Sensory acceptability of foods with added lupin (Lupinus angustifolius) kernel fiber using pre-set criteria

Journal of Food Science

Volumn 67, Issue 1, 2002, Pages 356-362

  Clark, R ^a   Johnson, S ^a  

^a Department of Anaesthesia and Pain Management Department of Pharmacology Northeast Health Wangaratta School of Rural Health University   (Australia)

Author keywords

Acceptability; Dietary fiber; Fiber enrichment; Lupin; Sensory evaluation

Indexed keywords

LUPINUS; LUPINUS ANGUSTIFOLIUS;

EID: 0036189071     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb11410.x     Document Type: Article

References (25)

1. Dried distillers' grains with solubles: Particle size effects on volume and acceptability of baked products
2. Baking studies and nutritional value of bread supplemented with full-fat sweet lupine flour (L. albus cv Multolupa)
3. Cell wall polysaccharides and lignin in cotyledons and hulls of seeds from various lupin (Lupinus L.) species
4. At last: High-fibre white bread
5. The carbohydrate composition of cotyledons and hulls of cultivars of Lupinus angustifolius from Western Australia
6. A satiety index of common foods
7. Relationship of satiety to postprandial glycemic, insulin, and cholecystokinin responses
8. Ingredients derived from lupin - Strong potential for arange of dietary fiber applications
9. Effect of commercial oat bran on the characteristics and composition of bread
10. New approaches in the preparation of high dietary fiber powders from fruit by-products
11. Comparison of structured and unstructured graphical scales for the evaluation of sensory quality
12. Structuration of graphical scales in the sensory difference testing affects the distribution of the results
13. Functional foods: Overview and introduction
14. Dietary fibers: Nutritional and technological interest
15. Chemical, sensory and clinical characterization of lupin marmalades
16. Development of a simulated Australian diet for adults which may have use as a research tool