Bioactive nutrient retention during thermal-assisted hydration of Lupins

Dilini Perera, Gaurav Kumar, Lavaraj Devkota, Sushil Dhital

Research output: Contribution to journalArticleResearchpeer-review

2 Citations (Scopus)

Abstract

Lupin, an arid pulse, is gaining popularity as a super food due to its superior nutritional properties. However, it has not been considered for large scale thermal processing, e.g., canning. The present work evaluated the best time/temperature combination to hydrate lupins for canning with minimum losses of bioactive nutrients, pre-biotic fibre, and total solids during hydration. The two lupin species showed a sigmoidal hydration behaviour, which was adequately modelled by the Weibull distribution. The effective diffusivity, Deff, increased from 7.41 × 10−11 to 2.08 × 10−10 m2/s for L. albus and 1.75 × 10−10 to 1.02 × 10−9 m2/s for L. angustifolius with increasing temperature, namely, from 25 °C to 85 °C. The lag phase decreased from 145 min to 56 min in L. albus and 61 min to 28 min in L. angustifolius. However, based on the effective hydration rate, reaching the equilibrium moisture, minimum loss of the solids, and prebiotic fibre and phytochemicals, 200 min hydration at 65 °C can be regarded as the optimum temperature of hydration. The findings are thus relevant for designing the hydration protocol to achieve the maximum equilibrium moisture content and yield with the minimum loss of solids (phytochemicals and prebiotic fibres) for L. albus and L. angustifolius.

Original languageEnglish
Article number709
Number of pages20
JournalFoods
Volume12
Issue number4
DOIs
Publication statusPublished - 3 Feb 2023

Keywords

  • hydration kinetics
  • lupin
  • mathematical modelling
  • phytochemical
  • prebiotic fibre
  • thermodynamic property

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