TY - JOUR
T1 - Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance
AU - Güémes-Vera, Norma
AU - Peña-Bautista, Roberto J.
AU - Jiménez-Martínez, Cristian
AU - Dávila-Ortiz, Gloria
AU - Calderón-Domínguez, Georgina
PY - 2008/5
Y1 - 2008/5
N2 - BACKGROUND: A study was done to develop procedures for detoxifying Lupinus mutabilis seeds, and decreasing or eliminating yellow colour in derivatives from them. An evaluation was done of the effect of replacement of wheat flour with the detoxified and decolorized L. mutabilis derivatives on the quality properties of three types of bread products (loaf, bun and sweet). RESULTS: Physicochemical and nutritional analyses coincided with previous reports. The Lupinus protein concentrate and isolate had lower phenolic compound and oligosaccharide concentrations than the untreated seeds. Amino acid composition was determined for wheat flour (WF), L. mutabilis defatted and detoxified flour (LF), L. mutabilis protein concentrate (LPC) and L. mutabilis protein isolate (LPI). The resulting values were used to calculate the replacement levels at which lysine content would be increased significantly in WF-lupin blends. Replacement levels were: LF (5%, 10%, 15% and 20%); LPC (2.5%, 5%, 7.5% and 10%); LPI (0.5%, 1%, 2%, 3% and 4%). CONCLUSION: The detoxifying treatments employed decreased non-nutritional and toxic compounds present in original lupin seed, use of citric acid (1%) reduced yellow coloration in LF and LPC.
AB - BACKGROUND: A study was done to develop procedures for detoxifying Lupinus mutabilis seeds, and decreasing or eliminating yellow colour in derivatives from them. An evaluation was done of the effect of replacement of wheat flour with the detoxified and decolorized L. mutabilis derivatives on the quality properties of three types of bread products (loaf, bun and sweet). RESULTS: Physicochemical and nutritional analyses coincided with previous reports. The Lupinus protein concentrate and isolate had lower phenolic compound and oligosaccharide concentrations than the untreated seeds. Amino acid composition was determined for wheat flour (WF), L. mutabilis defatted and detoxified flour (LF), L. mutabilis protein concentrate (LPC) and L. mutabilis protein isolate (LPI). The resulting values were used to calculate the replacement levels at which lysine content would be increased significantly in WF-lupin blends. Replacement levels were: LF (5%, 10%, 15% and 20%); LPC (2.5%, 5%, 7.5% and 10%); LPI (0.5%, 1%, 2%, 3% and 4%). CONCLUSION: The detoxifying treatments employed decreased non-nutritional and toxic compounds present in original lupin seed, use of citric acid (1%) reduced yellow coloration in LF and LPC.
KW - Bread
KW - Legumes
KW - Lupin flour
KW - Lupinus mutabilis
UR - http://www.scopus.com/inward/record.url?scp=43249108386&partnerID=8YFLogxK
U2 - 10.1002/jsfa.3152
DO - 10.1002/jsfa.3152
M3 - Artículo
SN - 0022-5142
VL - 88
SP - 1135
EP - 1143
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 7
ER -