Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2018 |
| Outros Autores: | , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Institucional da UFMG |
| Texto Completo: | http://hdl.handle.net/1843/40902 |
Resumo: | FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais |
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2022-04-07T21:01:27Z2022-04-07T21:01:27Z2018-10115677410.36560/11520186462316-9281http://hdl.handle.net/1843/40902FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorLupine 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.engUniversidade Federal de Minas GeraisUFMGBrasilENF - DEPARTAMENTO DE NUTRIÇÃOFAR - DEPARTAMENTO DE ALIMENTOSScientific Electronic ArchivesTremoço brancoLupinus albusTecnologia de alimentosWhite lupineChemical compositionThermal treatmentsCharacterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivativesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://sea.ufr.edu.br/SEA/article/view/646Cíntia Tarabal OliveiraÉrika Maria Roel GutierrezNilton de Oliveira Couto e SilvaMárcia Regina Pereira MonteiroRaquel Linhares Bello de Araújoapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/40902/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALCharacterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives.pdfCharacterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives.pdfapplication/pdf238327https://repositorio.ufmg.br/bitstream/1843/40902/2/Characterization%20of%20the%20biochemical%20and%20lipid%20profiles%20of%20white%20lupine%20%28Lupinus%20albus%29%20grain%20and%20its%20derivatives.pdf33f56470818ef6158f4a82a5d132e6feMD521843/409022022-04-07 18:01:27.845oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-04-07T21:01:27Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
| dc.title.pt_BR.fl_str_mv |
Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives |
| title |
Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives |
| spellingShingle |
Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives Cíntia Tarabal Oliveira White lupine Chemical composition Thermal treatments Tremoço branco Lupinus albus Tecnologia de alimentos |
| title_short |
Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives |
| title_full |
Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives |
| title_fullStr |
Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives |
| title_full_unstemmed |
Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives |
| title_sort |
Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives |
| author |
Cíntia Tarabal Oliveira |
| author_facet |
Cíntia Tarabal Oliveira Érika Maria Roel Gutierrez Nilton de Oliveira Couto e Silva Márcia Regina Pereira Monteiro Raquel Linhares Bello de Araújo |
| author_role |
author |
| author2 |
Érika Maria Roel Gutierrez Nilton de Oliveira Couto e Silva Márcia Regina Pereira Monteiro Raquel Linhares Bello de Araújo |
| author2_role |
author author author author |
| dc.contributor.author.fl_str_mv |
Cíntia Tarabal Oliveira Érika Maria Roel Gutierrez Nilton de Oliveira Couto e Silva Márcia Regina Pereira Monteiro Raquel Linhares Bello de Araújo |
| dc.subject.por.fl_str_mv |
White lupine Chemical composition Thermal treatments |
| topic |
White lupine Chemical composition Thermal treatments Tremoço branco Lupinus albus Tecnologia de alimentos |
| dc.subject.other.pt_BR.fl_str_mv |
Tremoço branco Lupinus albus Tecnologia de alimentos |
| description |
FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais |
| publishDate |
2018 |
| dc.date.issued.fl_str_mv |
2018-10 |
| dc.date.accessioned.fl_str_mv |
2022-04-07T21:01:27Z |
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2022-04-07T21:01:27Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
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publishedVersion |
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http://hdl.handle.net/1843/40902 |
| dc.identifier.doi.pt_BR.fl_str_mv |
10.36560/1152018646 |
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2316-9281 |
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10.36560/1152018646 2316-9281 |
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http://hdl.handle.net/1843/40902 |
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eng |
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eng |
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Scientific Electronic Archives |
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info:eu-repo/semantics/openAccess |
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openAccess |
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Universidade Federal de Minas Gerais |
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UFMG |
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Brasil |
| dc.publisher.department.fl_str_mv |
ENF - DEPARTAMENTO DE NUTRIÇÃO FAR - DEPARTAMENTO DE ALIMENTOS |
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Universidade Federal de Minas Gerais |
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reponame:Repositório Institucional da UFMG instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
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