Evaluation of micronized lentil and its utilization in low-fat beef burgers
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Date
2010-08
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
ORCID
Type
Degree Level
Masters
Abstract
Dehulled seed from four lentil market classes (large- and small-sized green and red types) were tempered to15% moisture and micronized to a surface temperature of 135 °C, and their compositional, physical, and functional properties were investigated. Micronization of lentil modified starch- and protein-related properties. Approximately 2.5 to 5.6% of the starch was gelatinized following micronization. Differential scanning calorimetry (DSC) results showed a 13 to 40% decrease in heat enthalpy, and viscosity analysis (Rapid Visco Analyzer) showed a 21 to 55% increase in peak viscosity and a 1 to 3 °C reduction in pasting temperature. Nitrogen solubility decreased across the pH range of 2 to 9, and lipoxygenase activity was reduced by 100-fold. There was a 25 to 43% increase in water holding capacity with no change in oil absorption capacity. The colour intensity of the pigments in the green and red lentil were reduced upon micronization of seed, and the particle size of flour was lowered with 7 to 13% more flour passing into the finest (
Description
Keywords
Gelatinization, Functional properties, Sensory analysis, Protein, Starch, Flour
Citation
Degree
Master of Science (M.Sc.)
Department
Applied Microbiology and Food Science
Program
Applied Microbiology and Food Science