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

By A. Romano, Veronica Gallo, P. Ferranti, P. Masi. 2021

96 citations recorded by the source corpus.

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.

Subfields: Ecology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/e88a9ddef38c98ea064d82120ca3044d37ec7201