title: Influence of protein isolate from lupin seeds (Lupinus albus ssp. Graecus) on processing and quality characteristics of frankfurters.
abstract: Lupin protein isolate (92% protein) from seeds of Lupinus albus ssp. Graecus (LSPI) was used as powder ingredient for the manufacture of frankfurters at levels 0, 1, 2 and 3% of the formulation weight. Additional 1% water was added during batter formulation to each 1% protein used. LSPI increased (P < 0.05) the pH and viscosity of batter and reduced the jelly separation. Increasing the LSPI level resulted in higher (P < 0.05) processing yield and lower (P < 0.05) purge accumulation, redness and visual colour scores and hardness of frankfurters. Significant differences in overall acceptability were not found among the control and frankfurters with 1% and 2% LSPI. Frankfurters with 3% LSPI were judged as unacceptable. Incorporation of LSPI at 1% level either in hydrated form or as stabilizer in pre-emulsified fat improved the processing characteristics and overall acceptability of frankfurters made with LSPI as powder ingredient and did not affect the color and texture.
authors: Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University of Thessaloniki, GR 540 06, Thessaloniki, Greece.
authors: S
authors: S
authors: Alamanou
authors: J G
authors: JG
authors: Bloukas
authors: E D
authors: ED
authors: Paneras
authors: G
authors: G
authors: Doxastakis