Journal articles: 'Lentils – Processing'

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Zagoruyko, M. G., M. Ye Chaplygin, and S. A. Davydova. "Diversification of lentil production." E3S Web of Conferences 193 (2020): 01022. http://dx.doi.org/10.1051/e3sconf/202019301022.

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Production and processing of lentil as a valuable leguminous crop with a high content of beneficial nutrients (fiber, protein, minerals and vitamins), a low glycemic index, and a low-calorie content (295 kcal per 100 grams of raw lentils) has great potential for domestic economy. The world market of lentil is analyzed, prospects for increasing the level of its use in domestic markets are identified. An evaluation of the crop processing by an extrusion method is given. The statistical data of the Federal State Statistics Service, the Ministry of Agriculture of Russia, information materials of Russian and foreign research organizations and companies are studied. The methods of complex structural-dynamic analysis and the expert-analytical method of data processing are used. It is found that lentils contain the largest amount of protein among the rest of the plants, which is a source of essential amino acids (isoleucine and lysine), and that the use of this crop in feed production along with soya bin is promising and appropriate. Based on the analysis of gross yields of lentil in federal districts of Russia in 2010-2019 and export supplies of the crop revealed that the domestic lentil export market expanded 6.1 times, but the country’s lentil consumption decreased 1.18 times. Thus, in the current economic conditions, the issue of finding the use of lentils as a raw export product and expanding the potential for using lentils in the domestic market is relevant. It is proposed to expand the possibilities of using lentils by extruding it, which will allow to have high quality products with good biological value and consumer properties on the domestic market.

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VERDE, CONCEPCIÓN VIDAL-VAL, JUANA FRÍAS, and SERAFÍN VAL VERDE. "Effect of Processing on the Soluble Carbohydrate Content of Lentils." Journal of Food Protection 55, no. 4 (April 1, 1992): 301–3. http://dx.doi.org/10.4315/0362-028x-55.4.301.

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Lentils (Lens culinaris), like other legumes, are important both nutritionally and agriculturally. Soaking of lentil drastically reduce the quantities of α-galactosides present in the raw material (45–100% reduction). Analysis of the soaking medium (distilled water, 0.1% citric acid solution, 0.07% sodium bicarbonate solution) showed that these losses could not be explained by leaching alone, since the α-galactosides in the soaking medium amounted to only 1–10% of the recorded losses. Other monosaccharides (fructose and glucose) underwent a conspicuous increase (120 and 280% respectively) after soaking. The results indicate that during the 9 h soaking period the sugars in the lentils underwent a metabolic mobilization reminiscent of the changes taking place during germination. Cooking of the soaked lentils modified the α-galactoside content only slightly. On the other hand fructose, glucose, and sucrose decreased significantly during cooking. Soaking and cooking in water led to removal of a substantial proportion of the flatulence-causing oligosaccharides.

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Podder, Rajib, Mahmudul Hassan Al Imam, Israt Jahan, Fakir Md Yunus, Mohammad Muhit, and Albert Vandenberg. "Sensory Acceptability of Dual-Fortified Milled Red and Yellow Lentil (Lens culinaris Medik.) Dal in Bangladesh." Foods 9, no. 8 (July 24, 2020): 992. http://dx.doi.org/10.3390/foods9080992.

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This study evaluated the sensory properties of uncooked and cooked milled lentils that were fortified with varying concentrations of Fe and Zn in the form of NaFeEDTA and ZnSO4.H2O, respectively. Our study was carried out among 196 lentil consumers residing in rural Bangladesh who experience with growing, processing, and marketing lentils. A nine-point hedonic scale was used to rate the appearance, odor, taste, texture and overall acceptability of three uncooked and two cooked lentil (dal) samples made from each of the three milled lentil product types (LPTs), red football, red split and yellow split. Preferences for sensory properties were found to be significantly different among all uncooked lentil samples, but not significantly different for cooked samples, with a few exceptions. This means that the fortification process minimally affects dual-fortified lentil sample (fortified with 16 mg of Fe and 8 mg of Zn per 100 g of lentil), which was compared to another cooked sample (unfortified control), in terms of consumers liking for all four attributes (appearance, odor, taste, and texture).

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Fıratlıgil-Durmuş, E., E. Šárka, and Z. Bubník. "Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey." Czech Journal of Food Sciences 26, No. 2 (April 17, 2008): 109–16. http://dx.doi.org/10.17221/1/2008-cjfs.

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Geometrical features of lentil seeds (Lens culinaris Medik) were analysed using the image analysis LUCIA system Ver. 3.52. The values of the weight of 1000 kernels, kernel density, specific volume, specific surface area, and surface area of 1000 kernels of red and green lentils were determined as 66.61 and 138.56 g, 1504.5 and 1376.4 kg/m3, 0.6647 and 0.7265 cm3/g, 0.594 and 0.579 m2/kg, 395.4 and 801.9 cm2,, respectively. The lentil volume was simulated by an oblate spheroid and two sphere segments and the volumes obtained with both models were compared with that obtained by pycnometric method. Percentage differences of the two sphere segment approximation for red and green lentils were 4.4% and 4.2%, respectively. The height (thickness) of lentils was constant and practically the same with both varieties (2.6 mm) and therefore it was possible to simplify the geometrical models. Thus, 2D image analysis is suitable for a quick evaluation of the specific volume and surface area of grains on the basis of the projected area (equivalent diameter) without the measurement of the height. Image processing provides a simple, rapid, and non-invasive methodology to estimate lentil geometric features and engineering parameters.

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Brodie, Graham, Dorin Gupta, and Saeedeh Taheri. "Heat Uniformity Study and Viability of Red Lentil at Different Seed Moisture Contents after Low-Dose Microwave Treatment." Transactions of the ASABE 62, no. 2 (2019): 281–88. http://dx.doi.org/10.13031/trans.13002.

