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Lee DJ, Cheng F, Li D, Ding K, Carlin J, Moore E, Ai Y. Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating. Food Chem 2024; 447:138896. [PMID: 38458133 DOI: 10.1016/j.foodchem.2024.138896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 02/18/2024] [Accepted: 02/26/2024] [Indexed: 03/10/2024]
Abstract
Dehulled pea, lentil, and faba bean grains were milled into flours with 0.5- to 2.5-mm sieves. As the particle size decreased, damaged-starch contents of the flours from the same pulse crop increased. At a holding temperature of 95 °C in RVA, peak and final viscosities and gelling ability of the flours generally increased as the particle size decreased. When the holding temperature increased from 95 to 140 °C, pasting viscosities of pea and lentil flours and gel hardness of lentil flours gradually decreased. In contrast, pasting viscosities and gel hardness of faba bean flours reached the highest values at 120 °C. The comparison of the pulse flours varying in particle size across the three market classes revealed that coarse particles comprising agglomerated starch, protein, and dietary fiber (i.e., particles of the second peak in the bimodal particle-size distribution curves) showed significant correlations with certain important functional properties of pulse flours.
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Affiliation(s)
- Dong-Jin Lee
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada; Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung, Gangwon State, Republic of Korea
| | - Fan Cheng
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Dongxing Li
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Ke Ding
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | | | - Emily Moore
- PerkinElmer, Scientific Canada ULC, Woodbridge, ON, Canada
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada.
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Ozolina K, Beitane I, Radenkovs V, Straumite E, Valdovska A, Muizniece-Brasava S. The Evaluation of Roasted Lentils ( L. culinaris L.) Quick Meals as An Alternative to Meat Dishes. Foods 2023; 13:99. [PMID: 38201127 PMCID: PMC10778251 DOI: 10.3390/foods13010099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 12/20/2023] [Accepted: 12/25/2023] [Indexed: 01/12/2024] Open
Abstract
Despite the health-promoting benefits, the consumption of lentils in East Europe is low, attracting researchers' interest in solving the problem. The aim of this study was to develop an alternative to animal proteins for nutrient-dense plant-based quick meals using roasted lentils as the primary raw material, performing sensory analysis, and evaluating the content of amino acids, minerals, and vitamins. The consumption of legumes in Latvia is also low, even though most respondents associate the use of legumes with a healthy choice. Roasted lentil quick meals can deliver 15.6% and 26.2% of the reference intake for protein. Furthermore, one-third of the amino acids (AAs) are essential AAs. AA values in prepared quick meals make them promising alternatives to meat products. One portion of ready-roasted lentils with Bolognese sauce provided above 15% of the daily reference intake of thiamin and vitamin B9. One portion of a ready-quick meal of tomato soup with roasted lentils and roasted lentils with Bolognese sauce provided 20.3% and 25.6% of iron, according to daily reference intake. Further studies on the bioavailability of quick meals must be conducted to claim they can replace meat nutritionally.
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Affiliation(s)
- Kristine Ozolina
- Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia; (K.O.); (E.S.); (S.M.-B.)
| | - Ilze Beitane
- Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia; (K.O.); (E.S.); (S.M.-B.)
| | - Vitalijs Radenkovs
- Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia; (V.R.); (A.V.)
- Processing and Biochemistry Department, Institute of Horticulture, LV-3701 Dobele, Latvia
| | - Evita Straumite
- Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia; (K.O.); (E.S.); (S.M.-B.)
| | - Anda Valdovska
- Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia; (V.R.); (A.V.)
| | - Sandra Muizniece-Brasava
- Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia; (K.O.); (E.S.); (S.M.-B.)
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de Fátima Ferreira da Silva L, Rodrigues KF, Gennari A, Ethur EM, Hoehne L, de Souza CFV, de Freitas EM. Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1303-1312. [PMID: 36936124 PMCID: PMC10020413 DOI: 10.1007/s13197-023-05675-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/18/2022] [Accepted: 01/23/2023] [Indexed: 02/08/2023]
Abstract
Non-conventional food plants have bioactive compounds and a high nutritional value. Among these, Vasconcellea quercifolia has nutritional benefits, but it is also easy to cultivate and has a low production cost. In this study, the flour from the unripe fruit of V. quercifolia was evaluated in terms of its potential as a prebiotic for the probiotic bacteria Lactobacillus acidophilus and Bifidobacterium lactis. To do so, fermented milk samples were prepared with 2%, 3%, and 6% of flour and 8.25 log CFU/mL of each microorganism. Samples were analyzed in terms of the number of viable cells of L. acidophilus and B. lactis, as well as pH level, total solids, titratable acidity, and texture in the course of 21 days of storage at 4ºC. The obtained microbial viability revealed the in vitro symbiotic effect of flour from V. quercifolia on the probiotic strains of L. acidophilus and B. lactis, which reached 10.20 and 11.19 log CFU/mL, respectively, after 21 days of storage, showing a significant difference in cell growth of 1.7 and 2.5 log CFU/mL compared with the control. The pH level decreased from 4.8 to 4.5 after storage time, so it did not alter the conditions for the growth of bacteria. The physical and chemical parameters analyzed did not reveal significant differences (p > 0.05), which indicates product stability. Therefore, flour from the unripe fruit of V. quercifolia has a prebiotic property and can be used as a nutritional supplement for L. acidophilus and B. lactis.
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Affiliation(s)
- Lilian de Fátima Ferreira da Silva
- Botanical Laboratory, Universidade do Vale do Taquari, Av. Avelino Talini, 171, Zip Code, Lajeado, Rio Grande do Sul 95914-014 Brazil
- Graduate Program in Biotechnology, Universidade Do Vale Do Taquari, Lajeado, Rio Grande do Sul Brazil
| | - Kétlin Fernanda Rodrigues
- Botanical Laboratory, Universidade do Vale do Taquari, Av. Avelino Talini, 171, Zip Code, Lajeado, Rio Grande do Sul 95914-014 Brazil
- Graduate Program in Biotechnology, Universidade Do Vale Do Taquari, Lajeado, Rio Grande do Sul Brazil
| | - Adriano Gennari
- Graduate Program in Biotechnology, Universidade Do Vale Do Taquari, Lajeado, Rio Grande do Sul Brazil
| | - Eduardo Miranda Ethur
- Graduate Program in Biotechnology, Universidade Do Vale Do Taquari, Lajeado, Rio Grande do Sul Brazil
| | - Lucélia Hoehne
- Graduate Program in Biotechnology, Universidade Do Vale Do Taquari, Lajeado, Rio Grande do Sul Brazil
| | | | - Elisete Maria de Freitas
- Botanical Laboratory, Universidade do Vale do Taquari, Av. Avelino Talini, 171, Zip Code, Lajeado, Rio Grande do Sul 95914-014 Brazil
- Graduate Program in Biotechnology, Universidade Do Vale Do Taquari, Lajeado, Rio Grande do Sul Brazil
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Wang X, Chen L, McClements DJ, Jin Z. Recent advances in crispness retention of microwaveable frozen pre-fried foods. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Sulewska K, Rybarczyk-Płońska A, Karamać M. Antioxidant Capacity of Lentil Flour Hydrolysates Obtained with Pancreatin. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/155932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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