Lentil Flour Research Articles

Rheological, pasting and textural properties of corn flour as influenced by the addition of rice and lentil flour

The objective of the present work was to investigate the rheological, pasting and textural properties of corn, lentil, rice flours and their blends. In the binary blends, the corn flour (CF) was substituted by rice flour (RF) or lentil flour (LF) at a ratio of 100/0 to 60/40. Upon non-isothermal heating of flour doughs, the rheometric peak gelatinization temperature was detected, which varied significantly for the individual or blended doughs, and those data were comparable to the amylographic peak temperature. Among individual flours, the CF obtained after heating/cooling steps exhibited predominating liquid-like (G″>G′) behavior. Significant differences in pasting properties were recorded among the individual and blended flours. The peak viscosity, hot paste viscosity and breakdown viscosities of the CF improved upon the addition of RF and LF in the blend. The RF addition decreased the hardness, compressibility and adhesiveness; conversely, the LF addition reversed the trend. This study demonstrated that the rheological characterization of flour or blend prior to extrusion could provide a smooth operation with a correct product formulation.

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

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.

Development of gluten‐free tarhana formulations: Part I. effect of legume flour type and level on physical, chemical, and sensory properties

In this study, gluten-free tarhana samples were developed through the inclusion of chickpea, common bean, lentil, soybean, and lupin flours at different levels (0–75%). Effects of legume flour type and level on the quality of tarhana were evaluated. Increasing legume flour levels markedly improved all of the measured chemical and nutritional properties of the samples. Among the legume flours, soybean flour revealed the greatest ash, protein, total phenolic, and mineral content in tarhana. Also, tarhana containing lupin flour had the lowest phytic acid content (76.75 mg/100 g) as well as similar total phenolic content to tarhana containing soybean flour. Lentil flour provided higher viscosity in tarhana compared to the other legume flours. The results showed that legume flours had the potential to produce high nutritional quality gluten-free tarhana with rich protein and mineral content. Novelty impact statement Tarhana is a Turkish traditional fermented food product, which is consumed as a soup. This study demonstrated that developed functional gluten-free tarhana formulations using legume flours can be a healthy and nutritious alternative for celiac patients as well as people who prefer a gluten-free diet. It was also revealed that the tarhana production process is important in reducing the high phytic acid content of legume flours.

Development and Characterization of Novel Macaroni Product Prepared from Grain and Legume

In the current research the functional and value added macaroni was prepared with fortification of lentil, millet, and white rice flour as ingredients with wheat semolina. The proximate composition, physico-chemical analysis such as phenolic content, flavonoid content and antioxidant activity of the raw materials were investigated. The cooking quality, color, and sensory properties of different macaroni blends were also estimated. The results showed that the lentil had significant (p &lt; 0.05) higher amounts of nutritional compositions such as crude protein (25.38%) and crude fiber (12.47%). The maximum carbohydrate content (91.47%) was found in rice followed by durum wheat semolina (81.83%) respectively. The significantly (p &lt; 0.05) higher phenolic content (12.51 mg/g), flavonoid content (10.32 mg/g), and antioxidant activity such as ABTS (6.59 Mmol TEACg−1), DPPH (4.69 Mmol TEACg−1) and FRAP (8.62 Mmol TEACg−1) were recorded in millets followed by lentil. The solubility decreased steadily from 3.25% in a blend (5) to 1.52% in control semolina flour. The swelling powder of macaroni was decreased with increasing proportion of lentils. The optimal cooking time was also increased with increasing proportion of lentils. The cooking time range was 5.28 min (control) to 7.12 min (blend 5). Therefore, it could be recommended that the use of a small amount of lentils at 10% and 20% are potential to obtaining macaroni with high consumer acceptability. Moreover, the macaroni blends from lentils at 30% blend (4) had medium acceptability.