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Abstract. Microwave processing has recently gained attention for seed treatment to eradicate pests and pathogens. However, there is a lack of data on the effect of microwave treatment on legume viability, as well as heat uniformity after microwave treatment. To clarify this matter, 50 g of red lentils at four moisture contents (MC) from 9% to 21% wet basis (w.b.) were treated in a microwave oven with full output power of 1100 W (producer information) or 3.33 W g-1 (based on calorimetric method) at power levels of 30%, 40%, and 50% and exposure times of 30 and 60 s. Final temperature distribution was captured using an infrared thermal camera, and absorbed power (W g-1) and energy (J g-1) were calculated using thermal properties of lentil. Lentil viability was negatively affected at absorbed energy higher than 70 J g-1 at any moisture content. For high moisture contents, more than 70 J g-1 were absorbed at power levels of 40% and 50% after 60 s exposure time. However, the viability of dry lentils was not affected after exposure to 50% power for 60 s, which raised the average temperature to 55°C. Germination and vigor of lentil at 21% MC treated with 30% power for 30 s increased by 8.6% and 20%, respectively, and conductivity after two months storage decreased by 15%, which shows the stimulating effect of microwave on lentil seeds. Keywords: Disinfection, Heat uniformity, Legume, Lentil, Microwave, Quality, Seed enhancement, Temperature distribution, Viability.

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Antipova, Luydmila, Tatiana Kuchmenko, Anastasiya Osmachkina, and Natalia Osipova. "Identification of total aromas of plant protein sources." Foods and Raw Materials 8, no. 2 (September 30, 2020): 362–68. http://dx.doi.org/10.21603/2308-4057-2020-2-362-368.

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Introduction. Due to the deficit and high cost of complete animal protein, the search and analysis of alternative sources is an actual scientific trend. Lentils is a good alternative to animal protein, but the pronounced bean smell and taste limit its full or partial use in food production. The aim of the work was to determine the total aromas of lentils when germinated to eliminate the bean taste and smell. Study objects and methods. The object of the study was brown lentil beans germinated under laboratory conditions. Samples of the equilibrium gas phase formed over samples of wet and sprouted beans were investigated. The analysis of total aromas was carried out on a laboratory odor analyzer MAG-8 (“electronic nose”) by the method of piezoelectric quartz micro-weighing with an array of sensors. Results and discussion. The study results showed qualitative and quantitative differences in the equilibrium gas phase over samples of wet and germinated grain. The quantitative analysis showed that the content of volatile compounds over sprouted grain is 12% less than over wet. The qualitative composition of the samples of wet and sprouted grain differed by 60%, which confirmed the influence of germination on the composition of the equilibrium gas phase and the possibility of eliminating bean odor. Testing showed that the use of pre-processed lentil grains allows to replace up to 50% of raw meat in minced products (minced food, chopped food) without changing the smell of the products. Conclusion. According to the results obtained, preliminary processing of lentils by germination will allow using this bean culture as an alternative source of animal protein to expand the range, and improve the quality of meat and dairy products.

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Vidal-Valverde, Concepcion, Juana Frias, Isabel Estrella, Maria J. Gorospe, Raquel Ruiz, and Jim Bacon. "Effect of processing on some antinutritional factors of lentils." Journal of Agricultural and Food Chemistry 42, no. 10 (October 1994): 2291–95. http://dx.doi.org/10.1021/jf00046a039.

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Nikolaev, Dmitriy Vladimirovich, Svetlana Evgenievna Bozhkova, Margarita Vasilyevna Zabelina, Margarita Vasilyevna Zabelina, Petr Vladimirovich Smutnev, Tatyana Stanislavovna Preobrazhenskaya, and Igor Yurievich Tyurin. "Technology for the production of pates by replacing raw meat with vegetable components." Agrarian Scientific Journal, no. 2 (February 18, 2021): 49–54. http://dx.doi.org/10.28983/asj.y2021i2pp49-54.

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The article is devoted to the development of functional meat food products made by partially replacing beef and poultry meat with lentils and carrots. When developing the pate, a partial replacement of grade 2 beef and chicken fillet with lentils and carrots is provided. A technology for the production of pate with vegetable raw materials based on the use of sprouted lentils obtained by processing it with electroactivated solutions of sodium and ammonium chlorides has been developed. Studies of functional, technological and organoleptic parameters of the developed pates have been conducted, which have shown that the proposed pate recipe allows replacing expensive ingredients – grade 2 beef and chicken fillet with lentils and carrots, to get a product that is not inferior in quality to the standard pate preparation technology. The article describes the detailed amino acid composition of the pate under study and compares it with the reference protein.

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Khazaei, Subedi, Nickerson, Martínez-Villaluenga, Frias, and Vandenberg. "Seed Protein of Lentils: Current Status, Progress, and Food Applications." Foods 8, no. 9 (September 4, 2019): 391. http://dx.doi.org/10.3390/foods8090391.

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Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.

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Yeo, JuDong, and Fereidoon Shahidi. "Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils." Journal of Functional Foods 38 (November 2017): 716–22. http://dx.doi.org/10.1016/j.jff.2016.12.010.

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Anderson, G. Harvey, Yudan Liu, Christopher E. Smith, Ting Ting Liu, Maria Fernanda Nunez, Rebecca C. Mollard, and Bohdan L. Luhovyy. "The acute effect of commercially available pulse powders on postprandial glycaemic response in healthy young men." British Journal of Nutrition 112, no. 12 (October 20, 2014): 1966–73. http://dx.doi.org/10.1017/s0007114514003031.

