Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

Bartkienė, Elena; Schleining, Gerhard; Rekštytė, Toma; Krunglevičiūtė, Vita; Juodeikienė, Gražina; Vaičiulytė-Funk, Lina; Maknickienė, Zita

doi:10.1111/ijfs.12257

Cited by 20 publications

(14 citation statements)

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“…(EFSA, 2008) Cd is toxic to a wide range of organs and tissues, and a variety of toxicological endpoints (reproductive toxicity, neurotoxicity, carcinogenicity) have been observed in experimental animals and subsequently investigated in human populations (ATSDR, 2008). The risk-specific dose of 0.0086 µg kg -1 b.w.…”

Section: Resultsmentioning

confidence: 99%

Chemical composition and nutritional value of seeds of Lupinus luteus L., L. angustifolius L. and new hybrid lines of L. angustifolius L.

Bartkienė

Bartkevičs

Starkutė

et al. 2016

Zemdirbyste-Agriculture

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The aim of the current study was to evaluate the chemical composition, nutritional value, fatty acid composition, macro-(Na, Mg, K, Ca) and microelements, including essential (Cr, Mn, Co, Ni, Fe, Zn, Se and Cu) and nonessential (Al, As, Sr, Cd, Pb and Ag) elements, in the seeds of the yellow lupine (Lupinus luteus L.) variety 'Vilčiai', the narrow-leaved lupine (L. angustifolius L.) variety 'Vilniai' and the six new hybrid lines (Nos. 1700, 1701, 1703, 1072, 1734 and 1800) bred from the narrow-leaved lupine (L. angustifolius) in Lithuania. Gas chromatography with a flame ionization detector showed that oleic and linoleic unsaturated fatty acids were the dominant fatty acids in lupine seeds, which accounted for on average 33.2% and 38.4% of the total fatty acids, respectively. The highest protein content, measured by the Kjeldahl method, was detected in the 'Vilčiai' lupine seeds (40.8%) and for the tested hybrid lines it was by 20.1-25.7% lower. The content of alkaloids in the seeds of lupine varieties 'Vilčiai' and 'Vilniai' was 0.021% and 0.030%, respectively; while in the new hybrid lines of L. angustifolius the content of alkaloids was less and varied from 0.011% to 0.012%. Analysis of macro-and microelements of lupine seeds performed using inductively coupled plasma mass spectrometry revealed that the new hybrid lines had the highest content of Na (from 1.07 to 1.19 mg g -1 dry mass (d.m.), respectively), whereas the highest content of Mg and K was found in 'Vilčiai' seeds (3.44 and 13.9 mg g -1 d.m., respectively). Among the L. angustifolius hybrid lines tested, the highest content of Mg and K in the seeds was determined for the four hybrid lines Nos. 1701, 1703, 1072 and 1734. The highest contents of Mn, Fe, Zn and Se were observed in 'Vilčiai' seeds (147.65, 73.52, 59.84 and 0.13 µg g -1 d.m., respectively). The concentration of nonessential elements in the tested lupine seeds was far below the levels that cause a health risk.

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Section: Resultsmentioning

confidence: 99%

Chemical composition and nutritional value of seeds of Lupinus luteus L., L. angustifolius L. and new hybrid lines of L. angustifolius L.

Bartkienė

Bartkevičs

Starkutė

et al. 2016

Zemdirbyste-Agriculture

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“…Influence of diets supplemented with soy, flaxseed and lupin products treated by lactofermentation on improving the gut health of Wistar rats was studied by Bartkiene et al (2013). This study proposes the contribution of lactic acid bacteria and plants rich in bioactive substances and high-quality proteins as alternative products for human diets in improving the gut environment as potential protection against pathogenic bacteria.…”

Section: Utilization Of Lupin In Human Nutritionmentioning

confidence: 99%

Lupin as a perspective protein plant for animal and human nutrition – a review

et al. 2016

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The development of new varieties of lupin, so-called "sweet lupinsˮ with low alkaloid (bitter substances) and high protein content has resulted in a renewed interest in utilization of lupin as source of proteins in human and animal nutrition. The nutraceutical potential of lupin can be applied in the prevention from various pathological states in humans; by suppressing appetite and affecting energy balance, by its positive effect on glycaemia and indicators of blood lipids, by its positive influence on hypertension and by improving defecation. In the field of animal nutrition, lupin seeds can positively affect both production indicators and the biological value of food of animal origin.

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“…Also, lupin exhibits useful techno functional properties allowing its use as an ingredient in the production of several palatable food products, such as biscuits, pasta, and bread (Lee et al, 2006; Guillamon et al, 2010; Jayasena and Nasar-Abbas, 2011, 2012; Bartkiene et al, 2013a, 2016b). For instance, the supplementation of wheat flour with the high-protein lupin flours can improve the nutritional quality of baked goods (Gomez et al, 2008).…”

Section: Introductionmentioning

confidence: 99%