Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives
International Journal of Nutrition and Food Sciences
Volume 5, Issue 1-1, January 2016, Pages: 7-13
Received: Sep. 30, 2015; Accepted: Oct. 25, 2015; Published: Nov. 10, 2015
Views 4657      Downloads 193
Marwa M. Helmy, Food Engineering and Packaging Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Article Tools
Follow on us
Sweet lupine has high content of protein, so it can be used as meat additives (texturized lupine) produced by single screw extruder. Rheological properties of sweet lupine samples were measured at different moisture contents (15, 20, 25 and 30%), different temperatures (90, 95, 140, 145, 170 and 175 °C) and shear rates (14.11-77.61 s-1). The results showed that the percentage of moisture (15, 20, 25 and 30%) at 90ᵒC and 95°C and (25 and 30%) at 140°C and 145ᵒC exhibited non-Newtonian pseudoplastic behavior as the apparent viscosity decreased with increasing shear rate. The moisture content (15%) at 140ᵒC, (15% and 20%) at 145ᵒC, (15% and 20%) at 170ᵒC and (15, 20, 25 and 30%) at 175ᵒC exhibited non-Newtonian dilatant behavior as the apparent viscosity increased with increasing shear rate. The apparent viscosity increased very rapidly through different zones of extruder and pressure drop increased with increasing temperature and moisture content.
Sweet Lupine, Single Screw Extruder, Rheological Properties, Flow Behavior
To cite this article
Marwa M. Helmy, Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives, International Journal of Nutrition and Food Sciences. Special Issue: Food Engineering and Packaging. Vol. 5, No. 1-1, 2016, pp. 7-13. doi: 10.11648/j.ijnfs.s.2016050101.12
Copyright © 2015 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Gipsy, T. and Gustavo, V.B. Rheology for the food industry. Journal of Food Engineering. (67) 147–156. 2005.
Sahagun, J. and Harper, J.M. Parameters affecting the performance of a low-cost extrusion cooker. J. Food Proc. Eng.; 3 (4); 199. 1980.
Kearns, J.P.; Rokey, G.J. and Hurber, G.J. Extrusion of texturized proteins. (A.S.A.). American Soybean Association. 2003.
Riaz, M.N. Soybean as functional foods. Food protein research and development center. College station; TX. USA. 1999.
Riaz; M.N.. Extruders in food applications. Technomic Publishing Company. USA. 2000.
Erabs, M.; Certel, M. and Uslu, M.K. Some chemical properties of white lupine seeds (lupinus albus L.). Food chem. 89; 341-345. 2005.
Sharara, M.S.A. Characterization and utilization of protein prepared from debittered Egyptian lupine seeds. Ph.D. Faculty of agriculture. Alexandria University; Egypt. 2005.
Martinez-Villaluenga, C.; Frias, J. and Vidal-Valverde, C. Functional lupine seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosides. Food Chem. 98; 291-229. 2006.
Gafar, F. Chemical and technological studies on some component of lupine seeds. Ph.D. Faculty of agriculture. Menofiya University; Egypt. 2000.
Lampart-Szczapa, E.; Konieczapa, P.; Nogala-Kalucka, M.; Walczak, S.; Kossowaska, I. and Malinowaska, M. Some functional properties of lupine proteins modified by lactic fermentation and extrusion. Food Chem. 96; 290-296. 2006.
Bahgaat, W.K.. Fortification of some bakery products with protein concentrates. M.Sc. Faculty of agriculture. Ain Shams University; Egypt. 2000.
Chakraborty, P. and Banerjee, S. Optimization of extrusion process for production of expanded product from green gram and rice by response surface methodology. Journal of Scientific & Industrial Research. 68; 140-148. 2009.
Areas, J.A.G. Extrusion of food proteins. Critical Reviews in Food Science and Nutrition; 32; 365–392. 1992.
Altomare, R.E.; Anelich, M. and Rakos, R. An experimental investigation of the rheology of rice flour dough with an extruder-coupled slit die rheometer. In: Extrusion Cooking (edited by C. Mercier; P. Linko & J. M. Harper). Pp. 233–254. St. Paul; MN: American Association of Cereal Chemists. 1992.
Zuilichem, D.J.; Bruin, S.; Janssen, L.P.B.M. and Stolp W. Single screw extrusion of starch and protein rich materials; in Food Process Engineering Vol. 1: Food Processing Systems (eds P. Linko; V. Malkki; J. Oikku; and J. Larinkariels); Applied science; London; pp. 745–756. 1980.
Olkku, J.; and Hagqvist, A. Steady state modeling of extrusion cooking employing response surface methodology. Journal of Food Engineering; 2; 105–128. 1983.
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
Tel: (001)347-983-5186