Sensory adaptability of foods with added Lupin (Lupinus angustifolius) kernel fibre using pre-set criteria

Clarke, R. and Johnson, S. 2002, Sensory adaptability of foods with added Lupin (Lupinus angustifolius) kernel fibre using pre-set criteria, Journal of food science, vol. 67, no. 1, pp. 356-362.

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Title Sensory adaptability of foods with added Lupin (Lupinus angustifolius) kernel fibre using pre-set criteria
Author(s) Clarke, R.
Johnson, S.
Journal name Journal of food science
Volume number 67
Issue number 1
Start page 356
End page 362
Publisher Wiley-Blackwell Publishing, Inc.
Place of publication United States
Publication date 2002
ISSN 0022-1147
1750-3841
Summary Fiber-enriched white bread, muffin. pasta, orange juice, and breakfast bar were prepared with lupin (Lupin us angusti/olius) 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.
Language eng
Field of Research 090899 Food Sciences not elsewhere classified
Socio Economic Objective 970109 Expanding Knowledge in Engineering
HERDC Research category C1 Refereed article in a scholarly journal
Persistent URL http://hdl.handle.net/10536/DRO/DU:30001673

Document type: Journal Article
Collection: School of Health Sciences
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