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

journal contribution
posted on 2002-01-01, 00:00 authored by R Clarke, Stuart Johnson
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.

History

Journal

Journal of food science

Event

Journal of food science

Volume

67

Issue

1

Pagination

356 - 362

Publisher

Wiley-Blackwell Publishing, Inc.

Place of publication

United States

ISSN

1750-3841

Publication classification

C1 Refereed article in a scholarly journal

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