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Whole pulses (beans, peas, chickpeas and lentils) elicit low postprandial blood glucose (BG) responses in adults; however, their consumption in North America is low. One potential strategy to increase the dietary intake of pulses is the utilisation of commercial pulse powders in food products; however, it is unclear whether they retain the biological benefits observed with whole pulses. Therefore, the present study examined the effects of commercially prepared pulse powders on BG response before and after a subsequent meal in healthy young men. Overall, three randomised, within-subject experiments were conducted. In each experiment, participants received whole, puréed and powdered pulses (navy beans in Expt 1; lentils in Expt 2; chickpeas in Expt 3) and whole-wheat flour as the control. All treatments were controlled for available carbohydrate content. A fixed-energy pizza meal (50·2 kJ/kg body weight) was provided at 120 min. BG concentration was measured before (0–120 min) and after (140–200 min) the pizza meal. BG concentration peaked at 30 min in all experiments, and pulse forms did not predict their effect on BG response. Compared with the whole-wheat flour control, navy bean treatments lowered peak BG concentrations (Expt 1, P< 0·05), but not the mean BG concentration over 120 min. The mean BG concentration was lower for all lentil (Expt 2, P= 0·008) and chickpea (Expt 3, P= 0·002) treatments over 120 min. Processing pulses to powdered form does not eliminate the benefits of whole pulses on BG response, lending support to the use of pulse powders as value-added food ingredients to moderate postprandial glycaemic response.

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Marakaeva, T. V. "RELATION BETWEEN THE CROP YIELD AND PRODUCTIVITY ELEMENTS OF LENTIL." Bulletin of NSAU (Novosibirsk State Agrarian University), no. 3 (October 31, 2019): 40–47. http://dx.doi.org/10.31677/2072-6724-2019-52-3-40-47.

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Lentils (Lens culinaris Medic.) belongs to the group of valuable high-protein food crops. A significant role in increasing its productivity is given to breeding. Among the methods of statistical data processing, the analysis of correlation interconnection between characteristics has become widespread in selection. Therefore, the aim of the research was to determine the correlation between the main economically valuable traits of lentil collection samples in the conditions of the Omsk region. Research project was carried out in 2016–2018 on the sidelines of the training and experimental farm of the Omsk State Agrarian University, located in the Southern forest-steppe of Western Siberia. The object of the study was the collection samples of lentils of different ecological and geographical origin (Russia, Germany, Turkey, Canada, Bulgaria, Moldova, Ukraine, Belarus, Kazakhstan). The standard was the Aida variety. Over the years of research, according to the results of the correlation analysis, a stable interconnection between the yield and the number of beans (r = 0.80 ± 0.04) and the mass of seeds (r = 0.80 ± 0.04) per plant was fixed. An average positive interconnection between yield was found during the periods from germination to flowering (r = 0.60 ± 0.09) and from flowering to ripening (r = 0.60 ± 0.09), the number of seeds in a bean (r = 0.60 ± 0.09), weighing 1000 seeds (r = 0.50 ± 0.09), the distance from the tip of the lower bean to the soil (r = 0.40 ± 0.08) and the height of the plant (r = 0.40 ± 0 , 08). A weak positive dependence of the yield was fixed on the length of the bean (r = 0.30 ± 0.07) and the height of attachment of the lower bean (r = 0.30 ± 0.07). The analysis showed the degree of influence of various elements of productivity on the formation of productivity, which affords more targeted selection in the selection process.

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Simonova, I. I., and L. V. Peshuk. "Assessment of organoleptic and functional-technological indices of truncated semi-finished products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (April 23, 2019): 143–48. http://dx.doi.org/10.32718/nvlvet-f9124.

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Manufacturing of chopped products of poultry meat and lentils is one of the promising areas of meat food production. The combination of animal and plant components allows to supplement the products with lacking biologically active substances and to obtain food products with a required chemical composition. In this respect, issues related to the investigation of the possibility to use lentil flour, maize grits in prefabricated poultry meat products, and the improvement of their technology are relevant. An analytical review of the literature was conducted, meat for processing was selected, new recipes of truncated semi-finished products using lentil flour, maize grits were developed, organoleptic parameters of truncated semi-finished products were determined, physicochemical and functional-technological properties of minced meat products of semi-finished raw and finished products were investigated. The main raw material for the production of semi-finished products is semi-lean pork, goose meat, chicken meat, sprouted lentil flour, maize grits for pre-dust and other components according to the developed formulation. Cutlets were taken as a control sample, its recipe include first grade beef, semi-lean pork, wheat flour bread, wheat bread wheat bread and other ingredients. According to the organoleptic evaluation of new types of minced semi-finished products, it was found that the best organoleptic properties had samples that included semi-lean pork and chicken meat, with addition of 8% of sprouted lentil flour and chicken meat, with the addition of 12% of lentil flour. It was revealed that meat and lentil flour cause the increase of the weight fraction of protein (16.91, 18.04%) in specimens number 1 and number 3. The moisture- and grease-retention capacity of the products is improved by the use of lentil flour and maize grits for pre-dust in samples No. 2 and No. 3

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Pieniazek, Facundo, Ana Sancho, and Valeria Messina. "Texture and Color Analysis of Lentils and Rice for Instant Meal Using Image Processing Techniques." Journal of Food Processing and Preservation 40, no. 5 (December 15, 2015): 969–78. http://dx.doi.org/10.1111/jfpp.12677.

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Hefnawy, T. H. "Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris)." Annals of Agricultural Sciences 56, no. 2 (December 2011): 57–61. http://dx.doi.org/10.1016/j.aoas.2011.07.001.

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López, A., T. El-Naggar, M. Dueñas, T. Ortega, I. Estrella, T. Hernández, M. P. Gómez-Serranillos, O. M. Palomino, and M. E. Carretero. "Influence of Processing in the Phenolic Composition and Health-Promoting Properties of Lentils (Lens culinaris L.)." Journal of Food Processing and Preservation 41, no. 5 (September 15, 2016): e13113. http://dx.doi.org/10.1111/jfpp.13113.

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Ma, Zhen, Xiuxiu Yin, Xinzhong Hu, Xiaoping Li, Liu Liu, and Joyce I. Boye. "Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments." Food Chemistry 263 (October 2018): 163–70. http://dx.doi.org/10.1016/j.foodchem.2018.04.122.

