Journal of Food, Agriculture and Environment

Alternative usage of lupin (Lupinus albus L.) seeds

Author(s):

Mustafa Yorgancilar ¹, Nermin Bilgiçli ^2*

Recieved Date: 2010-07-12, Accepted Date: 2010-10-27

Abstract:

Lupin (Lupinus albus L.) is a species of the genus Lupinus in the family Leguminosae, and has high protein content. Bulgur is parboiled and cracked cereal product. Bulgur like products are produced from different legumes. In this research, bulgur making possibilities of bitter and sweet Lupin (Lupinus albus L.) seeds were investigated. The physical properties of bulgurs as yield, weight increase, volume increase, color (L*, a*, b, SI and h), soaking and cooking loss were determined. The relationships between physical seed properties (width, thickness, length, thousand grain weight, density and color values) and bulgur properties were also researched. Width, length, thickness, thousand grain weight and density values for bitter lupin seed were 8.96 mm, 8.34 mm, 3.74 mm, 296 g and 0.736 g/cm3; for sweet lupin seed they were 8.64 mm, 8.20 mm, 3.48 mm, 180 g and 0.772 g/cm3, respectively. Sweet lupin seed gave the lighter (L*) bulgur color compared to bitter seed. Total bulgur yield values of bitter and sweet lupin were 92.3% and 91.9%, respectively. Soaking and cooking loss values were 3.25-3.31% and 4.44-4.88%, respectively. As the particle size of the bulgur reduced, lightness (L*) values increased, generally redness (a*) values decreased in both lupin bulgurs. Correlation coefficient between thousand grain weight and volume increase (p<0.05), thousand grain weight and bulgur colors (L* and b*) (p<0.01) were significant. Also lupin seed redness (a*) gave significant correlation coefficient with bulgur properties. As a result, bulgur process was applied successfully on lupin seed, and new legume-based bulgur product improved. Sweet lupin gave lower soaking and cooking loss, higher volume increase and lighter bulgur color than that of bitter lupin seed.

Keywords:

Lupin, bulgur, physical properties, yield, color

---

Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 3&4
Category: Food and Health
Pages: 167-169

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :