AU2019343955A1 - Food product - Google Patents

Food product Download PDF

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AU2019343955A1
AU2019343955A1 AU2019343955A AU2019343955A AU2019343955A1 AU 2019343955 A1 AU2019343955 A1 AU 2019343955A1 AU 2019343955 A AU2019343955 A AU 2019343955A AU 2019343955 A AU2019343955 A AU 2019343955A AU 2019343955 A1 AU2019343955 A1 AU 2019343955A1
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Australia
Prior art keywords
flour
dry weight
food product
dry
lupin
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AU2019343955A
Inventor
Vijay Jayasena
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Goodster Fmcg Holdings Pty Ltd
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Goodster Fmcg Holdings Pty Ltd
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Publication date
Priority claimed from AU2018903499A external-priority patent/AU2018903499A0/en
Application filed by Goodster Fmcg Holdings Pty Ltd filed Critical Goodster Fmcg Holdings Pty Ltd
Publication of AU2019343955A1 publication Critical patent/AU2019343955A1/en
Abandoned legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Manufacturing & Machinery (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present disclosure relates generally to lupin and chick pea-containing food products, such as snack products, precursor compositions therefor, and methods for their production.

Description

FOOD PRODUCT
FIELD
[0001] The present disclosure relates generally to lupin and chick pea-containing food products, such as snack products, precursor compositions therefor, and methods for their production.
BACKGROUND
[0002] The reference in this specification to any prior publication (or information derived from it), or to any matter which is known, is not, and should not be taken as an acknowledgment or admission or any form of suggestion that that prior publication (or information derived from it) or known matter forms part of the common general knowledge in the field of endeavour to which this specification relates.
[0003] Most of the popular snack foods, such as corn chips and potato chips, are categorised as unhealthy or "junk" foods, mainly due to their high fat, high starch, low protein and low dietary fibre content. For example, current commercial potato and com chips are high in energy content (around 2000 kJ/lOO g), high in starch (around 40%), low in protein (around 8%) and low in dietary fibre (around 3%). Furthermore, such snack products contain very little in the way of further nutritional components such at minerals or bioactive compounds.
[0004] There is a significant demand for food products having comparatively high dietary fibre, high protein and/or low starch, as replacement for unhealthy, low dietary fibre, low protein and high energy foods. In this regard, there are a number of low carbohydrate chips available in the market, however, most of these products contain certain amounts of com flour, potato flour, rice flour, tapioca starch, soy proteins or various processed vegetable protein isolates, and are therefore still high in starch, and low in dietary fibre and proteins. In addition to the poor nutritional profile of high starch-containing foods such as potato and corn chips, the deep frying or baking of high starch-containing foods can lead to the increased levels of acrylamide. Acrylamide has been classified as a potential carcinogen in humans, and its presence in high starch-containing foods that have been cooked at high temperature, such as that used to prepare chip and crisp snack products, has caused worldwide concern.
[0005] In contrast, lupin is a grain legume with a unique nutritional profile and health benefits. Lupin flour is prepared from lupin (or lupini) beans, the yellow legume seeds of the Lupinus genus. Compared to commonly used wheat and rice flours, lupin flour has a favourable nutritional profile, being high in protein (-40%), high in dietary fibre (-30%) and low in fats, (-6%) and having around 1% starch (see for example Table 1, below). Lupin has the lowest GI (glycaemic index) of any commonly consumed grains. Lupin also contains relatively higher levels of some minerals, as well as a wide range of phytochemicals (bioactive compounds), including antioxidants and phytosterols that have been shown to have health benefits. A number of independent research publications have demonstrated that consumption of lupin may have desirable benefits in reducing body weight, reducing the risk of type 2 diabetes, reducing blood pressure (and cardio vascular disease) and reducing risk of colon cancer.
