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<p>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.</p>

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

  • 期刊论文

  • 发表日期：

    2025年1月15日

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  • Annalisa Romano,
  • Lucia De Luca,
  • Raffaele Romano

摘要

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.