Fruits, Vegetables, Legumes, and Grains

Nanos, George D.; Gerasopoulos, Dimitrios; Matalas, Antonia‐Leda; Zampelas, Antonis; Stavrinos, V.; Wolinsky, Ira

doi:10.1201/9781420042221.ch5

Cited by 2 publications

(1 citation statement)

References 14 publications

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“…The lentil (Lens culinaris Medik.) is a very important crop for human nutrition due to its rich composition of proteins, carbohydrates (dietary fiber), minerals, and vitamins, including a wide range of bioactive phytochemicals [1,2]. Lentils are usually consumed in a cooked form [3]; therefore, seed softness, among other sensory quality traits, has been recognized as the most important commercial trait [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils

Svarna

Mavromatis

Vlachostergios³

et al. 2022

Foods

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The lentil is a valuable crop for human nutrition and is cooked to adequate softening prior to consumption. The objective of the study was to use a model to point out the effects of seed maturity on optimum cooking time (OCT). Two lentil seed samples (cv ‘Dimitra’) exhibiting short (SCT) and long (LCT) cooking times (CT) were visually separated into brown- and green-colored categories, corresponding to mature and immature seeds, respectively. The 1000-seed mass and the percentages of maturity categories were measured in samples before they were subjected to 20–60 min CT. Absolute positive force (APF)-based texture analysis parameters were monitored during CT. OCT thresholds were established by correlating the organoleptic with the texture analyzer parameters. The averaging and weighted averaging of the texture analysis parameters, or even their modeling, failed to produce a realistic OCT due to texture values exceeding the OCT threshold. However, the modeling of the percentage of cooked seeds during CT predicted a realistic OCT, which was also validated later. In this model, all seeds (overcooked or intact, mature or immature) were taken into account. Among the texture parameters, APF better described cooking. Mature seeds softened faster and produced more overcooked seeds than did the immature seeds. The different proportions of maturity categories within the SCT and LCT seeds greatly affected the sample OCT.

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Section: Introductionmentioning

confidence: 99%

Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils

Svarna

Mavromatis

Vlachostergios³

et al. 2022

Foods

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Mediterranean Diet as a Nutrition Education and Dietary Guide: Misconceptions and the Neglected Role of Locally Consumed Foods and Wild Green Plants

Μanios

Detopoulou

Visioli

et al. 2006

Local Mediterranean Food Plants and Nutraceuticals

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In the middle of the previous century the Seven Countries Study first revealed the health benefits of the traditional Cretan diet. The Cretan diet was subsequently used as a basis to form the worldwide known 'Mediterranean diet'. This dietary scheme was visualized as a food pyramid, aimed to constitute a nutrition education tool and guide for the general public and scientific community. However, the way this dietary guide has been perceived by both the public and in certain cases by the scientific community may be oversimplified. From the nutritional point of view, some of the neglected parts of this diet concern the role of locally consumed wild greens, herbs, walnuts, figs and snails, all sources of n-3 fatty acids. The above foods with the addition of fish provide a n-6:n-3 ratio of 2:1 whereas in Northern Europe and the USA the same ratio is 10-20:1. Moreover, the flavonoid and antioxidant content of the traditional Cretan diet may have been underestimated. Despite the increasing knowledge on the bioprotective profile of the traditional Cretan diet, there is a need to revisit the way this knowledge is transferred to the public emphasizing the importance of some neglected food items and nutrients.

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Fruits, Vegetables, Legumes, and Grains

Cited by 2 publications

References 14 publications

Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils

Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils

Mediterranean Diet as a Nutrition Education and Dietary Guide: Misconceptions and the Neglected Role of Locally Consumed Foods and Wild Green Plants

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