Table 1 -Nutritional profile of Lupin, Wheat, Rice and Potato flours and Corn Polenta
[0006] However, the development of snacks foods, such as chips and crisps, containing higher levels of lupin flour (about 10% or greater by dry weight) is a challenging task. The high fibre content afforded by lupin makes it not only difficult from a production perspective, with stickiness frequently encountered due to increased water absorption, but the resulting food product meets with unfavourable consumer acceptance, due to poor texture and an undesirable "beany" taste.
[0007] There is a need for new food or snack products, such as chips or crisps, and product formulations therefor, that have one or more improved nutritional parameters, such as any one or more of energy, starch, fat, fibre and protein content, over conventional commercially available potato or corn chips.
FIGURES
[0008] Figure 1 schematically depicts some exemplary production processes for the manufacture of a lupin and chick pea-containing snack product.
SUMMARY
[0009] Formulations comprising lupin flour and chickpea flour afford a snack product that may provide one or more improved nutritional parameters compared to commercially available potato chips and corn chips. In some embodiments the disclosure provides a food product that is higher in fibre and protein, and contains less carbohydrate than commercial com or potato chips. In some embodiments the formulations afford a snack product that meets one or more parameters for consumer acceptability.
[0010] In a first aspect, there is provided a dry food product precursor composition comprising:
5-95% dry weight lupin flour; and
5-40% dry weight chickpea flour. [0011] In some embodiments, the dry precursor composition contains one or more flour ingredients in addition to lupin flour and chickpea flour. In some further embodiments, the dry precursor composition may contain one or more of com polenta, rice flour, potato flakes, potato flour, hemp flour and hemp protein powder.
[0012] In some embodiments the dry food precursor composition is free from or does not substantially contain any additional flour ingredients, i.e. the dry food product precursor composition consists essentially of
5-95% dry weight lupin flour; and
5-40% dry weight chickpea flour.
[0013] The dry precursor compositions comprising or consisting essentially of 5-95% dry weight lupin flour and 5-40% dry weight chickpea flour as disclosed herein may contain one or more additional non-flour ingredients, such as seasonings, flavourings, and raising agents.
[0014] Also disclosed herein is a wet food product precursor composition comprising a dry food product precursor composition as disclosed herein, and a liquid. Accordingly, in some embodiments, there is provided a wet food product precursor composition ( e.g . a batter or dough) comprising:
5-95% dry weight lupin flour;
5-40% dry weight chickpea flour;
and a liquid.
[0015] In other embodiments, there is provided a wet food product precursor composition consisting essentially of:
5-95% dry weight lupin flour;
5-40% dry weight chickpea flour;
and a liquid.
[0016] In some embodiments, the liquid is present in an amount of about 10-45% by weight of the dry food product composition. In some embodiments, the liquid is water. [0017] In a further aspect, there is provided a cooked food product comprising:
5-95% dry weight lupin flour;
5-40% dry weight chickpea flour.
[0018] In another embodiment, there is provided a cooked food product consisting essentially of:
5-95% dry weight lupin flour;
5-40% dry weight chickpea flour.
[0019] In some further embodiments, the precursor composition or food product comprises or consists essentially of :
60-80% dry weight lupin flour;
20-40% dry weight chickpea flour.
[0020] In still further embodiments, the precursor composition or food product comprises or consists essentially of
65-75% dry weight lupin flour and
25-35% dry weight chickpea flour.
[0021] In further embodiments, the dry or wet food composition, or food product comprises or consists essentially of lupin flour, com polenta, potato flakes and/or flour, and chickpea flour, for example:
10-90% dry weight lupin flour;
5-30% dry weight corn polenta;
5-35% dry weight potato flakes and/or flour; and
5-15% dry weight chickpea flour.
[0022] In another aspect, there is provided a process for preparing a food product, comprising the steps of:
a) mixing: 5-95% dry weight lupin flour;
5-40% dry weight chickpea flour;
optionally with one or more additional dry ingredients,
with a liquid to form a wet mix;
b) shaping said wet mix; and
c) cooking said wet mix.
