Journal article

Extrusion cooking increases soluble dietary fibre of lupin seed coat

Liezhou Zhong, Zhongxiang Fang, Mark L Wahlqvist, Jonathan M Hodgson, Stuart K Johnson

LWT-FOOD SCIENCE AND TECHNOLOGY | ELSEVIER SCIENCE BV | Published : 2019

Abstract

Extrusion cooking is widely used to improve the functional properties of dietary fibre of food processing by-products. This study investigated the capacity of extrusion cooking to increase the proportion of dietary fibre in the Australian sweet lupin seed coat which is soluble and modify its physicochemical properties (water binding capacity and water solubility). Fractional factorial design was used to identify which of the extrusion cooking factors most affected seed coat dietary fibre composition and physicochemical properties. Extrusion cooking significantly increased soluble dietary fibre content of lupin seed coat, from 29.03 g/kg dry basis to a maximum of 90.28 g/kg dry basis, while d..

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University of Melbourne Researchers

Grants

Awarded by National Health and Medical Research Council of Australia


Funding Acknowledgements

The authors would like to thank Coorow Seeds Company for kindly providing the lupin seed coat for this study, and Dr. Mark J. Hackett of Department of Chemistry, Curtin University for assistance with FTIR analyses and interpretation. The author LZZ wishes to thank Curtin University for its International Postgraduate Research Scholarship (CIPRS)/Health Sciences Faculty International Research Scholarship (HSFIRS). JMH was supported by National Health and Medical Research Council of Australia Senior Research Fellowship [grant number: 1116973] and Royal Perth Hospital Medical Research Foundation Fellowship.