สืบค้นงานวิจัย
Development of a fermented product with higher phenolic compounds and lower anti-nutritional factors from germinated lupin (Lupinus angustifolius L.)
Khan M.K. - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): Development of a fermented product with higher phenolic compounds and lower anti-nutritional factors from germinated lupin (Lupinus angustifolius L.)
ผู้แต่ง / หัวหน้าโครงการ (EN): Khan M.K.
บทคัดย่อ (EN): The nutritional profile of lupin (Lupinus angustifolius L.) seeds has recently increased the scientific importance to develop variety of lupin-enriched food products. In this study, a fermented food product from lupin was developed as another product to Tempe (a fermented food product made from cereals) family for its improved nutrient profile. For this purpose, whole lupin seeds were subjected to germination at 25°C for 0, 3, 6, 9, and 12 hr. After dehulling and cooking, lupin seeds from each germination period were fermented using Rhizopus oligosporus. Fermentation significantly increased the phenolic contents and antioxidant potential by 300%–450% and 100%–300%, respectively. Decrease in phytate content from 14.2 to 4.7 mg/g DM and tannins from 0.88 to 0.07 mg CE/g DM were also noted. In conclusion, germination of seeds can be used as a pretreatment to obtain higher quantities of bioavailable phytochemical components in fermented lupin. Practical applications: The presence of different innovative food products in the market shows the commitment of food scientists to fulfill the consumer demand for food with high nutritive value. The process of fermentation is known to improve the nutrients’ profile, thus helps to meet the consumer demands. The nutritive importance of Australian sweet lupin is known well-demonstrated for its application in various food products. The outcome of this study could be of great importance to food industry for production of a novel-fermented food product with improved nutritional value from germinated lupin. The proposed product is relatively cheap compared with traditional Tempe made from soybean due to its lower agronomical production cost. The study could be extended to analyze protein digestibility and to improve the sensory acteristics of product for higher consumer acceptability. © 2018 Wiley Periodicals, Inc.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): en
เอกสารแนบ (EN): https://www.scopus.com/inward/record.uri?eid=2-s2.0-85057089685&doi=10.1111%2fjfpp.13843&partnerID=40&md5=5847b8f8203a0b8712f00396798bfafc
เผยแพร่โดย (EN): มหาวิทยาลัยมหิดล
คำสำคัญ (EN): Cereal products
เจ้าของลิขสิทธิ์ (EN): มหาวิทยาลัยมหิดล
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Khan M.K.. "Development of a fermented product with higher phenolic compounds and lower anti-nutritional factors from germinated lupin (Lupinus angustifolius L.)". ไม่ระบุหน่วยงาน. ม.ป.ป.

Khan M.K.. "Development of a fermented product with higher phenolic compounds and lower anti-nutritional factors from germinated lupin (Lupinus angustifolius L.)". ไม่ระบุหน่วยงาน. ม.ป.ป.. Print.



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Development of a fermented product with higher phenolic compounds and lower anti-nutritional factors from germinated lupin (Lupinus angustifolius L.)
Khan M.K.
มหาวิทยาลัยมหิดล
ไม่ระบุวันที่เผยแพร่
Calcium, Iron, and Zinc Bioaccessibilities of Australian Sweet Lupin (Lupinus angustifolius L.) Cultivars Effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides in Australian sweet lupin (Lupinus angustifolius L.) Comparative proteomics and protein profile related to phenolic compounds and antioxidant activity in germinated Oryza sativa ‘KDML105’ and Thai brown rice ‘Mali Daeng’ for better nutritional value Bioactive and nutritional compounds in virgin coconut oils A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice Factors associated with nutritional status of elderly in ubon Ratchathani, Thailand Anti-fibrotic and anti-inflammatory effects of parboiled germinated brown rice (Oryza sativa ‘KDML 105’) in rats with induced liver fibrosis Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds Comparative HPLC analysis of phenolic compounds in the roots of Acanthopanax trifoliatus and acanthopanaxsenticosus Factors associated with acquired Anti IFN- γ autoantibody in patients with nontuberculous mycobacterial infection
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