Sensory and Nutritional Properties of a Novel Cooked Extruded Lentils Analog

Abstract

The main objective of this research was to utilize extrusion processing for developing a wheat-and soy-based "lentil analog" product. The sensory properties and the nutrient content of this product were studied. Lentil analog products using six formulations were produced using a pilot-scale twin screw extruder. Descriptive sensory analysis of prepared products showed that all extruded treatments were similar to each other, but different from the natural lentil control. Treatments with soy: wheat ratios of 50:50 in the presence of lecithin, 60:40 and 70:30 are higher in descriptive attributes of beany flavor, particles/residuals and firmness compared with the control. Consumer acceptability testing (9-point hedonic scale) indicated that there were no significant differences (P < 0.05) in acceptability among the selected treatments and the lentil control sample. Lentil analog can be used as a substitute for regular lentils that is increasingly a costly commodity. PRACTICAL APPLICATIONSA novel extruded lentil analog product with high consumer acceptability was produced, which can provide a low-cost, high-protein diet and rich in essential vitamin and minerals. This product can be supplied to the general population in countries of South Asia and the Middle-East, as a substitute for regular lentils.

Effects of Soaking on the Functional Properties of Yellow‐Eyed Bean Flour and the Acceptability of Chocolate Brownies

“…Conversely, samples with higher amounts of AP flour (A, E, and F) were described as sweet, buttery, chewy, chocolaty, cakey, and cocoa. This was an expected result as other pulse containing baked goods have been described as beany (Abu‐Ghoush et al., ), nutty, (Jarpa‐Parra et al., ), bitter (Mahgoub, Mthombeni, Maswabi, & Jackson, ; Mishra, Tripathi, Gupta, & Variyar, ), and having a strong aftertaste (Gómez, Doyagüe, & de la Hera, ). The consumers clearly tasted the substitution of YE pulse instead of AP flour when it reached levels of about 50% but could not detect it or it did not impart different sensory attributes in the brownies.…”

“…The list of attributes for the CATA question was selected based on a literature review of pulse‐containing products, and a small focus group ( n = 10) of experienced sensory panelists (Abu‐Ghoush, Alavi, Adhikari, Al‐Holy, & Al‐Dabbas, ; Aylangan, & Ozyardimci, ; Han, Janz, & Gerlat, ; Jarpa‐Parra et al., ; Khatoon, & Prakash, ; Rizzello, Calasso, Campanella, De Angelis, & Gobbetti, ). The CATA question included the terms: sweet, bitter, sour, salty, chocolaty, beany, dry, nutty, bland, airy, crumbly, crunchy, buttery, dark chocolate, chewy, cakey, sour, cocoa, and strong aftertaste.…”

Drying Characteristics of Bean Analog - A Sorghum Based Extruded Product

“…Lentil analog is another example of re‐formed products, which possesses improved nutrition and are less priced than the natural products (Abu‐Ghoush et al . ).…”

“…; Abu‐Ghoush et al . ). Products formed would normally need further moisture removal such as drying before they are shelf‐stable.…”

“…Some examples of food aid products already established for various applications include Ultra rice, a micronutrient fortified rice made by extruding rice flour into a rice shaped product, which is in turn added to natural rice at ratio 1:99 to meet nutritional needs (especially iron and vitamins) of the people they are served to (Lin et al 2006;USAID 2012). Lentil analog is another example of reformed products, which possesses improved nutrition and are less priced than the natural products (Abu-Ghoush et al 2014, 2015.…”