Amarjeet KaurGandhi, Harsha2022-02-042022-02-042021Gandhi, Harsha (2021). Functionality of Processed Lentils (Lens culinaris) in Food Products (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.https://krishikosh.egranth.ac.in/handle/1/5810181693Legumes 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.EnglishThesis