Journal
JOURNAL OF FOOD SCIENCE
Volume 67, Issue 1, Pages 356-362Publisher
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2002.tb11410.x
Keywords
lupin; dietary fiber; sensory evaluation; acceptability; fiber enrichment
Categories
Ask authors/readers for more resources
Fiber-enriched white bread, muffin, pasta, orange juice, and breakfast bar were prepared with lupin (Lupinus angustifolius) kernel fiber. Consumer panelists (n = 44) determined that all these fiber-enriched foods, except orange juice, fulfilled pre-set acceptability criteria. Fiber enrichment did not change overall acceptability (p > 0.05) of the bread and pasta, but reduced overall acceptability (p < 0.05) of the muffin, orange juice, and breakfast bar. In all fiber-enriched products, flavor was the attribute most highly correlated with overall acceptability (p < 0.05). The lupin kernel fiber used in this study therefore appears to have potential as a 'nonintrusive' ingredient in some processed cereal-based foods. For other applications, fiber modification appears worthy of investigation to accomplish 'nonintrusive' fiber enrichment.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available