UTILIZATION OF LUPIN (LUPINUS ALBUS L.) FLOUR AND BRAN WITH XYLANASE ENZYME IN COOKIE PRODUCTION

Wheat flour was replaced with the lupin flour (10-30%) and lupin bran (10-20%) in cookie formulation with the addition of 0.4% xylanase enzyme. The effects of the lupin flour, lupin bran and xylanase enzyme addition on the physical (diameter, thickness, spread ratio, hardness and color), chemical (ash, protein, fat and mineral) and sensory properties of cookies were investigated. It has been observed that cookie spread ratio values increased with lupin bran replacement over 15% level. Xylanase enzyme increased the spread ratio and decreased the hardness value of the cookie samples prepared with lupin flour and lupin bran (p<0.05). Lupin flour and bran usage in cookie formulation improved mineral (Ca, Cu, Mg and P), while lupin flour (at 30% level) caused a considerable increment in protein content (from 5.91 g/100g to 11.87 g/100g) of cookies.. Compared to control cookie, cookies containing lupin flour up to 20% substitution level gave similar or higher sensory score in terms of all sensorial properties. However, lupin bran over 10% levels had a detrimental effect on color, appearance, odor and taste of cookies.