Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review
The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to im...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/6/1241 |
| _version_ | 1797611741032480768 |
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| author | Bruno Abreu João Lima Ada Rocha |
| author_facet | Bruno Abreu João Lima Ada Rocha |
| author_sort | Bruno Abreu |
| collection | DOAJ |
| description | The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The eligibility criteria for the articles to be considered were: (a) the manufacturing of a food product with lupin as a formulation ingredient; (b) the food product developed was tested by a sensorial panel. A total of 33 studies filled the inclusion criteria and were incorporated into the qualitative synthesis. The sensory analysis of each product was notoriously different based on the jury evaluators and measurement scales used but revealed high acceptability rates for possible future consumers. The high protein and fibre contents of lupin were the most cited reason associated with the importance of nutrient-rich food products for consumers. More research on foods with high nutrition profiles and well-established sustainability parameters is crucial to promote healthier food environments. |
| first_indexed | 2024-03-11T06:32:03Z |
| format | Article |
| id | doaj.art-739f86e3887b4b449db327f46eeab9d7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T06:32:03Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-739f86e3887b4b449db327f46eeab9d72023-11-17T11:06:41ZengMDPI AGFoods2304-81582023-03-01126124110.3390/foods12061241Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic ReviewBruno Abreu0João Lima1Ada Rocha2Faculty of Nutrition and Food Sciences, University of Porto, Rua do Campo Alegre, 823, 4150-180 Porto, PortugalScientific-Pedagogical Unit of Dietetics and Nutrition, Coimbra Health School, Polytechnic Institute of Coimbra, 3046-854 Coimbra, PortugalFaculty of Nutrition and Food Sciences, University of Porto, Rua do Campo Alegre, 823, 4150-180 Porto, PortugalThe addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The eligibility criteria for the articles to be considered were: (a) the manufacturing of a food product with lupin as a formulation ingredient; (b) the food product developed was tested by a sensorial panel. A total of 33 studies filled the inclusion criteria and were incorporated into the qualitative synthesis. The sensory analysis of each product was notoriously different based on the jury evaluators and measurement scales used but revealed high acceptability rates for possible future consumers. The high protein and fibre contents of lupin were the most cited reason associated with the importance of nutrient-rich food products for consumers. More research on foods with high nutrition profiles and well-established sustainability parameters is crucial to promote healthier food environments.https://www.mdpi.com/2304-8158/12/6/1241lupin productsfood innovationconsumer studiessensory analysis |
| spellingShingle | Bruno Abreu João Lima Ada Rocha Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review Foods lupin products food innovation consumer studies sensory analysis |
| title | Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review |
| title_full | Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review |
| title_fullStr | Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review |
| title_full_unstemmed | Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review |
| title_short | Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review |
| title_sort | consumer perception and acceptability of lupin derived products a systematic review |
| topic | lupin products food innovation consumer studies sensory analysis |
| url | https://www.mdpi.com/2304-8158/12/6/1241 |
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