Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review

Abstract

The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The eligibility criteria for the articles to be considered were: (a) the manufacturing of a food product with lupin as a formulation ingredient; (b) the food product developed was tested by a sensorial panel. A total of 33 studies filled the inclusion criteria and were incorporated into the qualitative synthesis. The sensory analysis of each product was notoriously different based on the jury evaluators and measurement scales used but revealed high acceptability rates for possible future consumers. The high protein and fibre contents of lupin were the most cited reason associated with the importance of nutrient-rich food products for consumers. More research on foods with high nutrition profiles and well-established sustainability parameters is crucial to promote healthier food environments.

The Role of Legumes in the Sustainable Mediterranean Diet: Analysis of the Consumption of Legumes in the Mediterranean Population over the Last Ten Years a PRISMA Statement Methodology

“…Symbiosis is an association between living beings from which each one benefits: In the case in question, the bacterium absorbs carbohydrates from the plant and produces nitrates, which can be partly used by it, and partly these compounds will return to the soil with the degeneration of the root tubercles [52]. This is the reason why, after the cultivation and harvesting of cereals, legumes are sown (for example, the so-called "alfalfa"-Medicago sativa L. [58] or the lupine-Lupinus albus L.int [59]): the soil depleted of nitrates from previous cultivations, thanks to the nitrogen fixation reaction carried out by the bacteria of the roots of legumes, is enriched with the same [60].…”

Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout

“…These germinated seeds are very easy to introduce into the diet; they can be added to salads or used as a garnish for food. In addition to their important nutritional intake, sprouts are also very easy to assimilate by the human body, which consumes a minimum amount of energy to digest them [ 2 ].…”

“…[1][2][3] Calculated according to Equations (1)-(3). Values shown in the table represent the means of three independent results ± standard deviations (SDs).…”