Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine

Document Type : Original Article

Author

Department of Food Technology, Faculty of Agriculture, Benha University, Qalyubia 13736, Egypt.

Abstract

Bitter lupine is one of the legumes rich in protein and antioxidants but is not acceptable because of its bitter taste. The present work aimed to remove alkaloids from bitter lupine seeds by using different debittering methods and used for fortified the biscuit product. The proximate composition, protein digestibility, and phytochemical content of lupine flour were determined. The physical, chemical, and sensory properties of biscuits were done. Results showed that; debittering methods increased the protein content of lupine flour. The highest protein content was observed in bitter lupine which was boiled for one hour. The ash, fiber, fat, and total carbohydrate contents of lupine flour were decreased after debittering methods. In vitro protein digestibility was increased significantly by debittering methods, particularly in bitter lupine soaked for 12 h. Furthermore, alkaloids, phenols, and antioxidants are decreased by different debittering methods. Physical properties such as the diameter slightly decreased and a significant increase in thickness of biscuits with different debittering methods. On the other hand, there is a non- significant difference between the control sample and treated samples of biscuits for all the quality characteristics (appearance, odor, texture, taste, and overall acceptability). Finally, the obtained results could be useful for improving the biscuits processing and nutrition value by utilizing debittered lupine flour as a functional food.

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Annals of Agricultural Science, Moshtohor
Volume 60, Issue 3
September 2022
Pages 869-876

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