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Investigation of the effects of red, green and black lentil flours on the physicochemical and technological quality of pasta

Yıl 2023, Cilt: 27 Sayı: 4, 477 - 488, 27.12.2023
https://doi.org/10.29050/harranziraat.1318769

Öz

In this study, red lentil flour (RLF), green lentil flour (GLF) and black lentil flour (BLF) replaced wheat semolina at different (0-10%) ratios in pasta formulation. The effect of lentil types and levels of lentil flour supplementation on the physicochemical, textural characteristics and cooking quality of pasta were investigated. It was determined that BLF had the highest ash, crude fat and phytic acid contents, whereas GLF had the highest antioxidant activity (AA) and total phenolic content (TPC) among lentil varieties. The use of GLF in pasta production resulted in higher brightness (L*) and RLF resulted in higher redness (a*) and yellowness (b*) values. The increase in lentil flour ratio in the formulation caused the weight increase and volume increase values to decrease from 200.04% and 238.59% to 174.92% and 222.28%, respectively. Pasta samples containing GLF revealed a higher firmness value than those containing RLF and BLF. It was determined that the cooking loss value was higher in the samples containing 10% lentil flour compared to the control. The use of lentil flour in the formulation improved the pasta samples in terms of protein, ash, TPC, AA, Ca, Mg, Zn and Fe. The results show that nutritionally enriched pasta can be produced with acceptable technological quality by adding up to 10% of GLF and BLF. The successful results show that RLF can be used at rates higher than 10% in pasta production.

Teşekkür

The authors are grateful to the Scientific and Technological Researches Application and Research Center (BİLTEM), Karamanoğlu Mehmetbey University for providing facilities regarding the research

