Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy.
Food Funct. 2024 Apr 2;15(7):3539-3551. doi: 10.1039/d3fo05758e.
There has been an increase in the use of adoptable bioprocessing methods for the development of high-quality leguminous ingredients. The potential use of germinated green Altamura lentils as a food ingredient is closely related to the resulting properties. The objective of this study was to evaluate the impact of three germination times - 0 (C), 24 (G) and 48 (H) hours - on the physicochemical, microstructural, flavour, functional, and nutritional features of lentil flour samples (CF, GF and HF). Lentil flour samples were obtained by grinding both whole green seeds (C) and germinated seeds (G and H), and then sifting them to obtain a particle size < 300 μm. The germinated samples - GF (24 h) and HF (48 h) - exhibited differences ( < 0.05) in the physicochemical and bioactive properties of CF (control). Similarly, compared with those in the control sample, the total starch, amylose and total phenolic contents in the GF and HF samples decreased, while the protein content increased ( < 0.05). A decrease in the presence of intact starch granules was observed SEM in the germinated samples. The germination time had a significant ( < 0.05) effect on the colour indices, *, *, and * of the samples. Flavour attributes were significantly influenced by the germination time. Overall, a total of 14 (CF) and 17 (GF and HF) aromatic compounds were identified. The technological characteristics of the CF, GF and HF dough samples were studied using a Brabender farinograph. Germination time affects the flour properties, leading to a significant decrease in farinographic parameters such as water absorption (WA), dough development time (DT), and dough stability (DS) and an increase in the degree of dough weakening (DOS). Differential scanning calorimetry was employed to examine the gelatinization transition of the samples. Germination strongly influenced all the thermal properties of the samples. It also had a significant impact on the starch digestibility, starch fraction and glycaemic index (eGI) of the samples. In particular, the eGI of germinated lentils was lower than that of the CF. In conclusion, the germination time could be a key factor modulating some crucial lentil flour properties.
越来越多的可采用的生物加工方法被应用于高质量豆科成分的开发。绿豌豆发芽后作为食品成分的潜在用途与其产生的特性密切相关。本研究的目的是评估三种发芽时间（0 小时（C）、24 小时（G）和 48 小时（H））对全绿种子（C）和发芽种子（G 和 H）磨碎后获得的豆粉样本（CF、GF 和 HF）的物理化学、微观结构、风味、功能和营养特性的影响。发芽样本（GF（24 小时）和 HF（48 小时））在物理化学和生物活性特性方面与 CF（对照）存在差异（<0.05）。同样，与对照样品相比，GF 和 HF 样品中的总淀粉、直链淀粉和总酚含量降低，而蛋白质含量增加（<0.05）。发芽样本中完整淀粉颗粒的存在减少，SEM 中可见。发芽时间对样品的颜色指数、*、和有显著影响（<0.05）。风味特性受发芽时间的显著影响。总的来说，共鉴定出 14 种（CF）和 17 种（GF 和 HF）芳香化合物。使用布拉班德粉质仪研究了 CF、GF 和 HF 面团样本的工艺特性。发芽时间影响面粉特性，导致粉质参数如吸水率（WA）、面团形成时间（DT）和面团稳定性（DS）显著降低，面团弱化度（DOS）增加。差示扫描量热法用于研究样品的凝胶化转变。发芽强烈影响了样品的所有热特性。它还对样品的淀粉消化率、淀粉分数和血糖指数（eGI）有显著影响。特别是，发芽豌豆的 eGI 低于 CF。总之，发芽时间可能是调节一些关键豆粉特性的关键因素。
