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α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats
(Royal Society of Chemistry, 2016-12)
The aim of this study is to evaluate the influence of α-galactosides present in a lupin diet on metabolic parameters in growing Wistar rats. Lupin (Lupinus albus) is a rich source of non-digestible carbohydrates called ...
Bread quality and nutritional value of ‘Marraqueta’ and ‘Hallulla’ supplemented with full‐fat sweet lupin flour (Lupinus albus cv. Multolupa)
(1988)
‘Marraqueta’ and ‘Hallulla’ breads, widely consumed in Chile, were enriched with 6, 9 and 12% full‐fat sweet lupin flour (FFLF) containing a small amount of alkaloids (0.025%) and 42.8% protein. Physical characteristics ...
Utilización de la Harina de Chocho en Preparaciones Gastronómicas. Riobamba 2011
(Escuela Superior Politécnica de Chimborazo, 2012-06-27)
This descriptive experimental research is about the development and use of lupine flour in culinary preparation, in order to know and use the product because in our country the most common way to eat the lupine is through ...
High prevalence of lupin allergy among patients with peanut allergy: identification of γ-conglutin as majo allergen
(American College of Allergy, Asthma and Immunology, 2022)
Background: Lupin is a protein-rich legume with a growing presence in the food market worldwide. With increased consumption, lupin allergy (LA) reports are also rising. Uncertainties exist on the cross-reactivity between ...
Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum
(Elsevier Science, 2015-07)
The purpose of the research was to study the influence of storage time on the acceptability of bread made with lupine protein isolate and brea gum. Three bread formulations were studied: bread with wheat flour: lupine ...
Product development on the basis of cereal and leguminous flours to coeliac disease in children between 6-24 months; I: Formulation and acceptability Desarrollo de producto sobre la base de harinas de cereales y leguminosa para niños celíacos entre 6 y 24
(2011)
The revaluation of the Andean cultivations, quinua (Chenopodium quinua Willd) and lupin (Lupinus albus L.), to be used in nutritional mixtures, with traditional cereals like corn (Zea mays L.) and rice (Oryza sativa L.), ...
Avaliação de algumas propriedades funcionais das farinhas de tremoço doce (Lupinus albus) e feijão guandu (Cajanus cajan (L) Millsp) e sua utilização na produção de fiambre
(2010-01-01)
The increase in food demand worldwide has motivated researchers to seek alternative food crops to nutritionally enrich industrialized foods and make them economically viable to poorer populations. Sweet lupin and faba bean ...
Sensory Evaluation and Acceptability of Cookies Enriched with Sweet Lupine Flour (Lupinus albus cv Multolupa)
(1987)
Cookies enriched with 0, 5, 10, 15, 20, and 25% full‐fat sweet lupine flour (FFSL) were evaluated by a sensory panel using the rank of preference and paired comparison tests. Cookies with 0, 5, and 10% FFSL were preferred ...
Comparación de harina de chocho (Lupinus Mutabilis Sweet) deshidratada y liofilizada, para la elaboración de pan artesanal
(Escuela Superior Politécnica de Chimborazo, 2018-12-07)
The present research work was to purpose with the objective of making the comparison of two
types of lupine flour obtained by two methods: the dehydration or concentrated heat Methods and
the lyophilization or dehydrogenation ...