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The grain legume Australian sweet lupin (Lupinus angustifolius; ASL) is gaining international interest as a functional food ingredient; however its addition to refined wheat bread has been shown to decrease bread volume and textural quality, the extent of which is influenced by ASL variety. The present study evaluated the effects of ASL incorporation (20% of total flour) of the six commercial varieties; Belara, Coromup, Gungurru, Jenabillup, Mandelup and Tanjil, on the level of nutritional, phytochemical and bioactive composition and protein quality of refined wheat flour bread. Protein, dietary fiber, phenolic and carotenoid content, antioxidant capacity and protein digestibility corrected amino acid score (PDCAAS) were higher (p < 0.05), whereas available carbohydrate level was lower (p < 0.05) in ASL–wheat breads than the wheat-only bread, regardless of the ASL variety used. In addition, the blood-glucose lowering bioactive peptide γ-conglutin was detected in all ASL–wheat breads but not in wheat-only bread. The ASL variety used significantly (p < 0.05) affected the dietary fiber, fat, available carbohydrates and polyphenolic level, the antioxidant capacity and the PDCAAS of the ASL–wheat breads. These findings demonstrate the potential nutritional and health benefits of adding ASL to refined wheat bread and highlight the importance of selecting specific ASL varieties to maximise its nutritional attributes.

This study aimed to optimise formulation and process factors of Australian sweet lupin (ASL)-refined wheat bread bun to maximise the ASL level whilst maintaining bread quality using response surface methodology (RSM) with a central composite face-centered design. Statistical models were generated that predicted the effects of level of ASL flour incorporation (g/100 g of ASL-wheat composite flour), ASL-flour volume weighted mean particle size (μm), water incorporation level (g/100 g ASL-wheat composite flour), mixing time of sponge and dough (min) and baking time (min) on crumb specific volume (CSV), instrumental texture attributes and consumer acceptability of the breads. Verification experiments were used to validate the accuracy of the predictive models. Optimisation of the formulation and process parameters using these models predicted that formulations containing ASL flour at 21.4–27.9 g/100 g of ASL-wheat composite flour with volume weighted mean particle size of 415–687 μm, incorporating water at 59.5–71.0 g/100 g ASL-wheat composite flour, with sponges and dough mixed for 4.0–5.5 min and bread baked for 10–11 min would be within the desirable range of CSV, instrumental hardness and overall consumer acceptability. Verification experiments confirmed that the statistical models accurately predicted the responses.

Physical characteristics of Australian sweet lupin (ASL) flours and breads made using ASL (20 g/100 g)-refined wheat (80 g/100 g) composite flours of ASL varieties Belara, Coromup, Gungurru, Jenabillup, Mandelup and Tanjil were evaluated and compared to wheat-only flour and bread. There was a significant ( p p Mandelup- wheat bread had the lowest ( p Tanjil- wheat bread had the highest bread volume and was comparable with other ASL-wheat breads in terms of moisture loss, crumb cell and texture characteristics. Results suggest that ASL varieties Belara, Coromup, Gungurru, Jenabillup and Tanjil can be incorporated into wheat flour for bread manufacturing with desirable bread volume, crumb cell and texture attributes.

Descriptive sensory analysis was conducted to describe and differentiate Philippine virgin coconut oil (VCO) and refined, bleached and deodorized (RBD) coconut oil samples. A total of 14 terms were generated by 11 trained panelists to describe the coconut oil samples. Samples were significantly different ( P 0.0 5 ) in all attributes except for turbidity, saltiness and margarine flavor. The RBD was distinctly yellow, slightly salty, had no perceptible aromas and flavors. All VCO samples were nearly colorless, had slightly detectable acid aroma, sweet and salty tastes, and perceptible nutty aroma and flavor. Cooked coconut with sweet taste terms (cocojam and latik) were generally associated with VCO samples which were heated while rancid attributes describe the nonheated sample. Cocojam and latik attributes highly correlated ( R 2 = 0.9 3 ) using principal component analysis, thus maybe considered redundant terms. Acid and rancid aromas were likewise highly correlated ( R 2 = 0.9 0 ) as the acidic notes perceived may contribute to the overall rancid characteristics of the coconut oil samples.