Sensory Acceptability of Foods Containing Australian Sweet Lupin (Lupinus angustifolius) Flour

ABSTRACT: Foods containing Australian sweet lupin ( Lupinus angustifolius ) flour (ASLF) were assessed by consumer panelists ( n = 54) in comparison to wheat flour (control) and defatted soy flour (DFSF) products. All ASLF products were rated in the acceptable half of the evaluation scale. General acceptability of ASLF chocolate chip cookies and breakfast bars was rated similarly to the control and DFSF variants ( P > 0.05). ASLF pasta was rated lower than control but higher than DFSF pasta ( P < 0.05), whereas ASLF addition reduced the general acceptability of muffins and bread ( P < 0.05) compared with the other variants. Some ASLF products appeared palatable whereas ASLF incorporation rate in others requires reduction.     

The nutritional toxicity of sweet lupin (Lupinus angustifolius) seed proteins

The effects of raw sweet lupin (Lupinus angustifolius) meal on the growth and N utilisation of rats were determined in two ad libitum and two restricted‐feeding net protein utilisation (NPU) and five N balance experiments. Sweet lupin seed grown in Western Australia, obtained as meal, either unsupplemented (LMU) or fully supplemented with required amino acids (360 g kg⁻¹) (LMFS), was tested. Rats fed lactalbumin (130 g kg⁻¹) (LACT) were used as positive controls, while rats fed a non‐protein diet (NPC) were used as negative controls. In addition, seed protein, extracted at pH 7.0 with water and insoluble after dialysis at pH 7.0 (LPADI; 124 g kg⁻¹), was also used. The diets contained the same amounts of energy and protein and were supplemented with essential amino acids, vitamins and minerals to target requirements for rats. Inclusion of LPADI in the diet of growing rats caused urinary losses of N, almost all as urea, hypoproteinaemia and increase in body water that resulted in the lowest NPU values, N balance and growth rate as compared with other diets used. These rats developed atrophy of the spleen (low dry weight) and had a comparatively smaller thymus gland than those given raw meals. Furthermore, the LPADI fraction was shown by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS‐PAGE) to contain three polypeptides with molecular weights between 30 and 36 kDa which are similar to lectins obtained from Phaseolus vulgaris, Abrus precatorius and Ricinus communis. It is possible that the toxic protein component in the sweet lupin, which has negligible in vitro haemagglutination properties and is extremely toxic in vivo, exerts toxicity by interfering with protein synthesis in the liver, while the immune responses are secondary to azotaemia (high level of urea in the blood) or cytotoxicity action on lymphocytes. The unusual depletion of fat from the body, however, was due to the failure of absorbed amino acids to assimilate as proteins, creating dietary protein restriction and leading to lipolysis. It is therefore tentatively suggested that sweet lupin seed contains a lectin‐like protein that is concentrated in this fraction. Further purification and biological evaluation to establish the exact nature of this protein may be important. © 2000 Society of Chemical Industry     

Physico-chemical and sensory properties of chips produced using different lupin (Lupinus albus L.) flour formulations and cooking methods

Development of novel snack foods is an important area of research, and different ingredients are being tested to develop and process new formulations. In this study, lupin chips prepared using different formulations (hulled lupin, whole lupin, wheat and corn flours) were cooked using baking and frying, and changes in the sensory and colour parameters, acrylamide contents, fat absorption, peroxide number and p-anisidine values of the final products were studied. Lupin flour significantly changed p-anisidine value of chips. Addition of lupin flour and cooking methods affected the colour, fat absorption and peroxide values. Significant differences in chemical properties of chips made from whole and hulled lupin flours were also observed. Acrylamide was not detected in all the formulations studied. The lupin chips have increased brightness (L*), no acrylamides, reduced peroxide and p-anisidine values and acceptable sensory quality; hence, this ingredient is recommendable for use in snack foods.     

Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage

Physicochemical and sensory changes were evaluated during the curing of Galician chorizo, comparing samples from three different manufacturers (each of whom uses different procedures for smoking and curing). The observed variations were in all cases largely explained by pairwise differences between one of the manufacturers (manufacturer C) and the other two and are probably attributable to the more traditional and less strictly controlled process conditions used by manufacturer C. © 2002 Society of Chemical Industry     

Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage

Improving functional and eating qualities of processed meat products through incorporation of plant fibre is of interest to both consumers and food industry. This project investigated the physicochemical and sensory properties of chicken sausages with incorporation of up to 3% sugarcane fibre, a by-product of sugarcane processing. Compared with no sugarcane fibre sample, the cooking yield of chicken sausage with 3% of fibre and 10% of water addition was increased from 94.20% to 97.52%, total phenolic content from 25.43 to 57.09 mg GAE/100 g and radical scavenging activity from 28.11% to 60.72%, whereas lipid oxidation of Thiobarbituric acid reactive substances value was decreased from 0.535 to 0.428 malondialdehyde mg kg⁻¹. Moreover, consumer overall liking of chicken sausages was not affected by the incorporation of sugarcane fibre. This research suggested that incorporation of sugarcane fibre could improve eating quality and health benefits of the chicken sausage product, and add value to both the food and sugarcane industry.     

