INFLUENCE OF PROTEIN ISOLATE FROM LUPIN SEEDS (LUPINUS-ALBUS SSP GRAECUS) ON PROCESSING AND QUALITY CHARACTERISTICS OF FRANKFURTERS

Lupin protein isolate (92% protein) from seeds of Lupinus albus ssp. G raecus (LSPI) was used as powder ingredient for the manufacture of fra nkfurters at levels 0, 1, 2 and 3% of the formulation weight. Addition al 2% water was added during batter formulation to each 1% protein use d. LSPI increased (P < 0.05) the pH and viscosity of batter and reduce d the jelly separation. Increasing the LSPI level resulted in higher ( P < 0.05) processing yield and lower (P < 0.05) purge accumulation, re dness and visual colour scores and hardness of frankfurters. Significa nt differences in overall acceptability were not found among the contr ol and frankfurters with 1% and 2% LSPI. Frankfurters with 3% LSPI wer e judged as unacceptable. Incorporation of LSPI at 1% level either in hydrated form or as stabilizer in pre-emulsified fat improved the proc essing characteristics and overall acceptability of frankfurters made with LSPI as powder ingredient and did not affect the color and textur e.