[0023] Also disclosed herein is the use of 5-95% dry weight lupin flour and 5-40% dry weight chickpea flour in the manufacture of food product. In some embodiments, the disclosure provides for the use of lupin flour and chickpea flour in a weight ratio of from about 8:2 to about 7:3. In some embodiments, there is provided food product or precursor therefor comprising lupin flour and chickpea flour in a dry weight ratio of about 8:2 to about 6:4. In some embodiments, the ratio of lupin flour to chickpea flour is about 7:3. In some embodiments, the food product may optionally comprise one or more of corn polenta, rice flour, potato flakes, potato flour, hemp flour and hemp protein powder.
[0024] In some embodiments, the compositions and/or processes and/or food products may at least partially address or ameliorate one or more of the disadvantages associated with lupin- containing food products.
DESCRIPTION
[0025] Throughout this specification and the claims which follow, unless the context requires otherwise, the word "comprise" and variations such as "comprises" and "comprising" will be understood to imply the inclusion of a stated integer or step or group of integers but not the exclusion of any other integer or step or group of integers or steps.
[0026] Throughout this specification and the claims which follow, unless the context requires otherwise, the phrase "consisting essentially of", and variations such as "consists essentially of" will be understood to indicate that the recited element(s) is/are essential i.e. necessary elements of the invention. The phrase allows for the presence of other non-recited elements which do not materially affect the characteristics of the invention but excludes additional unspecified elements which would affect the basic and novel characteristics of the invention defined.
[0027] The singular forms "a", "an" and "the" include plural aspects unless the context clearly dictates otherwise.
[0028] The term "invention" includes all aspects, embodiments and examples as described herein.
[0029] As used herein,“about” refers to a quantity, value or parameter that may vary from the stated quantity, value or parameter, and includes at least tolerances accepted within the art. When prefacing a recited range of values, it is may apply to both upper and lower limits of the range. In some embodiments, the variance may be by as much as 20%, 15%, 10%, 5%, or 1- 2% of the stated quantity, value or parameter. In some embodiments, "about" a stated % dry weight of an ingredient may be understood to include a variation of 1, 2 or 3 percentage points, e.g. "about 20% " may include 17-23%.
[0030] As used herein, "flour" refers to the fine or coarse powder or meal obtained by milling or grinding one or more (optionally cooked) seeds, legumes, roots, tubers, nuts or grains. Examples of dry "flour" ingredients include lupin flour, chickpea flour, com polenta, potato flour, potato flakes, rice flour, wheat flour, corn (maize) flour, tapioca flour, buckwheat flour, besan flour, coconut flour, teff flour, sorghum flour, millet flour, spelt flour, oat flour, triticale flour, rye flour, cassava flour, sweet potato flour, hemp flour, hemp protein powder and nut flour (or meal), such as almond flour (or meal), but do not include additional dry agents such as flavourings, seasonings, stabilizers, preservatives, raising agents, acidity regulators, humectants, anticoagulants etc. As used herein, % dry weight refers to the weight amount proportion of a given dry flour ingredient with reference to the total weight amount of dry flour ingredients. By way of example, a composition or food product comprising 10% dry weight lupin flour refers to a composition or product whereby lupin flour makes up 10% of the total weight of flours. In some embodiments, where a composition or food product consists essentially of recited flours, it may contain additional non-flour ingredients, but not other non- recited flour ingredients.
