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Sensory Acceptability of Foods with Added Lupin ( Lupinus angustifolius ) Kernel Fiber Using Pre‐set Criteria
Author(s) -
Clark R.,
Johnson S.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb11410.x
Subject(s) - ingredient , food science , lupinus angustifolius , flavor , fiber , dietary fiber , mathematics , orange (colour) , chemistry , biology , botany , organic chemistry
Fiber‐enriched white bread, muffin, pasta, orange juice, and breakfast bar were prepared with lupin ( Lupinus angustifolius ) kernel fiber. Consumer panelists (n = 44) determined that all these fiber‐enriched foods, except orange juice, fulfilled pre‐set acceptability criteria. Fiber enrichment did not change overall acceptability (p > 0.05) of the bread and pasta, but reduced overall acceptability (p < 0.05) of the muffin, orange juice, and breakfast bar. In all fiber‐enriched products, flavor was the attribute most highly correlated with overall acceptability (p < 0.05). The lupin kernel fiber used in this study therefore appears to have potential as a ‘nonintrusive’ ingredient in some processed cereal‐based foods. For other applications, fiber modification appears worthy of investigation to accomplish ‘nonintrusive’ fiber enrichment.