Technological and nutritional properties of instant noodles enriched with chickpea or lentil flour

ObjectiveTo increase the nutritional value of instant noodles, enriched wheat flour with selected legume flours, chickpea or yellow lentil, at substitution ratios of 15%, 20%, and 25%. MethodsThe technological and nutritional properties of the obtained instant noodles were studied in terms of proximate analysis, energy, cooking quality, amino acids content, rheological properties, and sensory evaluation. ResultsEnrichment of durum wheat flour with lentil or chickpea flour improved the resulting instant noodles in terms of protein, crude fat, ash, and crude fiber contents, and contributed in reducing carbohydrates and energy obtained. Lysin, tryptophan, and threonine contents in durum wheat noodles were found to be 2.31, 1.09, and 3.15 g/100 g protein, respectively, which increased to 3.32, 1.34, and 3.45 g/100 g protein, respectively, with 25% replacement of chickpea flour. Greater increases were obtained with 25% replacement with lentil flour as the concentration of lysin, tryptophan, and threonine reached 3.34, 1.27, and 3.61 g/100 g protein, respectively. As the replacement ratio increased, the total essential amino acids increased from 36.96 % to 39.01% with 25% replacement of chickpea flour and 38.59 % with 25% replacement of lentil flour. Water absorption increased significantly from 59.71% to 69.01% with increasing proportion of chickpea or lentil flours in dough mixtures. The elevation in arrival time, dough development time, and stability time among the flour blends with 15% to 25% chickpea or lentil flours ranged from 1.7 to 2.1 min, 4.8 to 5.9 min, and 2.8 to 4.8 min, respectively. Sensory evaluation showed that the panelists significantly (p < 0.05) preferred replacing wheat flour with chickpea flour than lentil flour. ConclusionPresent study concluded that durum wheat flour can be replaced with 25% chickpea flour or 20% lentil flour to improve the nutritional value without negatively affecting rheological properties, cooking characteristics, or sensory qualities.

An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours

AbstractLegume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In recent years, the utilization of different legume flours in food systems has gained attention due to their sustainable and functional properties. This study aimed to characterize and examine the water interactions of different legume flours: navy bean, chickpea, pea, and lentil. For this purpose, in addition to the standard techniques (proximal analysis, Fourier transform infrared, protein solubility, and water solubility/absorption index), time‐domain nuclear magnetic resonance (TD‐NMR) relaxometry was also performed to explain the molecular interactions in the flours. Based on the results, carbohydrate and protein content of legume flours varied from 67.44 to 72.23 (g/100 g dw) and 23.19 to 27.03 (g/100 g dw) with low fat (0.86–5.44 [g/100 g dw]) and moisture content (6.01–8.14 [g/100 g dw]). Despite the slight differences in their compositions being small, moisture, protein, and carbohydrate contents influenced flour–water interactions. Thus, flour–water mixtures were assessed, and findings showed that water solubility index (WSI) followed the order: chickpea &gt; lentil &gt; navy bean &gt; pea, whereas water absorption index (WAI) followed the order: pea &gt; navy bean &gt; lentil &gt; chickpea. T2 relaxation times measured by NMR and protein solubility results were also in accordance with these results. The results of this study demonstrated that legume flours that were investigated offered potential for commercial applications. Because various food applications require different flour–water interactions, a suitable flour can be selected by considering these results.

Improvement of Structural and Nutritional Quality of Gluten Free Pasta

ABSTRACT In this study, three different ingredients (lentil flour (LF), egg white powder (EWP) and whey powder (WP)) and three different additives (Hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and transglutaminase enzyme (TG)) were added in gluten-free pasta and their effects on different properties have been investigated. WP addition provided a positive effect on water uptake and volume increase, while EWP addition displayed a significant effect on cooking loss and firmness (p < .05). XG additive was improved all cooking quality and firmness properties of gluten-free pasta. The SEM images were illustrated that the gluten-free pasta fortified with EWP had smoother than other samples. Also, HPMC and XG additive as structure regulation was found important for gluten-free pasta with LF and WP, whereas TG additive was determined for gluten-free pasta with EWP. Gluten-free pasta enriched with WP was desirably found in terms of overall acceptability by panelists.

THE USE OF LENTIL FLOUR IN PRODUCTION BAKERY PRODUCTS

THE USE OF LENTIL FLOUR IN PRODUCTION BAKERY PRODUCTS

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks.

