Lentil ( Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies

Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a reference. Raw materials (lentil flours) and coo...

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Published in:Foods 2022-07, Vol.11 (14), p.2028
Main Authors: Hajas, Lívia, Sipos, László, Csobod, Éva Csajbókné, Bálint, Márta Veresné, Juhász, Réka, Benedek, Csilla
Format: Article
Language:English
Subjects:
Acceptance tests
antioxidant
Antioxidants
Bakery products
Baking
Beans
Carbohydrates
Catechin
Consumption
Cookies
Diet
Equivalence
Flavonoids
Flour
Food science
Furfural
Gallic acid
Gluten
Iron
Legumes
Lentils
Monotony
New varieties
Parameters
Phenolic compounds
Phenols
Physicochemical properties
protein
Proteins
pulses
Raw materials
Recipes
Rice
sensory properties
Special diets
texture
Vitamin E
Vitamins
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cited_by cdi_FETCH-LOGICAL-c481t-8b41a0f577ba72f38ef765ec81aca74ab724c3b124905fe6e5080a628f2c8e783
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description Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a reference. Raw materials (lentil flours) and cookies were characterised in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant properties, colour, pH); additionally, geometry, baking loss and texture profile were determined for the cookies. A sensory acceptance test was also conducted to find out consumer preferences regarding rice versus different lentil cookies. Results showed that lentil cookies were superior to rice control in terms of higher crude protein (12.1−14.8 vs. 3.8 g/100 g), phenolic (136.5−342.3 vs. 61.5 mg gallic acid equivalents/100 g) and flavonoid (23.8−75.9 vs. 13.1 mg catechin equivalents/100 g) content and antioxidant capacity (0.60−1.81 vs. 0.35 mmol trolox equivalents/100 g), as well as lower hydroxymethyl-furfural content (
doi_str_mv 10.3390/foods11142028
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Consumers preferred lentil cookies to rice ones (overall liking: 6.1−7.0 vs. 5.6, significant differences for red and brown lentils), liking especially their taste (6.3−7.0 vs. 5.5). 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source PubMed Central (Open Access); Publicly Available Content Database
subjects Acceptance tests
antioxidant
Antioxidants
Bakery products
Baking
Beans
Carbohydrates
Catechin
Consumption
Cookies
Diet
Equivalence
Flavonoids
Flour
Food science
Furfural
Gallic acid
Gluten
Iron
Legumes
Lentils
Monotony
New varieties
Parameters
Phenolic compounds
Phenols
Physicochemical properties
protein
Proteins
pulses
Raw materials
Recipes
Rice
sensory properties
Special diets
texture
Vitamin E
Vitamins
title Lentil ( Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies
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