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dc.contributor.authorGüemes Vera, Normaen_US
dc.date.accessioned2013-11-04T21:32:09Z
dc.date.available2013-11-04T21:32:09Z
dc.date.issued2008en_US
dc.identifier.citationNorma Güemes-Vera,Roberto J Peña-Bautista, Cristian Jimenez-Martínez and Gloria Dávila-Ortiz. Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance. Journal of the Science of Food and Agriculture, J Sci Food Agric 88:000 000 (2008)es
dc.identifier.urihttps://repository.uaeh.edu.mx/bitstream/handle/123456789/7421
dc.description.abstractA study was done to develop procedures for detoxifying Lupinus mutabilis seeds, and decreasing or eliminating yellow colour in derivatives from them. An evaluation was done of the effect of replacement of wheat flour with the detoxified and decolorized L. mutabilis derivatives on the quality properties of three types of bread products (loaf, bun and sweet). RESULTS: Physicochemical and nutritional analyses coincided with previous reports. The Lupinus protein concentrate and isolate had lower phenolic compound and oligosaccharide (3.6) concentrations than the untreated AQ2 seeds (0.58). Amino acid composition was determined for wheat flour (WF), L. mutabilis defatted and detoxified flour (LF), L. mutabilis protein concentrate (LPC) and L. mutabilis protein isolate (LPI). The resulting values were used to calculate the replacement levels at which lysine content would be increased significantly inWF lupin blends. Replacement levels were: LF (5%, 10%, 15% and 20%); LPC (2.5%, 5%, 7.5% and 10%); LPI 0.5%, 1%, 2%, 3% and 4%). CONCLUSION: The detoxifying treatments employed decreased non-nutritional and toxic compounds present in original lupin seed. use of citric acid (1%) reduced yellow coloration in LF and LPC. 2008 Society of Chemical Industryes
dc.languageesen_US
dc.subjectFisiología y Tecnología Poscosecha de Granos y Semillases
dc.titleEffective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptancees
dc.typeArticleen_US


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