THE EFFECTS OF DIFFERENT DEBITTERING METHODS ON THE PRODUCTION OF LUPIN BEAN SNACK FROM BITTER LUPINUS ALBUS L. SEEDS
JOURNAL OF FOOD QUALITY, vol.33, no.6, pp.742-757, 2010 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 33 Issue: 6
- Publication Date: 2010
- Doi Number: 10.1111/j.1745-4557.2010.00347.x
- Journal Name: JOURNAL OF FOOD QUALITY
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.742-757
- Akdeniz University Affiliated: Yes
Abstract
The aim of this study was to remove the alkaloids from bitter lupin (Lupinus albus L.) seeds by different debittering methods and to produce a lupin bean snack. During production of the snack, the total alkaloid content of seeds decreased significantly (P < 0.01) from 14.4 g/kg to a level that was undetectable. A major alkaloid in lupin seeds was identified as lupanine. It was present at a concentration of 12.513 g/kg, which constituted 87% of the total alkaloid content. The other alkaloids that were identified were sparteine, albine, alpha-isolupanine and multiflorine. The concentrations of the alkaloids decreased gradually during the debittering process. The values for dry matter, protein, lipid, starch and ash content of seeds changed in a statistically significant manner (P < 0.05, P < 0.01) during production of the snack. Aqueous debittering at room temperature was found to be a more favorable process because it resulted in more acceptable sensorial properties than alkaline and thermal debittering methods.