Ultrasound-treated lupin (Lupinus albus L.) flour: Protein- and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index

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dc.contributor.authorYaver, Elif
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:13:07Z
dc.date.available2024-02-23T14:13:07Z
dc.date.issued2021
dc.departmentNEÜen_US
dc.description.abstractIn this study, lupin (Lupinus albus L.) flours (0, 10, 15 and 20%) debittered by ultrasound application and traditional method, and resistant starch type 4 (RS4) (0, 5 and 10%) were used in bread production to improve nutritional quality. The effect of ultrasound application on physical, textural and chemical properties of bread enriched with lupin flour and RS4 was investigated. Experiments were conducted at (2 & times; 4 & times; 3)& times;2 factorial design. Ultrasound application presented higher volume, specific volume and lower weight, firmness, hardness and chewiness values in bread compared to the traditional method. Besides, ultrasound had no adverse effect on chemical properties of bread. While the addition of lupin flour decreased volume and specific volume values, increased ash, fat, protein, total dietary fiber, Ca, Cu, Fe, Mg, Mn, P and Zn contents of bread. The bread prepared with 5% RS4 revealed statistically similar volume and specific volume values to bread prepared without RS4 (P > 0.05). Compared to white bread, the use of lupin flour and RS4 in bread formulation significantly (P < 0.05) decreased in vitro glycemic index. These results obtained in this study may provide useful information in the food industry to improve quality of protein- and fiber-rich bread by ultrasound application.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [119O071]en_US
dc.description.sponsorshipThis research was part of the Ph.D. thesis of Elif Yaver. The debittering and stabilization processes applied in obtaining lupin flours used in this work were supported by The Scientific and Technological Research Council of Turkey (TUBITAK) (grant number 119O071).en_US
dc.identifier.doi10.1016/j.lwt.2021.111767
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85106504903en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.111767
dc.identifier.urihttps://hdl.handle.net/20.500.12452/12312
dc.identifier.volume148en_US
dc.identifier.wosWOS:000674469400003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectUltrasounden_US
dc.subjectGlycemic Indexen_US
dc.subjectLupinen_US
dc.subjectResistant Starch Type 4en_US
dc.subjectBreaden_US
dc.titleUltrasound-treated lupin (Lupinus albus L.) flour: Protein- and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic indexen_US
dc.typeArticleen_US

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