Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine (Lupinus albus L.) flour formulations

摘要

The oil samples were rich in linoleic acid (mean: 45.39%), and then, the most commonfatty acids were oleic (mean: 36.79%), palmitic (mean: 8.27%), and stearic acids(mea:n 5.61%). Calcium 463.80-4065.50 mg/kg, boron 0.00-12.26 mg/kg, chromium0.00-10.25 mg/kg, copper 3.92-44.48 mg/kg, iron 0.00-149.23 mg/kg, magnesium34.07-2002.53 mg/kg, potassium 2,463.21-6779.90 mg/kg, and sodium91.69-8532.82 mg/kg were determined in the chips samples. Glycemic index valuesof the chips made using whole lupine flour varied between 50.10 and 60.90. In additionto this, the glycemic index values of the whole lupine flour added chips werefound lower than the glycemic index values of hulled lupine flour added chips. Itwas observed that the glycemic index values of the lupine flour added samples werelower than the control group (without lupine flour added). The lowest glycemic indexvalue was found in the sample with the highest ratio of lupine flour.