[0031] In some embodiments, the precursor composition comprises lupin flour, chickpea flour and com polenta. In some embodiments, the precursor composition comprises lupin flour, chickpea flour and potato flakes and/or flour. In other embodiments, the precursor composition comprises lupin flour, chickpea flour and rice flour. Some exemplary embodiments are further described below. a) In some embodiments, the precursor contains at least about 15%, or at least about 20%, or at least about 25%, or at least about 30%, or at least about 35%, or at least about 40%, or at least about 45%, or at least about 50%, or at least about 55%, or at least about 60%, or at least about 65%, or at least about 70%, or at least about 75%, or at least about 80%, or at least about 85% dry weight lupin flour. b) In some embodiments, including, as permissible, any one of the embodiments described in a) above, the precursor comprises at least about 10%, or at least about 15%, or at least about 20%, or at least about 25%, or at least about 30% or at least about 35% dry weight chickpea flour. c) In some embodiments, including, as permissible, any one of the embodiments described in a) and b) above, the precursor comprises at least about 10%, or at least about 15%, or at least about 20% or at least about 25%, or at least about 30% dry weight potato flakes and/or potato flour. d) In some embodiments, including, as permissible, any one of the embodiments described in a), b) and c) above, the precursor comprises at least about 5%, or at least about 10% or at least about 15% dry weight rice flour. e) In some embodiments, including, as permissible, any one of the embodiments described in a), b), c) and d) above, the precursor comprises at least about 5%, or at least about 10% or at least about 15%, or at least about 20%, or at least about 25% dry weight com polenta.
(f) In some embodiments, including, as permissible, any one or the embodiments described in a), b), c), d) and e) above, the precursor comprises up to about 10% dry weight hemp flour and/or hemp protein powder, for example, at least about 1%, or at least about 3%, or at least about 5% or at least about 7%, or about 10% dry weight hemp flour and/or hemp protein powder.
[0032] In some advantageous embodiments, the amount (weight) of lupin flour is greater than the amount of chickpea flour.
[0033] While the compositions of the disclosure may comprise additional ingredients, in some embodiments it is desirable that these ingredients do not significantly cause detriment to the nutritional profile, for example by allowing or increasing formation of undesirable acrylamides, or contain allergens, such as gluten.
[0034] Therefore, in some embodiments, the compositions of the disclosure are free from, that is to say, do not contain {i.e. comprise 0% dry weight), or are substantially free from (i.e. comprise less than about 5% dry weight, or less than about 4% dry weight, or less than about 3% dry weight, or less than about 2% dry weight, or less than about 1% dry weight) such added ingredients.
[0035] One example of such an added ingredient is starch ( e.g . extracted from tubers, legumes or grains), such as potato starch, corn (maize) starch, pea starch, or tapioca starch. Thus in some embodiments, the compositions and food products of the disclosure are free from or substantially free from added starch.
[0036] In some embodiments it is advantageous to provide a snack product suitable for consumers on gluten-free or gluten restricted diets. Thus, in some embodiments, the compositions and food products of the disclosure are free from or substantially free from ingredients that contain gluten, such as wheat flour, semolina, barley flour, rye flour, triticale flour, oat flour and spelt flour.
[0037] In some embodiments, the precursor composition consists essentially of lupin flour and chickpea flour. In further embodiments, the precursor composition consists essentially of lupin flour, chickpea flour, and one or more additional flour ingredients, such as com polenta, potato flakes/flour rice flour, hemp flour and hemp protein powder. In other embodiments, the precursor composition consists essentially of lupin flour, corn polenta, and potato flakes/flour and chickpea flour. In still other embodiments, the precursor composition consists essentially of lupin flour, corn polenta, and potato flakes/flour, rice flour and chickpea flour.
[0038] In some embodiments, the compositions and food products comprise or consist essentially of:
about 60-80% dry weight lupin flour;
about 40-20% dry weight chickpea flour.
[0039] In a further embodiment, the compositions and food products comprise or consist essentially of:
about 65-75% dry weight lupin flour;
about 25-35% dry weight chickpea flour.
[0040] In still a further embodiment, the compositions and food products comprises or consist essentially of:
about 70% dry weight lupin flour;
about 30% dry weight chickpea flour.
