Czech J. Food Sci., 2019, 37(5):301-311 | DOI: 10.17221/4/2019-CJFS

Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products - a ReviewReview

Francisco E. Carvajal-Larenas*
Escuela de Ingeniería en Alimentos, Colegio Politécnico, Universidad san Francisco de Quito, Quito, Ecuador

This review presents an overview of the state-of-art on uses of Lupinus mutabilis. This valuable legume is cheap, eco-friendly, has good taste and could be used to increase the protein content and to improve the fat and protein profile of more than fifty processed and fresh products (i.e. spaghetti, lasagne, snacks, bread, hamburgers, sweets, soups, and salads). L. mutabilis might also be used to prepare meat, milk and yoghurt substitutes with good sensory evaluation. Sensory evaluation of specific fermented sausage and jelly ranked better than the control. Specific L. mutabilis spaghetti had similar rheological behaviour like the control. Bread with 10% of L. mutabilis flour had a protein efficiency radio (76%) higher than the control (28%) and similar acceptability. L. mutabilis jelly could reduce postprandial glucose in people with non-insulin dependent diabetes and L. mutabilis purée could be eaten by people with celiac disorders (especially babies). Data on each product is critically evaluated to infer conclusions and to make suggestions to improve the sensory, rheological and nutritional quality of lupin products.

Keywords: grain products; new foods; nutrition; rheology

Published: October 31, 2019  Show citation

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Carvajal-Larenas FE. Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products - a Review. Czech J. Food Sci. 2019;37(5):301-311. doi: 10.17221/4/2019-CJFS.
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