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González E, Carrapiso AI, Canibe N, Bach Knudsen KE. Variability within L. albus and L. angustifolius Seeds in Dietary Fiber Components. Foods 2024; 13:299. [PMID: 38254600 PMCID: PMC10814947 DOI: 10.3390/foods13020299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/12/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
Lupin seeds have received increased attention due to their applications in the nutrition of humans and livestock. One of their special features is their high content of dietary fiber, which is influenced by the lupin species. No previous studies have focused on the variability in dietary fiber and its fractions within species so far. The aim of this study was to investigate the variability within L. albus and L. angustifolius (eight cultivars each) in the dietary fiber composition expressed as low-molecular-weight soluble dietary fiber (LMWSDF), soluble and insoluble non-cellulosic polysaccharides, cellulose, and Klason lignin. Additionally, we analyzed the proximate composition and the composition of amino acids and fatty acids. The results showed noticeable variability within both species not only in the total dietary fiber but also in all its fractions, especially in LMWSDF, cellulose, non-starch polysaccharides, and Klason lignin within L. angustifolius. This indicates that the cultivar choice should be based on the application for which it is used. Even though important nutrients, such as the most indispensable amino acids, are not highly variable within L. albus, dietary fiber variations can still have a marked influence on the nutritional value because of their influence on the digestibility of other nutrients.
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Affiliation(s)
- Elena González
- School of Agricultural Engineering, Universidad de Extremadura, 06007 Badajoz, Spain;
| | - Ana Isabel Carrapiso
- School of Agricultural Engineering, Universidad de Extremadura, 06007 Badajoz, Spain;
| | - Nuria Canibe
- Department of Animal and Veterinary Sciences, Aarhus University, Blichers Allé 20, Postboks 50, DK-8830 Tjele, Denmark;
| | - Knud Erik Bach Knudsen
- Department of Animal and Veterinary Sciences, Aarhus University, Blichers Allé 20, Postboks 50, DK-8830 Tjele, Denmark;
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Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review. Foods 2023; 12:foods12061241. [PMID: 36981167 PMCID: PMC10048449 DOI: 10.3390/foods12061241] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Revised: 03/01/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023] Open
Abstract
The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The eligibility criteria for the articles to be considered were: (a) the manufacturing of a food product with lupin as a formulation ingredient; (b) the food product developed was tested by a sensorial panel. A total of 33 studies filled the inclusion criteria and were incorporated into the qualitative synthesis. The sensory analysis of each product was notoriously different based on the jury evaluators and measurement scales used but revealed high acceptability rates for possible future consumers. The high protein and fibre contents of lupin were the most cited reason associated with the importance of nutrient-rich food products for consumers. More research on foods with high nutrition profiles and well-established sustainability parameters is crucial to promote healthier food environments.
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Sanfilippo R, Canale M, Dugo G, Oliveri C, Scarangella M, Strano MC, Amenta M, Crupi A, Spina A. Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage. PLANTS (BASEL, SWITZERLAND) 2023; 12:1125. [PMID: 36903984 PMCID: PMC10005074 DOI: 10.3390/plants12051125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/17/2023] [Accepted: 02/28/2023] [Indexed: 06/18/2023]
Abstract
The 'Signuredda' bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate the effects of partial substitutions of durum wheat semolina with 5%, 7.5%, and 10% of bean flour to prepare durum wheat functional breads. The physico-chemical properties and the technological quality of flours, doughs, and breads were investigated, as well as their storage process up to six days after baking. With the addition of bean flour, the proteins increased, as did the brown index, while the yellow index decreased. The water absorption and dough stability according to the farinograph increased from 1.45 in FBS 7.5%, to 1.65 in FBS 10%, for both 2020 and 2021, and from 5% to 10% supplementation for water absorption. Dough stability increased from 4.30 in FBS 5%-2021 to 4.75 in FBS 10%-2021. According to the mixograph, the mixing time also increased. The absorption of water and oil, as well as the leavening capacity, were also examined, and results highlighted an increase in the amount of water absorbed and a greater fermentation capacity. The greatest oil uptake was shown with bean flour at 10% supplementation (3.40%), while all bean flour mixes showed a water absorption of approximately 1.70%. The fermentation test showed the addition of 10% bean flour significantly increased the fermentative capacity of the dough. The color of the crumb was darker, while the crust became lighter. During the staling process, compared with the control sample, loaves with greater moisture and volume, and better internal porosity were obtained. Moreover, the loaves were extremely soft at T0 (8.0 versus 12.0 N of the control). In conclusion, the results showed an interesting potential of 'Signuredda' bean flour as a bread-making ingredient to obtain softer breads, which are better able to resist becoming stale.
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Affiliation(s)
- Rosalia Sanfilippo
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Michele Canale
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Giacomo Dugo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina-Viale Annunziata, 98100 Messina, Italy
- Science4Life S.r.l., Spin-Off of the University of Messina-Via Leonardo Sciascia, 98100 Messina, Italy
| | - Cinzia Oliveri
- Agronomic Consultant of AgriCultura Terra di Santo Stefano, C.da Segreto, Santo Stefano di Briga, 98100 Messina, Italy
| | - Michele Scarangella
- ICQ-RF—Ispettorato Centrale Qualità e Repressione Frodi, Laboratorio di Catania, Via Alessandro Volta 19, 95122 Catania, Italy
| | - Maria Concetta Strano
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Margherita Amenta
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Antonino Crupi
- AgriCultura Terra di Santo Stefano, C.da Passo della Scala, Santo Stefano di Briga, 98100 Messina, Italy
| | - Alfio Spina
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
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Berrou H, Saleh M, Al-Ismail K. Hydration Kinetics of Nixtamalized White Bitter Lupin (<i>Lupinus albus</i> L.) Seeds. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/155362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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