Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 2
Written by Loredana PLUSTEA (PAVEN), Diana Nicoleta RABA, Monica NEGREA, Ileana COCAN, Christine DRAGOMIR, Mariana-Atena POIANA, Carmen Daniela PETCU, Mirabela CHICA, Antoanela COZMA, Adina BERBECEA, Ersilia ALEXA
The paper aims to study the nutritional and sensorial properties of bakery products fortified with lupin sprouts. The lupin seeds were germinated, and the sprouts collected after 14 days of germination were dried and ground. Wheat flour mixed with different percentages of sprout flour (10-30%) was used to obtain bun-type bakery products obtained from leavened dough. The proximate composition (proteins, lipids, mineral substances, carbohydrates), macro and microelements composition and the content of total polyphenols, as well as the antioxidant activity of fortified products was determined. The obtained results showed that the maximum mineral content was recorded in the case of buns with 30% (2.225%). The content of total polyphenols varied between 8.0-28.9 µM GAE/g.d.m.) and antioxidant activity (2.52-9.44 µM Fe2+/g d.m.). Elemental composition highlighted an increase of Cu (0.873-1.382 ppm), Ni (0.647-1.348 ppm), Mn (0.622-283.409 ppm), Fe (2.182-12.197 ppm), Zn (3.440-14.133 ppm), Na (607.973-851.325 ppm), Mg (165.781-389.073 ppm), Ca (451.163-502.318 ppm), K (202.683-420.596 ppm) with the percentage of lupin sprouts addition. Sensorial analysis showed that the addition of 10% lupin sprouts was appreciated by consumers regarding all the sensory parameters analyzed.
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