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

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 coo...

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Autores principales: Hajas, Lívia, Sipos, László, Csobod, Éva Csajbókné, Bálint, Márta Veresné, Juhász, Réka, Benedek, Csilla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317262/
https://www.ncbi.nlm.nih.gov/pubmed/35885269
http://dx.doi.org/10.3390/foods11142028
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author Hajas, Lívia
Sipos, László
Csobod, Éva Csajbókné
Bálint, Márta Veresné
Juhász, Réka
Benedek, Csilla
author_facet Hajas, Lívia
Sipos, László
Csobod, Éva Csajbókné
Bálint, Márta Veresné
Juhász, Réka
Benedek, Csilla
author_sort Hajas, Lívia
collection PubMed
description 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.
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spelling pubmed-93172622022-07-27 Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies Hajas, Lívia Sipos, László Csobod, Éva Csajbókné Bálint, Márta Veresné Juhász, Réka Benedek, Csilla Foods Article 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. MDPI 2022-07-08 /pmc/articles/PMC9317262/ /pubmed/35885269 http://dx.doi.org/10.3390/foods11142028 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Hajas, Lívia
Sipos, László
Csobod, Éva Csajbókné
Bálint, Márta Veresné
Juhász, Réka
Benedek, Csilla
Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies
title Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies
title_full Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies
title_fullStr Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies
title_full_unstemmed Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies
title_short Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies
title_sort lentil (lens culinaris medik.) flour varieties as promising new ingredients for gluten-free cookies
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317262/
https://www.ncbi.nlm.nih.gov/pubmed/35885269
http://dx.doi.org/10.3390/foods11142028
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