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Lupin seed protein extract can efficiently enrich the physical properties of cookies prepared with alternative flours
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Orientador(es)
Resumo(s)
Legume proteins can be successfully used in bakery foods, like cookies, to obtain a
protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours
from di erent sources: rice, buckwheat, oat, kamut and spelt. The impact on the physical properties
of the dough and cookies was evaluated for the di erent systems. Rice and buckwheat doughs were
20% firmer and 40% less cohesive than the others. The incorporation of lupin extract had a reduced
impact on the shape parameters of the cookies, namely in terms of area and thickness. The texture
di ered over time and after eight weeks, the oat and buckwheat cookies enriched with lupin extract
were significantly firmer than the cookies without lupin. The incorporation of lupin extract induced a
certain golden-brown coloring on the cookies, making them more appealing: lightness (L*) values
decreased, generally, for the cookies with lupin extract when compared to the controls. The aw and
moisture content values were very low for all samples, suggesting a high stability food product.
Hence, the addition of lupin extract brought some technological changes in the dough and cookies
in all the flours tested but improved the final product quality which aligns with the trends in the
food industry
Descrição
Palavras-chave
white lupin seeds extract snack protein texture viscoelastic behavior
Contexto Educativo
Citação
Foods 2020, 9, 1064
Editora
MDPI