Proteins are an essential ingredient for the preparation of foods. The European ingredient market is approaching maturity, but experiencing a period of unrest due to the demands of food manufactures: in particular, as a result of the BSE crisis, they plan to use as much as possible plant proteins instead of animal proteins.
Lupin is an ancient European protein-rich grain legume typical of the Mediterranean region and produces seeds with a protein content that is both qualitatively and quantitatively similar to soybean. Its protein content, varying from species to species, is around 35 to 40 % in Lupinus albus. Lupin seed has a very low content of antinutritional compounds, such as hydrolase inhibitors, lectins, saponins, oligosaccharides of the raffinose family. All these factors indicate that lupin has all the potentialities to become an excellent source of added-value food protein ingredients.
This project will develop protocols for preparing lupin ingredients and food items therefrom that may be well accepted by EU consumers for their sensory and nutritional characteristics. It will evaluate nutritional characteristics and assess potential health benefits. It will assure traceability of lupin-based ingredients in food items and assess allergenic potential. Model foods will be sensory evaluated in collaboration with EU consumer associations. It will produce a survey with statistical data on protein ingredients in EU and trends of consumers and industrialists on novel products. Finally, it will promote lupin-based ingredients and food items in Europe through involvement of consumer associations.
- To optimise economically competitive and environmentally sustainable processes for the preparation of food ingredients with optimal technological, sensory, and nutritional characteristics, based on lupin kernels, that may also be potentially beneficial for health.
- To obtain protocols for the preparation of food items based on lupin proteins that may be very well accepted by the European consumers for their sensory and nutritional characteristics.
- To promote lupin based ingredients and food items in Europe through the involvement of consumer associations.
- A survey gathering statistical data on protein ingredients for food industry in EU, as well as trends of consumers and industrialists regarding novel products;
- Optimisation of economically competitive and environmentally sustainable processes for preparing lupin protein ingredients with improved technological, sensory and nutritional characteristics, which may be beneficial for health;
- Economical assessment on the place of lupin ingredients in the ingredient market;
- Protocols for the preparation of lupin protein based food items with optimal sensory and nutritional characteristics;
- Assessment of the potential health benefits of these food ingredients/items in hypercholesterolemia, hypertension, and diabetes;
- Assessment of the consumer acceptance of these food items;
- Promotion of lupin based ingredients and food items by active participation of consumer associations.