首页|Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat

Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat

扫码查看
原文链接
  • NSTL
  • Elsevier
The seed coat of the legume lupin which is rich in insoluble dietary fibre is a major by-product in human food applications. Extrusion cooking has been demonstrated to increase desirable soluble dietary fibre in the Australian sweet lupin seed coat. In this study, processing condition of twin-screw extrusion cooking was optimised using a central composite rotatable design to increase soluble dietary fibre in lupin seed coat from 44.17 g/kg up to 113.69 g/kg dry basis. The high levels of polyphenols in the seed coat were retained. The optimal extrusion conditions which achieved maximum levels of soluble dietary fibre, total free phenolic content and total free individual phenolic content simultaneously were identified and validated. The extrusion cooking largely had no or slight effects on bioaccessibility and bioavailability of the selected minerals and individual polyphenols. The extrusion cooked lupin seed coat could be a natural antioxidant dietary fibre source for human consumption.

Lupin seed coatExtrusion cookingResponse surface designSoluble dietary fibreBioavailability

Fang, Zhongxiang、Wahlqvist, Mark L.、Hodgson, Jonathan M.、Johnson, Stuart K.、Zhong, Liezhou

展开 >

Univ Melbourne, Fac Vet & Agr Sci, Parkville, Vic 3010, Australia

Monash Univ, Monash Asia Inst, Melbourne, Vic 3800, Australia

Edith Cowan Univ, Sch Med & Hlth Sci, Joondalup, WA 6027, Australia

Curtin Univ, Fac Sci & Engn, Sch Mol & Life Sci, Curtin Hlth Innovat Res Inst, Bentley, WA 6102, Australia

Curtin Univ, Sch Publ Hlth, Perth, WA 6102, Australia

展开 >

2021

10.1016/j.lwt.2020.110767

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.140
  • 5
  • 40