Functionality of Processed Lentils (Lens culinaris) in Food Products
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Date
2021
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Punjab Agricultural University, Ludhiana
Abstract
Legumes have been the important source of key nutrients and health promoting components
in the human diet. Therefore, two varieties of lentils (Lens culinaris), LL 1373 and LL 931
were processed using soaking, boiling and germination treatments. Such processing
treatments significantly (p<0.05) increased the nutritional value particularly, germination and
boiling resulted in increased protein and fiber content and reduced fat content. Processing
induced a significant (p<0.05) changes in the functional properties such as emulsification and
foaming capacities, in-vitro protein digestibility, oil and water absorption capacities etc. There
was significant (p<0.05) reduction in the anti-nutritional factors (phytic acid, saponins and
tannins) of lentil with processing. Thermal properties (peak temperature, enthalpy, onset and
end set temperature) changed with the processing. The processed lentil flours were further
incorporated in products such as chapatti, flat bread and yoghurt. Based on chapatti making
quality and sensory acceptability, 10% and 20% incorporation levels of processed lentil flours
were found acceptable. The chapattis packed in food grade low density polyethylene (LDPE)
bags were stored under ambient conditions (25±10ºC) and found acceptable up to 3 days of
storage. For flat bread preparation, 10% incorporation level of processed lentil flour was
found acceptable. Flat bread packed in food grade LDPE bags and stored under ambient
(25±10ºC) conditions was acceptable up to 3 days and under refrigeration conditions (4±1ºC),
it was acceptable up to 7 days. Yoghurt was prepared at 0, 2, 4, 6 and 8% incorporation levels
of processed lentil flours. Amongst all processed lentils, soaked LL 931 variety was found to
be most suitable for yoghurt preparation. Yoghurt was shelf stable for 14 days under
refrigeration conditions. Rheological properties, storage modulus (G’) and loss modulus (G”),
of yoghurt significantly changed with increase in flour percentage and storage time. This
study opens an avenue for value addition of lentil flour in these products with improved
nutritional content, anti-oxidant activity and functional properties along with shelf life.
Variety LL 1373 was found to be better for supplementation in chapatti and flat bread while
LL 931 was suitable for yoghurt preparation.
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Citation
Gandhi, Harsha (2021). Functionality of Processed Lentils (Lens culinaris) in Food Products (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.