Processing parameters, techno-functional properties and potential food application of lentil protein concentrate as an ingredient for the plant-based market.
Food Res Int
; 189: 114569, 2024 Aug.
Article
en En
| MEDLINE
| ID: mdl-38876597
ABSTRACT
Lentil (Lens culinaris) is a protein-rich legume consumed worldwide and it also has the potential to become an alternative source of protein ingredient for human nutrition. The aim of this study was to determine the best processing parameters for the whole grain protein wet extraction, as well as to analyze the techno-functional properties, and physical characteristics of the protein concentrate and its flour. It was also evaluated the application of the concentrate into a fish-like croquette. The processing route was carried out by alkaline extraction and acid precipitation of the proteins where the pH, stirring time and solutesolvent ratio were evaluated. The final dried protein concentrate presented 85% protein on dry basis and a mass yield of 14%. The results were reproducible when tested on a first scaling up test. For the techno-functional properties, solubility, water and oil retention capacities, emulsification and foaming capacities and stability, and gelling capacity were tested. As for the food application into fish-like croquettes, the lentil protein showed similar scores for sensory acceptance, flavor and texture when compared to a commercial clean-taste concentrate. The results observed in this study were compatible to other alternative pulse-protein ingredients on the market, positioning lentil protein as a promising alternative protein source to produce ingredients for the plant-based market.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Lens (Planta)
/
Manipulación de Alimentos
Límite:
Humans
Idioma:
En
Revista:
Food Res Int
Año:
2024
Tipo del documento:
Article
País de afiliación:
Brasil
Pais de publicación:
Canadá