Physical and functional properties of six varieties of lentil (Lens culinarisMedik.)

Abstract

Lentil is a valuable source of proteins, starch and non-starchy carbohydrates, minerals and micronutrients. The functional properties of flour that affect the sensory features of food are quite important to know the interaction and behaviour of different food ingredients during preparation, processing and storage of developed product. The aim of present research was to evaluate the physical and functional properties of lentil grains and flour. The bulk samples of six varieties of lentil LH-84-4, LH 89–48, L 9–12, LH 82-6, LH 90–54 and L4076 were obtained and evaluated for various physical and functional properties i.e. moisture content, grain hardness, grain weight, grain colour, cooking time, seed density, hydration capacity, hydration index, swelling capacity, swelling index water absorption, oil absorption, gelation capacity, gel consistency, emulsification capacity, swelling power, gelatinization temperature, nitrogen solubility index (NSI) and flour solubility. Results showed that variety L 9054 had maximum grain weight (32.4g), seed density (1.31g/ml), water absorption (1.28g/g), swelling capacity (5.0%) and nitrogen solubility index (50.3%). Whereas, variety LH 8948 had lowest grain hardness (8.0 kg/grain) and cooking time (36.60 min.). It may be concluded that variety L 9054 and LH 8948 had comparatively better physical and functional qualities.