Effect of the Procedure of the Sweet Lupine Powder as an Alternative to the Camel Meat on the Quality and Sensory Characteristics of the Manufactured Burgers

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

“…), followed by Europe which comfortably occupies second place (32.1%, 396 k ha), then Africa (5.4%, 66 k ha), with America having close data (4.6%, 57 k ha); in last place is Asia (<1%, 108 ha). From the geographical point of view, it is possible to group the included articles by origin continents: Europe [ 50 , 51 , 53 , 55 , 59 , 63 , 70 , 72 , 73 , 75 ], South America [ 54 , 58 , 61 , 66 ], Asia [ 47 , 56 , 60 , 64 , 65 , 68 , 69 , 74 , 77 , 78 ], Africa [ 49 , 52 , 62 , 67 , 71 , 76 , 79 ] and Oceania [ 48 , 57 ]. This grouping revealed that Europe and Asia are, for now, the leading promoters of these novel food products, and Africa also reports many studies.…”

“…Another relation based on the lupin species used when discriminated is possible by comparing its country of acquisition: Albus [ 47 , 49 , 52 , 53 , 59 , 62 , 64 , 65 , 67 , 68 , 69 , 71 , 72 , 73 , 74 , 75 , 76 , 77 ], Angustifolius [ 48 , 51 , 55 , 57 , 67 , 75 ], Mutabilis [ 54 , 61 , 66 ] and Luteus [ 58 ]. Lupinus albus is commonly used in Europe, Asia and Africa, with the highest appearance rates in the selected studies, followed by Lupinus angustifolius in Oceania.…”

“…To divide the products developed by categories, the following terms were determined: meat alternatives [ 47 ], dairy alternatives [ 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 ], grains [ 56 , 57 , 58 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 ], snacks [ 70 , 71 , 72 , 73 , 74 , 75 , 76 ] and desserts [ 77 , 78 , 79 ]. The grain category has the most results, and it can be subdivided into terms such as bread making [ 56 , 57 , 58 , 59 , 60 , 61 , 62 ], enriched pasta [ 63 , 64 , 65 , 66 ] and traditional foods [ 67 , 68 , 69 ].…”

“…Different processes were used to transform the lupin for food product formula incorporation, such as flour [ 52 , 56 , 57 , 58 , 59 , 61 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 76 ], ground [ 48 , 78 , 79 ], powder [ 47 , 49 , 60 , 62 , 77 ], liquid fraction [ 51 , 53 , 54 ] and isolate protein [ 50 , 55 , 63 , 75 ]. Although there were similarities between flour and ground processing explanation, different terminologies were used according to the nomenclature used by the original authors.…”

“…Sensory tests provided reliable information about the relationship between exposure and judges’ acceptance of lupin products, which indirectly supports the evidence for consumer studies. The most-used scale was the hedonic tests, nonetheless with different dimensions: 5-point [ 48 , 52 , 53 , 58 , 68 , 70 , 74 ], 7-point [ 56 , 67 , 77 , 78 , 79 ] and 9-point [ 47 , 49 , 54 , 59 , 60 , 61 , 62 , 64 , 65 , 66 , 69 , 72 , 76 ]. Uncommon scales of 0 to 10 [ 51 , 55 , 57 , 63 ] and 0 to 100 [ 71 , 75 ] were used, as well as descriptive methods [ 52 , 64 ].…”