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The influence of lupine flour on selected parameters of novel bakery products

Author

Listed:
  • Jana Štefániková

    (AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic)

  • Veronika Valková

    (AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic)

  • Veronika Nagyová

    (AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic)

  • Matej Hynšt

    (AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic)

  • Michal Miškeje

    (AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic)

  • Petra Borotová

    (AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic)

  • Vladimír Vietoris

    (Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic)

  • Július Árvay

    (Department of Chemistry, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Slovak Republic)

  • Tatiana Bojňanská

    (AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
    Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic)

Abstract

The aim of the present study was to evaluate the effect of lupine flour on selected parameters of novel bakery products. Different proportions of lupine flour - from 25% to 100% - were added to the baked biscuits; wheat flour biscuits were prepared as the control sample. Increasing lupine content has positively affected mineral concentrations and sensory properties. After 4 days of storage, the lupine biscuit samples showed no significant differences in their water activity values when compared with each other. Compared with the control sample, the concentration of Ca was considerably increased by 1.2% in the biscuits with 25% lupine flour addition, which represents 5.8% of the recommended daily intake of Ca contained in 100 g of biscuits. The biscuits containing 25% of lupine flour showed no significant difference in colour compared to the control sample. The intensity of the sensory properties of the biscuits increased by adding more lupine flour; all the samples of lupine biscuits were acceptable to the evaluators. Based on the results, 25% of lupine flour addition may be considered the most appropriate.

Suggested Citation

  • 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.
    • Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:51-2020-cjfs
    DOI: 10.17221/51/2020-CJFS
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    References listed on IDEAS

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    1. Janusz Prusinski, 2017. "White lupin (Lupinus albus L.) - nutritional and health values in human nutrition - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(2), pages 95-105.
    2. 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.
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