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Article

Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies

by
Lívia Hajas
1,2,
László Sipos
3,4,
Éva Csajbókné Csobod
1,
Márta Veresné Bálint
1,
Réka Juhász
1,* and
Csilla Benedek
1
1
Department of Dietetics and Nutrition Science, Faculty of Health Science, Semmelweis University, 1088 Budapest, Hungary
2
Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, 1111 Budapest, Hungary
3
Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
4
Centre for Economic and Regional Studies, Loránd Eötvös Research Network, Institute of Economics, 1111 Budapest, Hungary
*
Author to whom correspondence should be addressed.
Foods 2022, 11(14), 2028; https://doi.org/10.3390/foods11142028
Submission received: 14 June 2022 / Revised: 4 July 2022 / Accepted: 6 July 2022 / Published: 8 July 2022
(This article belongs to the Special Issue Sensory Analysis of Plant-Based Products)

Abstract

Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a reference. Raw materials (lentil flours) and cookies were characterised in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant properties, colour, pH); additionally, geometry, baking loss and texture profile were determined for the cookies. A sensory acceptance test was also conducted to find out consumer preferences regarding rice versus different lentil cookies. Results showed that lentil cookies were superior to rice control in terms of higher crude protein (12.1–14.8 vs. 3.8 g/100 g), phenolic (136.5–342.3 vs. 61.5 mg gallic acid equivalents/100 g) and flavonoid (23.8–75.9 vs. 13.1 mg catechin equivalents/100 g) content and antioxidant capacity (0.60–1.81 vs. 0.35 mmol trolox equivalents/100 g), as well as lower hydroxymethyl-furfural content (<1 vs. 26.2 mg/kg). Consumers preferred lentil cookies to rice ones (overall liking: 6.1–7.0 vs. 5.6, significant differences for red and brown lentils), liking especially their taste (6.3–7.0 vs. 5.5). Depending on the target parameter, whether physicochemical or sensory, these lentil flours can be promising raw materials for GF bakery products.
Keywords: pulses; cookies; protein; antioxidant; texture; sensory properties pulses; cookies; protein; antioxidant; texture; sensory properties
Graphical Abstract

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MDPI and ACS Style

Hajas, L.; Sipos, L.; Csobod, É.C.; Bálint, M.V.; Juhász, R.; Benedek, C. Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies. Foods 2022, 11, 2028. https://doi.org/10.3390/foods11142028

AMA Style

Hajas L, Sipos L, Csobod ÉC, Bálint MV, Juhász R, Benedek C. Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies. Foods. 2022; 11(14):2028. https://doi.org/10.3390/foods11142028

Chicago/Turabian Style

Hajas, Lívia, László Sipos, Éva Csajbókné Csobod, Márta Veresné Bálint, Réka Juhász, and Csilla Benedek. 2022. "Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies" Foods 11, no. 14: 2028. https://doi.org/10.3390/foods11142028

APA Style

Hajas, L., Sipos, L., Csobod, É. C., Bálint, M. V., Juhász, R., & Benedek, C. (2022). Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies. Foods, 11(14), 2028. https://doi.org/10.3390/foods11142028

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