Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

Kishor Mazumder, Biswajit Biswas, Philip Kerr, Christopher Blanchard, Afia Nabila, Mimi Golder, Asgar Farahnaky

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

Lupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars’ dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.
Original languageEnglish
Article number21515
Pages (from-to)1-14
Number of pages14
JournalScientific Reports
Volume11
DOIs
Publication statusPublished - 02 Nov 2021

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