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Bravo, L. "Effect of processing on the non-starch polysaccharides and in vitro starch digestibility of legumes / Efecto del procesado en el contenido de polisacáridos no amiláceos y la digestibilidad in vitro del almidón de legumbres." Food Science and Technology International 5, no. 5 (October 1999): 415–23. http://dx.doi.org/10.1177/108201329900500507.

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Dietary fiber content (as non-starch polysaccharides, NSP) and in vitro starch digestibility of legumes (beans, lentils, chickpeas and peas) present in the Spanish diet were determined. Raw, boiled and industrially processed legumes were analyzed, as well as legume dishes prepared according to tradi tional recipes or commercial canned meals. A reduction of total NSP was observed in cooked prepa rations probably due to the presence of other food ingredients. Soluble NSP increased in industrially processed legumes at the expense of the insoluble fraction. Significant amounts of resistant starch (RS) were detected in processed legumes. Industrial processing seemed to result in an increased in vitro starch digestibility with a higher starch digestion rate index (SDRI) in comparison with domes tic processing. Rapidly available glucose (RAG) in processed legumes, as a predictor of their poten tial glycemic response, showed differences depending on the type of legume and treatment. Gener ally pulses consumed as home-made meals had lower RAG values.

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Diniyah, Nurud, and Sang-Han Lee. "KOMPOSISI SENYAWA FENOL DAN POTENSI ANTIOKSIDAN DARI KACANG-KACANGAN: REVIEW." JURNAL AGROTEKNOLOGI 14, no. 01 (September 15, 2020): 91. http://dx.doi.org/10.19184/j-agt.v14i01.17965.

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Legumes are good dietary source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Flavonoids, phenolic acids and condensed tannins are the main phenolic compounds that are provide in legume seeds. Majority of the phenolic compounds are serving in the legume seed coats. The majority of seed coat of legume seeds are phenolic acids and flavonoids (mainly catechins and procyanidins). Gallic and protocatechuic acids are common in kidney bean and mung bean. Almost 70% of total phenolic compounds in lentils and cranberry beans (seed coat) are catechins and procyanidins. The antioxidant activity of phenolic compounds is in lineal intercourse with their chemical structures such as number as well as position of the hydroxyl groups. Processing mostly conducts to the alleviation of phenolic compounds in legumes because of chemical rearrangements. Phenolic content also lessen due to leaching of water-soluble phenolic compounds into the cooking water. This review provides comprehensive information of phenolic compounds identified in grain legume seeds along with discussing their antioxidant. Keywords: antioxidant activity, legume seeds, phenolic compounds, processing

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Martinoli, Danièle, and Mark Nesbitt. "Plant stores at pottery Neolithic Höyücek, southwest Turkey." Anatolian Studies 53 (December 2003): 17–32. http://dx.doi.org/10.2307/3643085.

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AbstractEleven samples comprising an estimated 39,000 plant remains were analysed from a burnt destruction level at the pottery Neolithic site of Höyücek, southwest Turkey (radiocarbon dated 7550–7350 uncalibrated bp, 6400–6100 calibrated BC). Large stores of emmer (Triticum dicoccum), free threshing wheat (Triticum aestivum/durum), lentils (Lens culinaris), bitter vetch (Vicia ervilia) and chickpea (Cicer arietinum) were identified and these plants were interpreted as crops. The low levels of weeds and crop processing by-products suggest most of the samples were remains of stores of human food. Two samples in which wild components (for example, Triticum boeticum, Medicago, Aegilops) dominated were interpreted as crop processing by-products, presumably stored for fodder. The presence of these stores in a structure interpreted as having a religious function shows that domestic activities also took place there. Comparison with other Neolithic and Chalcolithic sites of west central Turkey demonstrates a good correspondence in the range of crops. The poor representation of barley at Höyücek doubtless reflects the small number of samples from the site.

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Nosworthy, Matthew G., Gerardo Medina, Adam J. Franczyk, Jason Neufeld, Paulyn Appah, Alphonsus Utioh, Peter Frohlich, and James D. House. "Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)." Food Chemistry 240 (February 2018): 588–93. http://dx.doi.org/10.1016/j.foodchem.2017.07.129.

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Borsa, Eugenia, Cecilia Inés Paulo, Horacio Andrés Petit, and Juliana Piña. "DESIGN OF AN EXPERIMENTAL DEVICE FOR THE MEASUREMENT OF THE COEFFICIENT OF RESTITUTION." Latin American Applied Research - An international journal 49, no. 2 (July 24, 2019): 143–47. http://dx.doi.org/10.52292/j.laar.2019.35.

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In this work an experimental device was designed and built to measure the coefficient of restitution of particles of different type and size. The aim of the study is to analyze the dependence of the coefficient of restitution with the impact velocity, the shape and mass of the particles. Three types of particles of different origin and shape were used: lentils, urea granules and polyethylene pellets. Besides, two impact materials were evaluated: steel and polycarbonate. The images were captured with a high resolution camera, recording the moment at which the particles impact and bounce on the surface. Image processing software was used to obtain the position of the particle at the instants before and after the impact. The particle velocities before and after the collision were calculated and the coefficient of restitution of the particles were obtained. The experimental results showed the dependence of the coefficient of restitution with the studied variables, providing useful information about the energy dissipation for numerical simulations and a breakthrough in the study of gas-solid flow systems.

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Han, Hwa, and Byung-Kee Baik. "Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinumL.), peas (Pisum sativumL.) and soybeans (Glycine max), and their quantitative changes during processing." International Journal of Food Science & Technology 43, no. 11 (November 2008): 1971–78. http://dx.doi.org/10.1111/j.1365-2621.2008.01800.x.

