Effects of germination time on the structure, functionality, flavour attributes, and <i>in vitro</i> digestibility of green Altamura lentils (<i>Lens culinaris Medik.</i>) flour

Romano, Annalisa; De Luca, Lucia; Romano, Raffaele

doi:10.1039/d3fo05758e

Food Funct.

2024

DOI: 10.1039/d3fo05758e

|View full text |Cite

Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour

Annalisa Romano,

Lucia De Luca,

Raffaele Romano

Abstract: There has been an increase in the use of adoptable bioprocessing methods for the development of high-quality leguminous ingredients. The potential use of germinated green Altamura lentils as a food...

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article2

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

References 88 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Sprouting Days: Its Influence on Quality Characteristics of Millet and Sorghum Flour

Adu,

Anim,

Odoom

et al. 2024

Applied Food Research

View full text Add to dashboard Cite

Sprouting Days: Its Influence on Quality Characteristics of Millet and Sorghum Flour

Adu,

Anim,

Odoom

et al. 2024

Applied Food Research

View full text Add to dashboard Cite

Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review

Vurro,

De Angelis,

Squeo

et al. 2024

Foods

View full text Add to dashboard Cite

Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and health benefits, lentil ingredients and food products may be affected by off-flavor notes described as “beany”, “green”, and “grassy”, which can limit consumer acceptance. This narrative review delves into the volatile profiles of lentil ingredients and possible de-flavoring strategies, focusing on their effectiveness. Assuming that appropriate storage and processing are conducted, so as to prevent or limit undesired oxidative phenomena, several treatments are available: thermal (pre-cooking, roasting, and drying), non-thermal (high-pressure processing, alcohol washing, pH variation, and addition of adsorbents), and biotechnological (germination and fermentation), all of which are able to reduce the beany flavor. It appears that lentil is less studied than other legumes and more research should be conducted. Innovative technologies with great potential, such as high-pressure processing or the use of adsorbents, have been not been explored in detail or are still totally unexplored for lentil. In parallel, the development of lentil varieties with a low LOX and lipid content, as is currently in progress for soybean and pea, would significantly reduce off-flavor notes.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour

Abstract: There has been an increase in the use of adoptable bioprocessing methods for the development of high-quality leguminous ingredients. The potential use of germinated green Altamura lentils as a food...

Cited by 2 publications

References 88 publications

Sprouting Days: Its Influence on Quality Characteristics of Millet and Sorghum Flour

Sprouting Days: Its Influence on Quality Characteristics of Millet and Sorghum Flour

Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review

Contact Info

Product

Resources

About