ArticleFoods (Basel, Switzerland)2020
Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Unlocking the future of food with the new paradigm of plant-based proteins.Frontiers in nutrition · 2026Review
- Nutritional features of organic peas (Pisum sativum L.) cultivated in different Italian environments and rheological profile of pea-enriched crackers.Journal of the science of food and agriculture · 2025Article
- Pulse Proteins: Processing, Nutrition, and Functionality in Foods.Foods (Basel, Switzerland) · 2025Review
- Review
- Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours.Foods (Basel, Switzerland) · 2022Article
- Lupin Protein Concentrate as a Novel Functional Food Additive That Can Reduce Colitis-Induced Inflammation and Oxidative Stress.Nutrients · 2022Article
- Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour.Foods (Basel, Switzerland) · 2022Article
- Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies.Foods (Basel, Switzerland) · 2021Article
- Pre-Hispanic Foods Oyster Mushroom (Journal of fungi (Basel, Switzerland) · 2021Article
- Antioxidant and Anti-Inflammatory Properties of Bioavailable Protein Hydrolysates from Lupin-Derived Agri-Waste.Biomolecules · 2021Article
- Technological Potential of a Lupin Protein Concentrate as a Nutraceutical Delivery System in Baked Cookies.Foods (Basel, Switzerland) · 2021Article
- Applications of Natural Products in Food.Foods (Basel, Switzerland) · 2021Article
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4 authors.
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Abstract
Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt. The impact on the physical properties of the dough and cookies was evaluated for the different systems. Rice and buckwheat doughs were 20% firmer and 40% less cohesive than the others. The incorporation of lupin extract had a reduced impact on the shape parameters of the cookies, namely in terms of area and thickness. The texture differed over time and after eight weeks, the oat and buckwheat cookies enriched with lupin extract were significantly firmer than the cookies without lupin. The incorporation of lupin extract induced a certain golden-brown coloring on the cookies, making them more appealing: lightness (L*) values decreased, generally, for the cookies with lupin extract when compared to the controls. The a
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