This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first time. Increasing temperature and moisture content during extrusion resulted in darker, crunchier and crispier products with higher expansion index (EI). Microwave heating after extrusion led to an increase in cell size and porosity of YP and RL products when qualitatively compared to extrusion alone. Additionally, extrusion followed by microwave heating resulted in extensive damage to starch granular structure and complete denaturation of proteins. Using microwave heating, as a fast and inexpensive process, following partial cooking with extrusion was demonstrated to greatly improve the physical and thermal properties of YP and RL snacks. Microwave heating following mild extrusion, instead of severe extrusion cooking alone, can potentially benefit the development of high quality nutritionally-dense expanded cellular snacks made from pulse flours.

Chemical Composition and Mineral Contents of Gluten Free Flat Bread Fortified with Lentil and Lupin Flour

Chemical Composition and Mineral Contents of Gluten Free Flat Bread Fortified with Lentil and Lupin Flour

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks.

Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.

Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess.

Germination is an efficient and natural strategy that allows the modification of the nutritional value and the nutraceutical properties of seeds, enabling one to tailor the process according to its final use. This study aimed at optimization of germination conditions to produce novel lentil flours with improved nutritional and functional features. Response Surface Methodology (RSM) was applied to model the effect of temperature (15–27 °C) and time (1–5 days) on different nutritional and quality parameters of lentil flours including proximate composition, content and profile of fatty acids, content of phytic acid, ascorbic acid and γ-aminobutyric acid (GABA), content and profile of phenolic compounds, antioxidant activity, expected glycemic index (GI) and color during germination. As shown by RSM polynomial models, sprouting promoted the reduction of phytic acid content and enhanced the levels of ascorbic acid, GABA, insoluble phenolic compounds, antioxidant activity and expected GI, and modified the color of the resultant lentil flours. RSM optimization of germination temperature and time using desirability function revealed that the optimal process conditions to maximize the nutritional, bioactive and quality properties of sprouted lentil flours were 21 °C for 3.5 days.

Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour

Aim of this work was to evaluate the impact of bread enrichment with different concentrations of lentil flour (LF) (0 g/100g, 10 g/100g and 20 g/100g) on some physico-chemical, structural, and nutritional features of bread.The addition of LF in formulation affected its properties, leading to a darker appearance and to a more compact structure (e.g., higher density and lower gas bubble area fraction). Besides, it led to a significant rise in the protein, free glucose, and rapidly digestible starch content as well as in the expected glycemic index.Concerning the investigation of nutritional properties, starch and protein digestibility has been evaluated by the combination of different digestion models. Each type of bread was subjected to an in vivo oral phase followed by a semi-dynamic in vitro gastrointestinal digestion. During the oral and the gastric phases of digestion, bread with the greatest LF content (20 g/100g) exhibited an extensive starch digestibility and a partial protein digestibility compared to the other samples, due to its higher protein content. In contrast, during the intestinal phase, control (0 g/100g) showed a stronger starch digestibility compared with the LF samples, while no differences could be observed in terms of protein digestibility investigated by SDS-PAGE.

Influence of genotype and environment on the flour and bread baking properties of peas and lentils

AbstractBackground and objectivesUnderstanding the influence of genotype (G) and environment (E) on the compositional, functional, and baking properties of pulse flours is important for expanding their use as alternative plant‐based ingredients. The objective of this research was to examine the effects of G, E, and their interaction (GxE) on flour and bread properties of peas (yellow and red) and lentils (red and green).FindingsFor both peas and lentils, main effects of G and/or E were observed for most of the flour and bread parameters including sensory properties. Significant GxE effects were also observed for some of the flour and bread parameters.ConclusionsBoth G and E influenced the flour and bread baking properties of peas and lentils. To ensure consistent flour quality and to meet flour specifications, G and E should be considered when sourcing peas and lentils for flour production.Significance and noveltyThe findings from this research greatly advance our understanding of the importance of G and E on the quality of pea and lentil flours and their baking performance.

Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties

Gluten-free (GF) biscuits based on buckwheat, sorghum and lentil flours were produced in an industrial plant. These flours are very little exploited in commercial products. In addition, since there is growing attention on glycaemic index (GI) of cereal based products. Sucrose replacers, mainly maltitol and inulin, and type 2 resistant starch (RS) were used to substitute sucrose and flours, respectively, in the view of reducing GI of biscuits. Ingredients were used in amounts established on the basis of previous experiments and European Regulations on nutritional claims. This study aimed at the evaluation of the effect of maltitol, inulin and RS on physico-chemical and sensory characteristics of biscuits. In particular, glucose released by sucrose and starch hydrolysis during in vitro digestion was placed under the spotlight.The use of sucrose contributed to the reduction of in vitro glucose release and consequently of predicted glycaemic index (pGI) with values decreasing from 84 to 67. Despite some slight differences in the sensory profile of the biscuits, reformulated products had a reduced friability and sweetness, and increased adhesiveness and nuts odour, all the formulations scored well above the threshold of acceptability (from 6.5 to 7.6) by consumers used to eat biscuits made with alternate flours.

Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours

The development of convenience foods by incorporating nutrient-rich pulses such as peas and lentils will tremendously alter the future of pulse and cereal industries. However, these pulses should be size-reduced before being incorporated into many food products. Therefore, an attempt was made to adapt roller mill settings to produce de-husked yellow pea and red lentil flours. The milling flowsheets unique to yellow peas and red lentils were developed in producing small, medium, and large flours with maximum yield and flour quality. This study also investigated the differences in chemical composition, physical characteristics, and particle size distributions of the resultant six flour fractions. The kernel dimensions and physicochemical properties of the whole yellow pea and red lentils were also studied to develop customized mill settings. Overall, the mill settings had a significant effect on the physical properties of different particle-sized flours. The geometric mean diameters of different particle-sized red lentil flours were 56.05 μm (small), 67.01 μm (medium), and 97.17 μm (large), while for yellow pea flours they were 41.38 μm (small), 60.81 μm (medium), and 98.31 μm (large). The particle size distribution of all the flour types showed a bimodal distribution, except for the small-sized yellow pea flour. For both the pulse types, slightly more than 50% flour was approximately sizing 50 μm, 75 μm, and 100 μm for small, medium, and large settings, respectively. The chemical composition of the flour types remained practically the same for different-sized flours, fulfilling the objective of this current study. The damaged starch values for red lentil and yellow pea flour types increased with a decrease in flour particle size. Based on the Hausner’s ratios, the flowability of large-sized flour of red lentils could be described as passable; however, all the remaining five flour types were indicated as either poor or very poor. The findings of this study assist the millers to adapt yellow pea and red lentil milling technologies with minor modifications to the existing facilities. The study also helps in boosting the production of various baking products using pulse and wheat flour blends to enhance their nutritional quality.

APPLICATION OF D-OPTIMAL MIXTURE DESIGN AND ARTIFICIAL NEURAL NETWORK IN OPTIMIZING THE COMPOSITION OF FLOURS FOR PREPARATION OF GLUTEN-FREE BREAD

D-optimal Mixture Design (DMD) combined with Numerical optimization (NO) and Artificial Neural Network (ANN) combined with Genetic Algorithm (GA) were used in this study to optimize the proportions of pearl millet flour (PMF), red lentil flour (RLF), and mung bean flour (MLF) for preparing gluten-free bread. Based on the value of mean squared error, absolute average deviation and coefficient of determination, the ANN model was found superior to DMD models in predicting the value of responses. The optimum composition of flour obtained using the DMD method was 69.44 g of PMF, 21 g of RLF and 9.56 g of MLF, whereas using the ANN-GA technique, it was 68.25 g of PMF, 23.12 g of RLF and 8.63 g of MLF. Sensory analysis indicated that the bread prepared using these two compositions were in the “like slightly” category in terms of overall acceptability.

