Development of Plant-Based Bakery Products Using Lentil Protein Isolate and Flour

Abstract

The aim of this study was to develop plant-based bakery products using lentil protein isolate (1–5%) and lentil flour (20–50%) and to investigate the effects of these compounds on quality characteristics of final products. Lentil protein isolate was produced from local lentils using alkali extraction/isoelectric precipitation method. Moisture and fat content of cake samples with lentil protein isolate were lower compared to control; whereas their protein content was higher. Isolate-containing cake samples had lower cake yield and higher cooking loss compared to control. Height of cake samples with 3 and 5% isolate was found to be similar to control. Colour difference increased as the isolate amount increased. Isolate-containing cake samples were harder and had lower chewiness compared to control. Sensory properties of cake samples with isolate were found to be different than the control sample. As the lentil flour ratio increased from 20 to 50% in cracker formulations, protein content of the products increased. However moisture and fat content decreased. Use of lentil flour in crackers resulted in a colour difference which increased as the amount of lentil flour increased. Crackers with lentil flour were softer and more elastic; however their chewiness was lower compared to control. On the other hand, crackers with 20 and 40% lentil flour were found to be similar to control in terms of sensory properties. Findings of the present study indicate that lentils grown in our country can be utilized as a plant protein source in bakery product formulations with some modifications.

Keywords

• Lentil protein,Lentil flour,Product application

Mercimek Proteini İzolatı ve Unu Kullanılarak Bitkisel Bazlı Fırıncılık Ürünlerinin Geliştirilmesi

Abstract

Bu çalışmada, mercimek proteini izolatı ve unu kullanılarak bitkisel bazlı fırıncılık ürünlerinin geliştirilmesi ve bu bileşenlerin kullanım oranının son ürünlerin kalite özelliklerine etkilerinin incelenmesi amaçlanmıştır. Mercimek proteini izolatı, yerel üreticiden temin edilen mercimekten alkali ekstraksiyon/izoelektrik çöktürme yöntemi ile elde edilmiştir. Mercimek proteini izolatı (%1–5) içeren kek numunelerinin nem ve yağ içeriğinin kontrole göre düşük, protein içeriğinin ise kontrolden yüksek olduğu görülmüştür. İzolat içeren numunelerde kek verimi kontrole göre düşük, pişme kaybı yüksek bulunurken; %3 ve 5 oranında izolat içeren numunelerin yüksekliğinin kontrole benzer olduğu görülmüştür. Hem kek kabuğu hem de içi için renk farkı artan izolat oranı ile artmıştır. Bitkisel bazlı kek formülasyonunda mercimek proteini izolatı uygulaması ürünün tekstür özelliklerinde farklılıklara neden olarak daha sert ve çiğnenebilirliği düşük bir yapı oluşturmuştur. İzolat içeren kek numunelerinin duyusal özellikleri kontrolden farklı bulunmuştur. Kraker formülasyonunda kullanılan mercimek unu oranı (%20–50) arttıkça numunelerin protein içeirği artmış, nem ve yağ içerikleri düşmüştür. Formülasyonda mercimek unu oranı arttıkça numunelerin kontrol ile aralarındaki renk farkı da artmıştır. Krakerde mercimek unu kullanımı daha yumuşak ve esnek; fakat çiğnenebilirliği düşük bir yapı oluşturmuştur. Buna karşılık; %20 ve 40 oranında mercimek unu içeren kraker numuneleri duyusal özellikler açısından kontrol numunesine benzer bulunmuştur. Elde edilen bulgular, ülkemize özgü mercimek türlerinin çeşitli fırıncılık ürünlerinin formülasyonlarında iyileştirme yapılarak bitkisel protein kaynağı olarak değerlendirilebileceğini göstermiştir.

Keywords

• Mercimek proteini,mercimek unu,Ürün uygulaması

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