Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

Abstract Lupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of n...

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Autores principales:	Kishor Mazumder, Biswajit Biswas, Philip G. Kerr, Christopher Blanchard, Afia Nabila, Mimi Golder, Mohammad Gulzarul Aziz, Asgar Farahnaky
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/d0eefdcd90984796b2eb49e0eb8c30eb
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spelling	oai:doaj.org-article:d0eefdcd90984796b2eb49e0eb8c30eb2021-11-08T10:49:17ZComparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars10.1038/s41598-021-00838-x2045-2322https://doaj.org/article/d0eefdcd90984796b2eb49e0eb8c30eb2021-11-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-00838-xhttps://doaj.org/toc/2045-2322Abstract Lupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars’ dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.Kishor MazumderBiswajit BiswasPhilip G. KerrChristopher BlanchardAfia NabilaMimi GolderMohammad Gulzarul AzizAsgar FarahnakyNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Kishor Mazumder Biswajit Biswas Philip G. Kerr Christopher Blanchard Afia Nabila Mimi Golder Mohammad Gulzarul Aziz Asgar Farahnaky Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars
description	Abstract Lupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars’ dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.
format	article
author	Kishor Mazumder Biswajit Biswas Philip G. Kerr Christopher Blanchard Afia Nabila Mimi Golder Mohammad Gulzarul Aziz Asgar Farahnaky
author_facet	Kishor Mazumder Biswajit Biswas Philip G. Kerr Christopher Blanchard Afia Nabila Mimi Golder Mohammad Gulzarul Aziz Asgar Farahnaky
author_sort	Kishor Mazumder
title	Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars
title_short	Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars
title_full	Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars
title_fullStr	Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars
title_full_unstemmed	Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars
title_sort	comparative assessment of nutritional, thermal, rheological and functional properties of nine australian lupin cultivars
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/d0eefdcd90984796b2eb49e0eb8c30eb
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Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

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