Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls
Lupin represents a high-protein and high-fibre non-traditional raw material that can improve the nutritional value of baked goods. This study investigated the effect of the incorporation of lupin flour on the rheological characteristics of wheat dough as well as qualitative characteristics, sensory...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2025-01-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | https://journal.pan.olsztyn.pl/Impact-of-Lupin-Inclusion-on-the-Rheological-and-Qualitative-Characteristics-and,199852,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849469998102216704 |
|---|---|
| author | Tatiana Holkovičová Zlatica Kohajdová Michaela Lauková Lucia Minarovičová Ladislav Staruch |
| author_facet | Tatiana Holkovičová Zlatica Kohajdová Michaela Lauková Lucia Minarovičová Ladislav Staruch |
| author_sort | Tatiana Holkovičová |
| collection | DOAJ |
| description | Lupin represents a high-protein and high-fibre non-traditional raw material that can improve the nutritional value of baked goods. This study investigated the effect of the incorporation of lupin flour on the rheological characteristics of wheat dough as well as qualitative characteristics, sensory acceptability and nutritional value of baked rolls. The rheological properties of blended flours enriched with various weight proportions of lupin flour (5–25%) were analysed via Mixolab. Compared with the control sample (wheat flour), lupin flour increased water absorption from 55.00% to 68.05% and decreased dough stability from 9.32 to 6.86 min. Qualitative assessment of baked rolls revealed a significant reduction in volume (from 252.50 mL to 123.75 mL) and specific volume (from 285.19 mL/100 g to 142.30 mL/100 g) with increasing lupin addition to flour blends. Instrumental color analysis revealed darker, more yellow hue with L * values decreasing from 74.94 to 69.95. Nutritional analysis demonstrated higher protein (19.14g/100 g) and total dietary fibre contents (13.24 g/100 g) in the rolls from the blend enriched with 25% lupin flour. Sensory evaluation indicated that baked goods produced from the flour blends containing up to 15% lupin maintained acceptable sensory qualities, while higher lupin levels adversely affected flavor, porosity, and overall acceptability of the rolls. Correlation analysis showed strong associations between dough stability and starch content ( r =0.941) and the C2 parameter of the Mixolab ( r =0.916). These results suggest that while lupin flour enhances the nutritional profile of baked rolls, optimal incorporation levels (up to 15% in the flour blend) are necessary to maintain product quality and consumer acceptance. |
| format | Article |
| id | doaj-art-3865166ea20241e6a3d60446acf08bfb |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-3865166ea20241e6a3d60446acf08bfb2025-08-20T03:25:16ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072025-01-0175151510.31883/pjfns/199852199852Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked RollsTatiana Holkovičová0https://orcid.org/0009-0002-8939-4546Zlatica Kohajdová1https://orcid.org/0000-0001-8188-6947Michaela Lauková2https://orcid.org/0000-0003-3941-967XLucia Minarovičová3https://orcid.org/0000-0003-3214-4490Ladislav Staruch4Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak RepublicDepartment of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak RepublicDepartment of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak RepublicDepartment of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak RepublicDepartment of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak RepublicLupin represents a high-protein and high-fibre non-traditional raw material that can improve the nutritional value of baked goods. This study investigated the effect of the incorporation of lupin flour on the rheological characteristics of wheat dough as well as qualitative characteristics, sensory acceptability and nutritional value of baked rolls. The rheological properties of blended flours enriched with various weight proportions of lupin flour (5–25%) were analysed via Mixolab. Compared with the control sample (wheat flour), lupin flour increased water absorption from 55.00% to 68.05% and decreased dough stability from 9.32 to 6.86 min. Qualitative assessment of baked rolls revealed a significant reduction in volume (from 252.50 mL to 123.75 mL) and specific volume (from 285.19 mL/100 g to 142.30 mL/100 g) with increasing lupin addition to flour blends. Instrumental color analysis revealed darker, more yellow hue with L * values decreasing from 74.94 to 69.95. Nutritional analysis demonstrated higher protein (19.14g/100 g) and total dietary fibre contents (13.24 g/100 g) in the rolls from the blend enriched with 25% lupin flour. Sensory evaluation indicated that baked goods produced from the flour blends containing up to 15% lupin maintained acceptable sensory qualities, while higher lupin levels adversely affected flavor, porosity, and overall acceptability of the rolls. Correlation analysis showed strong associations between dough stability and starch content ( r =0.941) and the C2 parameter of the Mixolab ( r =0.916). These results suggest that while lupin flour enhances the nutritional profile of baked rolls, optimal incorporation levels (up to 15% in the flour blend) are necessary to maintain product quality and consumer acceptance.https://journal.pan.olsztyn.pl/Impact-of-Lupin-Inclusion-on-the-Rheological-and-Qualitative-Characteristics-and,199852,0,2.htmlbaked rollsfibrelupinmixolabproteinrheology |
| spellingShingle | Tatiana Holkovičová Zlatica Kohajdová Michaela Lauková Lucia Minarovičová Ladislav Staruch Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls Polish Journal of Food and Nutrition Sciences baked rolls fibre lupin mixolab protein rheology |
| title | Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls |
| title_full | Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls |
| title_fullStr | Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls |
| title_full_unstemmed | Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls |
| title_short | Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls |
| title_sort | impact of lupin inclusion on the rheological and qualitative characteristics and sensory acceptability of baked rolls |
| topic | baked rolls fibre lupin mixolab protein rheology |
| url | https://journal.pan.olsztyn.pl/Impact-of-Lupin-Inclusion-on-the-Rheological-and-Qualitative-Characteristics-and,199852,0,2.html |
| work_keys_str_mv | AT tatianaholkovicova impactoflupininclusionontherheologicalandqualitativecharacteristicsandsensoryacceptabilityofbakedrolls AT zlaticakohajdova impactoflupininclusionontherheologicalandqualitativecharacteristicsandsensoryacceptabilityofbakedrolls AT michaelalaukova impactoflupininclusionontherheologicalandqualitativecharacteristicsandsensoryacceptabilityofbakedrolls AT luciaminarovicova impactoflupininclusionontherheologicalandqualitativecharacteristicsandsensoryacceptabilityofbakedrolls AT ladislavstaruch impactoflupininclusionontherheologicalandqualitativecharacteristicsandsensoryacceptabilityofbakedrolls |