鸡肉火腿肠添加物对质构的影响

采用质构剖面分析法(texture profile analysis,TPA)及感官评定,探讨了脂肪、淀粉、焦磷酸钠和大豆分离蛋白对鸡肉火腿肠质构的影响。结果表明:当鸡肉火腿肠的配方为脂肪10%、淀粉4%、焦磷酸钠0.4%、大豆分离蛋白1.5%时,鸡肉火腿肠的质构特性较好,其硬度为1488.11g、弹性0.9、内聚性0.73、恢复性0.28。其中脂肪含量对火腿肠的硬度、内聚性和恢复性影响最大(R分别为335.49、0.033和0.32),而焦磷酸钠添加量对鸡肉火腿肠的弹性影响最大(R为0.046)。通过感官评定与机械测定之间的相关分析,发现机械硬度-感官硬度、机械恢复性-感官恢复性和机械硬度-感官总体接受性相关性极其显著。     

Effect of Flavourzyme on proteolysis,antioxidant capacity and sensory attributes of Chinese sausage

The objective of this study was to investigate the effect of Flavourzyme, at levels of 0 (control) 4, 8, 12, 16 and 20 LAPU/kg raw meat, on the proteolysis, antioxidant capacity and sensory attributes of Chinese sausage made at 50 °C for 48 h. Results showed that Flavourzyme addition in Chinese sausage accelerated protein degradation, which was reflected by the increase of non-protein nitrogen and appearance of new protein bands in both water-soluble and salt-soluble proteins. By adding Flavourzyme, texture profile analysis (TPA) parameters decreased significantly, and aroma, taste and texture scores were enhanced, respectively. The best sensory attributes were obtained at 8 and 12 LAPU/kg Flavourzyme dose. Besides, Flavourzyme addition enhanced antioxidant capacity, lowered water activity and TBARS values of Chinese sausage. Therefore, moderate Flavourzyme addition is a novel method with great potential to improve eating properties and storage stability of Chinese sausage.     

Effects of gamma irradiation and electron beam irradiation on quality,sensory, and bacterial populations in beef sausage patties

This study compared effects of gamma ray (GR) and electron beam (EB) irradiation on quality (TBARS value, hardness, color), sensory characteristics, and total bacterial populations in beef sausage patties during accelerated storage at 30 °C for 10 days. Beef sausage patties were vacuum-packaged and irradiated by GR and EB at 0, 5, 10, 15, and 20 kGy at room temperature. The results of quality evaluation showed that the effects of GR irradiation were similar (p ? 0.05) to EB irradiation on lipid oxidation, hardness, color and sensory scores of the beef sausage patties. However, GR-irradiated samples had lower (p < 0.05) total bacterial counts than EB-irradiated samples after irradiation, and during storage regardless of irradiation dose. The results indicate that use of GR irradiation up to 10 kGy on patties should be useful in reducing bacterial populations with no adverse effect on quality and most of sensory characteristics (color, chewiness, and taste).     

Preserving sensory attributes of roasted peanuts using edible coatings

Peanut products are susceptible to develop rancid and off‐flavours through lipid oxidation. Preservation of these products is one of the problems in the peanut industry. The purpose of this work was to determine the sensory and chemical stability of roasted peanuts (RP) coated with different edible coatings: carboxymethyl cellulose (RP‐CMC), methyl cellulose (RP‐MC) or whey protein (RP‐WPI) during storage. Sensory attributes and chemical indicators (peroxide and p‐anisidine values, and conjugated dienes) of lipid oxidation were measured during storage. Chemical indicator values and intensity ratings of oxidised and cardboard flavours had lower increase in RP‐CMC, RP‐MC and RP‐WPI during storage than in RP, whereas roasted peanutty flavour showed a lower decrease. The stability of RP‐CMC is about a double longer with respect to RP. These results indicate that edible coatings preserve the sensory properties of roasted peanuts. Carboxymethyl cellulose exhibited the best protecting effect on this product.     

Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookies

The replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [ Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0–30% was investigated for its effects on the chemical and physical characteristics of gluten-free dough and cookies. Cookies containing 10, 20 and 30% of king palm flour were analysed by twenty-one celiac consumers through preference-ranking test. Ash, minerals, and dietary fibre contents increased in cookies that were added with king palm flour. Compared with the control dough, the incorporation of king palm flour increased the firmness and decreased the adhesiveness of dough samples. The incorporation of king palm flour increased the hardness of cookies in relation to the control dough. None of the cookies differed significantly ( P  > 0.05) in the lightness (L*) parameter. All formulations produced cookies with hue angles around 60, which indicate a tendency to brown colour. The study reveals that the incorporation of king palm flour showed desirable results in nutritional characteristics, because of the increase of the dietary fibre and minerals contents. In this study, the cookies preferred by celiac consumers were those containing 10 and 20% of king palm flour ( P  > 0.05).     

Perennial stability of total quinolizidine alkaloid content in alkaloid-poor Washington lupin (Lupinus polyphyllusLindl)

Total content of quinolizidine alkaloids (QA) in shoots, leaves and seeds of alkaloid-poor Washington lupin (Lupinus polyphyllus Lindl) grown in Finland was studied from 1992 to 1994. The results show that during these years the amount of alkaloids in shoots decreased from 202 to 101 mg kg⁻¹ DM. The reduction of QA in seeds was observed as follows: in multicoloured seeds (from 349 to 285 mg kg⁻¹) and in grey seeds (from 218 to 165 mg kg⁻¹) as well as in figured seeds (from 372 to 331 mg kg⁻¹ DM). No reduction of QA in black seeds (change from 249 to 248 mg kg⁻¹) was observed. Total content of QA in leaves averaged 296 mg kg⁻¹ DM. In comparison with the total content of QA of the same plant material grown at the same location in the years 1988–1991, a successive decrease in QA content was observed in shoots and seeds of alkaloid-poor WL. Leaves of unbred lupin also showed a discrete decrease in total QA content. In leaves of alkaloid-poor WL no change in alkaloid level was found. In seeds of unbred WL an increase in QA content was observed. The present data do not confirm the hypothesis that total content of QA in leaves, shoots and seeds of bred (alkaloid-poor) WL increases from year to year. © 1998 SCI.     

Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfast

The aim of this study was to determine whether lupin kernel fibre (LKF) could lower the glycaemic and insulinaemic responses of bread without reducing palatability. Healthy adults (n = 21) consumed control (white) bread (2.7% total dietary fibre (TDF)) once and LKF bread (8.5% TDF) once, as 50 g available carbohydrate breakfasts, in random order on different occasions. Venous blood samples were taken fasting, then post‐prandially over 2 h and analysed for plasma glucose and insulin. Incremental areas under curves (IAUC) for glucose and insulin, glycaemic index (GI) and insulinaemic index (II) were calculated. Sensory acceptability of a control (white) bread (3.5% TDF) and two LKF breads (6.6 and 8.3% TDF) was determined (n = 54). A reduction of 18.8% (P < 0.05) was seen in IAUC for insulin of LKF bread compared with the control (white) bread breakfast. No significant differences were seen in the other glucose or insulin measures. Mean sensory ratings for all breads were ‘acceptable’, with no significant differences between the ratings of the breads. In conclusion, LKF can be formulated into palatable bread and beneficially influenced the IAUC for insulin. Further studies are required to determine unequivocally whether LKF has beneficial effects on blood glucose and insulin measures. Copyright © 2003 Society of Chemical Industry     

Sensory Acceptability of Foods with Added Lupin (Lupinus angustifolius) Kernel Fiber Using Pre-set Criteria

ABSTRACT: Fiber-enriched white bread, muffin, pasta, orange juice, and breakfast bar were prepared with lupin ( Lupinus angustifolius ) kernel fiber. Consumer panelists (n = 44) determined that all these fiber-enriched foods, except orange juice, fulfilled pre-set acceptability criteria. Fiber enrichment did not change overall acceptability (p > 0.05) of the bread and pasta, but reduced overall acceptability (p < 0.05) of the muffin, orange juice, and breakfast bar. In all fiber-enriched products, flavor was the attribute most highly correlated with overall acceptability (p < 0.05). The lupin kernel fiber used in this study therefore appears to have potential as a 'nonintrusive' ingredient in some processed cereal-based foods. For other applications, fiber modification appears worthy of investigation to accomplish 'nonintrusive' fiber enrichment.     

Effect of cultivar,cultivation year and dehulling on raffinose family oligosaccharides in Australian sweet lupin (Lupinus angustifolius L.)

