Effect of lupine flour on the quality and oligosaccharides of pasta and crisps

✍ Scribed by Lampart-Szczapa, E. ;Obuchowski, W. ;Czaczyk, K. ;Pastuszewska, B. ;Buraczewska, L.

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 480 KB
• Volume: 41
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19970410407

✦ Synopsis

In this study the nutritional value and customer acceptance of pasta and crisps produced with addition of 5, 10 and 15% of lupine flours (L. luteus, L. albus, L. angustifolius) were evaluated.

Pasta and crisps were tested on the basis of organoleptic and physicochemical analysis. The contents of oligosaccharides as well as protein, its digestibility and amino acids components, lipids and alkaloids were analysed.

The amount of oligosaccharides in raw pasta with lupine flour, contrary to crisps, was much lower than it should have been expected according to theoretical calculations and decreased by at' least 30% after cooking.

It was concluded that for the production of functional food for special purpose, with increased content of lupine oligosaccharides, the crisps are more convenient than pasta is.