Abstract
The seed coat of the legume lupin which is rich in insoluble dietary fibre is a major by-product in human food applications. Extrusion cooking has been demonstrated to increase desirable soluble dietary fibre in the Australian sweet lupin seed coat. In this study, processing condition of twin-screw extrusion cooking was optimised using a central composite rotatable design to increase soluble dietary fibre in lupin seed coat from 44.17 g/kg up to 113.69 g/kg dry basis. The high levels of polyphenols in the seed coat were retained. The optimal extrusion conditions which achieved maximum levels of soluble dietary fibre, total free phenolic content and total free individual phenolic content simultaneously were identified and validated. The extrusion cooking largely had no or slight effects on bioaccessibility and bioavailability of the selected minerals and individual polyphenols. The extrusion cooked lupin seed coat could be a natural antioxidant dietary fibre source for human consumption.
Keywords
Lupin seed coat, extrusion cooking, response surface design, soluble dietary fibre, bioavailability
Document Type
Journal Article
Date of Publication
5-1-2021
Article Number
110767
Volume
140
Issue
April
Publication Title
LWT - Food Science and Technology
Publisher
Elsevier
School
School of Medical and Health Sciences / Institute for Nutrition Research
RAS ID
32984
Funding Information
The author Liezhou Zhong wishes to thank the support from Curtin International Postgraduate Research Scholarship (CIPRS)/Health Sciences Faculty International Research Scholarship (HSFIRS). The salary of Jonathan Hodgson was supported by a National Health and Medical Research Council of Australia Senior Research Fellowship [grant number 1116973], and a Royal Perth Hospital Medical Research Foundation Fellowship
Funding received from the National Health and Medical Research Council (NHMRC)
1116973
Administering Institution
Edith Cowan University
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Content Type
Full object
Recommended Citation
Zhong, L., Fang, Z., Wahlqvist, M. L., Hodgson, J. M., & Johnson, S. K. (2021). Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat. LWT - Food Science and Technology, 140, Article 110767. https://doi.org/10.1016/j.lwt.2020.110767
Comments
This is an author's accepted manuscript of: Zhong, L., Fang, Z., Wahlqvist, M. L., Hodgson, J. M., & Johnson, S. K. (2021). Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat. LWT - Food Science and Technology, 140, article 110767. https://doi.org/10.1016/j.lwt.2020.110767