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ARS Home » Research » Publications at this Location » Publication #168516
Title: FERMENTED AND ROASTED LUPIN SNACK: LACTIC ACID AND NATURAL FERMENTATION

Author
item JORAY, M - OKLAHOMA STATE UNIV
item RAYAS-DUARTE, P - OKLAHOMA STATE UNIV
item Mohamed, Abdellatif
item VAN SANTEN, E - AUBURN UNIVERSITY

Submitted to: Lupin International Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 7/9/2004
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: A second processing scheme was used for obtaining lupin snacks by performing a fermentation step prior to roasting and coating. The advantages of fermentation have been widely reported in literature. Improvements in protein and carbohydrate digestibility are obtained during fermentation. The objective of this study is to analyze if fermentation improves the flavor profile and texture of the lupin snack. Seeds are first fermented with natural and added lactic acid bacteria. The fermentation took place in a controlled atmosphere. Lupin seeds were roasted and coated as described by Joray et al. in the poster entitled, Coated Whole Grain Lupin Snack. Sensory evaluation was performed to evaluate differences in overall acceptance, texture and flavor.