Application of Barley‐ and Lentil‐Protein Concentrates in the Production of Protein‐Enriched Doughnuts

Abstract

Barley and lentil proteins have good emulsifying and foaming capacity, which make them suitable ingredients in many food formulations. The aim of this research was to develop protein-enhanced foods based on barley and lentil proteins using doughnut as a food model. In enriched doughnut formulations, barley proteins were used to substitute for 20% of the wheat flour (doughnuts labeled as barley doughnut, barley/lentil doughnut [BLD], and vegan doughnut [VD]) and lentil proteins were used as an egg replacer (in BLD and VD doughnuts). A VD formulated with barley and lentil proteins to replace egg white protein and milk was also tested. The physicochemical parameters, proximate composition, and sensory qualities of the prepared doughnuts were studied and compared with the control doughnut (CD) containing egg white and milk. The protein-enriched doughnuts showed better cooking characteristics with reduced cooking loss and diameter reduction compared to the control. In addition, they had a higher protein and β-glucan content. During the storage-stability test, the doughnuts containing lentil and barley proteins showed higher values for hardness, chewiness, and gumminess compared to the control. However, the sensory scores for appearance, flavor, and overall liking were rated more favorable toward the CD. It is also noticed that the fat content and caloric values increased for some protein-enriched doughnut formulations. Considering the consumers' demand of high-protein convenient snack foods, the doughnuts prepared with barley and lentil proteins may have potential for commercialization with some improvements.

Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

“…Supplementation of WF in preparation of donuts was also reported by several authors as like with barley-and lentil-protein concentrates (Eckert et al, 2018), Persian gum and carrot pomace powder (Mehran et al, 2017), bread fruit flour (Oke et al, 2018), banana (Musa paradisiaca L. var. Awak) flour (Chong & Noor Aziah, 2008), etc.…”

“…Dhingra and Jood (2001);Sharma and Chauhan (2000) as they found and reported that high-protein content flour supplementation increased the protein content of final products Eckert et al (2018). reported 3.9 ± 0.1% protein in their control donuts but high-protein-containing flour substitution increased the protein content up to 9.5 ± 0.2%.…”

Seed Protein of Lentils: Current Status, Progress, and Food Applications

“…Lentil protein concentrates have been used to replace eggs in production of protein-enriched doughnuts [155], angel food cake, and muffins [156]. Lentil flour was used to make gluten-free crackers [157], lentil flour with transglutaminase has been used as a binding agent to make protein-enriched restructured beef steaks or beef patties [158,159], and lentil protein isolates have been used as an emulsifier to produce salad dressings [160].…”

Application of Mass Spectrometry-Based Proteomics to Barley Research

“…10 Its application can be categorized into two main sectors: (1) food and beverages; and (2) other applications such as animal feed, cosmetic products, pharmaceuticals, biofuels, and nutraceuticals. 11 − 14 It has been used in the diets of many countries worldwide such as the Middle East, Russia, Poland, Tibet, Japan, North African countries, and India. It can be in meals such as soups, stews, casseroles, different kinds of pastas, noodles, and bakeries to produce flat bread and pastries.…”

“…In addition, barley glutelin proteins have demonstrated oil-binding capacities and considerable emulsifying stability, while barley hordein showed good foaming properties which provide opportunities for value-added food applications for barley protein. 14 − 18 The impact of these proteins on the final product will be discussed later in this paper. The use of barley as a high-quality protein ingredient in confectionary products has shown the potential to improve product flavor, texture, and storage stability.…”