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Andean lupin (Lupinus mutabilis Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility

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dc.contributor.author Córdova-Ramos J.S. es_PE
dc.contributor.author Glorio-Paulet P. es_PE
dc.contributor.author Camarena F. es_PE
dc.contributor.author Brandolini A. es_PE
dc.contributor.author Hidalgo A. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2020
dc.description.abstract Background and objective: Andean lupin (Lupinus mutabilis Sweet) has health benefits with promising possibilities for food industry. The aim of this research was to determine the effect of processing (water debittering, extrusion, and spray-drying) on chemical composition, heat damage and in vitro protein digestibility in Andean lupin. Findings: The processing treatment modified all the parameters while the genotype showed limited effect. The untreated lupins had high protein and lipid content (47.4 and 16.2 g/100 g dry matter). The extruded products showed higher protein content (55.7 g/100 g) and digestibility (68.1%) than the untreated lupins, along with limited heat damage (8.7 mg furosine/100 g protein). Spray-drying led to the lowest protein content (31.8 g/100 g) and, when maltodextrin was used, the highest heat damage (54.1 ± 20.7 mg furosine/100 g protein; 0.60 mg hydroxymethylfurfural/kg; 0.58 mg glycosylisomaltol/kg), but also to the maximum protein digestibility (72.8%–74.0%). Conclusions: The chemical composition of Andean lupin was improved by the technological treatments (debittering, extrusion, and spray-drying) applied. Processing enhanced nutritional value and digestibility, without inducing relevant heat damage. Significance and novelty: Extrusion and spray-drying improve the in vitro protein digestibility of Andean lupin flour causing limited heat damage. © 2020 Cereals & Grains Association
dc.description.sponsorship Fondo Nacional de Desarrollo Científico y Tecnológico - Fondecyt
dc.identifier.doi https://doi.org/10.1002/cche.10303
dc.identifier.scopus 2-s2.0-85086512762
dc.identifier.uri https://hdl.handle.net/20.500.12390/2530
dc.language.iso eng
dc.publisher Wiley-Blackwell
dc.relation.ispartof Cereal Chemistry
dc.rights info:eu-repo/semantics/openAccess
dc.subject spray-drying
dc.subject debittering es_PE
dc.subject extrusion es_PE
dc.subject heat damage es_PE
dc.subject Lupinus mutabilis es_PE
dc.subject.ocde http://purl.org/pe-repo/ocde/ford#2.04.01
dc.title Andean lupin (Lupinus mutabilis Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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