[0041] In some embodiments, there is provided a food product comprising or consisting of lupin flour and chickpea flour in a dry weight ratio of about 8:2 to about 6:4. In some embodiments, the ratio of lupin flour to chickpea flour is about 75:25 or about 70:30, or about 65:35. [0042] In some embodiments, the compositions and food products comprise or consist essentially of lupin flour, chickpea flour, corn polenta, and potato flakes and/or flour. In some embodiments, the compositions and food products comprise or consist essentially of lupin flour, chickpea flour, and hemp protein powder and/or hemp flour. In further embodiments, the lupin and chickpea flours may be in any proportion or quantity and described herein, and the hemp protein powder and/or hemp flour are present in an amount of about 1-10% dry weight, such as about 2-6%, or about 3-7%, or about 4-8% or about 5-10 % dry weight.
[0043] Thus, in some further exemplary embodiments, the compositions and food products comprise or consist essentially of:
about 30-50% dry weight lupin flour;
about 10-30% dry weight com polenta;
about 15-35% dry weight potato flakes and/or flour;
about 5-15% dry weight chickpea flour.
[0044] In a further embodiment, the compositions and food products comprise or consist essentially of:
about 35-45% dry weight lupin flour;
about 15-25% dry weight com polenta;
about 25-35% dry weight potato flakes and/or flour;
about 5-15% dry weight chickpea flour.
[0045] In a further embodiment, the compositions and food products comprise or consist essentially of:
about 40% dry weight lupin flour;
about 20% dry weight corn polenta;
about 30% dry weight potato flakes and/or flour;
about 10% dry weight chickpea flour.
[0046] The flour ingredients for use in the disclosure may be commercially available or may be milled or ground from the respective precursor plant material, for example, lupin flour, com polenta (or com meal), potato flakes, potato flour, rice flour, chickpea flour, hemp flour and hemp protein powder are all commercially available, or may be milled or ground from the relevant seed, legume, grain or root tuber. Lupin flour refers to either whole lupin flour or ground kernel (de-hulled lupin seed) flour, and may be prepared from any suitable lupin variety, including Lupinus angustifolius (also known as Australian sweet lupin), Lupinus albus and Lupinus luteus. The flour may be produced by dry or wet milling. Corn polenta (or com meal) refers to medium or coarse flour ground from dried maize (corn). Potato flakes and potato flour respectively refer to the flaked and milled forms of dehydrated cooked potatoes. Mixtures of potato flakes and potato flour are also contemplated herein. Rice flour refers to finely milled rice, such as white rice. Chickpea flour refers to milled or ground dried chickpeas (garbanzo beans). Hemp protein powder refers to a powder product obtained by defatting hemp seeds and milling the defatted product. Hemp flour refers to the product obtained by sieving or sifting the protein powder, which removes some of the fibre and affords a flour with a higher protein concentration. Mixtures of hemp flour and hemp protein powder are also contemplated herein.
[0047] The dry ingredients (optionally first mixed together) are mixed with a suitable liquid, e.g. water, in an amount sufficient to form a wet mix (such as a batter or dough), which can then be shaped according to any suitable method. It will be appreciated that the amount of liquid required to form the wet mix may be dependent upon the scale of the mix, the relative quantities and ratios of the various flours and their respective ability to absorb liquid, as well ambient humidity levels, the desired form (e.g. batter or dough) and shaping method employed. Typically, liquid, such as water, may added in an amount of from about 10 -45 g/lOOg of all dry ingredients, for example about 10- 15g, or about 15-20g, or about 20-25g, or about 25-30g, or about 30-35g, or about 35-40g, or about 40-45g/100g dry ingredients. The liquid may optionally contain one or more other ingredients dissolved or suspended therein, such as, but not limited to flavouring or colouring agents.
[0048] Mixing may occur by any suitable means, including by hand, or mechanically, such as a blender, or planetary or spiral mixer. [0049] The dough can be shaped using any suitable method, for example extrusion or sheeting and cutting, using commercially available equipment. Some non-limiting exemplary shapes include strips, squares, rectangles, triangles and rounds.
