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Tipo:	Artigo de Periódico
Título:	Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives
Autor(es):	Cíntia Tarabal Oliveira Érika Maria Roel Gutierrez Nilton de Oliveira Couto e Silva Márcia Regina Pereira Monteiro Raquel Linhares Bello de Araújo
Resumo:	Lupine is a legume with the high contents of protein and lipids unsaturated, vitamins, minerals and dietary fiber and thus its nutritional quality has properties beneficial to health. The aims of this study were to produce flours from white lupine grain using different thermal treatments, to chemically characterize them and to compare them to those of raw and pickled lupine grains, as well as to determine their chemical compositions, lipid profiles and contents of anti-nutritional factors. To preparation of lupine flours the heat treatment was applied at 100 °C for 60 min and 150 ºC per 30 min in an oven with circulating air. The moisture, protein, lipid, mineral and dietary-fiber contents of the four lupine products tested were determined. The trypsin-inhibitory activity levels were determined using casein as the substrate. The fatty acid composition were determined by gas chromatography. The results show us the samples had high levels of protein, unsaturated fatty acids, and dietary fiber. Heat treatment did not affect the nutrient content of the grain. However, pickled lupine grains had lower levels of nutrients and minerals and a higher sodium level than those of the other lupine products examined, compromising the nutritional quality of the grain. The analyses conducted in the present study indicate that Lupinus albus grains currently contain alkaloids but due its high nutritional value it is possible to incorporate this legume into the human diet.
Assunto:	Tremoço branco Lupinus albus Tecnologia de alimentos
Idioma:	eng
País:	Brasil
Editor:	Universidade Federal de Minas Gerais
Sigla da Instituição:	UFMG
Departamento:	ENF - DEPARTAMENTO DE NUTRIÇÃO FAR - DEPARTAMENTO DE ALIMENTOS
Tipo de Acesso:	Acesso Aberto
Identificador DOI:	10.36560/1152018646
URI:	http://hdl.handle.net/1843/40902
Data do documento:	Out-2018
metadata.dc.url.externa:	https://sea.ufr.edu.br/SEA/article/view/646
metadata.dc.relation.ispartof:	Scientific Electronic Archives
Aparece nas coleções:	Artigo de Periódico

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