Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins

International Journal of Food Science and Technology

Volumn 50, Issue 1, 2015, Pages 103-110

  Rumiyati, Rumiyati ^a   James, Anthony P ^b   Jayasena, Vijay ^b  

^a GADJAH MADA UNIVERSITY   (Indonesia)

^b CURTIN UNIVERSITY   (Australia)

Author keywords

Baking; Bioactive constituents; Germinated Australian sweet lupin flour; Muffin; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; HARDNESS; TEXTURES;

ANTIRADICAL ACTIVITIES; BAKING; BIOACTIVE CONSTITUENTS; GERMINATED AUSTRALIAN SWEET LUPIN FLOUR; MUFFIN; PHENOLIC COMPOUNDS; PHYSICAL CHARACTERISTICS; TOTAL PHENOLIC COMPOUNDS;

PHENOLS;

EID: 84921568139     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12688     Document Type: Article

References (30)

1. Adcox, C., Boyd, L., Oehrl, L., Allen, J. & Fenner, G. (2001). Comparative effects of phytosterol oxides and cholesterol oxides in cultured macrophage-derived cell lines. Journal of Agricultural and Food Chemistry, 49, 2090-2095.
2. Alvarez-Jubete, L., Wijngaard, H., Arendt, E.K. & Gallagher, E. (2009). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry, 119, 770-778.
3. Belski, R., Mori, T.A., Puddey, I.B. et al. (2011). Effects of lupin-enriched foods on body composition and cardiovascular disease risk factors: a 12-month randomized controlled weight loss trial. International Journal of Obesity, 35, 810-819.
4. Bourne, M.C. (2002). Food Texture and Viscosity: concept and Measurement. New York: Academic Press.
5. Brand-Williams, W., Cuvelar, M.E. & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science & Technology, 28, 25-30.
6. Grigelmo-Miguel, N., Carreras-Boladeras, E. & Martin-Belloso, O. (2001). Influence of the addition of peach dietary fiber in composition, physical properties and acceptability of reduced-fat muffins. Food Science and Technology International, 7, 425-431.
7. Hall, R.S., Thomas, S.J. & Johnson, S.K. (2005). Australian Sweet Lupin flour addition reduces the glycaemic index of a white bread breakfast without affecting palatability in healthy human volunteers. Asia Pacific Journal of Clinical Nutrition, 14, 91-97.
8. Jayasena, V. & Nasar-Abbas, S.M. (2011). Effect of lupin flour incorporation on the physical characteristics of dough and biscuits. Quality Assurance and Safety of Crops & Foods, 3, 140-147.
9. Jayasena, V. & Nasar-Abbas, S.M. (2012). Development and quality evaluation of high-protein and high-dietary-fibre pasta using lupin flour. Journal of Texture Studies, 43, 153-163.
10. Jayasena, V., Kardono, L., Quail, K. & Coorey, R. (2007) Manufacturing of lupin tempe, Crop Update, Published by the Grain Research & Development Corporation and Department of Agriculture and food, Australia.
11. Jayasena, V., Leung, P. & Nasar-Abbas, M. (2008). Development and quality evaluation of lupin-fortified instant noodles. In: Proceedings of the 12th International Lupin Conference: Lupins for Health and Wealth (edited by J.A. Palta & J.B. Berger ). Pp. 473-477. Fremantle, Western Australia: International Lupin Association, Canterbury, New Zealand.
12. Jayasena, V., Khu, W. & Nasar-Abbas, S. (2010). The development and sensory acceptability of lupin-based tofu. Journal of Food Quality, 33, 85-97.
13. Jayawardena, D.E. (2006).Determination of the acceptability of muffins incorporated with lupin flour. Thesis of Master of Science, School of Public Health, Curtin University of Technology, Perth, Western Australia.
14. Jiang, Y. & Wang, T. (2005). Phytosterol in cereal by-product. Journal of the American Oil Chemists' Society, 82, 439-444.
15. Kaloustian, J., Alhanout, K., Amiot-Carlin, M.J., Lairon, D., Portugal, H. & Nicolay, A. (2008). Effect of water cooking on free phytosterol levels in beans and vegetables. Food Chemistry, 107, 1379-1386.
16. Lee, Y.P., Lee, T.A., Mori, I.B. et al. (2009). Effects of lupin kernel flour-enriched bread on blood pressure: a controlled intervention study. The American Journal of Clinical Nutrition, 89, 766-772.
17. Meullenet, J., Lyon, B., Carpenter, J. & Lyon, C. (1998). Relationship between sensory and instrumental texture profile attributes. Journal of Sensory Studies, 13, 77-93.
18. Nasar-Abbas, S.M. & Jayasena, V. (2012). Effect of lupin flour incorporation on the physical and sensory properties of muffins. Quality Assurance and Safety of Crops & Foods, 4, 41-49.
19. Obeidat, B.A., Abdul-Hussain, S.S. & Al Omari, S.Z. (2013). Effect of addition of Germinated Lupin Flour on the physiochemical and organoleptic properties of cookies. Journal of Food Processing and Preservation, 37, 637-643.
20. Randhir, R., Kwon, Y.I. & Shetty, K. (2008). Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings. Innovative Food Science & Emerging Technologies, 9, 355-364.
21. Rudzinska, M., Przybylski, R. & Wasowicz, E. (2009). Products formed during thermo-oxidative degradation of phytosterols. Journal of the American Oil Chemists' Society, 86, 651-662.
22. Rumiyati, R., James, A.P. & Jayasena, V. (2012). Effect of germination on the nutritional and protein profile of Australian Sweet Lupin (Lupinusangustifolius L.). Food and Nutrition Science, 3, 621-626.
23. Rumiyati, R., Jayasena, V. & James, A.P. (2013). Total phenolic and phytosterol compounds and the radical scavenging activity of germinated Australian Sweet Lupin (ASL) flour. Plant Food & Human Nutrition, 68, 97-212.
24. Rupasinghe, H., Wang, L., Huber, G. & Pitts, N. (2008). Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chemistry, 107, 1217-1224.
25. Sanz, T., Salvador, A., Baixauli, R. & Fiszman, S. (2009). Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response. European Food Research and Technology, 229, 197-204.
26. Singleton, V.L. & Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent. American Journal of Enology and Viticulture, 16, 144-158.
27. Soupas, L., Juntunen, L., Lampi, A.M. & Piifonen, V. (2004). Effects of sterol structure, temperature, and lipid medium on phytosterol oxidation. Journal of Agricultural and Food Chemistry, 52, 6485-6491.
28. Thanh, T., Vergnes, M., Kaloustian, J., El-Moselhy, T., Amiot-Carlin, M. & Portugal, H. (2006). Effect of storage and heating on phytosterol concentrations in vegetable oils determined by GC/MS. Journal of the Science of Food and Agriculture, 86, 220-225.
29. Ungar, Y., Osundahunsi, O. & Shimoni, E. (2003). Thermal stability of genistein and daidzein and its effect on their antioxidant activity. Journal of Agriculture Food Chemistry, 51, 4394-4399.
30. Yang, X., Croft, K.D., Lee, Y. et al. (2010). The Effects of a lupin-enriched diet on oxidative stress and factors influencing vascular function in overweight subjects. Antioxidants & Redox Signaling, 13, 1517-1524.