Kaynakça

  • AACC. (1990). Approved methods of the American association of cereal chemists, 8th ed. St. Paul/Minnesota, USA.
  • Ajila, C.M., Aalami, M., Leelavathi, K., & Rao, U.P. (2010). Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science & Emerging Technologies, 11(1), 219–224.
  • Alshikh, N., de Camargo, A.C., & Shahidi, F. (2015). Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage. Journal of Functional Foods, 18, 1022-1038.
  • Atkinson, F.S., Foster-Powell, K., & Brand-Miller, J.C. (2008). International tables of glycemic index and glycemic load values. Diabetes Care, 31(12), 2281-2283.
  • Bae, D.B., Kim, K.H., & Yook, H.S. (2016). Quality characteristics of noodles added with red lentil powder. Journal of the Korean Society of Food Science and Nutrition, 45(9), 1338-1343.
  • Bahnassey, Y., & Khan, K. (1986). Fortification of spaghetti with edible legumes. II. Rheological, processing, and quality evaluation studies. Cereal Chemistry, 63(3), 216-219.
  • Bayomy, H., & Alamri, E. (2022). Technological and nutritional properties of instant noodles enriched with chickpea or lentil flour. Journal of King Saud University – Science, 34(3), 101833.
  • Beta, T., Nam, S., Dexter, J.E., & Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemisrty, 82(4), 390-393.
  • Bhatty, R.S. (1988). Composition and quality of lentil (Lens culinaris Medik): A review. Canadian Institute of Food Science and Technology Journal, 21(2), 144-160.
  • Bilgiçli, N. (2002). The importance of phytic acid from the point of nutrition and the production methods of the food with reduced phytic acid content. Selcuk Journal of Agriculture and Food Sciences, 16(30), 79-83.
  • Boukid, F., Vittadini, E., Lusuardi, F., Ganino, T., Carini, E., Morreale, F., & Pellegrini, N. (2019). Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread?. Journal of Functional Foods, 59, 110-118.
  • Chillo, S., Laverse, J., Falcone, P.M., & Del Nobile, M.A. (2008). Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea. Journal of Food Engineering, 84(1), 101-107.
  • Demir, B., & Bilgiçli, N. (2020). Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours. Journal of Food Science and Technology, 57(10), 3884-3892.
  • Dogan, H., Gueven, A., & Hicsasmaz, Z. (2013). Extrusion cooking of lentil flour (Lens culinaris–Red)–corn starch–corn oil mixtures. International Journal of Food Properties, 16(2), 341-358.
  • Doxastakis, G., Papageorgiou, M., Mandalou, D., Irakli, M., Papalamprou, E., D’Agostina, A., … & Arnoldi, A. (2007). Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti. Food Chemisrty, 101(1), 57-64.
  • Durazzo, A., Turfani, V., Azzini, E., Maiani, G., & Carcea, M. (2013). Phenols, lignans and antioxidant properties of legume and sweet chestnut flours. Food Chemisrty, 140(4), 666-671.
  • Dziki, D. (2021). Current trends in enrichment of wheat pasta: Quality, nutritional value and antioxidant properties. Processes, 9(8), 1280.
  • Francis, F.J. (1998). Colour analysis. In S. S. Nielsen (Ed.), Food Analysis. (pp. 599-612). USA: An Aspen Publishers.
  • Gao, L., Wang, S., Oomah, B.D. ,& Mazza, G. (2002). Wheat Quality: Antioxidant activity of wheat millstreams. In P. Ng, C. W. Wrigley (Eds.), Wheat Quality Elucidation. (pp. 219-233). St. Paul, MN: AACC International.
  • Göncü, A., & Çelik, I. (2020). Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour. Journal of Food Science and Technology, 40, 574-581.
  • Gyamfi, M.A., Yonamine, M., & Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. General Pharmacology, 32(6), 661–667.
  • Haug, W., & Lantzsch, H.J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34(12), 1423–1426.
  • Iqbal, A., Khalil, I.A., Ateeq, N., & Khan, M.S. (2006). Nutritional quality of important food legumes. Food Chemisrty, 97(2):331-335.
  • Juknevičius, S., & Sabienė, N. (2007). The content of mineral elements in some grasses and legumes. Ekologija, 53(1), 44-52.
  • Kähkönen, M.P., Hopia, A.I., Vuorela, H.J., Rauha, J.P., Pihlaja, K., Kujala, T.S., & Heinonen, M. (1999). Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47(10), 3954-3962.
  • Kamboj, R., & Nanda, V. (2018). Proximate composition, nutritional profile and health benefits of legumes-a review. Legume Research, 41(3), 325-332.
  • Kaya, E., Tuncel, N.Y., & Tuncel, N.B. (2018). Utilization of lentil, pea, and faba bean hulls in Turkish noodle production. Journal of Food Science and Technology, 55, 1734-1745.
  • Kumar, A., Singh, B., Raigond, P., Sahu, C., Mishra, U. N., Sharma, S., & Lal, M. K. (2021). Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition. Food Research International, 142, 110193.
