The Effects of Heat Treatment and Processing Techniques on the Quality of Australian Sweet Lupin (Lupinus Angustifolius) Flour
| dc.contributor.author | Baharudin, Sherifah | |
| dc.contributor.supervisor | Dr Ranil Coorey | en_US |
| dc.date.accessioned | 2017-12-06T03:05:18Z | |
| dc.date.available | 2017-12-06T03:05:18Z | |
| dc.date.issued | 2016 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/59105 | |
| dc.description.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. | en_US |
| dc.publisher | Curtin University | en_US |
| dc.title | The Effects of Heat Treatment and Processing Techniques on the Quality of Australian Sweet Lupin (Lupinus Angustifolius) Flour | en_US |
| dc.type | Thesis | en_US |
| dcterms.educationLevel | PhD | en_US |
| curtin.department | School of Public Health | en_US |
| curtin.accessStatus | Open access | en_US |
| curtin.faculty | Health Sciences | en_US |