[0050] The shaped wet mix or dough ( e.g . extruded or sheeted and cut) may be cooked by any suitable process, for example baking, deep frying, spray frying, air frying or vacuum frying.
[0051] In some advantageous embodiments, a plant derived oil, or a mixture or blend of two or more such oils is used in the cooking process. Some exemplary plant derived oils include canola oil, corn oil, sunflower oil and soybean oil, grapeseed oil, rice bran oil, avocado oil, peanut oil, safflower oil, olive oil macadamia oil, sesame oil, flaxseed oil, chia oil, coconut oil, and cottonseed oil. In some further embodiments, the oil used is canola oil, com oil, sunflower oil or soybean oil, or a mixture of two or more thereof.
[0052] In some embodiments, the shaped mix (e.g. dough) is deep fried at a temperature between about 140 -200 C. Cooking time will depend on the temperature, but typically may be between about 20 - 120 seconds.
[0053] In some embodiments, the dough is baked at a temperature in the range of about 100- 250 C. Cooking time will depend on the temperature, but typically may be between about 20- 150 seconds.
[0054] The compositions or food products of the disclosure may optionally contain one or more other agents or ingredients, such as raising agents (e.g. sodium bicarbonate, ammonium bicarbonate or baking powder), preservatives (e.g. sulfites), anti-caking agents (e.g. triclacium phosphate), food acids (e.g. ascorbic acid, citric acid, lactic acid), acidity regulators (e.g. calcium carbonate), preservatives, stabilizers, humectants, tocopherols, flavor enhancers, colouring agents, and mineral salts (e.g. common salt (NaCl)). Artificial or natural flavouring agents, such as herbs and spices, may be incorporated into the food product dry mix or dough, or added to the cooked product. Examples of some flavour additives, for example, in dehydrated, powdered or oil form as appropriate, include sea salt, parsley, mint, coriander, basil, cumin, ginger, onion, garlic, chives, chili, celery, dill, rosemary, thyme, oregano, cayenne pepper, black pepper, white pepper, cardamom, paprika, cloves, fennel, cinnamon, nutmeg, allspice, star anise, lime, lemon, tomato, yeast extract, rice vinegar powder, Worcestershire sauce, sugars (e.g cane sugar, fructose, sucrose, lactose, glucose, dextrose, maltodextrin, dextrin), honey, sugar substitutes and sweeteners (such as erythritol, isomalt, lactitol, maltitol, sorbitol, and xylitol). Other flavours or flavour ingredients therefor, may include salt and vinegar, cheese, sour cream, Mexican, BBQ, chicken, ham or smoke flavour. Flavouring agents may be added to the precursor composition and/or the cooked food product.
[0055] The food or snack products of the disclosure may advantageously possess one or more improved nutritional parameters over conventional commercially available potato or com chips, such as any one or more of energy, carbohydrate, starch, fat, dietary fibre and protein content, Thus, in some embodiments, the food or snack product contains at least about 20 g/lOOg protein, for example in the range of about 25-35 g/lOOg, such as about 27, 28, 29, 30, 31, 32, 33, 34 or 35 g/lOOg protein. In some embodiments, including any one of the embodiments described in this paragraph, the food or snack product contains at least about 10 g/lOO of dietary fibre, such as in the range of about 10-20 g/lOOg, for example about 13, 14, 15, 16 , 17, 18 or 19 g/lOOg. In some embodiments, including any one of the embodiments described in this paragraph, the food or snack product contains less than about 25g/l00g of carbohydrate, for example less than about 22 /l00g, or less than about 20 g/lOOg, or about 19, 18, 17, 16 or 15 g/lOOg. Thus in some embodiments, the food or snack product contains at about 25-35 g/lOOg protein, about 10-20 g/lOOg dietary fibre and less than about 20 g/lOOg carbohydrate.