  • Laleg, K., Barron, C., Cordelle, S., Schlich, P., Walrand, S., & Micard, V. (2017). How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein. LWT-Food Science Technology, 79, 471-478.
  • Levent, H., Koyuncu, M., Bilgicli, N., Adıgüzel, E., & Dedeoğlu, M. (2020). Improvement of chemical properties of noodle and pasta using dephytinized cereal brans. LWT-Food Science Technology, 128, 109470.
  • Manthey, F.A., & Schorno, A.L. (2002). Physical and cooking quality of spaghetti made from whole wheat durum. Cereal Chemistry, 79(4), 504-510.
  • Marti, A., & Pagani, M.A. (2013). What can play the role of gluten in gluten free pasta? Trends Food Science Technology, 31(1), 63-71.
  • Matsuo, R.R., & Irvine, G.N. (1970). Effect of gluten on cooking quality of spaghetti. Cereal Chemistry, 47(2), 173-180.
  • Melini, V., Melini, F., & Acquistucci, R. (2020). Phenolic compounds and bioaccessibility thereof in functional pasta. Antioxidants, 9(4), 343.
  • Messia, M.C., Cuomo, F., Falasca, L., Trivisonno, M.C., De Arcangelis, E., & Marconi, E. (2021). Nutritional and technological quality of high protein pasta. Foods, 10(3), 589.
  • Migliozzi, M., Thavarajah, D., Thavarajah, P., & Smith, P. (2015). Lentil and kale:Complementary nutrient-rich whole food sources to combat micronutrient and calorie malnutrition. Nutrition, 7(11), 9285-9298.
  • Mo’ez Al-Islam, E.F., Mohammad, M.G., & Soliman, S. (2020). Lentils (Lens culinaris L.): A candidate chemopreventive and antitumor functional food. Functional Foods in Cancer Prevention and Therapy, 99-120.
  • Özkaya, H., & Kahveci, B. (1990). Analyses Methods of Cereals and Cereal Products. Ankara: Association of Food Technology, No:14. (In Turkish).
  • Paranavitana, L., Oh, W.Y., Yeo, J., & Shahidi, F. (2021). Determination of soluble and insoluble-bound phenolic compounds in dehulled, whole, and hulls of green and black lentils using electrospray ionization (ESI)-MS/MS and their inhibition in DNA strand scission. Food Chemistry, 361, 130083.
  • Pedrosa, M.M., Guillamón, E., & Arribas, C. (2021). Autoclaved and extruded legumes as a source of bioactive phytochemicals: A review. Foods, 10(2), 379.
  • Piergiovanni, A.R. (2021). Nutritional characteristics of black lentil from soleto: A single-flower vetch landrace of apulia region (Southern Italy). Foods, 10(11), 2863.
  • Rayas-Duarte, P., Mock, C.M., & Satterlee, L.D. (1996). Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chemistry, 73(3), 381-387.
  • Rebello, C.J., Greenway, F.L., & Finley, J.W. (2014). A review of the nutritional value of legumes and their effects on obesity and its related co‐morbidities. Obesity Reviews, 15(5), 392-407.
  • Reddy, N.R., Sathe, S.K., & Salunkhe, D.K. (1982). Phytates in legumes and cereals. Advances in Food Research, 28, 1-92.
  • Resmini, P., & Pagani, M.A. (1983). Ultrastructure studies of pasta: a review. Food Microstructure, 2:1e12.
  • Rizzello, C.G., Calasso, M., Campanella, D., De Angelis, M., & Gobbetti, M. (2014). Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. International Journal of Food Microbiology, 180, 78-87.
  • Romano, A., Gallo, V., Ferranti, P., & Masi, P. (2021). Lentil flour: Nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry. Current Opinion in Food Science, 40, 157-167.
  • Rosa-Sibakov, N., Heiniö, R.L., Cassan, D., Holopainen-Mantila, U., Micard, V., Lantto, R., & Sozer, N. (2016). Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta. LWT-Food Science and Technology, 67, 27-36.
  • Samaranayaka, A. (2017). Lentil: Revival of poor man’s meat. In S. R. Nadathur, L. Scanlin, J.P.D. Wanasundara (Eds.), Sustainable protein sources (pp. 185-196). London, UK: Academic Press.
  • Sánchez-Chino, X., Jiménez-Martínez, C., DávilaOrtiz, G., Álvarez-González, I., & Madrigal-Bujaida, E. (2015). Nutrient and nonnutrient components of legumes, and its chemopreventive activity: A review. Nutrition and Cancer, 67(3), 401-410.
  • Singh, U., & Singh, B. (1992). Tropical grain legumes as important human foods. Economic Botany, 46, 310-321.
  • Sobota, A., Rzedzicki, Z., Zarzycki, P., & Kuzawińska, E. (2015). Application of common wheat bran for the industrial production of high‐fibre pasta. International Journal of Food Science and Technology, 50(1), 111-119.
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Kırmızı, yeşil ve siyah mercimek unlarının makarnanın fizikokimyasal ve teknolojik özellikleri üzerine etkilerinin araştırılması