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Ciudad-Mulero, María, Mª Cruz Matallana-González, Montaña Cámara, Virginia Fernández-Ruiz, and Patricia Morales. "Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review." Current Pharmaceutical Design 26, no. 16 (May 21, 2020): 1880–97. http://dx.doi.org/10.2174/1381612826666200203130150.

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: Pulses are a staple food cultivated since ancient times, which play an important role in the human diet. From a nutritional point of view, pulses are very interesting foods as they are rich in proteins, carbohydrates and dietary fibre. Dietary antioxidants are a complex mixture of hydrophilic and lipophilic compounds usually present in foods of plant origin, including pulses. In the present study, the phytochemical composition of selected pulses (common beans, fava beans, lentils, chickpeas, peas and lupins) has been reviewed in terms of their content of antioxidant compounds. The content of hydrosoluble antioxidants (organic acids, phenolic compounds), liposoluble antioxidants (tocopherols, carotenoids) and other compounds which exert antioxidant properties, such as dietary fibre and minerals (zinc, selenium), has been studied, reporting that pulses are an interesting source of these compounds, which have important health benefits, including a preventing role in cardiovascular diseases, anticarcinogenic or neuroprotective properties. : It is important to take into account that pulses are not usually consumed raw, but they must be processed before consumption in order to improve their nutritional quality and their palatability, therefore, the effect of different technological and heat treatments (germination, cooking, boiling, extrusion) on the antioxidant compounds present in pulses has been also reviewed. In this regard, it has been observed that as a consequence of processing, the content of phytochemicals with antioxidant properties is usually decreased, but processed pulses maintain relevant amounts of these compounds, preserving their beneficial health effect.

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Zagoruiko, M. G., V. V. Vasilchikov, and A. K. Mamakhai. "Simulation of the Extruder Screw Parameters." Agricultural Machinery and Technologies 14, no. 4 (December 18, 2020): 71–77. http://dx.doi.org/10.22314/2073-7599-2020-14-4-71-77.

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Extrusion of feed ensures a high quality of the fi nished product.(Research purpose) To increase structural elements durability of the press extruder by optimizing their strength characteristics.(Materials and methods) The authors studied the technological principle of extrusion. The experiment planning method was applied. They examined the process of press extruder operation with a variable pitch screw during the lentils processing. The strength characteristics of the press-extruder elements were checked during design or strength calculations.(Results and discussion) The authors showed the role of the main geometrical parameters of the extruder screw – the slope of the turn and the cutting step – in the preparation of high-quality grain feed. It was found that the turn pitch should be calculated depending on the friction coeffi cient of the starting material against the press-extruder body, the type and properties of the supplied material. The auger fatigue stresses were determined as a result of constant sign shear load and temperature eff ects. The drive power, the extruder productivity were calculated to clarify the screw characteristics, as well as the hydraulic resistance of the matrix output head, the distance of the technological zones. It was confi rmed that the prefabricated screw structure, consisting of sections with diff erent pitch, gave the press extruder versatility.(Conclusions) The authors found that the key was one of the most loaded structural elements of the press-extruder screw. The maximum calculated voltage from a constant load was calculated – 26.98 megapascals. It was determined that the stress in the cross-section of the key under temperature action was 591 megapascals, which exceeded the yield stress for the selected material, equal to 360 megapascals for steel 45. In the course of experimental studies, a value of impact strength was obtained that corresponded to the standard value of the initially selected steel grade (38 kilojoules per cubic meter), but didn’t meet the requirements for this structural element (at least 50 kilojoules per cubic meter).

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Soboleva, Svetlana Vital'yevna, Valeriy Mikhaylovich Voronin, and Ol'ga Aleksandrovna Esyakova. "THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES WATER-ALCOHOL EXTRACTS OF ASPEN BARK." chemistry of plant raw material, no. 1 (March 5, 2020): 373–80. http://dx.doi.org/10.14258/jcprm.2020014442.

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The aim of this work was to study the bark of aspen growing in the suburban area of Krasnoyarsk and obtain water-ethanol extracts based on it, with different growth-regulating activity. The paper deals with the possible processing of aspen bark with the release of biologically active substances of the phenolic group. Water-ethanol solutions of aspen bark of different concentrations were used as an extractant. The regression equations and the optimum conditions of extraction of the bark of aspen with the allocation of the maximum amount of extractives. Studies have shown that aspen bark contains a variety of groups of biologically active substances, including phenolic group: tannins (tannins from 17.0 to 18.0%) polyphenols (glycosides – 0.71–0.84%), flavonoids – 0.33–0.43%; pigments: (chlorophylls from 0.63 to 0.74%; carotenoids (from 0.52 to 0.55%). The obtained mathematical models were adequate to the studied processes at 95% confidence probability. The optimal values for maximum extraction of extractive substances: the concentration of ethanol was 65%; the duration of the process – 3.5 hours, hydro – 15. In the optimal mode was obtained aspen bark extract, its characteristics coincide with the requirements of TU 9377-162-20680882-10 "raw Materials for the production of biologically active additives "aspen bark Extract "thick". It was established that water-ethanol extracts of aspen bark have depending on the concentration of growth-inhibiting or stimulating activity. In the range of concentrations from 0.1 to 10 g/l, they have an inhibitory effect, with further dilution from 1∙10-2 to 1∙10-4 g/l, a stimulating effect is observed. The tendency of increasing the growth of seedlings of cereals, %: corn – 30, barley – 40 and wheat – 35; legumes, %: peas – 35, beans – 45 and lentils – 25 compared with the control at a concentration of extractive substances of aspen bark 1∙10-3 g/l. the Data obtained may be useful after appropriate sanitary-toxicological studies to increase the germination and germination of seeds of legumes and cereals.

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Billah, Muhammad Mustagis, Muhammad Ashik E. Rabbani, and Bu Tayeb Muhammad Alimuzzaman. "Automatic recognition of pulse crops using image processing." Research in Agriculture Livestock and Fisheries 2, no. 2 (September 16, 2015): 215–20. http://dx.doi.org/10.3329/ralf.v2i2.25001.

