Functional Evaluation Of Lupin Four And Its Product Development

In recent years, with the increasing attention on food nutrition and healthcare function,natural food sources including protein,dietary fiber and other nutrients are turned to be the focus of research. Lupin, as a high dietary protein, high dietary fiber, and low-sugar legume,has a high development and utilization value in food industry. In this paper, the laxative and hypoglycemic effect of lupin flour was evaluated. And a lupin four jelly has been developed.The results showed that the contents of water, ash, fat, protein, carbohydrate and dietary fiber in lupin flour were 6.80%, 3.02%, 5.47%, 42.44%, 6.98%and 35.21%,respectively.According to <Function evaluation of health foods - Method for the Assessment of Facitating Feces Excretion Function>,a murine model was established and used in evaluating the feces excretion function of lupin powder. Three dose groups were designed.Thereinto, the addition amount of lupin powder was 28.57% in high dose group, 14.28% in the medium group, and 7.14% in the low group, respectively. The results showed that,compared with control group, the intestinal propelling ratio of dose groups in the intestinal movement experiment significantly (p<0.01) increased. In defecating experiment, the time of first black dejection of the high dose group, medium dose group and low dose group all significantly (p<0.01) shortened. The defecation weight and numbers in six hours significantly (p<0.05) increased. These results all suggested that the lupin flour has an obviously laxative effect on rats.According <Functional evaluation of health foods -Method for the Assessment of Assisting Blood Sugar Reduction Function>,the diabetes mice model was established. The dosage of lupin was divided into three groups: high dose group (the addition amount of lupin powder was 15%), the medium group (the addition amount of lupin powder was 7.5%)and the low group (the addition amount of lupin powder was 3.75%). The results showed that in the high dose group and medium group the area under the curve of blood glucose and the levels of glycosylated serum protein significantly decreased (p<0.05), and fasting blood glucose, cholesterol and triglycerides decreased, but there was no statistically significant difference. These results all suggested that the high dose group and medium group have hpyerglycemic effect on rats.According to the results of single factor and orthogonal experiment, the best technological parameters of lupin flour jelly were determined as follows: samples were heated at 80 ℃ for 15 min to form gel, and then the gel was sheared at 12000 r/min for 4 min.On the basis of the technology,the jelly formula was further optimized according to the fuzzy mathematics comprehensive evaluation method. And the formula was as follows:0.55% gum complex (Carrageenan: Gelatin: Konjac gum = 6: 3: 2), 3% xylitol, 0.21%citric acid, 0.04% aspartame and 0.08% potassium chloride.