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    The Effects of Heat Treatment and Processing Techniques on the Quality of Australian Sweet Lupin (Lupinus Angustifolius) Flour

    Baharudin S 2016.pdf (3.403Mb)
    Access Status
    Open access
    Authors
    Baharudin, Sherifah
    Date
    2016
    Supervisor
    Dr Ranil Coorey
    Type
    Thesis
    Award
    PhD
    
    Metadata
    Show full item record
    Faculty
    Health Sciences
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/59105
    Collection
    • Curtin Theses
    Abstract

    Lupin has health benefits but low consumer acceptability due the beany flavour caused by Lipoxygenase (LOX) enzyme. To improve this acceptability the beany flavour needs to be removed. Three types of heat treatment were used to reduce the LOX in lupin. Oven heating at 5 minutes and 80˚C was optimum. Up to 40% lupin was incorporated into chapatti without affecting overall acceptability. The results demonstrate that LOX activity can be reduced by heat treatment.

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