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Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour

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dc.contributor.author Mazi, BG.
dc.contributor.author Yildiz, Duygu
dc.contributor.author Mazi, Isil Barutcu
dc.date.accessioned 2024-03-15T11:19:39Z
dc.date.available 2024-03-15T11:19:39Z
dc.date.issued 2023
dc.identifier.citation Mazi, BG., Yildiz, D., Mazi, IB. (2023). Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour. J. Food Meas. Charact., 17(4), 3625-3643. https://doi.org/10.1007/s11694-023-01906-8 en_US
dc.identifier.issn 2193-4126
dc.identifier.issn 2193-4134
dc.identifier.uri http://dx.doi.org/10.1007/s11694-023-01906-8
dc.identifier.uri https://www.webofscience.com/wos/woscc/full-record/WOS:000955730500005
dc.identifier.uri http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4490
dc.description WoS Categories: Food Science & Technology en_US
dc.description Web of Science Index: Science Citation Index Expanded (SCI-EXPANDED) en_US
dc.description Research Areas: Food Science & Technology en_US
dc.description.abstract This study aimed to produce lentil flour with reduced antinutritional factors, acceptable color, and improved techno-functional properties. To obtain lentil flour, red and green lentil seeds were subjected to soaking in distilled water (with/without ultrasound at 80, 100% amplitude for 2 or 4 h) and drying treatments [oven-drying (50, 100 degrees C) or microwave-drying (600, 900 W)]. The influence of process parameters on phytic acid content (PAC), trypsin inhibitor content (TIC), water absorption capacity (WAC), oil absorption capacity (OAC), and color of lentil flours were investigated. During soaking, the water absorption and hardness of the seeds and pH, soluble solid content, and turbidity of the soaking water varied depending on the soaking parameters and the type of lentil. Lentil flours had WAC and OAC values ranging from 108.5 to 358.9 g water/100 g and from 80.2 to 98.7 g oil/100 g, respectively. Microwave-dried lentil flours had 2.0-2.8 times higher WAC compared to oven-dried ones. Higher microwave power level and oven drying temperature provided higher WAC values. Effect of soaking treatment on color and techno-functional properties of flours varied depending on the type of lentil flour and the applied drying method. Soaking and subsequent drying of lentil seeds yielded 14.5-43.8% reduction in PAC and 58.2-80.1% reduction in TIC. Soaking followed by microwave drying at 900W may be recommended as a rapid and effective method to obtain lentil flour with good color, high WAC, reduced PAC, and TIC. Application of ultrasound during soaking for 4 h prior to drying further enhances the potential of reducing antinutritional factors. en_US
dc.language.iso eng en_US
dc.publisher SPRINGER-NEW YORK en_US
dc.relation.isversionof 10.1007/s11694-023-01906-8 en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.subject Antinutritional factors, Drying, Lentil flour, Microwave, Ultrasound, Soaking en_US
dc.title Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour en_US
dc.type article en_US
dc.relation.journal JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION en_US
dc.contributor.department Ordu Üniversitesi en_US
dc.contributor.authorID 0000-0002-5324-8451 en_US
dc.contributor.authorID 0000-0003-3478-6243 en_US
dc.identifier.volume 17 en_US
dc.identifier.issue 4 en_US
dc.identifier.startpage 3625 en_US
dc.identifier.endpage 3643 en_US


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