1Chemical Engineering Laboratory Process Engineering Department Faculty of Technology, University of Blida 1, soumaa, 09000, Blida, Algeria
2Department of Biology, Faculty of Natural, Life and Earth Sciences, Djilali Bounaama University, Khemis Miliana, 44001, Ain Defla, Algeria
3Department of Nutrition and Food Sciences, Faculty of Natural and Life sciences, Hassiba Benbouali University, Chlef, Algeria
4Department of Analytical Chemistry, Faculty of Pharmacy, Istanbul University, Turkey
Agri-Food Department Faculty of Natural and Life Sciences, University of Blida 1, Soumaa, 09000, Blida, Algeria
*Corresponding Author: N. Zaouadi, Food Department, Natural and Life Sciences faculty, University of Blida 1, Soumaa, 09000, Blida, Algeria, Email: zaouadi.nesrine@gmail.com
Online published on 22 January, 2020.
The approximate chemical composition and amino acid profile of Lupinus albus seeds were studied. Protein content of lupin and lupin mlik seeds; 45.2(±0.09) g/100g and 7.25(±0.08) g/100g, respectively; fat content 9.04(±0.14) g/100g and 6.01(±0.06) g/100g, respectively. Lupine seeds rich in leucine, lysine and proline: 4.168; 4.059 and 2.620 (g/100 g) respectively. This work made it possible, using the experimental design method, to carry out eighteen trials of dessert cream formulated with different concentrations of lupin milk. The reduction of the quantity of sucrose used to 7.15% instead of 11% and the use of 3.85% Stevia rebaudiana extract have resulted in a dessert cream that is lighter in sugar. The chemical properties of the formulated tests revealed a high protein content ranging from 8.36 to 16.25 g/100 g and a fat content ranging from 3.50 to 4.92 g/100 g. Finally an optimal formula was developed with good sensory characteristics.
Cream dessert, Experimental design, Lupinus albus, Stevia rebaudiana, Lupin milk
