Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Obtention of Lentil Flour
2.2.2. Particle Size Distribution of Flour
2.2.3. Color of Lentil Flours
2.2.4. Hydration and Absorptive Properties of Flours
2.2.5. FTIR of Flours and Carbohydrate Analysis
2.2.6. Microscopy Analysis of Flours
2.2.7. Thermal Analysis
2.2.8. Nutritional Profile of Flours
2.3. Statistical Analysis
3. Results and Discussion
3.1. Particle Size Distribution of Lentil Flour
3.2. Color of Lentil Flours
3.3. Hydration and Absorptive Properties of Lentil Flours
3.4. FTIR of Flours and Carbohydrate Analysis
3.5. Microstructure of Flours
3.6. Nutritional Profile of Lentil Flours
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Fraction and Particle Size (mm) | % |
---|---|
F1 ≥ 1 | 17.76 |
1 > F2 ≥ 0.5 | 28.73 |
0.5 > F3 ≥ 0.250 | 17.81 |
0.250 > F4 ≥ 0.125 | 9.64 |
F5 < 0.125 | 26.07 |
Sample | Parameter | ||||
---|---|---|---|---|---|
L* | a* | b* | BI | Color | |
RLF | 66.78 ± 0.42 c | 2.33 ± 0.18 a | 25.08 ± 0.14 d | 57.63 ± 1.26 d | |
TLF | 58.93 ± 1.61 b | 2.36 ± 0.14 a | 15.53 ± 0.10 b | 40.68 ± 1.28 b | |
F1 | 48.24 ± 0.93 a | 3.18 ± 0.38 c | 16.68 ± 0.27 c | 54.32 ± 1.16 c | |
F2 | 47.67 ± 1.33 a | 4.03 ± 0.16 d | 16.57 ± 0.43 c | 57.61 ± 1.48 d | |
F3 | 47.35 ± 0.95 a | 5.09 ± 0.12 e | 15.86 ± 0.16 b | 56.44 ± 1.04 cd | |
F4 | 58.91 ± 0.46 b | 3.74 ± 0.22 d | 14.10 ± 0.25 a | 39.09 ± 1.10 b | |
F5 | 68.07 ± 0.28 c | 2.78 ± 0.05 b | 15.48 ± 0.13 b | 35.75 ± 0.13 a | |
p-value | <0.0001 | <0.0001 | <0.0001 | <0.0001 |
Sample | Moisture (%) * | aw * | WHC (g Water/g Flour) † | OHC (g Oil/g Flour) † |
---|---|---|---|---|
RLF | 11.78 ± 0.07 e | 0.596 ± 0.005 e | 2.28 ± 0.02 a | 1.78 ± 0.15 a |
TLF | 6.78 ± 0.11 c | 0.315 ± 0.007 a | 3.17 ± 0.08 bc | 1.81 ± 0.00 a |
F1 | 4.60 ± 0.21 a | 0.388 ± 0.007 b | 3.25 ± 0.18 c | 1.91 ± 0.11 a |
F2 | 5.81 ± 0.11 b | 0.301 ± 0.001 a | 3.18 ± 0.11 bc | 1.85 ± 0.18 a |
F3 | 6.89 ± 0.13 c | 0.407 ± 0.013 c | 3.21 ± 0.12 bc | 1.71 ± 0.11 a |
F4 | 7.20 ± 0.18 cd | 0.461 ± 0.001 d | 3.09 ± 0.06 bc | 1.82 ± 0.02 a |
F5 | 7.61 ± 0.17 d | 0.394 ± 0.002 bc | 2.86 ± 0.02 b | 1.41 ± 0.16 a |
p-value | <0.0001 | <0.0001 | 0.0002 | 0.1110 |
Position (cm−1) | Identification |
---|---|
3300 | Amide A |
3000–2800 | C-H bending of long-chain fatty acids |
1750 | Pectic substances |
1640 | Amide I |
1540 | Amide II |
1000 | Carbohydrates |
Sample | Total Area | Brix |
---|---|---|
RLF | 21.1 ± 2.2 b | 4.6 ± 0.6 b |
TLF | 8.8 ± 0.7 a | 0.7 ± 0.6 a |
F1 | 7.7 ± 0.4 a | 0.7 ±0.6 a |
F2 | 8.0 ± 0.6 a | 0.7 ± 0.6 a |
F3 | 9.5 ± 0.4 a | 0.7 ± 0.6 a |
F4 | 9.6 ± 1.3 a | 1.0 ± 0.0 a |
F5 | 7.1 ± 0.9 a | 0.7 ± 0.6 a |
p-value | <0.0001 | <0.0001 |
Sample | Protein * | Lipids * | TDF * | Ash † | Carb • | Energy Content (Kcal/100 g) |
---|---|---|---|---|---|---|
RLF | 23.50 ± 1.21 a | 0.87 ± 0.05 a | 25.42 ± 0.21 b | 3.34 ± 0.01 c | 46.87 | 340 |
TLF | 23.84 ± 0.21 a | 1.64 ± 0.07 c | 27.56 ± 0.08 c | 1.77 ± 0.06 b | 45.19 | 346 |
F1 | 21.85 ± 0.07 a | 1.28 ± 0.01 b | 29.53 ± 0.06 d | 1.75 ± 0.01 b | 45.59 | 340 |
F5 | 21.20 ± 0.01 a | 1.55 ± 0.03 c | 18.99 ± 0.23 a | 1.52 ± 0.04 a | 60.59 | 371 |
p-value | 0.1042 | 0.0002 | <0.0001 | <0.0001 |
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Carboni, A.D.; Martins, G.N.; Castilho, P.C.; Puppo, M.C.; Ferrero, C. Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours. Foods 2024, 13, 2744. https://doi.org/10.3390/foods13172744
Carboni AD, Martins GN, Castilho PC, Puppo MC, Ferrero C. Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours. Foods. 2024; 13(17):2744. https://doi.org/10.3390/foods13172744
Chicago/Turabian StyleCarboni, Angela Daniela, Gonçalo Nuno Martins, Paula Cristina Castilho, María Cecilia Puppo, and Cristina Ferrero. 2024. "Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours" Foods 13, no. 17: 2744. https://doi.org/10.3390/foods13172744