Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry

Romano, Annalisa; Gallo, Veronica; Ferranti, Pasquale; Masi, Paolo

doi:10.1016/j.cofs.2021.04.003

Cited by 77 publications

(61 citation statements)

References 47 publications

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“…World health authorities recommend that people maximize their protein intake from plant sources (such as legumes) and reduce protein intake from animal sources, as increased vegetable protein intake is positively associated with reduced both cardiovascular disease‐related deaths and all‐cause mortality (Chelladurai & Erkinbaev, 2020). The use of lentil flour, which has an excellent and balanced nutritional composition, in bakery (bread, cake, crackers), extruded (pasta and snacks), and other products (sauces, soups, dairy, and meat products) attracts the attention of the food industry and is gaining popularity among consumers (Romano et al., 2021)…”

Section: Introductionmentioning

confidence: 99%

Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds

Alkaltham

Özcan

Uslu

et al. 2022

Journal of Food Science

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Lipid contents of lentil seeds were determined between 1.02% (germinated) and 1.23% (boiled). Total phenolic and flavonoid amounts of processed lentils were detected between 45.32 mgGAE/100 g (germinated) and 68.02 mgGAE/100 g (control) to 70.95 mgQE/100 g (germinated) and 199.52 mgQE/100 g (control), respectively. Also, antioxidant activity values of lentil seeds were detected between 0.70 mgTE/kg (germinated) and 3.35 mgTE/kg (boiled). The major phenolic compounds of raw, germinated, and boiled lentil seeds were gallic acid, 3,4‐dihydroxybenzoic acid, and catechin. While oleic acid amounts of lentil oils vary between 33.22% (control) and 47.72% (germinated), linoleic acid amounts of lentil oils were detected between 26.40% (germinated) and 40.91% (boiled). In addition, linolenic acid amounts of lentil oils were determined between 4.12% (germinated) and 6.97% (boiled).The key minerals of raw, germinated, and boiled lentil seeds were P, K, Mg, and S. However, according to the results, it was determined that lentils are a good source of potassium. Practical Application Lentil is one of the oldest known food products used only in human food. Lentils are an excellent source of phytochemical nutrients. Lentils are widely used in salads, casseroles, and soups as well as in vegetarian cuisine. Lentil is considered a good source of energy along with high fiber content. Germination plays an important role in reducing nonnutritive compounds in legumes.

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Section: Introductionmentioning

confidence: 99%

Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds

Alkaltham

Özcan

Uslu

et al. 2022

Journal of Food Science

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“…The pulse market is increasing worldwide. Inclusion of lentil flour in food products may enhance their nutritional and health attributes [ 11 ], particularly of gluten-free foods, which often have an unbalanced nutritional composition [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess

Rico

Peñas

García

et al. 2021

Foods

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Germination is an efficient and natural strategy that allows the modification of the nutritional value and the nutraceutical properties of seeds, enabling one to tailor the process according to its final use. This study aimed at optimization of germination conditions to produce novel lentil flours with improved nutritional and functional features. Response Surface Methodology (RSM) was applied to model the effect of temperature (15–27 °C) and time (1–5 days) on different nutritional and quality parameters of lentil flours including proximate composition, content and profile of fatty acids, content of phytic acid, ascorbic acid and γ-aminobutyric acid (GABA), content and profile of phenolic compounds, antioxidant activity, expected glycemic index (GI) and color during germination. As shown by RSM polynomial models, sprouting promoted the reduction of phytic acid content and enhanced the levels of ascorbic acid, GABA, insoluble phenolic compounds, antioxidant activity and expected GI, and modified the color of the resultant lentil flours. RSM optimization of germination temperature and time using desirability function revealed that the optimal process conditions to maximize the nutritional, bioactive and quality properties of sprouted lentil flours were 21 °C for 3.5 days.

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“…Lentils also contain many micronutrients, of which vitamin B9, zinc, and iron have the highest weight. Lentils contain the highest amount of polyphenols, compared to all other vegetables [17]. Regarding health aspects, medical studies have shown that the consumption of lentils has benefits on cardiovascular diseases and cancer prevention [18], but also has implications in promoting slow and moderate postprandial blood glucose increase [19,20].…”

Section: Introductionmentioning

confidence: 99%

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

et al. 2021

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Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and maximum gelatinization temperature rises, while the falling number, water absorption, dough extensibility, and baking strength decreased. The interaction between SGF and LGF significantly influenced (p < 0.05) the falling number, dough consistency after 450 s, baking strength, curve configuration ratio, viscous modulus, and maximum gelatinization temperature. The optimal sample was found to contain 5.60% SGF and 3.62% LGF added in wheat flour, with a significantly lower falling number, water absorption, tolerance to kneading, dough consistency, extensibility, and initial gelatinization temperature being observed, while dough tenacity, the maximum height of gaseous production, total CO2 volume production, the volume of the gas retained in the dough at the end of the test, visco-elastic moduli and maximum gelatinization temperatures were higher compared to the control. These results underlined the effects of SGF and LGF on wheat dough rheological properties and could be helpful for novel bakery products development.

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Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry

Cited by 77 publications

References 47 publications

Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds

Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds

Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

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