The Effects of Heat Treatment and Processing Techniques on the Quality of Australian Sweet Lupin (Lupinus Angustifolius) Flour

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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....

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Bibliographic Details
Main Author:	Baharudin, Sherifah
Format:	Thesis
Published:	Curtin University 2016
Online Access:	http://hdl.handle.net/20.500.11937/59105

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