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Australian sweet lupin kernal fibre : potential as a palatable functional food ingredient

Johnson, Stuart, Hall, Ramon, Sipsas, Sofia and Fryirs, Cathy 2004, Australian sweet lupin kernal fibre : potential as a palatable functional food ingredient, in 5th European Conference on Grain Legumes, 2nd International Conference on Legume Genomics and Genetics, Legumes for the Benefit of Agriculture Nutrition and the Environment : Their Genomics, Their Products, and Their Improvement, AEP, Paris, France, pp. 15-16.

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Title Australian sweet lupin kernal fibre : potential as a palatable functional food ingredient
Author(s) Johnson, Stuart
Hall, Ramon
Sipsas, Sofia
Fryirs, Cathy
Conference name 5th European Conference on Grain Legumes and 2nd International Conference on Legume Genomics and Genetics (2004 : Dijon, France)
Conference location Dijon, France
Conference dates 7-11 Jun. 2004
Title of proceedings 5th European Conference on Grain Legumes, 2nd International Conference on Legume Genomics and Genetics, Legumes for the Benefit of Agriculture Nutrition and the Environment : Their Genomics, Their Products, and Their Improvement
Editor(s) AEP
Publication date 2004
Start page 15
End page 16
Publisher AEP
Place of publication Paris, France
Keyword(s) lupin
fibre
functional food
palatability
health
Summary These studies investigated whether lupin kernel fibre (LKF) could be formulated into palatable fibre-enriched foods demonstrating effects in humans of potential benefit to health. High-fibre baked goods of acceptable palatability were formulated using LKF and consumption of LKF resulted in potentially beneficial effects on satiety, insulin and cholesterol.
ISBN 2-9509491-7-7
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 820503 Grain Legumes
HERDC Research category E1 Full written paper - refereed
Copyright notice ©2004, AEP
Persistent URL http://hdl.handle.net/10536/DRO/DU:30005359

Document type: Conference Paper
Collection: School of Exercise and Nutrition Sciences
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