EXPERIENCE OF USE OF LUPIN AND PRODUCTS OF ITS PROCESSING IN FOOD INDUSTRY (REVIEW)
2021
Rutskaya, V.I. | Gaponov, N.V.
The article presents advantages and disadvantages of lupin use in food production. It’s noticed that lupin seeds and products of its processing are a prospective protein source and competitive ingredients at diet and methods development in food production. Lupin meal, lupin protein isolate and meal made from lupin seed coat are valuable, technological and prospective raw material used as protein food ingredients. Amino acids content of lupin seed protein has high content of essential amino acids and is close to soybean protein. Lupin meal is high prospective for expanding the assortment and improving the food quality baker’s product included. Lupin can be used for development of gluten free food with dietary and medical function. Food ingredients with lupin have to answer the norms of limit permissible concentration of alkaloids in food. Abroad food lupin production and use reaches industrial scale. At the same time it is absent in Russia in spite the opinion that it is perspective raw material for improvement of food quality. Scientists of foreign countries and of some research institutions in Russia accept that lupin and products of its processing are perspective raw material for development of functional foods as well as gluten free bakery and confectionery products
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This bibliographic record has been provided by Federal Scientific Center of Legumes and Groat Crops