Yıl 2023, Cilt: 27 Sayı: 4, 477 - 488, 27.12.2023
https://doi.org/10.29050/harranziraat.1318769

Öz

Bu çalışmada, makarna formülasyonunda buğday irmiği ile kırmızı mercimek unu (RLF), yeşil mercimek unu (GLF) ve siyah mercimek unu (BLF) farklı oranlarda (0-10%) ikame edilmiştir. Mercimek çeşitlerinin ve mercimek unu katkı oranlarının makarnanın fizikokimyasal, tekstürel özellikleri ve pişme kalitesine etkisi araştırılmıştır. Mercimek çeşitleri arasında en yüksek kül, ham yağ ve fitik asit içeriğine BLF'nin, en yüksek antioksidan aktiviteye (AA) ve toplam fenolik madde içeriğine (TPC) ise GLF'nin sahip olduğu belirlenmiştir. Makarna üretiminde GLF kullanımı daha yüksek parlaklık (L*) ve RLF ise daha yüksek kırmızılık (a*) ve sarılık (b*) değerleri vermiştir. Formülasyondaki mercimek unu oranının artması ağırlık artışı ve hacim artışı değerlerinin sırasıyla %200.04 ve %238.59'dan %174.92 ve %222.28'e düşmesine neden olmuştur. GLF içeren makarna örnekleri, RLF ve BLF içeren makarnalara göre daha yüksek sertlik değeri ortaya koymuştur. %10 mercimek unu içeren örneklerde pişme kaybı değerinin kontrole göre daha yüksek olduğu belirlenmiştir. Formülasyonda mercimek unu kullanılması makarna örneklerini protein, kül, TPC, AA, Ca, Mg, Zn ve Fe açısından iyileştirmiştir. Sonuçlar, besinsel açısından zenginleştirilmiş makarnanın, %10'a kadar GLF ve BLF eklenerek kabul edilebilir teknolojik kalitede üretilebileceğini göstermektedir. Elde edilen başarılı sonuçlar RLF'nin makarna üretiminde %10'dan daha yüksek oranlarda kullanılabileceğini göstermektedir.

