Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties
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.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2023-12-22
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Subjects: | Fermentation, Hot air drying, Lyophilisation, Protein, Rheology, Starch, |
Online Access: | http://hdl.handle.net/10261/343769 http://dx.doi.org/10.13039/501100011033 https://api.elsevier.com/content/abstract/scopus_id/85181402039 |
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dig-iata-es-10261-3437692024-05-15T20:44:55Z Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties Badia Olmos, Celia Sánchez-García, Janaina Laguna, Laura Zúñiga, Elena Haros, Monika Andrés, Ana Maria Tárrega, Amparo Agencia Estatal de Investigación (España) Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo 0000-0002-7465-7772 #NODATA# 0000-0001-8551-1886 0009-0000-7261-2573 #NODATA# #NODATA# #NODATA# Fermentation Hot air drying Lyophilisation Protein Rheology Starch 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. This research was funded by the Spanish government MCIN/AEI/10.13039/501100011033, grant numbers PID2019- 107723RB-C21 and grant numbers PID2019- 107723RB-C22, and Ia ValSe-Food Ref. 119RT0567 from CYTED Program. The authors also thank to the Spanish government MCIN/AEI to the Center of Excellence Accreditation Severo Ochoa (CEX2021-001189-S/ MCIN/AEI / 10.13039/501100011033). With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX 2021-001189-S) Peer reviewed 2024-01-25T12:54:39Z 2024-01-25T12:54:39Z 2023-12-22 artículo http://purl.org/coar/resource_type/c_6501 Food Research International 177: 113915 (2024) 0963-9969 CEX2021-001189-S http://hdl.handle.net/10261/343769 10.1016/j.foodres.2023.113915 http://dx.doi.org/10.13039/501100011033 38225151 2-s2.0-85181402039 https://api.elsevier.com/content/abstract/scopus_id/85181402039 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107723RB-C21/ES/CONCEPTUALIZACION PARA LA CREACION DE ALIMENTOS CON PROTEINAS SOSTENIBLES. TEXTURAS CON TRAYECTORIA ORAL EFICIENTE Y QUE PROPORCIONAN CONFORT Y PLACER EN EL ADULTO MAYOR/ info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107723RB-C22/ES/CONCEPTUALIZACION PARA LA CREACION DE ALIMENTOS CON PROTEINAS SOSTENIBLES. OBTENCION DE INGREDIENTES RICOS EN PROTEINAS VEGETALES CON DIGESTIBILIDAD Y FUNCIONALIDAD MEJORADAS/ info:eu-repo/grantAgreement/AEI//CEX 2021-001189-S Food research international (Ottawa, Ont.) Publisher's version https://doi.org/10.1016/j.foodres.2023.113915 Sí open Elsevier |
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Fermentation Hot air drying Lyophilisation Protein Rheology Starch Fermentation Hot air drying Lyophilisation Protein Rheology Starch |
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Fermentation Hot air drying Lyophilisation Protein Rheology Starch Fermentation Hot air drying Lyophilisation Protein Rheology Starch Badia Olmos, Celia Sánchez-García, Janaina Laguna, Laura Zúñiga, Elena Haros, Monika Andrés, Ana Maria Tárrega, Amparo Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties |
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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. |
author2 |
Agencia Estatal de Investigación (España) |
author_facet |
Agencia Estatal de Investigación (España) Badia Olmos, Celia Sánchez-García, Janaina Laguna, Laura Zúñiga, Elena Haros, Monika Andrés, Ana Maria Tárrega, Amparo |
format |
artículo |
topic_facet |
Fermentation Hot air drying Lyophilisation Protein Rheology Starch |
author |
Badia Olmos, Celia Sánchez-García, Janaina Laguna, Laura Zúñiga, Elena Haros, Monika Andrés, Ana Maria Tárrega, Amparo |
author_sort |
Badia Olmos, Celia |
title |
Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties |
title_short |
Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties |
title_full |
Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties |
title_fullStr |
Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties |
title_full_unstemmed |
Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties |
title_sort |
flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties |
publisher |
Elsevier |
publishDate |
2023-12-22 |
url |
http://hdl.handle.net/10261/343769 http://dx.doi.org/10.13039/501100011033 https://api.elsevier.com/content/abstract/scopus_id/85181402039 |
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