Autor(es):
Liberal, Ângela ; Fernandes, Ângela ; Ferreira, Isabel C.F.R. ; Vivar-Quintana, Ana Maria ; Barros, Lillian
Data: 2024
Identificador Persistente: http://hdl.handle.net/10198/29900
Origem: Biblioteca Digital do IPB
Projeto/bolsa:
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT;
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT;
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT;
Assunto(s): Cooking; Functional properties; Germination; Phytic acid; Tannins; Trypsin inhibitors
Descrição
Lentils have a valuable physicochemical profile, which can be affected by the presence of antinutrients that may impair the benefits arising from their consumption. Different treatments can be used to reduce these undesirable compounds, although they can also affect the general composition and behaviour of the lentils. Thus, the effect of different processing methods on the physicochemical and techno-functional properties, as well as on the antinutritional factors of different lentil varieties was studied. Phytic acid was eliminated during germination, while tannins and trypsin inhibitors are mostly affected by cooking. Functional properties were also altered by processing, these being dependent on the concentration of different nutrients in lentils. All the studied treatments affected the physicochemical profile of lentils and their functional properties. Cooking and germination appear to be the most effective in reducing antinutritional factors and improving the physicochemical profile of the lentils, meeting the current nutritional demands of today's society.
This work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/20 20) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). The authors are also grateful to the national funding by FCT and PI in the form of the institutional scientific employment program for the contracts of L Barros and ˆA Fernandes, and the PhD fellowship (2021.04585.BD) of ˆA Liberal.
