Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production

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dc.contributor.authorYorgancilar, Mustafa
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2020-03-26T18:49:42Z
dc.date.available2020-03-26T18:49:42Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this research, bitter and sweet Lupin (Lupinus albus L.) seeds were used in bulgur production. The proximate chemical compositions and the contents of phytic acid, mineral, amino acid and fatty acid of raw material and processed lupin seeds as bulgur were determined. The sensory properties of bulgur samples were also researched. Bulgur process decreased ash, fat and phytic acid content of lupin seeds while significant increase (p < 0.05) was observed in protein content of bulgur compared with lupin seeds. Phytic acid losses in bitter and sweet lupin bulgurs were found as 18.8% and 21.3%, respectively. Generally sweet lupin seeds/bulgurs showed rich essential amino acids composition than that of bitter seeds/bulgurs. Linoleic and linolenic acid content of the lupin was negatively affected by bulgur process. Bitter lupin bulgur received lower scores in terms of taste, odor and overall acceptability than sweet lupin bulgur in sensory evaluation. Sweet lupin bulgur can be used as new legume-based product with high nutritional and sensorial properties.en_US
dc.identifier.doi10.1007/s13197-012-0640-0en_US
dc.identifier.endpage1389en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue7en_US
dc.identifier.pmid24966434en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1384en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-012-0640-0
dc.identifier.urihttps://hdl.handle.net/20.500.12395/30666
dc.identifier.volume51en_US
dc.identifier.wosWOS:000338235300019en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_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.subjectMineralen_US
dc.subjectPhytic aciden_US
dc.subjectAmino aciden_US
dc.subjectFatty aciden_US
dc.titleChemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur productionen_US
dc.typeArticleen_US

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