Effect of different debittering processes on mineral and phytic acid content of lupin (Lupinus albus L.) seeds

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dc.contributor.authorErtas, Nilgun
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T13:59:59Z
dc.date.available2024-02-23T13:59:59Z
dc.date.issued2014
dc.departmentNEÜen_US
dc.description.abstractLupin is a valuable ancient legume which contains high amount of protein, dietary fiber, oil, minerals and different functional components. Bitter lupin seeds cannot be consumed directly since its high toxic alkaloid content. Cooking and soaking are effective processes for removing these toxic substances and anti-nutrients as phytic acid, trypsin inhibitors and oligosaccharides. In this study, debittering process containing cooking and soaking up to 144 h was applied to lupin seeds. Raw lupin seeds had 3.3 % ash and 41.3 % protein content. Ash and protein content of debittered seeds changed between 2.1 and 2.5 %, 39.5 and 40.9 % respectively. After debittering process, significant (p<0.05) decreases (between % 5.7 and 75.7) were observed in calcium, phosphorus, zinc, iron, magnesium and manganese contents of the lupin seeds. Phytic acid was removed from raw lupin seeds up to 71.4 % ratio by debittering processes, and soaking in distilled water at 55 degrees C and long soaking time (144 h) was found the most effective methods on phytic acid loss. While more lighter (L*) seeds were obtained with soaking in distilled water at 25 degrees C, soaking in 0.5 % NaHCO3 solution gave more yellowish (b*) seed properties compared to other soaking methods. Soaking in 0.5 % NaHCO3 solution at 144 h gave the most liked products in terms of sensorial evaluation.en_US
dc.identifier.doi10.1007/s13197-012-0837-2
dc.identifier.endpage3354en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue11en_US
dc.identifier.pmid26396330en_US
dc.identifier.scopus2-s2.0-84920259253en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3348en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-012-0837-2
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11410
dc.identifier.volume51en_US
dc.identifier.wosWOS:000345914900047en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal Of Food Science And Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLupinen_US
dc.subjectMineralen_US
dc.subjectPhytic Aciden_US
dc.subjectDebitteringen_US
dc.subjectSoakingen_US
dc.subjectCookingen_US
dc.titleEffect of different debittering processes on mineral and phytic acid content of lupin (Lupinus albus L.) seedsen_US
dc.typeArticleen_US

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