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Effect of processing treatments on physicochemical, functional and thermal characteristics of lentils (Lens Culinaris)

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Abstract

The present investigation was carried out to elucidate the effect of soaking, boiling and germination on the nutritional, antinutritional, functional and thermal characteristics of the lentils (Lens culinaris) (LL 1373 and LL 931). A considerable (p < 0.05) effect on nutritional composition was observed wherein protein and ash contents as well as mineral profile enhanced with germination, while fat content reduced with all the treatments. The total phenolic and flavonoid contents, and radical scavenging activities enhanced (p < 0.05) with germination while reducing trend was observed with soaking and boiling. Antinutritional factors, tannins and phytates reduced (p < 0.05) with all the processing treatments while saponins increased (p < 0.05) with soaking and germination. Functional properties such as water and oil absorption capacities, water solubility index, emulsion capacity and stability, foaming capacity and stability, swelling power, and in vitro protein digestibility significantly (p < 0.05) modified with processing. Thermal properties of the lentil flours revealed significant (p < 0.05) changes in the peak, onset and endset temperatures as well as enthalpy values. The study concluded that the processing of lentils, especially germination, led to nutritional and functional modifications for potential utilization in the preparation of value added food products.

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Acknowledgements

We are grateful to the Department of Science and Technology, India for providing facilities to carry out research under PURSE project – Phase II “Addressing food security through nationally enriched improved cultivars and technologies for Swasth Bharat”.

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Authors and Affiliations

  1. Deptt. of Food Science & Technology, Punjab Agricultural University, Ludhiana, India

    Harsha Gandhi & Barinderjeet Singh Toor

  2. Deptt. of Food Science & Technology, Punjab Agricultural University, Ludhiana, India

    Amarjeet Kaur

  3. Deptt. of Food Science & Technology, Punjab Agricultural University, Ludhiana, India

    Jaspreet Kaur

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  1. Harsha Gandhi
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  2. Barinderjeet Singh Toor
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Correspondence to Barinderjeet Singh Toor.

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Gandhi, H., Toor, B.S., Kaur, A. et al. Effect of processing treatments on physicochemical, functional and thermal characteristics of lentils (Lens Culinaris). Food Measure 16, 4603–4614 (2022). https://doi.org/10.1007/s11694-022-01549-1

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