Carvajal Larenas Francisco E, Koziol Michael J, Caviedes Mario
Universidad San Francisco de Quito, Colegio de Ciencias e Ingenierías, Ingeniería en Alimentos, Quito P.O. Box 1712841, Ecuador.
Universidad San Francisco de Quito, Colegio de Hospitalidad, Arte Culinario y Turismo, Quito P.O. Box 1712841, Ecuador.
Foods. 2024 Oct 11;13(20):3227. doi: 10.3390/foods13203227.
This viewpoint article presents an opinion about snacks made with lupin species. The nutritional quality of cereal-based snacks increased significantly when lupin was added. For instance, the protein and fibre content of lupin snacks could be as high as 55.7% and 8.3% respectively, soluble fibre as high as 61.2% of total fibre, and protein digestibility close to that of casein. As for sensory evaluation, some lupin snacks were ranked even better than controls. Moreover, some lupin snacks had similar or improved rheological behaviour with respect to controls. For instance, expansion indices of 11 versus 3 for controls. In summary, by adjusting formula and processing conditions, it is possible to obtain, at the same time, a healthy and tasty snack with very good machinability and rheological behaviour. This could improve the image and concept of snacks by providing an excellent opportunity for improving the diet quality of habitual consumers of snacks. This point of view also provides suggestions for improving the nutritional, rheological, and sensory evaluation of lupin snacks.
这篇观点文章提出了关于用羽扇豆属物种制作的零食的看法。添加羽扇豆后，谷物类零食的营养品质显著提高。例如，羽扇豆零食的蛋白质和纤维含量分别可高达55.7%和8.3%，可溶性纤维占总纤维的比例高达61.2%，蛋白质消化率接近酪蛋白。至于感官评价，一些羽扇豆零食的排名甚至优于对照品。此外，一些羽扇豆零食在流变学行为方面与对照品相似或有所改善。例如，膨胀指数为11，而对照品为3。总之，通过调整配方和加工条件，有可能同时获得一种健康美味、具有良好加工性能和流变学行为的零食。这可以通过为改善零食习惯性消费者的饮食质量提供绝佳机会来提升零食的形象和概念。这一观点还为改善羽扇豆零食的营养、流变学和感官评价提供了建议。
