Lupin: new ingredient, many advantages
Over recent years, Lupins have been becoming more and more important nutritionally for different reasons:
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Technological |
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The Lupin protein structure allows gives us excellent rheological characteristics for the finished products, especially for pasta and oven products.
As a flour, it is a natural emulsifier which improves the mixture while its rich fiber content gives us fresher, more fragrant finished products. |
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Organoleptic |
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Thanks to its yellow colour and neutral taste, lupin flour gives products a warm, pleasant colour, making them look like corresponding products. |
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Nutritional |
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Lupin flour fiber content (15 - 20 %) is higher than other pulses and has less fats than soya (8% vs 23%). |
Recent scientific studies have proved that a fraction of lupin protein has important low cholesterol and hypoglycemic properties.
This data is very important when cholesterol levels and/or glycemic values are too high.
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Above: Bi-Aglut's products range with Lupin:
from sweets to savouries, loads of taste, lots of health and no gluten.
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Glycemic Index
When we eat carbohydrate food, following the digestive and absorbing processes, plasmatic glucose levels go up progressively to then go back to basic levels thanks to the insulin effect (a hormone secreted by the pancreas).
The glycemic index shows us how fast our blood sugar increases, the changes based on food type, the type of carbohydrate and other nutrients it is made up of, the amount of fiber present, the production processes.
According to FAO and WHO, the glycemic index is a parameter in the choice of carbohydrate food sources. Studies have showed how eating high glycemic index foods is linked to greater risks of insulin resistance, diabetes and the metabolic syndrome.
Bi-Aglut innovation
Research carried out by the Human Nutrition Department of Parma University showed that Bi-Aglut products have a favourable glycemic index lower than the one in corresponding products on the market.
Compared to a standard meal with 50g glucose, the glycemic index of:
- Spaghetti Bi-Aglut was 27 ± 3%, compared to 54 in normal spaghetti;
- Bread and rusks Bi-Aglut were 32 ± 4% compared to 64 in normal bread.
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