[0056] In some embodiments, the snack products of the disclosure satisfy one or more parameters of consumer acceptability, which may be subjective and/or objective, determined using one or more methods known in the art.
[0057] Thus, subjective parameters may include scored ratings, determined by taste testing (sensory evaluation), with regard to one or more parameters such as taste, texture, appearance, colour, darkness, lightness, mouthfeel, crunch, hardness, brittleness, crispiness, aroma, overall acceptability, etc. In further embodiments, sensory evaluation may be performed by a person or panel trained in relevant sensory evaluation (see, for example, Lawless HT, Heyman H. 1998. Texture evaluation. Chapter 11. In Sensory evaluation of food. Principles and Practices. New York: Kluwer Academic/ Plenum Publishers p 379-405).
By way of example, one suitable sensory evaluation test is The Nine Point Hedonic Scale Test, which comprises nine verbal categories, ranging from "dislike extremely" to "like extremely", which are also numerically assigned, with 1 - "dislike extremely" to 9 - "like extremely". An evaluation of 7 - "like moderately"- or above, can be considered to be acceptable. In one or more embodiments, there is provided a cooked food snack product comprising 5-95% dry weight lupin flour and 5-40% dry weight chickpea flour that achieves a rating of at least 7 on The Nine Point Hedonic Scale test in one or more of texture, flavour and appearance.
[0058] Objective parameters may include evaluation of one or more appropriate parameters, as above, by measurement with a suitable apparatus (instrumental evaluation), such as, a texture analyzer, e.g. chip fracture apparatus, or a colorimeter (see, for example, Segnini, S ., et al, Relationship between instrumental and sensory analysis of texture and color of potato chips., Journal of Texture Studies, 30, 677-690, 1999).
EXAMPLES
Example 1
[0059] Lupin flour (40% dry weight), com polenta (20% dry weight), potato flakes (30% dry weight) and chickpea flour (10% dry weight) were dry mixed with sodium bicarbonate and salt (see Table 1-1) for 5 min, placed in a pasta machine, and mixed to the desired consistency while adding water (25% by weight of the total weight of ingredients listed in Table 1-1). The resulting mixture was extruded through a fettuccine pasta die and cut into pieces to around 5 cm length. [0060] The extruded product was deep fried in canola oil, for 1 min at 160 °C. Different flavours (BBQ, hot & Spicy, Salt and Vinegar, etc.) were added and mixed with the product and packed in zip lock bags.
Table 1-1: Ingredients for lupin and chickpea chips
Example 2
[0061] Lupin flour (70% dry weight) and chickpea flour (30% dry weight) were dry mixed with sodium bicarbonate and salt (see Table 2-1) for 5 min, placed in a pasta machine, and mixed to the desired consistency while adding water (25% by weight of the total weight of ingredients listed in Table 2-1). The resulting mixture was extruded through a fettuccine pasta die and cut into pieces to around 5 cm length.
[0062] The extruded product was deep fried in canola oil, for 1 min at 160 °C. Different flavours (BBQ, hot & Spicy, Salt and Vinegar, etc.) were added and mixed with the product and packed in zip lock bags. Table 2-1: Ingredients for lupin and chickpea chips
Example 3
[0063] The snack product prepared from Example 1 was tested for consumer acceptability using the Nine Point Hedonic Scale Test (1- dislike extremely to 9 - like extremely). The Nine Point Hedonic Scale test is the most commonly used sensory evaluation test used for food product evaluation. The results are depicted in Table 3-1
Table 3-1: Consumer acceptability of Lupin and chickpea chips
[0064] Feedback for the lupin and chickpea-containing chips of Example 2 indicated a slightly higher acceptability.
[0065] The lupin and chickpea chips of Examples 1 and 2 have a superior nutritional profile, particularly with regard to at least one of protein, dietary fibre, fat, zinc, iron, carbohydrate and energy contents, compared to the average nutritional composition of commercial com and potato chips, as shown in the following Table 3-2.
