002; Doxastakis et al, 2002; Dervas et al, 1999) were applied for the preparation of different bakery products. Some people who are allergic to peanuts may react to lupin (Villa et al, 2020)
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