Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustín Escardino Benlloch 7, 46980 Paterna, Valencia (Spain).
Institute of Food Engineering, Universitat Politècnica de València (FoodUPV), Camino de Vera s/n, 46022 Valencia (Spain).
Food Res Int. 2024 Feb;177:113915. doi: 10.1016/j.foodres.2023.113915. Epub 2023 Dec 22.
The need to provide novel, nutritious plant-based products requires seeking high-value, sustainable protein sources, like quinoa and lentils, having an increased digestibility and lacking antinutrients. Fungal fermentation has evidenced enhanced nutritional value of flours obtained from these grains. However, research into techno-functional properties, essential to the new product development, is lacking. This study investigated the techno-functional properties of flours made from lentil and quinoa after fermenting them with Pleurotus ostreatus and subjecting them to two drying techniques (lyophilisation and hot air drying). In both cases, the fermentation led to noteworthy improvements in swelling and water holding capacity, especially in those lyophilised than those dried. In contrast, the emulsifying, foaming, thickening, and gelling capacities decreased significantly. The loss of abilities was more severe for dried grains than for lyophilized ones. The thermomechanical analysis of the fermented flours showed lower thickening and gelling potential compared to untreated flours. Microscopy images revealed that the state and structure of starch granules were affected by both fermentation and drying processes. Starch granules in lentils were partly pre-gelatinised and trapped in the cotyledon cell, resulting in limited thickening and gelling abilities. In contrast, in quinoa, starch underwent pre-gelatinisation and retrogradation during the fermentation process, promoting the production of resistant starch and increasing fibre content. This study presents the potential of treated flours as ingredients possessing unique attributes compared to protein and fibre-rich conventional products.
需要提供新颖、有营养的植物性产品，这就需要寻找高价值、可持续的蛋白质来源，如藜麦和扁豆，这些蛋白质来源具有更高的消化率，且不含抗营养物质。真菌发酵已经证明可以提高这些谷物制成的面粉的营养价值。然而，对于新技术功能性特性的研究，对于新产品的开发至关重要，这方面的研究还很缺乏。本研究调查了用糙皮侧耳发酵后的扁豆和藜麦面粉的技术功能特性，并对其进行了两种干燥技术（冷冻干燥和热风干燥）的处理。在这两种情况下，发酵都显著提高了膨胀和持水能力，特别是在冷冻干燥的情况下比在热风干燥的情况下提高得更多。相比之下，乳化、起泡、增稠和胶凝能力显著下降。干燥谷物的能力损失比冷冻干燥的谷物更严重。发酵面粉的热机械分析显示，与未经处理的面粉相比，其增稠和胶凝潜力较低。显微镜图像显示，淀粉颗粒的状态和结构受到发酵和干燥过程的双重影响。扁豆中的淀粉部分预糊化并被困在子叶细胞中，导致增稠和胶凝能力有限。相比之下，在藜麦中，淀粉在发酵过程中经历了预糊化和回生，从而促进了抗性淀粉的产生，并增加了纤维含量。本研究展示了处理后的面粉作为成分的潜力，与富含蛋白质和纤维的传统产品相比，它们具有独特的属性。
