Pasting, Thermal, and Structural Properties of Lentils

Ahmed, Jasim; Nahar, Nurun

doi:10.1002/9781119866923.ch8

Cited by 1 publication

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References 73 publications

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“…This might be attributed to the grinding process in the stone mill. Similar findings have been reported by Ahmed and Nahar [ 65 ] and Benmeziane-Derradji et al [ 62 ].…”

Section: Resultssupporting

confidence: 92%

Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners

Lazou

2024

International Journal of Food Science

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The effects of legume incorporation and sweetener substitution on the quality characteristics of innovative biscuits were investigated. The wheat flour was substituted with chickpea and lentil flour at ratios ranging from 0 to 30% legume to whole-meal dicoccum wheat flour. The sugar was substituted by oligofructose at 50 and 100% levels. The quality characteristics, including physicochemical properties (moisture content, water activity, and color), sorption characteristics, structural and textural properties, and sensory properties, were significantly affected by the substitutions. Sorption phenomena were excellently described by the Guggenheim, Anderson, and de Boer (GAB) model, while its parameters were affected by substitutions. Scanning electron microscopy revealed a porous structure with starch granules embedded within the protein matrix, showing restricted gelatinization and keeping largely their form. The incorporation of legume flour increased the biscuit density, hardness, and spread ratio and decreased the color of the products. Furthermore, principal component analysis (PCA) analysis of instrumental and sensory characteristics showed that texture and sweetness were the key quality characteristics for product acceptance. It was found that highly acceptable legume-based biscuits with alternative sweeteners can be produced, with 50% oligofructose substitution and legume flour incorporation (chickpea or lentil) up to 30%.

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“…This might be attributed to the grinding process in the stone mill. Similar findings have been reported by Ahmed and Nahar [ 65 ] and Benmeziane-Derradji et al [ 62 ].…”

Section: Resultssupporting

confidence: 92%

Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners

Lazou

2024

International Journal of Food Science

View full text Add to dashboard Cite

show abstract

Pasting, Thermal, and Structural Properties of Lentils

Cited by 1 publication

References 73 publications

Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners

Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners

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