The use of lentil flour in bakery (bread, cake, crackers), extruded (pasta, snacks) and other products (dressings, soups, dairy and meat products) is gaining attention of food technologists and of industry as well as popularity among consumers due to an excellent and balanced nutritional composition. This research interest has extended our knowledge of nutritional and functional properties (solubility, emulsification, gelation, foaming) of lentil flour, which, in turn, has disclosed its technological potential for preparation of high-quality foods (gluten free bakery, yogurt and meat products). However, addition of lentil flour may introduce technological problems and novel allergens. This review covers the use of lentil flour in food preparations, with focus on protein and starch digestibility and on the challenges to design lentil-based products with improved quality.

Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry / Romano, A.; Gallo, V.; Ferranti, P.; Masi, P.. - In: CURRENT OPINION IN FOOD SCIENCE. - ISSN 2214-7993. - 40:(2021), pp. 157-167. [10.1016/j.cofs.2021.04.003]

Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry

Romano A.
;
Ferranti P.;Masi P.
2021

Abstract

The use of lentil flour in bakery (bread, cake, crackers), extruded (pasta, snacks) and other products (dressings, soups, dairy and meat products) is gaining attention of food technologists and of industry as well as popularity among consumers due to an excellent and balanced nutritional composition. This research interest has extended our knowledge of nutritional and functional properties (solubility, emulsification, gelation, foaming) of lentil flour, which, in turn, has disclosed its technological potential for preparation of high-quality foods (gluten free bakery, yogurt and meat products). However, addition of lentil flour may introduce technological problems and novel allergens. This review covers the use of lentil flour in food preparations, with focus on protein and starch digestibility and on the challenges to design lentil-based products with improved quality.
2021
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry / Romano, A.; Gallo, V.; Ferranti, P.; Masi, P.. - In: CURRENT OPINION IN FOOD SCIENCE. - ISSN 2214-7993. - 40:(2021), pp. 157-167. [10.1016/j.cofs.2021.04.003]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/851973
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