Nutritional and functional properties of cookies made using down‐graded lentil – A candidate for novel food production and crop utilization

Portman, Drew; Maharjan, Pankaj; McDonald, Linda S.; Laskovska, Slavica; Walker, Cassandra K.; Irvin, Heidi; Blanchard, Christopher L.; Naiker, Mani; Panozzo, Joe

doi:10.1002/cche.10232

Cited by 17 publications

(21 citation statements)

References 36 publications

(24 reference statements)

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“…The gelatinization and denaturation temperatures of pulse starch and protein are higher than those for cereals, necessitating adaptations in food processing (Monnet et al., 2019). Moreover, the incorporation of (increasing ratios of) pulse flours can cause defects in attributes important to consumers such as structure, mouthfeel, texture, cooking quality, color, and flavor (Gómez et al., 2008; Laleg et al., 2017; Monnet et al., 2019; Padalino et al., 2016; Portman et al., 2020). Despite these challenges, pulse flours have been successfully incorporated into formulations for the manufacturing of cakes, bread, cookies, and pasta showing improved nutritional properties such as an increased protein, slowly digestible starch, fiber, and phenolic compound content (Asif et al., 2013; Gallegos‐Infante et al., 2010; Gómez et al., 2008; Laleg, Barron, et al., 2016; Petitot & Micard, 2010; Portman et al., 2020; Turfani et al., 2017).…”

Section: Innovative Applications Of Pulses As Ingredients In Foodsmentioning

confidence: 99%

“…Moreover, the incorporation of (increasing ratios of) pulse flours can cause defects in attributes important to consumers such as structure, mouthfeel, texture, cooking quality, color, and flavor (Gómez et al., 2008; Laleg et al., 2017; Monnet et al., 2019; Padalino et al., 2016; Portman et al., 2020). Despite these challenges, pulse flours have been successfully incorporated into formulations for the manufacturing of cakes, bread, cookies, and pasta showing improved nutritional properties such as an increased protein, slowly digestible starch, fiber, and phenolic compound content (Asif et al., 2013; Gallegos‐Infante et al., 2010; Gómez et al., 2008; Laleg, Barron, et al., 2016; Petitot & Micard, 2010; Portman et al., 2020; Turfani et al., 2017). The partial addition of faba bean flour to wheat‐based pasta formulations results in a dilution of the protein network and a higher protein digestibility as compared to wheat‐based pasta (Laleg, Barron, et al., 2016).…”

Section: Innovative Applications Of Pulses As Ingredients In Foodsmentioning

confidence: 99%

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How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

Duijsens

Gwala

Pallares

et al. 2021

Comp Rev Food Sci Food Safe

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Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.

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Section: Innovative Applications Of Pulses As Ingredients In Foodsmentioning

confidence: 99%

Section: Innovative Applications Of Pulses As Ingredients In Foodsmentioning

confidence: 99%

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

Duijsens

Gwala

Pallares

et al. 2021

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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“…A novel study investigates the utilisation of brown lentil flour in combination with wheat flour in concentrations of up to 25% lentil flour. The obtained cookies had better hardness and colour characteristics compared to the wheat product [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

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

Hajas

Sípos

Csobod

et al. 2022

Foods

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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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“…Pulses are consumed in different forms and levels across countries, ethnic groups and economic classes [ 23 ]. In Asian countries, pulses are traditionally consumed as whole grains or after splitting (dahl), but in the Western countries, pulse flours are used to partially substitute wheat flour in pasta, bread and bakery products [ 15 , 23 , 24 , 25 , 26 ]. However, utilization of pulses to enhance the nutritional value of wheat-based products presents specific challenges for consumer acceptance that is dependent on texture, flavor, appearance, and color [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

Gangola

Ramadoss

Jaiswal

et al. 2022

Foods

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The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean (FB) flours were added to wheat based baked crackers. Wheat cracker recipes were modified by substituting forty percent wheat flour with flours from whole faba bean, starch enriched flour (starch 60%), protein concentrate (protein 60%) or protein isolate (protein 90%). Baked crackers were ground into meal and analyzed for their macronutrient composition, starch characteristics and in vitro starch hydrolysis. Faba bean supplemented crackers had lower (p ≤ 0.001) total starch concentrations, but proportionally higher protein (16.8–43%), dietary fiber (6.7–12.1%), fat (4.8–7.1%) and resistant starch (3.2–6%) (p ≤ 0.001) than wheat crackers (protein: 16.2%, dietary fiber: 6.3%, fat: 4.2, resistant starch: 1.2%). The increased amylose, amylopectin B1- chain and fat concentration from faba bean flour and starch flour supplementation in cracker recipe contributed to increased resistant starch. Flours from whole faba bean, starch or protein fractions improved the nutritional properties and functional value of the wheat-based crackers. The analytical analysis describing protein, starch composition and structure and in vitro enzymatic hydrolysis advance understanding of factors that account for the in vivo benefits of faba bean flours added to crackers in human physiological functions as also previously shown for pasta. The findings can be used to guide development of improve nutritional quality of similar wheat-based food products.

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Nutritional and functional properties of cookies made using down‐graded lentil – A candidate for novel food production and crop utilization

Abstract: This is the author manuscript accepted for publication and has undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as

Cited by 17 publications

References 36 publications

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

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

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

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