New generation of innovative healthy foods to address some of the major health challenges
Malnutrition and obesity may be two opposite but major food related problems in the world. There are about 900 million undernourished people in the world. Asia, which accounts for about 60% of the total, is the most affected region and the major cause is the lack of balanced protein in the diet. Pro...
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| Format: | Conference Paper |
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Food Science and Technology Association of Thailand (FoSTAT)
2011
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| Online Access: | http://hdl.handle.net/20.500.11937/5901 |
| _version_ | 1848744925241278464 |
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| author | Jayasena, Vijay Nasar-Abbas, Syed |
| author2 | Nantachai, K. (conference chair) |
| author_facet | Nantachai, K. (conference chair) Jayasena, Vijay Nasar-Abbas, Syed |
| author_sort | Jayasena, Vijay |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Malnutrition and obesity may be two opposite but major food related problems in the world. There are about 900 million undernourished people in the world. Asia, which accounts for about 60% of the total, is the most affected region and the major cause is the lack of balanced protein in the diet. Protein-rich foods are less affordable to a major segment of the population in the region. Obesity, type-2 diabetes and cardiovascular diseases (CVD) pose a major health challenge in the world. Nutritionally poor foods e.g. low in dietary fibre, high in oil, high in starch and low in protein plays a key role in these health problems. A range of commonly consumed foods including bread, pasta, instant noodles, biscuits and chips were developed by incorporating 10-50% lupin flour. Lupin flour is high in protein (40%) and dietary fibre (28%) and also a good source of micro nutrients such as Ca, P, K, Fe and Zn. Addition of lupin flour substantially increased the nutritional value of foods. Incorporation of 20% lupin in pasta, instant noodles and cookies resulted in up to 55% increase in protein and up to 160% increase in dietary fibre contents without deteriorating the consumer acceptability. The crisps prepared by using lupin flour had similar attractiveness to potato and other type of chips but contained 300% more protein, six times more dietary fibre, six times less starch and half of the fat than traditional potato chips. |
| first_indexed | 2025-11-14T06:09:12Z |
| format | Conference Paper |
| id | curtin-20.500.11937-5901 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T06:09:12Z |
| publishDate | 2011 |
| publisher | Food Science and Technology Association of Thailand (FoSTAT) |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-59012017-03-08T13:18:42Z New generation of innovative healthy foods to address some of the major health challenges Jayasena, Vijay Nasar-Abbas, Syed Nantachai, K. (conference chair) Obesity Malnutrition Lupin Healthy foods Protein Malnutrition and obesity may be two opposite but major food related problems in the world. There are about 900 million undernourished people in the world. Asia, which accounts for about 60% of the total, is the most affected region and the major cause is the lack of balanced protein in the diet. Protein-rich foods are less affordable to a major segment of the population in the region. Obesity, type-2 diabetes and cardiovascular diseases (CVD) pose a major health challenge in the world. Nutritionally poor foods e.g. low in dietary fibre, high in oil, high in starch and low in protein plays a key role in these health problems. A range of commonly consumed foods including bread, pasta, instant noodles, biscuits and chips were developed by incorporating 10-50% lupin flour. Lupin flour is high in protein (40%) and dietary fibre (28%) and also a good source of micro nutrients such as Ca, P, K, Fe and Zn. Addition of lupin flour substantially increased the nutritional value of foods. Incorporation of 20% lupin in pasta, instant noodles and cookies resulted in up to 55% increase in protein and up to 160% increase in dietary fibre contents without deteriorating the consumer acceptability. The crisps prepared by using lupin flour had similar attractiveness to potato and other type of chips but contained 300% more protein, six times more dietary fibre, six times less starch and half of the fat than traditional potato chips. 2011 Conference Paper http://hdl.handle.net/20.500.11937/5901 Food Science and Technology Association of Thailand (FoSTAT) restricted |
| spellingShingle | Obesity Malnutrition Lupin Healthy foods Protein Jayasena, Vijay Nasar-Abbas, Syed New generation of innovative healthy foods to address some of the major health challenges |
| title | New generation of innovative healthy foods to address some of the major health challenges |
| title_full | New generation of innovative healthy foods to address some of the major health challenges |
| title_fullStr | New generation of innovative healthy foods to address some of the major health challenges |
| title_full_unstemmed | New generation of innovative healthy foods to address some of the major health challenges |
| title_short | New generation of innovative healthy foods to address some of the major health challenges |
| title_sort | new generation of innovative healthy foods to address some of the major health challenges |
| topic | Obesity Malnutrition Lupin Healthy foods Protein |
| url | http://hdl.handle.net/20.500.11937/5901 |