Czech J. Food Sci., 2020, 38(6):367-374 | DOI: 10.17221/51/2020-CJFS

The influence of lupine flour on selected parameters of novel bakery productsOriginal Paper

Jana Štefániková ORCID...*,1, Veronika Valková1, Veronika Nagyová1, Matej Hynšt1, Michal Miškeje1, Petra Borotová1, Vladimír Vietoris2, Július Árvay3, Tatiana Bojňanská1,2
1 AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
2 Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
3 Department of Chemistry, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Slovak Republic

The aim of the present study was to evaluate the effect of lupine flour on selected parameters of novel bakery products. Different proportions of lupine flour - from 25% to 100% - were added to the baked biscuits; wheat flour biscuits were prepared as the control sample. Increasing lupine content has positively affected mineral concentrations and sensory properties. After 4 days of storage, the lupine biscuit samples showed no significant differences in their water activity values when compared with each other. Compared with the control sample, the concentration of Ca was considerably increased by 1.2% in the biscuits with 25% lupine flour addition, which represents 5.8% of the recommended daily intake of Ca contained in 100 g of biscuits. The biscuits containing 25% of lupine flour showed no significant difference in colour compared to the control sample. The intensity of the sensory properties of the biscuits increased by adding more lupine flour; all the samples of lupine biscuits were acceptable to the evaluators. Based on the results, 25% of lupine flour addition may be considered the most appropriate.

Keywords: biscuit; legume; minerals; sensory evaluation

Published: December 31, 2020  Show citation

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Štefániková J, Valková V, Nagyová V, Hynšt M, Miškeje M, Borotová P, et al.. The influence of lupine flour on selected parameters of novel bakery products. Czech J. Food Sci. 2020;38(6):367-374. doi: 10.17221/51/2020-CJFS.
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