Effect of Addition of Germinated Lupin Flour on the Physiochemical and Organoleptic Properties of Cookies

Abstract

Lupin is nutritious type of legumes and its nutritional value could be increased by germination. Substitution of wheat flour (WF) with germinated lupin flour (GLF) at levels of 10–50% was investigated for their effects on the physiochemical and organoleptic properties of cookies. Ash, fiber, protein and lipid contents increased in GLF and germinated lupin cookies (GLC) as level of replacement increased. However, carbohydrates in WF and control cookies (CC) were higher than GLF and GLC. Physical analysis for cookies revealed that the spread factor values, weight and thickness increased with decreased in diameter as the levels of WF replacement increased. Organoleptic evaluation revealed that up to 50% substitution of WF with GLF produced acceptable cookies with significant differences between CC and GLC, while the most desirable treatment in overall impression, flavor and texture was GLC30. The study findings could be implicated to develop new healthy food products by using GLF. PRACTICAL APPLICATIONS Practically, it is possible to produce healthy and nutritionally adequate cookies that are rich in proteins to supply certain amino acids such as lysine and tryptophan, with long shelf life, and with good eating quality, by substituting wheat flour with germinated lupin flour to a 30% or even to a 40 or 50% level, with increasing the germination time to reduce the bitter taste, if any. Production of healthy cookies could be used as snack foods that are appropriate and appealing for schoolchildren who need more protein per unit body weight than adults, and could also be used as dieting foods for cancer and burn patients, as the nutritional composition of germinated lupin flour might have significant health benefits so as to consider it as a nutritious food.

Effect of germinated black bean cotyledons (Phaseolus vulgaris L.) as an extruded flour ingredient on physicochemical characteristics, in vitro digestibility starch, and protein of nixtamalized blue maize cookies

“…) since composite flours form aggregates with increased number of hydrophilic sites found within the oligosaccharides, polysaccharides, water‐soluble protein, and polar amino acids in legumes proteins. All of them which competing for the limited free water in the cookie dough . Other important characteristic of cereals and legumes is the amount of dietary fiber which has beneficial health implications for the consumer .…”

“…Hence, consumption of cookies with low nutritional value is an issue of concern specially in school‐age children since they need more protein per unit body weight compared to adults. Therefore, production of cookies with higher nutritional value is necessary . Other cereal alternatives like maize, rice, sorghum, and pearl millet have been explored as substitutes of wheat .…”

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

“…Incorporation of more than 8% germinated lupin flour is likely to affect the quality of muffins making them unacceptable. However, it has been shown that, substitution of germinated lupin flour up to 30% (as flour basis) had no significant affect on overall quality of the cookies (Obeidat et al, 2013).…”

Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours

“…Hence, it cannot be stated that the differences between the five different flours on one hand and LE addition on the other occurred due to the presence of gluten. Jayasena and Nasar-Abbas [26], Obeidat, Abdul-Hussain and Al Omari [47] and Bilgiçli and Levent [44] reported that cookie hardness increased with the addition of lupin flour in the cookie formulation. This can also be stated for other types of legume seeds, such as chickpeas [48], green lentils and navy beans [4].…”