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The present study was explored the feasibility of implementing fast and reliable computer-based systems for the automatic recognition of pulse crops from color and gray intensity images. Pulse crops size, shape, color and texture characteristics are obtained by standard image-processing techniques and their discriminating power as classification features was assessed. These investigations were performed on a database containing 102 images of most common four pulse crops that were Lentil, Ground Nut, Chick-pea and Split-pea. Each image contains approximately 15-20 pulses of same and mix varieties together and considers the implementation of a simple RGB and gray color model for recognition. The results indicate that classifier based on an adequately selected set of classification features has an excellent performance. The success rates of Lentil, Ground Nut, Chick-pea and Split-pea were 90.02%, 90.33%, 91.96% and 83.58%, respectively. In addition, the recognition gave highest percentages using distinct characteristics as classification features.Res. Agric., Livest. Fish.2(2): 215-220, August 2015

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Joshi, Matina, Yakindra Timilsena, and Benu Adhikari. "Global production, processing and utilization of lentil: A review." Journal of Integrative Agriculture 16, no. 12 (December 2017): 2898–913. http://dx.doi.org/10.1016/s2095-3119(17)61793-3.

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Kuna-Broniowska, Izabela, Agata Blicharz-Kania, Dariusz Andrejko, Agnieszka Kubik-Komar, Zbigniew Kobus, Anna Pecyna, Monika Stoma, Beata Ślaska-Grzywna, and Leszek Rydzak. "Modelling Water Absorption in Micronized Lentil Seeds with the Use of Peleg’s Equation." Sustainability 12, no. 1 (December 28, 2019): 261. http://dx.doi.org/10.3390/su12010261.

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The aim of the paper was to investigate the effect of infrared pre-treatment on the process of water absorption by lentil seeds. The paper presents the effects of micronization on the process of water absorption by lentil seeds. As a source of infrared emission, 400-W ceramic infrared radiators ECS-1 were used. The seeds were soaked at three temperature values (in the range from 25 to 75 °C) for 8 h, that is, until the equilibrium moisture content was achieved. Peleg’s equation was used to describe the kinetics of water absorption by lentil seeds. The results were compared with those obtained in the process of soaking crude seeds. On the basis of the conducted research, it was found that the infrared pre-treatment contributed to a substantial increase in the water absorption rate in the initial period of soaking lentil seeds (especially at 25 °C). Infrared irradiation can be an effective method for intensification of lentil seed hydration at an ambient temperature. It should be assumed that, in accordance with the principles of sustainable development, shortening the heating time will significantly reduce the energy consumption and cost of processing lentil seeds.

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Siva, Niroshan, Pushparajah Thavarajah, and Dil Thavarajah. "The impact of processing and cooking on prebiotic carbohydrates in lentil." Journal of Food Composition and Analysis 70 (July 2018): 72–77. http://dx.doi.org/10.1016/j.jfca.2018.04.006.

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Fernández, M., C. Polanco, M. L. Ruiz, and M. Pérez de la Vega. "A comparative study of the structure of the rDNA intergenic spacer ofLens culinarisMedik., and other legume species." Genome 43, no. 4 (August 1, 2000): 597–603. http://dx.doi.org/10.1139/g00-022.

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As part of a project on lentil molecular genetics, the sequence of the 18S-25S ribosomal RNA gene intergenic spacer (IGS) of Lens culinaris Medik. was determined. DNA was cloned after polymerase chain reaction (PCR) amplification. The spacer of 2939 bp was composed of nonrepetitive sequences and four tandem arrays of repeated sequences, named A to D. C and D arrays were formed by the repetition of very short consensus sequences. Similarity was found between lentil and other legume species, in particular those of the Vicieae tribe. A transcription initiation site, putative sites of termination and processing, and promoter-enhancer sequences were detected by computer-aided searches. These sites resemble motifs conserved in the IGS sequences of other plant species. The conservation of motifs in the otherwise highly variable plant IGS sequences points to the relevance of these motifs as functional sequences.Key words: legumes, Lens culinaris Medik., lentil, rDNA intergenic spacer, IGS, structure.

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Cuadrado, Carmen, Beatriz Cabanillas, Mercedes M. Pedrosa, Alejandro Varela, Eva Guillamón, Mercedes Muzquiz, Jesús F. Crespo, Julia Rodriguez, and Carmen Burbano. "Influence of thermal processing on IgE reactivity to lentil and chickpea proteins." Molecular Nutrition & Food Research 53, no. 11 (October 6, 2009): 1462–68. http://dx.doi.org/10.1002/mnfr.200800485.

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Johnson, Casey R., Dil Thavarajah, Pushparajah Thavarajah, Scott Payne, Jayma Moore, and Jae-Bom Ohm. "Processing, cooking, and cooling affect prebiotic concentrations in lentil (Lens culinaris Medikus)." Journal of Food Composition and Analysis 38 (March 2015): 106–11. http://dx.doi.org/10.1016/j.jfca.2014.10.008.

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Alonso-Miravalles, Loreto, Emanuele Zannini, Juergen Bez, Elke K. Arendt, and James A. O’Mahony. "Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins." Foods 9, no. 4 (April 8, 2020): 453. http://dx.doi.org/10.3390/foods9040453.

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Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand how the stability of complex model emulsions formulated using lentil proteins are influenced by calcium fortification (0 to 10 mM CaCl2) and thermal processing (95 or 140 °C). A valve homogeniser, operating at first and second stage pressures of 15 and 3 MPa, was used to prepare emulsions. On heating at 140 °C, the heat coagulation time (pH 6.8) for the emulsions was successively reduced from 4.80 to 0.40 min with increasing CaCl2 concentration from 0 to 10 mM, respectively. Correspondingly, the sample with the highest CaCl2 addition level developed the highest viscosity during heating (95 °C × 30 s), reaching a final value of 163 mPa·s. This was attributed to calcium-mediated interactions of lentil proteins, as confirmed by the increase in the mean particle diameter (D[4,3]) to 36.5 µm for the sample with 6 mM CaCl2, compared to the unheated and heated control with D[4,3] values of 0.75 and 0.68 µm, respectively. This study demonstrated that the combination of calcium and heat promoted the aggregation of lentil proteins in concentrated emulsions.