Kaynakça

  • AACC. (1990). Approved methods of the American association of cereal chemists, 8th ed. St. Paul/Minnesota, USA.
  • Ajila, C.M., Aalami, M., Leelavathi, K., & Rao, U.P. (2010). Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science & Emerging Technologies, 11(1), 219–224.
  • Alshikh, N., de Camargo, A.C., & Shahidi, F. (2015). Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage. Journal of Functional Foods, 18, 1022-1038.
  • Atkinson, F.S., Foster-Powell, K., & Brand-Miller, J.C. (2008). International tables of glycemic index and glycemic load values. Diabetes Care, 31(12), 2281-2283.
  • Bae, D.B., Kim, K.H., & Yook, H.S. (2016). Quality characteristics of noodles added with red lentil powder. Journal of the Korean Society of Food Science and Nutrition, 45(9), 1338-1343.
  • Bahnassey, Y., & Khan, K. (1986). Fortification of spaghetti with edible legumes. II. Rheological, processing, and quality evaluation studies. Cereal Chemistry, 63(3), 216-219.
  • Bayomy, H., & Alamri, E. (2022). Technological and nutritional properties of instant noodles enriched with chickpea or lentil flour. Journal of King Saud University – Science, 34(3), 101833.
  • Beta, T., Nam, S., Dexter, J.E., & Sapirstein, H.D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemisrty, 82(4), 390-393.
  • Bhatty, R.S. (1988). Composition and quality of lentil (Lens culinaris Medik): A review. Canadian Institute of Food Science and Technology Journal, 21(2), 144-160.
  • Bilgiçli, N. (2002). The importance of phytic acid from the point of nutrition and the production methods of the food with reduced phytic acid content. Selcuk Journal of Agriculture and Food Sciences, 16(30), 79-83.
  • Boukid, F., Vittadini, E., Lusuardi, F., Ganino, T., Carini, E., Morreale, F., & Pellegrini, N. (2019). Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread?. Journal of Functional Foods, 59, 110-118.
  • Chillo, S., Laverse, J., Falcone, P.M., & Del Nobile, M.A. (2008). Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea. Journal of Food Engineering, 84(1), 101-107.
  • Demir, B., & Bilgiçli, N. (2020). Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours. Journal of Food Science and Technology, 57(10), 3884-3892.
  • Dogan, H., Gueven, A., & Hicsasmaz, Z. (2013). Extrusion cooking of lentil flour (Lens culinaris–Red)–corn starch–corn oil mixtures. International Journal of Food Properties, 16(2), 341-358.
  • Doxastakis, G., Papageorgiou, M., Mandalou, D., Irakli, M., Papalamprou, E., D’Agostina, A., … & Arnoldi, A. (2007). Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti. Food Chemisrty, 101(1), 57-64.
  • Durazzo, A., Turfani, V., Azzini, E., Maiani, G., & Carcea, M. (2013). Phenols, lignans and antioxidant properties of legume and sweet chestnut flours. Food Chemisrty, 140(4), 666-671.
  • Dziki, D. (2021). Current trends in enrichment of wheat pasta: Quality, nutritional value and antioxidant properties. Processes, 9(8), 1280.
  • Francis, F.J. (1998). Colour analysis. In S. S. Nielsen (Ed.), Food Analysis. (pp. 599-612). USA: An Aspen Publishers.
  • Gao, L., Wang, S., Oomah, B.D. ,& Mazza, G. (2002). Wheat Quality: Antioxidant activity of wheat millstreams. In P. Ng, C. W. Wrigley (Eds.), Wheat Quality Elucidation. (pp. 219-233). St. Paul, MN: AACC International.
  • Göncü, A., & Çelik, I. (2020). Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour. Journal of Food Science and Technology, 40, 574-581.
  • Gyamfi, M.A., Yonamine, M., & Aniya, Y. (1999). Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. General Pharmacology, 32(6), 661–667.
  • Haug, W., & Lantzsch, H.J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34(12), 1423–1426.
  • Iqbal, A., Khalil, I.A., Ateeq, N., & Khan, M.S. (2006). Nutritional quality of important food legumes. Food Chemisrty, 97(2):331-335.
  • Juknevičius, S., & Sabienė, N. (2007). The content of mineral elements in some grasses and legumes. Ekologija, 53(1), 44-52.
  • Kähkönen, M.P., Hopia, A.I., Vuorela, H.J., Rauha, J.P., Pihlaja, K., Kujala, T.S., & Heinonen, M. (1999). Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47(10), 3954-3962.
  • Kamboj, R., & Nanda, V. (2018). Proximate composition, nutritional profile and health benefits of legumes-a review. Legume Research, 41(3), 325-332.
  • Kaya, E., Tuncel, N.Y., & Tuncel, N.B. (2018). Utilization of lentil, pea, and faba bean hulls in Turkish noodle production. Journal of Food Science and Technology, 55, 1734-1745.
  • Kumar, A., Singh, B., Raigond, P., Sahu, C., Mishra, U. N., Sharma, S., & Lal, M. K. (2021). Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition. Food Research International, 142, 110193.
  • Laleg, K., Barron, C., Cordelle, S., Schlich, P., Walrand, S., & Micard, V. (2017). How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein. LWT-Food Science Technology, 79, 471-478.
  • Levent, H., Koyuncu, M., Bilgicli, N., Adıgüzel, E., & Dedeoğlu, M. (2020). Improvement of chemical properties of noodle and pasta using dephytinized cereal brans. LWT-Food Science Technology, 128, 109470.
  • Manthey, F.A., & Schorno, A.L. (2002). Physical and cooking quality of spaghetti made from whole wheat durum. Cereal Chemistry, 79(4), 504-510.
  • Marti, A., & Pagani, M.A. (2013). What can play the role of gluten in gluten free pasta? Trends Food Science Technology, 31(1), 63-71.
  • Matsuo, R.R., & Irvine, G.N. (1970). Effect of gluten on cooking quality of spaghetti. Cereal Chemistry, 47(2), 173-180.
