The Effects of Heat Treatment and Processing Techniques on the Quality of Australian Sweet Lupin (Lupinus Angustifolius) Flour
Lupin has health benefits but low consumer acceptability due the beany flavour caused by Lipoxygenase (LOX) enzyme. To improve this acceptability the beany flavour needs to be removed. Three types of heat treatment were used to reduce the LOX in lupin. Oven heating at 5 minutes and 80˚C was optimum....
| Main Author: | |
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| Format: | Thesis |
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Curtin University
2016
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| Online Access: | http://hdl.handle.net/20.500.11937/59105 |
| _version_ | 1848760399438020608 |
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| author | Baharudin, Sherifah |
| author_facet | Baharudin, Sherifah |
| author_sort | Baharudin, Sherifah |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Lupin has health benefits but low consumer acceptability due the beany flavour caused by Lipoxygenase (LOX) enzyme. To improve this acceptability the beany flavour needs to be removed. Three types of heat treatment were used to reduce the LOX in lupin. Oven heating at 5 minutes and 80˚C was optimum. Up to 40% lupin was incorporated into chapatti without affecting overall acceptability. The results demonstrate that LOX activity can be reduced by heat treatment. |
| first_indexed | 2025-11-14T10:15:10Z |
| format | Thesis |
| id | curtin-20.500.11937-59105 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T10:15:10Z |
| publishDate | 2016 |
| publisher | Curtin University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-591052017-12-06T03:05:18Z The Effects of Heat Treatment and Processing Techniques on the Quality of Australian Sweet Lupin (Lupinus Angustifolius) Flour Baharudin, Sherifah Lupin has health benefits but low consumer acceptability due the beany flavour caused by Lipoxygenase (LOX) enzyme. To improve this acceptability the beany flavour needs to be removed. Three types of heat treatment were used to reduce the LOX in lupin. Oven heating at 5 minutes and 80˚C was optimum. Up to 40% lupin was incorporated into chapatti without affecting overall acceptability. The results demonstrate that LOX activity can be reduced by heat treatment. 2016 Thesis http://hdl.handle.net/20.500.11937/59105 Curtin University fulltext |
| spellingShingle | Baharudin, Sherifah The Effects of Heat Treatment and Processing Techniques on the Quality of Australian Sweet Lupin (Lupinus Angustifolius) Flour |
| title | The Effects of Heat Treatment and Processing Techniques on the Quality of Australian Sweet Lupin (Lupinus Angustifolius) Flour |
| title_full | The Effects of Heat Treatment and Processing Techniques on the Quality of Australian Sweet Lupin (Lupinus Angustifolius) Flour |
| title_fullStr | The Effects of Heat Treatment and Processing Techniques on the Quality of Australian Sweet Lupin (Lupinus Angustifolius) Flour |
| title_full_unstemmed | The Effects of Heat Treatment and Processing Techniques on the Quality of Australian Sweet Lupin (Lupinus Angustifolius) Flour |
| title_short | The Effects of Heat Treatment and Processing Techniques on the Quality of Australian Sweet Lupin (Lupinus Angustifolius) Flour |
| title_sort | effects of heat treatment and processing techniques on the quality of australian sweet lupin (lupinus angustifolius) flour |
| url | http://hdl.handle.net/20.500.11937/59105 |