Journal article

Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat

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

LWT-FOOD SCIENCE AND TECHNOLOGY | ELSEVIER | Published : 2021

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 simu..

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University of Melbourne Researchers

Grants

Awarded by National Health and Medical Research Council of Australia Senior Research Fellowship


Funding Acknowledgements

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. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.