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Pyanikova, Elvira, and Mikhail Kolchanov. "Technological parameters for the production of cooked poultry and pork sausages enriched with non-traditional vegetable raw materials." BIO Web of Conferences 32 (2021): 03015. http://dx.doi.org/10.1051/bioconf/20213203015.

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The results of the development of the technological scheme and parameters of the production of cooked sausage products from poultry and pork, enriched with protein-containing vegetable raw materials, are presented. It is proposed to introduce chickpea flour and lentil flour in a total amount of 5% in equal proportions of 1:1 into the sausage product recipe as a protein-containing vegetable additive. Previously, chickpea and lentil flour are mixed with aquafaba in different containers. Part of the water or ice introduced in the production of cooked sausages is replaced with aquafaba, obtained in the production of chickpea flour. Aquafaba is administered in an amount of 5%. These mixtures are placed in the freezer 30 minutes before the start of cooking the minced meat and kept at a temperature of -22°C for freezing. At the third stage of cutting, a frozen mixture of aquafaba, lentil and chickpea flour is added. The processing time is 3-5 minutes. This mixture in the technological process acts as a structure-forming component and improves the organoleptic properties of the finished product. The introduced additives allow you to get a functional product with an increased content of animal and vegetable protein, as well as increased vitamin and mineral value.

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Sikora, Małgorzata, Michał Świeca, Monika Franczyk, Anna Jakubczyk, Justyna Bochnak, and Urszula Złotek. "Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (Lens culinaris Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning." Foods 8, no. 5 (May 7, 2019): 154. http://dx.doi.org/10.3390/foods8050154.

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Enzymatic browning of sprouts during storage is a serious problem negatively influencing their consumer quality. Identifying and understanding the mechanism of inhibition of polyphenol oxidases (PPOs) in lentil sprouts may offer inexpensive alternatives to prevent browning. This study focused on the biochemical characteristics of PPOs from stored lentil sprouts, providing data that may be directly implemented in improving the consumer quality of sprouts. The purification resulted in approximately 25-fold enrichment of two PPO isoenzymes (PPO I and PPO II). The optimum pH for total PPOs, as well as for PPO I and PPO II isoenzymes, was 4.5–5.5, 4.5–5.0, and 5.5, respectively. The optimal temperature for PPOs was 35 °C. Total PPOs and the PPO I and PPO II isoenzymes had the greatest affinity for catechol (Km = 1.32, 1.76, and 0.94 mM, respectively). Ascorbic acid was the most effective in the inhibition of dark color formation by total PPOs, and showed ca. 62%, 43%, and 24% inhibition at 20-, 2-, and 0.2-mM concentrations. Ascorbic acid, l-cysteine, and sodium metabisulfite (20 mM) significantly inhibited color development in the reactions catalyzed by both isoenzymes of PPO. Ba2+, Fe3+, and Mn2+ (10 mM) completely inhibited PPO activity. This study of the effect of antibrowning compounds and cations on PPO activity provides data that can be used to protect lentil sprouts against enzymatic browning during storage and processing.

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Young, N. Martin, David C. Watson, and Pierre Thibault. "Post-translational proteolytic processing and the isolectins of lentil and other Viciae seed lectins." Glycoconjugate Journal 13, no. 4 (August 1996): 575–83. http://dx.doi.org/10.1007/bf00731445.

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Guillermic, R. M., E. C. Aksoy, S. Aritan, C. Erkinbaev, J. Paliwal, and F. Koksel. "X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture." Food Research International 140 (February 2021): 109996. http://dx.doi.org/10.1016/j.foodres.2020.109996.

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Sayğılı, Hasan. "Carbonization Temperature Effect over Activated Carbon Porosity Derived from Industrial Processing Waste." Academic Perspective Procedia 2, no. 3 (November 22, 2019): 1205–9. http://dx.doi.org/10.33793/acperpro.02.03.133.

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The influence of carbonization temperature (CT) on pore properties of the prepared activated carbon using lentil processing waste product (LWP) impregnated with potassium carbonate was studied. Activated carbons (ACs) were obtained by impregnation with 3:1 ratio (w/w) K2CO3/LWP under different carbonization temperatures at 600, 700, 800 and 900 oC for 1h. Activation at low temperature represented that micropores were developed first and then mesoporosity developed, enhanced up to 800 oC and then started to decrease due to possible shrinking of pores. The optimum temperature for LWP was found to be around 800 oC on the basis of total pore volume and the Brunauer-Emmett-Teller (BET) surface area. The optimum LWPAC sample was found with a CT of 800 oC, which gives the highest BET surface area and pore volume of 1875 m2/g and 0.995 cm3/g, respectively.

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Zheng, Zuoxing, and Kalidas Shetty. "Solid state production of polygalacturonase by Lentinus edodes using fruit processing wastes." Process Biochemistry 35, no. 8 (March 2000): 825–30. http://dx.doi.org/10.1016/s0032-9592(99)00143-0.

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Singh, Kuldeep, Satish Kumar, and Pawan Kaur. "Automatic detection of rust disease of Lentil by machine learning system using microscopic images." International Journal of Electrical and Computer Engineering (IJECE) 9, no. 1 (February 1, 2019): 660. http://dx.doi.org/10.11591/ijece.v9i1.pp660-666.

