FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

ELEONORA LAMPART-SZCZAPA, PIOTR KONIECZNY, IZABELA KOSSOWSKA, MAŁGORZATA NOGALA-KAŁUCKA, RENATA ZAWIRSKA-WOJTASIAK, ANNA HOFFMANN

Title

Sensory attributes in relation to tannin content in fermented and extruded lupin preparations

Abstract

The aim of the study was to assess the effect of fermentation and extrusion processes on sensory attributes of lupin preparations. Analyses were conducted on preparations produced from seeds of three species (six cultivars). Taste and aroma were evaluated (by multiple comparisons) and tannin contents were determined (by the vanillin method). It was found that extruded lupin samples, which sensory attributes received the highest scores, in comparison to the other preparations contained the lowest amounts of tannins. These results suggest an indirect effect of tannin levels on sensory attributes of lupin preparations.

Keywords

lupin seeds, lactic acid fermentation, extrusion, tannins

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