NOODLES & PASTA

Adding about 10 to 15% lupin (Australian Sweet Lupin & L. albus) flour to wheat flours will give a product with similar properties to the full wheat product, but with an improvement in amino acid score from under 40% to over 70% relative to egg albumin (Ballester et al 1984; Uauy et al., 1995). It is possible to increase the lupin component to 20% before losing the integrity of the product (Boothey, 1993). Other studies have shown a high acceptability of the lupin-enriched pasta many countries (Lucisano and Pompei, (Lucisano and Pompei, 1981; Pompei et al., 1985; Yates, 1990).

 

References:
Boothy L. (1993). Incorporation of lupin flour into pasta products. Edith Cowan University Repost. Perth Western Australia.
Ballester, D., Zacarías, I., García, E. and Yáñez, E. (1984b). Baking studies and nutritional value of bread supplemented with full-fat sweet lupin flour (L. albus cv. Multolupa). Journal of Food Science 49: 14-16.
Lucisano, M. and Pompei, C. (1981). Baking properties of lupin flour. Food Science 14:323-6.
Pompei, C., Lucisano, M. and Ballini, N. (1985). Use of lupin flour in pasta manufacture. Sciences des Aliments 5: 665.
Uauy, R., Gattas, V. and Yáñez, E. (1995). Sweet lupins in human nutrition. In: Ed. A.M. Simopoulos World Review of Nutrition and Dietetics 77: 75-88. Basel, Karger.
Yates, P. (1990). Product development and sensory evaluation of lupin pasta. Edith Cowan University Report. Perth, Australia, 88pp.