The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

Abstract

Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosity = 69.3 BU), which contained pregelatinized starch. The use of ECL flour made it possible to eliminate hydroxymethylcellulose (E464), obtaining a clean label product. Both NL and ECL pizzas showed significantly (p < 0.05) higher contents of proteins (7.4 and 7.3/100 g, respectively) than the control pizza (4.4/100 g) and could be labelled as “source of proteins” according to the Regulation (EC) No. 1924/2006. In addition, NL and ECL pizzas were characterized by higher contents of bioactive compounds, including anthocyanins, and by higher in vitro antioxidant activity (1.42 and 1.35 µmol Trolox/g d.m., respectively) than the control pizza (1.07 µmol Trolox/g d.m.). However, NL and ECL pizzas also contained small amounts of undigestible oligosaccharides, typically present in lentils (verbascose = 0.92–0.98 mg/g d.m.; stachyose = 4.04–5.55 mg/g d.m.; and raffinose = 1.98–2.05 mg/g d.m.). No significant differences were observed in the liking level expressed by consumers between ECL and control pizzas.

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

“…The calculation considered the mean values. The following ∆E scale was considered for the evaluation of the results: 0–0.5 = no relevant difference; 0.5–1.5 = a slight difference; 1.5–3.0 = difference recognizable by an experienced observer; 3.0–6.0 = an appreciable difference; 6.0–12.0 = a large difference; and >12.0 = a very evident difference [ 14 ].…”

“…Pizza has been the object of several investigations aimed at improving its nutritional features [ 10 , 11 , 12 , 13 ], without neglecting gluten-free versions [ 14 , 15 ], but very few studies are available on focaccia . The reformulation of focaccia using Apulian black chickpea flour, which provides anthocyanins and increases antioxidant activity, was investigated by Pasqualone et al [ 12 ], while Delcuratolo et al [ 16 , 17 ] evaluated the role of focaccia toppings on the oxidation stability and content of polar compounds arising from triacylglycerol oxidation and hydrolysis, which are responsible for negative health implications [ 18 ].…”

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

“…Numerous pasta and bakery products, previously based on wheat flour nowadays partly contain or are made exclusively from pulses [2]. Pulses such as chickpeas, peas, soy, lupin, lentil, and beans have been researched as ingredients in bakery [2][3][4][5][6][7][8][9][10] in order to create products that claim nutritional benefits.…”

The Large and Diverse Family of Mediterranean Flat Breads: A Database

“…Chickpea flour is used only in the Italian Farinata , a typical street food from Liguria region with variants in Tuscany and Piedmont [ 35 ]. However, the addition of pulse flours to bakery products, including flat bread, has been the object of a rising attention in the recent years [ 36 , 37 , 38 , 39 ].…”