Alternative Usage of Lupin (Lupinus Albus L.) Seeds

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dc.contributor.authorYorgancılar, Mustafa
dc.contributor.authorBilgiçli, Nermin
dc.date.accessioned2020-03-26T17:46:54Z
dc.date.available2020-03-26T17:46:54Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractLupin (Lupinus albus L.) is a species of the genus Lupinus in the family Leguminosae, and has high protein content. Bulgur is parboiled and cracked cereal product. Bulgur like products are produced from different legumes. In this research, bulgur making possibilities of bitter and sweet lupin (Lupinus albus L.) seeds were investigated. The physical properties of bulgurs as yield, weight increase, volume increase, color (L*, a*, b, SI and h), soaking and cooking loss were determined. The relationships between physical seed properties (width, thickness, length, thousand grain weight, density and color values) and bulgur properties were also researched. Width, length, thickness, thousand grain weight and density values for bitter lupin seed were 8.96 mm, 8.34 mm, 3.74 mm, 296 g and 0.736 g/cm(3); for sweet lupin seed they were 8.64 mm, 8.20 mm, 3.48 mm, 180 g and 0.772 g/cm(3), respectively. Sweet lupin seed gave the lighter (L*) bulgur color compared to bitter seed. Total bulgur yield values of bitter and sweet lupin were 92.3% and 91.9%, respectively. Soaking and cooking loss values were 3.25-3.31% and 4.44-4.88%, respectively. As the particle size of the bulgur reduced, lightness (L*) values increased, generally redness (a*) values decreased in both lupin bulgurs. Correlation coefficients between thousand grain weight and volume increase (p<0.05) and thousand grain weight and bulgur colors (L* and b*) (p<0.01) were significant. Also lupin seed redness (a*) gave significant correlation coefficient with bulgur properties. As a result, bulgur process was applied successfully on lupin seed, and new legume-based bulgur product improved. Sweet lupin gave lower soaking and cooking loss, higher volume increase and lighter bulgur color than that of bitter lupin seed.en_US
dc.identifier.citationYorgancılar, M., Bilgiçli, N., (2010). Alternative Usage of Lupin (Lupinus Albus L.) Seeds. Journal of Food Agriculture & Environment, 8(3-4), 167-169.
dc.identifier.endpage169en_US
dc.identifier.issn1459-0255en_US
dc.identifier.issn1459-0263en_US
dc.identifier.issue03.04.2020en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage167en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/24576
dc.identifier.volume8en_US
dc.identifier.wosWOS:000286039800026en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYorgancılar, Mustafa
dc.institutionauthorBilgiçli, Nermin
dc.language.isoenen_US
dc.publisherWFL PUBLen_US
dc.relation.ispartofJournal of Food Agriculture & Environmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectLupinen_US
dc.subjectbulguren_US
dc.subjectphysical propertiesen_US
dc.subjectyielden_US
dc.subjectcoloren_US
dc.titleAlternative Usage of Lupin (Lupinus Albus L.) Seedsen_US
dc.typeArticleen_US

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