Sensory Acceptability of Foods Containing Australian Sweet Lupin (Lupinus angustifolius) Flour

Autor:	Stuart K. Johnson, Ramon Hall
Rok vydání:	2006
Předmět:	Lupinus angustifolius biology Wheat flour Food science biology.organism_classification Soy flour Food Science
Zdroj:	Journal of Food Science. 69:snq92-snq97
ISSN:	0022-1147
DOI:	10.1111/j.1365-2621.2004.tb15520.x
Popis:	Foods containing Australian sweet lupin (Lupinus angustifolius) flour (ASLF) were assessed by consumer panelists (n= 54) in comparison to wheat flour (control) and defatted soy flour (DFSF) products. All ASLF products were rated in the acceptable half of the evaluation scale. General acceptability of ASLF chocolate chip cookies and breakfast bars was rated similarly to the control and DFSF variants (P > 0.05). ASLF pasta was rated lower than control but higher than DFSF pasta (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::75ef69d8d3366ae4e5f1de7e89b72df6 https://doi.org/10.1111/j.1365-2621.2004.tb15520.x Zobrazit plný text záznamu Plný text