Document Type

Journal Article

Publication Title

LWT - Food Science and Technology

Volume

140

Issue

April

Publisher

Elsevier

School

School of Medical and Health Sciences / Institute for Nutrition Research

RAS ID

32984

Funders

Curtin International Postgraduate Research Scholarship Health Sciences Faculty International Research Scholarship National Health and Medical Research Council Royal Perth Hospital Medical Research Foundation Fellowship

Grant Number

NHMRC Number : 1116973

Grant Link

http://purl.org/au-research/grants/nhmrc/1116973

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

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.

DOI

10.1016/j.lwt.2020.110767

Creative Commons License

Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

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