Sensory Acceptability of Foods with Added Lupin (Lupinus angustifolius) Kernel Fiber Using Pre-set Criteria

Authors


  • We are grateful to Australasian Natural Ingredients Pty Ltd and Food Science Australia for supplying the lupin kernel fiber. We thank Cathryn Turnbull of Deakin University, and BRI Ltd for performing the total dietary fiber analyses, and Damien Jolley for advice on statistical analyses. This work was funded by Deakin University.

Abstract

ABSTRACT: Fiber-enriched white bread, muffin, pasta, orange juice, and breakfast bar were prepared with lupin (Lupinus angustifolius) 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.

Ancillary