首页|Ultrasound-treated lupin (Lupinus albus L.) flour: Protein- and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index
Ultrasound-treated lupin (Lupinus albus L.) flour: Protein- and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index
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NSTL
Elsevier
In this study, lupin (Lupinus albus L.) flours (0, 10, 15 and 20%) debittered by ultrasound application and traditional method, and resistant starch type 4 (RS4) (0, 5 and 10%) were used in bread production to improve nutritional quality. The effect of ultrasound application on physical, textural and chemical properties of bread enriched with lupin flour and RS4 was investigated. Experiments were conducted at (2 & times; 4 & times; 3)& times;2 factorial design. Ultrasound application presented higher volume, specific volume and lower weight, firmness, hardness and chewiness values in bread compared to the traditional method. Besides, ultrasound had no adverse effect on chemical properties of bread. While the addition of lupin flour decreased volume and specific volume values, increased ash, fat, protein, total dietary fiber, Ca, Cu, Fe, Mg, Mn, P and Zn contents of bread. The bread prepared with 5% RS4 revealed statistically similar volume and specific volume values to bread prepared without RS4 (P > 0.05). Compared to white bread, the use of lupin flour and RS4 in bread formulation significantly (P < 0.05) decreased in vitro glycemic index. These results obtained in this study may provide useful information in the food industry to improve quality of protein- and fiber-rich bread by ultrasound application.
UltrasoundGlycemic indexLupinResistant starch type 4Bread
NSTL
Elsevier
