Legumes are characterized as showing interesting hypoglicemic properties. Their presence in the diet is very useful in controlling the level of blood glucose in diabetic people. Taking in mind this property different formulations of prune marmalades were developed using 5, -7.5, 10 and 15% of full fat sweet lupin flour (FFLF). These samples were submitted to chemical, physical, sensory and clinical analysis. The protein content increased from 0.6 to 5.2% in direct proportion to lupin flour concentration. Energy content remained relatively constant in all formulations. The incorporation of FFLF did not affect the natural dark red prune color and pH, acidity and soluble solids values remained under the limits of Chilean food regulation laws. The samples were analyzed by a Rank preference test. Reported data showed a significative preference for the prune marmalade with 10% HEL (p < 0.05). A facial Hedonic test was used to compare the degree of acceptability between this formula and a control marmalade with fructose as edulcorant. Statistical analysis using the student test did not show significant difference (p < 0.05) between them. The hypoglycemic effect of the lupin flour was tested in seven adult non insulin dependent diabetic patients using the glucose tolerance test. Postprandial blood glucose concentration data was lower in individuals after a test meal of lupin marmalade compared to fructose marmalade. This result would allow diabetic people to eat foods such as marmalades which are known to contain a large amount of carbohydrates.
Download full-text PDF |
Source |
---|
Food Res Int
January 2025
Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, Lyngby, Denmark. Electronic address:
This study aimed to promote the valorization of lupin seeds by extracting both non-polar and polar fractions to produce a protein-rich flour suitable for food applications. Green extraction methods such as Supercritical Fluid Extraction (SFE) and SFE followed by gas-expanded liquid extraction with ethanol/CO mixtures were employed. SFE yielded lupin oil with extraction yields ranging from 2.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
This study was examined to optimize extrusion conditions (barrel temperature, feed moisture, and blending ratios of rice, lupin, and pumpkin flour) during processing high-quality extruded products using a twin-screw extruder. A three-factor with three-level response surface methodology with a Box-Behnken design, was applied to evaluate the effects of selected processing conditions: blending ratios of lupin (10-20 %), barrel temperature (115-155 °C) and feed moisture content (14-20 %) on the functional, nutritional and sensory characteristics of the produced snack food. The independent variables significantly affected the nutritional, functional, and physical properties of the extruded snack food.
View Article and Find Full Text PDFJ Sci Food Agric
December 2024
Institute of Plant Nutrition and Soil Science, Kiel University, Kiel, Germany.
Selenium (Se) is essential for human and animal health and nutritional status. As humans cannot produce Se, it must be obtained from the diet. Adequate Se supplementation improves innate immunity, increases antioxidant capacity and helps prevent various disorders.
View Article and Find Full Text PDFCurr Res Food Sci
November 2024
College of Food and Bioengineering, Xihua University, Chengdu, 610039, China.
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!