Coated lupin bean snacks

The potential of lupin in human nutrition is generally underestimated worldwide and the development of lupin-based convenient food products needs to be expanded. The objective of this study was to develop savory- and sweet-coated snacks from Lupinus albus grains. Lupin beans were prepared using the traditional Middle Eastern process by cooking, soaking in saltwater peeling, and either roasting or deep-frying. Sensory analysis was performed using a 5-point hedonic scale of four lupin snacks, two savory (Caribbean jerk and fajita) and two sweet (cinnamon and lemon). Overall, sensory attribute scores for the fried savory snacks were better than the roasted, and as expected, the residue on the fingers of panelists after handling the lupin snacks was higher in the fried samples. Higher scores were given to the Caribbean jerk than to the fajita-flavored lupin snacks for aroma, spiciness and salt level. The panelists gave high (much too strong) crispiness scores to the fried lemon and the roasted cinnamon lupin snacks. Sweet-coated lupin snacks (combining roasted and fried) received higher than 50% of just about right scores for color aroma, sugar spiciness and flavor Three different samples of L. albus evaluated by consumer panelists were also processed (fried and roasted) to determine color changes using the CIE 1976 L*, a*, b* Color Space color space. The color was recorded in samples of single beans and groups of beans. The darkness (-L*) of the fried and roasted samples increased 28 and 13%, respectively, compared to the raw lupin beans, with a more homogeneous darkness and color in the roasted sample. Delta E suggests that the general change in color was higher in the roasted samples, especially when measured as a group.