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Open AccessArticle

Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours

LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
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Foods 2020, 9(8), 1064; https://doi.org/10.3390/foods9081064
Received: 15 July 2020 / Revised: 3 August 2020 / Accepted: 3 August 2020 / Published: 5 August 2020
(This article belongs to the Special Issue Applications of Natural Products in Foods)
Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt. The impact on the physical properties of the dough and cookies was evaluated for the different systems. Rice and buckwheat doughs were 20% firmer and 40% less cohesive than the others. The incorporation of lupin extract had a reduced impact on the shape parameters of the cookies, namely in terms of area and thickness. The texture differed over time and after eight weeks, the oat and buckwheat cookies enriched with lupin extract were significantly firmer than the cookies without lupin. The incorporation of lupin extract induced a certain golden-brown coloring on the cookies, making them more appealing: lightness (L*) values decreased, generally, for the cookies with lupin extract when compared to the controls. The aw and moisture content values were very low for all samples, suggesting a high stability food product. Hence, the addition of lupin extract brought some technological changes in the dough and cookies in all the flours tested but improved the final product quality which aligns with the trends in the food industry. View Full-Text
Keywords: white lupin seeds extract; snack; protein; texture; viscoelastic behavior white lupin seeds extract; snack; protein; texture; viscoelastic behavior
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MDPI and ACS Style

Mota, J.; Lima, A.; B. Ferreira, R.; Raymundo, A. Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours. Foods 2020, 9, 1064.

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