Изучение свойств заквасок, приготовленных на основе нетрадиционных видов муки

Introduction. Bread and bakery products contain nutritional components that make an integral part of human diet. Starter cultures are a promising way to prepare bakery products. The research objective was to study the effect of non-traditional flours and their wheat mixes on the activity, sensory, and physicochemical properties of starter cultures.&#x0D; Study objects and methods. The research featured Lesaffre starter cultures (Saf-Levain LV1 and Saf-Levain LV4) with lentil flour and green buckwheat flour. It involved organoleptic, titrimetric, and photocolorimetric methods, as well as the “ball surfacing” method, to determine the fermentation activity of starter cultures and to assess the changes in their volume. The acid content of the flour was determined by titrating the aqueous solution of the sample. The amount of reducing sugars was determined by the photocolorimetric method based on the interaction of carbonyl groups of sugars in an alkaline medium with copper glycerate; the optical density of the resulting solution was performed using a photoelectrocolorimeter. The change in the volume of the starter cultures was determined by a non-standard method of using measuring cups in the process of thermostating. The research also included a sensory evaluation of the semi-finished products.&#x0D; Results and discussion. Green buckwheat flour had a positive effect on the activity of starter cultures based on Saf-Levain LV4 and LV1. The sensory properties of starter cultures with non-traditional flours differed from the control samples in aroma, taste, appearance, and inflation rate. The acidity of the samples varied depending on the flour, its quantity, and the starting culture. The greatest accumulation of acids occurred in the sample with 50% of green buckwheat flour and the samples with 25 and 50% of lentil flour. The most intense reduction in the amount of reducing sugars was observed in the samples with 25 and 50% of green buckwheat flour (from 1.9 to 3.9 times, depending on the sample). In the samples with lentil flour, it was 75 and 100% (from 2.7 to 7.5 times, depending on the sample). The difference in the samples with LV1 was greater than in the samples with LV4, which can be explained by the differences in their microbial composition. The inflation rate was higher in the test samples than in the control.&#x0D; Conclusion. The resulting starter cultures can be recommended for baking industry and further research. Starter cultures based on non-traditional flours will eventually reduce the fermentation time and produce bakery products with high consumer properties. The non-traditional flours can expand the range of bakery products and increase their nutritional value.

Tarhana Üretiminde Kullanılan Buğday Unu Alternatifleri

The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans, corn, rice, buckwheat and lentil flours), tomato paste production waste (tomato seed, tomato pulp, pepper seed, pepper pulp), potato starch, chestnut flour, carob flour, hazelnut pulp, almond pulp, and fish meat were substituted for wheat flour. With these substitutions used instead of wheat flour in the production of tarhana, it was aimed to increase the nutritional properties of the tarhana, improve its sensory properties and quality features. Alternative flours used in the production of tarhana were investigated in this study. According to the results obtained from the compiled studies, tarhana produced with the use of substitute flour will be an alternative to demand of consumers with high functional, natural and nutritional quality.

Comparative Study of the Structural and Functional Properties of Membrane-Isolated and Isoelectric pH Precipitated Green Lentil Seed Protein Isolates.

The demand for isolated seed proteins continues to increase but functionality in food systems can be greatly dependent on the extraction method. In this work, we report the physicochemical and functional properties of lentil seed proteins isolated using various protocols. Lentil flour was defatted followed by protein extraction using isoelectric pH precipitation (ISO) as well as NaOH (MEM_NaOH) and NaCl (MEM_NaCl) extractions coupled with membrane ultrafiltration. The MEM_NaCl had significantly (p < 0.05) higher protein content (90.28%) than the ISO (86.13%) and MEM_NaOH (82.55%). At pH 3–5, the ISO was less soluble (2.26–11.84%) when compared to the MEM_NaOH (25.74–27.22%) and MEM_NaCl (27.78–40.98%). However, the ISO had higher yield and protein digestibility (48.45% and 89.82%) than MEM_NaOH (35.05% and 77.87%) and MEM_NaCl (13.35% and 77.61%), respectively. Near-UV circular dichroism spectra showed that the MEM_NaOH had loose tertiary conformation at pH 3, 5, 7 and 9 while ISO and MEM_NaCl had more compact structures at pH 7 and 9. The three protein isolates formed better emulsions (lower oil droplet sizes) at pH 7 and 9 when compared to pH 3 and 5. In contrast, foaming capacity was better at pH 5 than pH 3, 7, and 9.