Baked crisps from Indian biofortified lentils: Effect of seed coat on rheology, texture and composition

Abstract

Lentils (Lens esculenta), abundant in complex carbohydrates, proteins, dietary fiber, and micronutrients, stand out as a promising raw material for the rapidly growing snacks industry. Three Indian biofortified lentil varieties: L 4147, L 4717, and IPL 220 with high iron and zinc content were used as raw material to process them into baked crisps with varying hull content. The protein content of crisps ranged from 17.17 to 18.74 %. Each quality attribute showed a significant influence of lentil variety and its amylose content. L 4717 exhibited elevated peak viscosity, holding strength, and final viscosity. Hull, considered the main reservoir for minerals in lentils exerted significant and diverse effects on the textural, rheological, colour, minerals content and glycemic potential of the crisps. Hull incorporation lowered the holding strength, final viscosity, and setback of pastes. 3 and 6 % levels of hull in L 4717 increased storage modulus of lentil dough by 2.5 and 2 folds, respectively. Lentil dough with 3 % hull level exhibited softness and lower values for cohesiveness, gumminess, adhesiveness. For crisps without hull, IPL 220 and L 4717 recorded higher fracturability while crispness was higher for L 4147. For crisps with 3 % hull, textural attributes of L 4147 were better. With each serving capable of providing 6 to 11 % of the recommended daily allowance (RDA) for iron, zinc, and protein, these crisps have the potential to serve as valuable means to address hidden hunger, particularly among wide sections of the population, including children and youngsters.