Processing,cooking, and cooling affect prebiotic concentrations in lentil (Lens culinaris Medikus) |
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| Affiliation: | 1. School of Food Systems, North Dakota State University, Dept. 7640, 223 Harris Hall, P.O. Box 6050, Fargo, ND 58108-6050, USA;2. School of Agricultural, Forest, & Environmental Sciences, 270 Poole Agricultural Center, Clemson University, Clemson, SC 29634, USA;3. Electron Microscopy Center, North Dakota State University, NCSL, USDA-ARS, 1605 Albrecht Boulevard, Fargo, ND 58102-2765, USA;4. USDA-ARS, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, North Dakota State University, Dept. 7640, Harris Hall, P.O. Box 6050, Fargo, ND 58108-6050, USA;1. University of Ljubljana, Biotechnical Faculty, Chair for Fruit Growing, Viticulture and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia;2. University of Ljubljana, Biotechnical Faculty, Chair for Genetics, Biotechnology, Statistics and Plant Breeding, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia;1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi''an, Shaanxi, 710062, China;2. Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, Quebec, J2S 8E3, Canada;1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India;2. Department of Food Science and Technology, Punjab Agriculture University, Ludhiana 141004, India |
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| Abstract: | Lentil is an important staple food crop in many regions and is a good source of protein and various micronutrients. Lentil also contains raffinose family oligosaccharides (RFO), resistant starch (RS), and other prebiotic compounds essential for maintenance of healthy gastrointestinal microflora. However, there is a lack of information about concentrations of prebiotics in commercially available, cooked, and processed lentil market classes. This study assessed concentrations of RFO and RS in two commercially available lentil market classes (medium green and small red) and determined changes associated with dehulling, cooking, cooling, and reheating. Mean total RFO concentrations ranged from 5.5 to 6.1% in raw lentils. Total RFO concentration decreased from raw to reheated seeds in two of the four lentil products: whole red (6.1–4.9%) and whole green (5.5–4.3%). Mean RS concentrations in raw, cooked, cooled, and reheated lentil (3.0, 3.0, 5.1, and 5.1% (dry weight), respectively) clearly demonstrate cooling-induced synthesis of RS from gelatinized starch. These results highlight the impact and importance of processing techniques on lentil nutritional quality for both consumer and food industry use. |
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| Keywords: | Lentil Prebiotics Raffinose family oligosaccharides Resistant starch Food processing Starch quality Food composition Food analysis Antinutrients |
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