Table 3-2: Comparison of Nutritional Values for Lupin, Corn and Potato chips.

Claims (23)

1. A dry food product precursor composition comprising:
5-95% dry weight lupin flour;
5-40% dry weight chickpea flour.
2. The dry food product precursor composition according to claim 1 comprising about 20%, 30%, 40%, 50%, 60%, 70%, or 80% dry weight lupin flour.
3. The dry food product precursor composition according to claim 1 or 2 comprising about 10%, 20%, 30, or 40% dry weight chickpea flour.
4. The dry food product precursor composition according to any one of claims 1-3 further comprising one or more of corn polenta, potato flakes and/or flour, rice flour hemp protein powder and hemp flour.
5. A dry food product composition according to claim 1 comprising:
about 30-50% dry weight lupin flour;
about 10-30% dry weight corn polenta;
about 15-35% dry weight potato flakes and/or flour;
about 5-15% dry weight chickpea flour.
6. The dry food product composition according to claim 1 comprising:
about 35-45% dry weight lupin flour;
about 15-25% dry weight corn polenta;
about 25-35% dry weight potato flakes and/or flour;
about 5-15% dry weight chickpea flour.
7. The dry food product composition according to claim 1 comprising:
about 40% dry weight lupin flour;
about 20% dry weight com polenta; about 30% dry weight potato flakes and/or flour;
about 10% dry weight chickpea flour.
8. A dry food product composition according to claim 1 comprising:
about 60-80% dry weight lupin flour; and
about 20-40% dry weight chickpea flour.
9 The dry food product composition according to claim 1 comprising:
about 70% dry weight lupin flour; and
about 30% dry weight chickpea flour.
10 A wet food product composition comprising the dry food product composition according to any one of claims 1-9, together with a liquid.
11. The wet food product composition according to claim 10, wherein the liquid is water.
12. The wet food product composition according to claim 10 or 11 wherein the liquid is present in an amount of about 10-45% by weight of the dry food composition.
13. The wet food product composition according to claim 12 wherein the liquid is present in an amount of about 25% by weight of the dry food composition.
14. A process for preparing a food product, comprising the steps of:
a) mixing
5-95% dry weight lupin flour;
5-40% dry weight chickpea flour,
optionally with one or more additional dry ingredients,
with a liquid to form a wet mix;
b) shaping said wet mix; and
c) cooking said wet mix.
15. A food product prepared by the process of claim 14.
16. A cooked food product comprising
5-95% dry weight lupin flour;
5-40% dry weight chickpea flour.
17. The cooked food product according to claim 16 comprising about 20%, 30%, 40%, 50%, 60%, 70%, or 80% dry weight lupin flour.
18. The cooked food product according to claim 16 comprising about 10%, 20%, 30%, or 40%, dry weight chickpea flour.
19. The cooked food product composition according to claim 16 comprising:
about 60-80% dry weight lupin flour; and
about 20-40% dry weight chickpea flour.
20 The cooked food product according to claim 19 comprising:
about 70% dry weight lupin flour; and
about 30% dry weight chickpea flour.
21. The cooked food product according to any one of claims 16-20 further comprising one or more of corn polenta, potato flakes and/or flour, rice flour hemp protein powder and hemp flour.
22. A cooked food product according to any one of claims 16-21 substantially free from added starch.
21. Use of 5-95% dry weight lupin flour and 5-40% dry weight chickpea flour in the manufacture of food product. the manufacture of a food product.
23. A cooked food product comprising lupin flour and chickpea flour in a weight ratio in the range of about 8:2 to 6:4.
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AU2012327856B2 (en) * 2011-10-27 2016-02-18 Lupin Power Pty Ltd A food product precursor, a food product and a method of making a food product comprising lupin flour
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