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Sensory acceptability of foods containing Australian sweet lupin (Lupinus angustifolius) flour

Hall, R.S. and Johnson, S.K. 2004, Sensory acceptability of foods containing Australian sweet lupin (Lupinus angustifolius) flour, Journal of food science, vol. 69, no. 2, pp. snq92-snq97.

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Title Sensory acceptability of foods containing Australian sweet lupin (Lupinus angustifolius) flour
Formatted title Sensory acceptability of foods containing Australian sweet lupin (Lupinus angustifolius) flour
Author(s) Hall, R.S.
Johnson, S.K.
Journal name Journal of food science
Volume number 69
Issue number 2
Start page snq92
End page snq97
Publisher Institute of food technologies
Place of publication Hoboken, N.J.
Publication date 2004-03
ISSN 0022-1147
1750-3841
Keyword(s) lupin
flour
sensory evaluation
acceptability
consumer
Summary Foods containing Australian sweet lupin (Lupinus angustifolius) flour (ASLF) were assessed by consumer panelists (n= 54) in comparison to wheat flour (control) and defatted soy flour (DFSF) products. All ASLF products were rated in the acceptable half of the evaluation scale. General acceptability of ASLF chocolate chip cookies and breakfast bars was rated similarly to the control and DFSF variants (P > 0.05). ASLF pasta was rated lower than control but higher than DFSF pasta (P < 0.05), whereas ASLF addition reduced the general acceptability of muffins and bread (P < 0.05) compared with the other variants. Some ASLF products appeared palatable whereas ASLF incorporation rate in others requires reduction.
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2004, Institute of Food Technologists
Persistent URL http://hdl.handle.net/10536/DRO/DU:30002456

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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