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dc.contributor.authorBaharudin, Sherifah
dc.contributor.supervisorDr Ranil Cooreyen_US

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.

dc.publisherCurtin Universityen_US
dc.titleThe Effects of Heat Treatment and Processing Techniques on the Quality of Australian Sweet Lupin (Lupinus Angustifolius) Flouren_US
curtin.departmentSchool of Public Healthen_US
curtin.accessStatusOpen accessen_US
curtin.facultyHealth Sciencesen_US

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