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

Foods containing Australian sweet lupin (<i>Lupinus angustifolius</i>) 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 (<i>P</i> > 0.05). ASLF pasta was rated lower than control but higher than DFSF pasta (<i>P</i> < 0.05), whereas ASLF addition reduced the general acceptability of muffins and bread (<i>P</i> < 0.05) compared with the other variants. Some ASLF products appeared palatable whereas ASLF incorporation rate in others requires reduction.<br>