Castilho, Fernando [UNESP]Fontanari, Gustavo Guadagnucci [UNESP]Batistuti, José Paschoal [UNESP]2022-04-282022-04-282010-01-01Ciencia e Tecnologia de Alimentos, v. 30, n. 1, 2010.0101-20611678-457Xhttp://hdl.handle.net/11449/225850The increase in food demand worldwide has motivated researchers to seek alternative food crops to nutritionally enrich industrialized foods and make them economically viable to poorer populations. Sweet lupin and faba bean are high protein content legumes of great potential for nutritional enrichment of industrialized foods, besides performing a functional purpose. The results obtained in this work enabled to identify that sweet lupin flour is able to absorb 172 to 186% of its weight in water, and ~62% in oil, while faba bean flour absorbs ~100% of its weight in water, and ~50% in oil. The emulsions obtained with both flours showed good activity and stability, suggesting a good application potential in the production of sausages. In the present work, some functional properties of the sweet lupin and faba bean flours were analyzed, including use in the production of cooked ham. The cooked ham was elaborated in the Quality Control Laboratory of foods in the Pharmaceutical Sciences Faculty in the University of São Paulo State (UNESP) in Araraquara (SP, Brazil), offering an enriched food nutritionally. When compared to cooked hams prepared with the addition of soy protein, the experimental hams presented no significant sensorial differences, such as appearance, color, flavor, texture and overall impression, however they had had little sensorial acceptability.porCooked hamFaba beanFunctional propertiesSweet lupinArtigo2-s2.0-77952814651