IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v37y2019i5id4-2019-cjfs.html
   My bibliography  Save this article

Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products - a Review

Author

Listed:
  • Francisco E. Carvajal-Larenas

Abstract

This review presents an overview of the state-of-art on uses of Lupinus mutabilis. This valuable legume is cheap, eco-friendly, has good taste and could be used to increase the protein content and to improve the fat and protein profile of more than fifty processed and fresh products (i.e. spaghetti, lasagne, snacks, bread, hamburgers, sweets, soups, and salads). L. mutabilis might also be used to prepare meat, milk and yoghurt substitutes with good sensory evaluation. Sensory evaluation of specific fermented sausage and jelly ranked better than the control. Specific L. mutabilis spaghetti had similar rheological behaviour like the control. Bread with 10% of L. mutabilis flour had a protein efficiency radio (76%) higher than the control (28%) and similar acceptability. L. mutabilis jelly could reduce postprandial glucose in people with non-insulin dependent diabetes and L. mutabilis purée could be eaten by people with celiac disorders (especially babies). Data on each product is critically evaluated to infer conclusions and to make suggestions to improve the sensory, rheological and nutritional quality of lupin products.

Suggested Citation

  • Francisco E. Carvajal-Larenas, 2019. "Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products - a Review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(5), pages 301-311.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:4-2019-cjfs
    DOI: 10.17221/4/2019-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/4/2019-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/4/2019-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/4/2019-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    References listed on IDEAS

    as
    1. Zlatica Kohajdová & Jolana Karovičová & Štefan Schmidt, 2011. "Lupin composition and possible use in bakery - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(3), pages 203-211.
    Full references (including those not matched with items on IDEAS)

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Jana Štefániková & Veronika Valková & Veronika Nagyová & Matej Hynšt & Michal Miškeje & Petra Borotová & Vladimír Vietoris & Július Árvay & Tatiana Bojňanská, 2020. "The influence of lupine flour on selected parameters of novel bakery products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 38(6), pages 367-374.

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Wiktor Skrzypkowski & Renata Galek & Adela Adamus & Agnieszka Kiełkowska, 2023. "Pollen Development and Stainability in Vicia faba L. and Lupinus angustifolius L," Agriculture, MDPI, vol. 13(11), pages 1-26, October.
    2. Taťana Hofmanová & Marie Hrušková & Ivan Švec, 2014. "Evaluation of wheat/non-traditional flour composite," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(3), pages 288-295.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:4-2019-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.