The aim of this study was to determine the effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides (RFOs) in current cultivars of Australian sweet lupin. Seed samples of ten cultivars grown in 2011, 2012 and 2013 were used in the study. Both whole seed and dehulled lupin samples were analysed for RFOs by high‐performance liquid chromatography with evaporative light scattering detector. Lupin cultivar had a significant effect on RFO contents. Total RFO contents in whole seed and dehulled lupin samples varied between 7.3–10.1 g/100 g DM and 7.6–16.8 g/100 g DM, respectively. Belara and Mandelup cultivars had high levels of RFOs indicating the suitability for functional foods with prebiotic effect. Gungurru and PBA Barlock contained low levels of RFOs and recommended for lupin‐enriched foods with low flatulence effect. Cultivation year with similar climatic conditions had no significant effect on RFO contents. Dehulling increases raffinose, stachyose and total RFO contents in lupin.     

Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain

Boiled pulp is a major form of consumption for plantain. We assessed instrumental (puncture test and texture profile analysis) and sensory texture attributes of 13 plantain cultivars, two cooking hybrids and one dessert banana at different stages of ripeness after cooking in boiling water. Firmness, chewiness, stickiness, mealiness, sweetness and moistness described sensory variability, which was greater between stages of ripeness than between types of cultivars. Firmness and chewiness were well-predicted by instrumental force and hardness (r² > 0.72), and by soluble solid and dry matter content (r² > 0.85). Complementary sensitivity analysis revealed that a pulp puncture force or a hardness of at least 2.1 N or of 0.3 N/mm² was needed before a difference in firmness or chewiness could be perceived; a Brix of 3.7 was required to ensure a detectable difference in sweetness. Rheological and biochemical predictors can be useful for breeders for high-throughput phenotyping.     

Bread quality and nutritional value of 'Marraqueta' and 'Hallulla' supplemented with full-fat sweet lupin flour (Lupinus albus cv. Multolupa)

'Marraqueta' and 'Hallulla' breads, widely consumed in Chile, were enriched with 6, 9 and 12% full-fat sweet lupin flour (FFLF) containing a small amount of alkaloids (0.025%) and 42.8% protein. Physical characteristics of the dough and the chemical composition and biological quality of the breads were investigated. Farinograph measurements showed that water absorption increased gradually from 61.3% for wheat flour to 79.8% for a blend with 12% FFLF. Developing time, weakening of dough and valorimeter value were not severely modified. Different levels of FFLF increased loaf weight as compared to all wheat bread. Protein content increased from 13.2% for the control to about 16% for 12% FFLF breads. Protein efficiency ratio (PER) values significantly increased (P < 0.01) for 12% FFLF breads: 'Marraqueta' from 1.10±0.09 to 1.59±0.12 and 'Hallulla' from 1.21±0.09 to 1.63±0.07. Apparent digestibility was about 86% and was not changed by FFLF inclusion up to 12%. Twelve per cent FFLF is a recommendable level to enrich 'Hallulla' and 'Marraqueta' in biological quality without affecting the farinological parameters. The results of acceptability tests will be published in due course.     

Effects of waxy maize and potato starches on the stability and physicochemical properties of model sauces prepared with fresh beef meat

Stability and physicochemical properties of model sauces containing 2.5 wt% fresh beef meat (related to raw material), 30 wt% rapeseed oil and native waxy maize starch (WMS) or potato starch (PS) at concentrations ranged from 0.5 to 4.0 wt% were assessed. Sauces thickened with WMS showed a significantly (P < 0.05) higher stability than respective ones made with PS. All studied systems exhibited non‐Newtonian, pseudoplastic behaviour. The Ostwald–de Waele and Herschel–Bulkley models were used to describe the flow properties of model sauces. In comparison with control sample (prepared without starch), addition of this polysaccharide (WMS or PS) increased consistency index, yield stress and apparent viscosity and decreased flow behaviour index of model sauces. The Arrhenius equation was used to determine the effects of temperature (20–50 °C) on the apparent viscosity. The activation energy values were in ranges 7.66–10.59 kJ mol^?1 and 8.87–11.82 kJ mol^?1 in sauces prepared with WMS and PS, respectively. The instrumentally detected changes in consistency and whiteness of model sauces were found, which may be used as the good predictors of the perceived sensory consistency and whiteness.     

QDA在火腿肠感官评定中的应用

采用定量描述法（QDA）对三种火腿肠进行了感官评定,并建立了三种火腿肠的QDA数据的蜘蛛网图,结果表明,此方法能区别三种火腿肠的感官特性,适用于火腿肠感官品质的评价。