  • Melini, V., Melini, F., & Acquistucci, R. (2020). Phenolic compounds and bioaccessibility thereof in functional pasta. Antioxidants, 9(4), 343.
  • Messia, M.C., Cuomo, F., Falasca, L., Trivisonno, M.C., De Arcangelis, E., & Marconi, E. (2021). Nutritional and technological quality of high protein pasta. Foods, 10(3), 589.
  • Migliozzi, M., Thavarajah, D., Thavarajah, P., & Smith, P. (2015). Lentil and kale:Complementary nutrient-rich whole food sources to combat micronutrient and calorie malnutrition. Nutrition, 7(11), 9285-9298.
  • Mo’ez Al-Islam, E.F., Mohammad, M.G., & Soliman, S. (2020). Lentils (Lens culinaris L.): A candidate chemopreventive and antitumor functional food. Functional Foods in Cancer Prevention and Therapy, 99-120.
  • Özkaya, H., & Kahveci, B. (1990). Analyses Methods of Cereals and Cereal Products. Ankara: Association of Food Technology, No:14. (In Turkish).
  • Paranavitana, L., Oh, W.Y., Yeo, J., & Shahidi, F. (2021). Determination of soluble and insoluble-bound phenolic compounds in dehulled, whole, and hulls of green and black lentils using electrospray ionization (ESI)-MS/MS and their inhibition in DNA strand scission. Food Chemistry, 361, 130083.
  • Pedrosa, M.M., Guillamón, E., & Arribas, C. (2021). Autoclaved and extruded legumes as a source of bioactive phytochemicals: A review. Foods, 10(2), 379.
  • Piergiovanni, A.R. (2021). Nutritional characteristics of black lentil from soleto: A single-flower vetch landrace of apulia region (Southern Italy). Foods, 10(11), 2863.
  • Rayas-Duarte, P., Mock, C.M., & Satterlee, L.D. (1996). Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chemistry, 73(3), 381-387.
  • Rebello, C.J., Greenway, F.L., & Finley, J.W. (2014). A review of the nutritional value of legumes and their effects on obesity and its related co‐morbidities. Obesity Reviews, 15(5), 392-407.
  • Reddy, N.R., Sathe, S.K., & Salunkhe, D.K. (1982). Phytates in legumes and cereals. Advances in Food Research, 28, 1-92.
  • Resmini, P., & Pagani, M.A. (1983). Ultrastructure studies of pasta: a review. Food Microstructure, 2:1e12.
  • Rizzello, C.G., Calasso, M., Campanella, D., De Angelis, M., & Gobbetti, M. (2014). Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. International Journal of Food Microbiology, 180, 78-87.
  • Romano, A., Gallo, V., Ferranti, P., & Masi, P. (2021). Lentil flour: Nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry. Current Opinion in Food Science, 40, 157-167.
  • Rosa-Sibakov, N., Heiniö, R.L., Cassan, D., Holopainen-Mantila, U., Micard, V., Lantto, R., & Sozer, N. (2016). Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta. LWT-Food Science and Technology, 67, 27-36.
  • Samaranayaka, A. (2017). Lentil: Revival of poor man’s meat. In S. R. Nadathur, L. Scanlin, J.P.D. Wanasundara (Eds.), Sustainable protein sources (pp. 185-196). London, UK: Academic Press.
  • Sánchez-Chino, X., Jiménez-Martínez, C., DávilaOrtiz, G., Álvarez-González, I., & Madrigal-Bujaida, E. (2015). Nutrient and nonnutrient components of legumes, and its chemopreventive activity: A review. Nutrition and Cancer, 67(3), 401-410.
  • Singh, U., & Singh, B. (1992). Tropical grain legumes as important human foods. Economic Botany, 46, 310-321.
  • Sobota, A., Rzedzicki, Z., Zarzycki, P., & Kuzawińska, E. (2015). Application of common wheat bran for the industrial production of high‐fibre pasta. International Journal of Food Science and Technology, 50(1), 111-119.
  • Teterycz, D., Sobota, A., Zarzycki, P., & Latoch, A. (2020). Legume flour as a natural coloring component in pasta production. Journal of Food Science and Technology, 57(1), 301-309.
  • Xu, B.J., Yuan, S.H., & Chang, S.K.C. (2007). Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes. Journal of Food Science, 72(2), 167-177.
  • Xu, B.J., & Chang, S.K.C. (2008). Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chemistry, 110, 1–13.
  • Xu, B., & Chang, S.K.C. (2010). Phenolic substance characterization and chemical and cell-based antioxidant activities of 11 lentils grown in the northern united states. Journal of Agricultural and Food Chemistry, 58(3), 1509–1517.
  • Yadav, S.S., McNeil, D., & Stevenson, P.C. (Eds.) (2007). Lentil: An ancient crop for modern times. Springer Science & Business Media.
  • Yaghtini, M., Feizy, J., Hoseini Taheri, S.E., & Jahani, M. (2021). Survey of physicochemical, nutritional and antioxidant properties of two cultivars of Iranian black and green lentil. Journal of Food Science and Technology (Iran), 17(109), 55-64.
  • Zhao, Y.H., Manthey, F.A., Chang, S.K., Hou, H.J., & Yuan, S.H. (2005). Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours. Journal of Food Science, 70(6), 371-376.
Toplam 59 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Tarım Politikaları
Bölüm Araştırma Makaleleri (HTGBD)
Yazarlar

Hacer Levent 0000-0002-7321-5577

Elif Kurt 0000-0003-1342-4630

Betül Şeref 0000-0002-6920-0217

Erken Görünüm Tarihi 26 Aralık 2023
Yayımlanma Tarihi 27 Aralık 2023
Gönderilme Tarihi 23 Haziran 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 27 Sayı: 4

Kaynak Göster

APA Levent, H., Kurt, E., & Şeref, B. (2023). Investigation of the effects of red, green and black lentil flours on the physicochemical and technological quality of pasta. Harran Tarım Ve Gıda Bilimleri Dergisi, 27(4), 477-488. https://doi.org/10.29050/harranziraat.1318769

Derginin Tarandığı İndeksler

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