Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2025-01-15 DOI:10.1007/s00217-024-04657-y

Annalisa Romano, Lucia De Luca, Raffaele Romano

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Abstract

Consumers are increasingly demanding innovative, sustainable, high-quality and healthy food products. The usage of extruded -cooked lentil flour is limited in the food sector. To encourage its incorporation in baked goods, raw green lentil flour (LF) subjected to extrusion cooking (EC-LF) were characterized. Fundamental changes in microstructure, proximate composition, physicochemical and technological properties, and flavour profile of extruded cooked sample were observed. In this study, colour indices (such as L and a), water holding capacity (WHC), oil holding capacity (OHC), swelling index (SI) increased after process. The farinograph mixing curve of EC -LF showed an increase in water absorption, in dough development time and stabilization time, with lower weakening respect of LF. Furthermore, EC -LF showed a higher total polyphenols content compared to LF and a lower content of volatile organic compounds that influences the undesirable beany flavour. In conclusion, extruded cooked flour EC-LF can be an alternative and convenient ingredient to create novel bakery foods.

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探索用于烘焙产品的生扁豆和挤压熟扁豆粉的结构、挥发性、理化和功能特性

消费者对创新、可持续、高品质和健康食品的要求越来越高。挤压煮熟的扁豆面粉在食品领域的使用是有限的。为了鼓励其纳入烘焙食品，生的绿扁豆面粉（LF）受到挤压烹饪（EC-LF）表征。观察了挤压煮熟样品的微观结构、近似组成、理化性能和工艺性能以及风味特征的基本变化。在本研究中，处理后的颜色指数（如L和a）、持水量（WHC）、持油量（OHC）、膨胀指数（SI）均有所增加。混合曲线显示，EC -LF的吸水率、面团发育时间和稳定时间均有所增加，而LF的弱化程度较低。此外，与LF相比，EC -LF显示出更高的总多酚含量和更低的挥发性有机化合物含量，这些挥发性有机化合物影响不良的豆味。综上所述，挤压熟面粉EC-LF可以作为一种替代的、方便的原料来制作新颖的烘焙食品。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.