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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40902
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dc.creatorCíntia Tarabal Oliveirapt_BR
dc.creatorÉrika Maria Roel Gutierrezpt_BR
dc.creatorNilton de Oliveira Couto e Silvapt_BR
dc.creatorMárcia Regina Pereira Monteiropt_BR
dc.creatorRaquel Linhares Bello de Araújopt_BR
dc.date.accessioned2022-04-07T21:01:27Z-
dc.date.available2022-04-07T21:01:27Z-
dc.date.issued2018-10-
dc.citation.volume11pt_BR
dc.citation.issue5pt_BR
dc.citation.spage67pt_BR
dc.citation.epage74pt_BR
dc.identifier.doi10.36560/1152018646pt_BR
dc.identifier.issn2316-9281pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40902-
dc.description.resumoLupine 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.pt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentENF - DEPARTAMENTO DE NUTRIÇÃOpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofScientific Electronic Archivespt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectWhite lupinept_BR
dc.subjectChemical compositionpt_BR
dc.subjectThermal treatmentspt_BR
dc.subject.otherTremoço brancopt_BR
dc.subject.otherLupinus albuspt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.titleCharacterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivativespt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://sea.ufr.edu.br/SEA/article/view/646pt_BR
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