A substantial improvement in nutritional value of muffins can be achieved by replacing wheat flour with lupin flour up to 30% level without any significant loss in physical measurements, textural quality and sensory values, according to a new study published in the journal Quality Assurance and Safety of Crops & Foods.
Researchers at Curtin University of Technology investigated methods to improve the nutritional value of muffins by incorporating protein- and dietary fiber-rich lupin flour. Muffins were prepared by replacing wheat flour with lupin flour at 10% to 50% levels. Sensory evaluation revealed an improvement in color with up to 30% lupin flour substitution with no significant change in taste, flavor, texture and overall acceptability. Storage period caused substantial changes in the texture of muffins. With moisture content remained unchanged, there was an increase in hardness and a decrease in springiness of all samples including the control.
A previous study published in International Journal of Obesity also found individuals who consume lupin-enriched foods may significantly reduce their risk of heart disease and type 2 diabetes.
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