Effect of lupin flour incorporation on the physical and sensory properties of muffins
Objectives: To improve the nutritional value of muffins incorporation of protein and dietary fibre rich lupin flour was investigated. Methods: Muffins were prepared by replacing wheat flour with lupin flour at 10 to 50% levels. The sample were store at refrigerated temperature (5 ± 1°C) for 7 days...
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| Format: | Journal Article |
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Wiley-Blackwell
2012
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| Online Access: | http://hdl.handle.net/20.500.11937/34766 |
| _version_ | 1848754312672444416 |
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| author | Nasar-Abbas, Syed Jayasena, Vijay |
| author_facet | Nasar-Abbas, Syed Jayasena, Vijay |
| author_sort | Nasar-Abbas, Syed |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Objectives: To improve the nutritional value of muffins incorporation of protein and dietary fibre rich lupin flour was investigated. Methods: Muffins were prepared by replacing wheat flour with lupin flour at 10 to 50% levels. The sample were store at refrigerated temperature (5 ± 1°C) for 7 days and changes in physicochemical and sensory properties, as affected by lupin flour concentration and storage period, were analysed. Results: Studies on the physical properties revealed that substitution with lupin flour at ≤30% level had no significant effect on the density and height of the muffins. Instrumental colour analysis showed an increase in a* and b* values with increase in lupin substitution. Most of the textural parameters demonstrated a non-significant change at ≤30% lupin flour substitution levels. Sensory evaluation revealed an improvement in colour with up to 30% lupin flour substitution with no significant change in taste, flavour, texture and overall acceptability. Storage period caused substantial changes in the texture of muffins. With moisture content remained unchanged, there was an increase in hardness and a decrease in springiness of all samples including the control. Conclusion: A substantial improvement in nutritional value (increase in protein and dietary fibre content) of muffins could be achieved by replacing wheat flour with lupin flour up to 30% level without any significant loss in physical measurements, textural quality and sensory values. |
| first_indexed | 2025-11-14T08:38:25Z |
| format | Journal Article |
| id | curtin-20.500.11937-34766 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T08:38:25Z |
| publishDate | 2012 |
| publisher | Wiley-Blackwell |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-347662017-09-13T15:55:05Z Effect of lupin flour incorporation on the physical and sensory properties of muffins Nasar-Abbas, Syed Jayasena, Vijay physical characteristics cake Muffins sensory properties lupin Objectives: To improve the nutritional value of muffins incorporation of protein and dietary fibre rich lupin flour was investigated. Methods: Muffins were prepared by replacing wheat flour with lupin flour at 10 to 50% levels. The sample were store at refrigerated temperature (5 ± 1°C) for 7 days and changes in physicochemical and sensory properties, as affected by lupin flour concentration and storage period, were analysed. Results: Studies on the physical properties revealed that substitution with lupin flour at ≤30% level had no significant effect on the density and height of the muffins. Instrumental colour analysis showed an increase in a* and b* values with increase in lupin substitution. Most of the textural parameters demonstrated a non-significant change at ≤30% lupin flour substitution levels. Sensory evaluation revealed an improvement in colour with up to 30% lupin flour substitution with no significant change in taste, flavour, texture and overall acceptability. Storage period caused substantial changes in the texture of muffins. With moisture content remained unchanged, there was an increase in hardness and a decrease in springiness of all samples including the control. Conclusion: A substantial improvement in nutritional value (increase in protein and dietary fibre content) of muffins could be achieved by replacing wheat flour with lupin flour up to 30% level without any significant loss in physical measurements, textural quality and sensory values. 2012 Journal Article http://hdl.handle.net/20.500.11937/34766 10.1111/j.1757-837X.2011.00122.x Wiley-Blackwell restricted |
| spellingShingle | physical characteristics cake Muffins sensory properties lupin Nasar-Abbas, Syed Jayasena, Vijay Effect of lupin flour incorporation on the physical and sensory properties of muffins |
| title | Effect of lupin flour incorporation on the physical and sensory properties of muffins |
| title_full | Effect of lupin flour incorporation on the physical and sensory properties of muffins |
| title_fullStr | Effect of lupin flour incorporation on the physical and sensory properties of muffins |
| title_full_unstemmed | Effect of lupin flour incorporation on the physical and sensory properties of muffins |
| title_short | Effect of lupin flour incorporation on the physical and sensory properties of muffins |
| title_sort | effect of lupin flour incorporation on the physical and sensory properties of muffins |
| topic | physical characteristics cake Muffins sensory properties lupin |
| url | http://hdl.handle.net/20.500.11937/34766 |