18F-14 |
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Z. Lucas Bravo1, G. DÁVILA ORTÍZ1, and C. Jiménez Martínez2. (1) Escuela Nacional De Ciencias Biologicas - IPN, Instituto Politecnico Nacional, México D.F., 11340, Mexico, (2) CIBA, CIBA-IPN, San Juan Molino Km 1.5 Tepetitla, Tlaxcala, Mexico L. mutabilis seeds are consumed in the Andean region. The seeds present a high proportion of protein (47%) and fat (16.5%). However, a limitation for the wider use of lupins has been their high content of Quinolizidine Alkaloids 2.6 mg/g (QA). With the purpose of using this grain for human or animal consumption, it is necessary to reduce or eliminate them. The objective of this work was to decrease or eliminate alkaloids in L. mutabilis seed through the use of aqueous thermal treatment, and then with the detoxified seed to obtain a milk-like product. The chemical composition of L. mutabilis seed was determined through AOAC methods (1990). The debittering of L. mutabilis seeds was carried out with a heat treatment in water at boiling temperature (1 hr) and soaking (96 hr). The quantification of the QA was realized before and after the aqueous thermal treatment by means of GC/MS. The detoxified seeds were subjected to manual dehulling and ground in a Waring Blendor for 5 min, until a suspension in which the solid could pass through 0.25 and 0.025 in sieves, was obtained. The color of the milk-like product was determined by Color-Mate equipment. There were identified ten different QA in the L. mutabilis seeds without treatment, being the major lupanine (0.42 mg/g), spartein (0.18 mg/g), and OH-lupanine (0.066 mg/g). By means of the applied aqueous thermal treatment, the total QA content were reduced more than 95%. The concentration of protein in the lupin milk was 4.2%, with a similar color to the cow milk. The sensorial test showed a good acceptance by consumers. This treatment offers a possibility of using seed proteins to obtain alternative animal-like products.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |