Sensory Acceptability of Foods with Added Lupin (Lupinus angustifolius) Kernel Fiber Using Pre‐set Criteria

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Abstract
Fiber‐enriched white bread, muffin, pasta, orange juice, and breakfast bar were prepared with lupin (Lupinus angustifolius) kernel fiber. Consumer panelists (n = 44) determined that all these fiber‐enriched foods, except orange juice, fulfilled pre‐set acceptability criteria. Fiber enrichment did not change overall acceptability (p > 0.05) of the bread and pasta, but reduced overall acceptability (p < 0.05) of the muffin, orange juice, and breakfast bar. In all fiber‐enriched products, flavor was the attribute most highly correlated with overall acceptability (p < 0.05). The lupin kernel fiber used in this study therefore appears to have potential as a ‘nonintrusive’ ingredient in some processed cereal‐based foods. For other applications, fiber modification appears worthy of investigation to accomplish ‘nonintrusive’ fiber enrichment.