The possibility of using domestic varieties of lupine for the production of bean paste

Introduction. Lupine grain is considered a source of biologically valuable components that can positively affect many physiological and metabolic processes. The inclusion of this culture in the daily diet provides prevention of many diseases, such as diabetes mellitus, coronary heart disease, atherosclerosis, and obesity [1]. One of the food products, in the production of which lupine grain is used in large quantities, is bean paste – hummus. It is intended both for consumers focused on lean, athletic, vegetarian, and dietary menus, and for those who are interested in healthy eating. Bean paste is a source of plant-based protein, which is rich in essential amino acids, protein, carbohydrates with a low glycemic index, does not contain flavors and chemical preservatives. Object. The object of research is the grain of white and narrow-leaved lupine of domestic varieties. Materials and methods. The materials of research in the field of production of hummus from lupine, the appropriateness of using the grain of this crop for the preparation of bean paste are studied. The article provides a brief overview of the current state of the world's hummus production using lupine grain. The experience of manufacturing this product at one of the enterprises in the Russian Federation based on domestic varieties of white and narrow-leaved lupine species is described. Results and conclusions. The company Salads and Delicacies LLC tested lupine grain of domestic varieties, namely Michurinsky, Ghana and Belorozoy 144 as an ingredient for making bean paste. The trial product from lupine had a soft consistency, and according to organoleptic parameters, the bean taste was detected. The presence of some bitterness was noted, which may be due to the presence of an overestimated amount of alkaloids, or with the use of sesame seeds in the formulation of the paste, which can also give a taste of bitterness. In the near future, manufacturers plan to test peanut paste instead of sesame and work out the technology of making pasta with the inclusion of methods for cleaning raw materials from alkaloids in the production process. The first experience in this area has shown that for the production of a product based on lupine, it is necessary to choose raw materials with an alkaloid content of no more than 0.04%. The problem faced by Russian manufacturers, in particular the company Salads and Delicacies LLC, is the lack of a set of regulatory documents defining lupine as a food product. Currently, GOST R "Lupine food flour" is being developed and work is underway to include lupine in the Technical Regulations of the Customs Union 015/2011 "On Grain Safety" (TR CU 015/2011 "On Grain Safety") as a culture approved for use in the food industry of the Russian Federation.

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