Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins

QR Code

Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins

Summary: Germinated Australian sweet lupin (ASL) flour (after germination for 7 days) was incorporated into muffin formulation at 0%, 2%, 4%, 6% and 8% of dried muffin weight. The effect on the physical characteristics of muffins including height, diameter, colour and texture (hardness, cohesiveness...

Full description

Bibliographic Details
Main Authors:	Rumiyati, R., James, A., Jayasena, Vijay
Format:	Journal Article
Published:	Blackwell Publishing Ltd 2015
Online Access:	http://hdl.handle.net/20.500.11937/23503

Similar Items

Effect of lupin flour incorporation on the physical and sensory properties of muffins
by: Nasar-Abbas, Syed, et al.
Published: (2012)

Effect of lupin flour incorporation on the physical characteristics of dough and biscuits
by: Jayasena, Vijay, et al.
Published: (2011)

Effect of lupin flour incorporation on the physical and sensory quality of pasta
by: Jayasena, Vijay, et al.
Published: (2011)

Effect of Germination on the Nutritional and Protein Profile of Australian Sweet Lupin (Lupinus angustifolius L.)
by: Rumiyati, R., et al.
Published: (2012)

Total Phenolic and Phytosterol Compounds and the Radical Scavenging Activity of Germinated Australian Sweet Lupin Flour
by: Rumiyati, R., et al.
Published: (2013)

The effect of germination and food processing on the concentration and activity of bioactive compounds in Australian Sweet Lupin
by: Rumiyati
Published: (2010)

Phytochemical composition and bioactivities of lupin: A review
by: Khan, M., et al.
Published: (2015)

Lupin incorporated novel healthy foods as a solution to obesity and malnutrition
by: Jayasena, Vijay, et al.
Published: (2010)

The Effects of Australian Sweet Lupin (ASL) Variety on Physical Properties of Flours and Breads
by: Villarino, Casiana Blanca Jucar, et al.
Published: (2015)

The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality
by: Villarino, C., et al.
Published: (2014)

Efficient isolation of lupin protein
by: Jayasena, Vijay, et al.
Published: (2011)

Lupin - A New Super Food
by: Jayasena, Vijay, et al.
Published: (2012)

The effect of avocado puree as fat replacer on the physical quality of muffin
by: Nurul Ain O.,, et al.
Published: (2016)

The development and sensory acceptability of lupin-based tofu
by: Jayasena, Vijay, et al.
Published: (2010)

Effect of coagulant type and concentration on the yield and quality of soy-lupin tofu
by: Jayasena, Vijay, et al.
Published: (2014)

Effect of lupin flour substitution on the quality and sensory acceptability of instant noodles
by: Jayasena, Vijay, et al.
Published: (2010)

Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder
by: Anis Jauharah, M.Z., et al.
Published: (2014)

Functional Properties of Sweet Lupin Protein Isolated and Tested at Various pH Levels
by: Jayasena, Vijay, et al.
Published: (2010)

Development of lupin based novel foods aimed at reducing malnutrition and obesity problems
by: Nasar-Abbas, Syed, et al.
Published: (2010)

The effects of lupin (lupinus angustifolius) protein isolation on its dietary fibre and whey proteins
by: Coorey, Ranil, et al.
Published: (2013)

Development and quality evaluation of high protein and high dietary fibre pasta using lupin flour
by: Jayasena, Vijay, et al.
Published: (2012)

Effect of sky fruit’s seed powder on stability of muffin / Amir Mohd Aisha Nuddin
by: Mohd Aisha Nuddin, Amir
Published: (2012)

Isolation and foaming functionality of acid-soluble protein from lupin (Lupinus angustifolius) kernels
by: Wong, A., et al.
Published: (2013)

Development of Lupin Based Low Cost, High Fibre and High Protein Innovative Foods
by: Jayasena, Vijay, et al.
Published: (2009)

The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics
by: Villarino, Casiana, et al.
Published: (2014)

Sensory evaluation, physicochemical properties and expected glycaemic index of muffin incorporated with wheat flour and pumpkin (Cucurbita moschata) flour.

Effect of young corn (zea mays l.) powder incorporation in biscuits and muffins on physicochemical properties, sensorial acceptability and glycemic index values
by: Che Mohd Zin, Che Anis Jauharah
Published: (2015)

The Effects of Cassava on Lupine, Peanut and Velvet Bean Red Oncom Fermentation Using Neurospora sitophila
by: Cornelia, M., et al.
Published: (2012)

Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread
by: Villarino, Casiana Blanca Jucar, et al.
Published: (2015)

Calcium, Iron, and Zinc Bioaccessibilities of Australian Sweet Lupin (Lupinus angustifolius L.) Cultivars
by: Karnpanit, W., et al.
Published: (2017)

Physical and Sensory Evaluation of Muffin Incorporated with Rubber Seed (Hevea brasiliensis) Flour, Pumpkin (Cucurbita moschata) Flour and Cassava (Manihot esculenta crantz) Flour

Effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides in Australian sweet lupin (Lupinus angustifolius L.)
by: Karnpanit, W., et al.
Published: (2016)

Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges
by: Villarino, C., et al.
Published: (2016)

Chemical constituents and bioactivities of garcinia prainiana
by: On, Shamsul, et al.
Published: (2013)

Chemical Constituents And Bioactivities Of Clausena Excavata
by: Muhamad Sharif, Nurul Waznah
Published: (2009)

Bioactive constituents from Alpinia conchigera
by: Tang, Sook Wah, et al.
Published: (2009)

Effect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips
by: Coorey, Ranil, et al.
Published: (2012)

GC-MS Analysis of Bioactive Constituents of Hibiscus Flower
by: Rassem, Hesham H. A., et al.
Published: (2017)

GC-MS analysis of bioactive constituents of jasmine flower
by: Rassem, Hesham H. A., et al.
Published: (2018)

Effect of Biscuits and Muffins Added with Cornlettes Powder on the Glycemic Responses of Healthy Individuals
by: Anis Jauharah, M. Z., et al.
Published: (2014)