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Accurate and early detection of plant diseases will facilitate mitigate the worldwide losses experienced by the agriculture area. MATLAB image processing provides quick and non-destructive means of rust disease detection. In this paper, microscopic image data of rust disease of Lentil was combined with image processing with depth information and developed a machine learning system to detect rust disease at early stage infected with fungus Uromyces fabae (Pers) de Bary. A novel feature set was extracted from the image data using local binary pattern (LBP) and HBBP (Brightness Bi-Histogram Equalization) for image enhancement. It was observed that by combining these, the accuracy of detection of the diseased plants at microscopic level was significantly improved. In addition, we showed that our novel feature set was capable of identifying rust disease at haustorium stage without spreading of disease.

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Morales, P., J. De J. Berrios, A. Varela, C. Burbano, C. Cuadrado, M. Muzquiz, and M. M. Pedrosa. "Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds." Food & Function 6, no. 9 (2015): 3135–43. http://dx.doi.org/10.1039/c5fo00729a.

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Ramdath, D., Thomas Wolever, Yaw Siow, Donna Ryland, Aileen Hawke, Carla Taylor, Peter Zahradka, and Michel Aliani. "Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items." Foods 7, no. 5 (May 11, 2018): 76. http://dx.doi.org/10.3390/foods7050076.

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Rathod, Rahul P., and Uday S. Annapure. "Physicochemical properties, protein and starch digestibility of lentil based noodle prepared by using extrusion processing." LWT 80 (July 2017): 121–30. http://dx.doi.org/10.1016/j.lwt.2017.02.001.

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Aguilera, Yolanda, Rosa M. Esteban, Vanesa Benítez, Esperanza Mollá, and María A. Martín-Cabrejas. "Starch, Functional Properties, and Microstructural Characteristics in Chickpea and Lentil As Affected by Thermal Processing." Journal of Agricultural and Food Chemistry 57, no. 22 (November 25, 2009): 10682–88. http://dx.doi.org/10.1021/jf902042r.

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Ma, Zhen, Joyce I. Boye, Benjamin K. Simpson, Shiv O. Prasher, Diane Monpetit, and Linda Malcolmson. "Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours." Food Research International 44, no. 8 (October 2011): 2534–44. http://dx.doi.org/10.1016/j.foodres.2010.12.017.

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Zannatta, Joaquin J. Sanchez, L. F. Wang, Eduardo Beltranena, and Ruurd T. Zijlstra. "PSIII-17 Extrusion Enhances Nutrient and Energy Digestibility of Pulse Grain-based Diets Fed to Growing Pigs." Journal of Animal Science 99, Supplement_1 (May 1, 2021): 176–77. http://dx.doi.org/10.1093/jas/skab054.298.

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Abstract Heat processing may enhance nutrient digestibility of diets based on pulse grains. The objective of this study was to determine nutrient and energy digestibility of extruded lentil-based diets containing either supplemental plant or animal protein source in growing pigs. Two diets were formulated to provide 2.4 Mcal NE/kg and 4.35 g standardized ileal digestible Lys/Mcal NE: 1) soybean meal diet (SBM), containing 50% lentil, 31% wheat, and 12.8% soybean meal; and 2) fish meal diet (FM), containing 40% lentil, 45% wheat, and 10% fish meal. Following mixing, each diet was divided into 2 parts: one part remained mash while the other part was extruded using a single-screw extruder (105°C, 400 rpm, 5 kg water/h). The 2 extruded and 2 non-extruded diets were tested in a 2 × 2 factorial arrangement. Eight ileal-cannulated barrows (32.3 kg) were fed the 4 diets at 2.8 times maintenance DE (110 kcal per kg of BW0.75) for four 9-d periods in a double 4 × 4 Latin square. The FM diets had greater (P < 0.05) AID of DM, GE, and most AA, and ATTD of CP, but lower apparent hindgut fermentation of DM and GE than the SBM diets. The AID of CP and AA were 3.2 and 4.7%-units greater (P < 0.05), respectively, and the ATTD of GE and DE values were 2.1 and 3.1%-units greater (P < 0.05), respectively, for the extruded diets than the non-extruded diets. Interactions between protein source and extrusion were not observed. In conclusion, FM diets had greater ileal digestibility of DM, energy, and AA than SBM diets. Extrusion increased the AID of CP and most AA, and DE value of both plant- and animal-protein diets based on lentil grain, indicating that extrusion can increase the energy and protein value of pulse-grain based diets fed to growing pigs.

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Sayğılı, Gülbahar Akkaya. "Synthesis And Characterization of A Novel Ferrospinel Biocomposite Material." Academic Perspective Procedia 2, no. 3 (November 22, 2019): 1210–17. http://dx.doi.org/10.33793/acperpro.02.03.134.

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In this study, microwave-assisted activated carbon was produced from lentil processing waste K2CO3 chemical activation at optimum production conditions. The synthesized optimal activated carbon with a high surface area (1875 m2/g) was used as a matrix for ferrospinel composite. CuFe2O4 nanoparticles were embedded to the synthesized optimal activated carbon and a novel magnetic composite material was fabricated. A detailed structural and textural analysis of as-prepared ferrospinel composite material was made by using various characterization techniques including Fourier transform infrared spectroscopy, Brunauer-Emmett-Teller analysis, X-ray photoelectron spectroscopy, and Vibrating sample magnetometer analyses.

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Reed, Kelly, Maja Krznarić Škrivanko, and Marija Mihaljević. "Diet and subsistence at the late Neolithic tell sites of Sopot, Slavča and Ravnjaš, eastern Croatia." Documenta Praehistorica 44 (January 4, 2018): 326. http://dx.doi.org/10.4312/dp.19.

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This paper presents archaeobotanical data from three late Neolithic Sopot Culture (c. 5200–4000 cal BC) tell sites, Sopot, Slavča and Ravnjaš, located in eastern Croatia. Tell settlements are well suited for exploring aspects of diet and subsistence, as they present a concentrated area with successive generations building upon previous occupation levels. The plant remains from the three study sites suggest a crop-based diet of mainly einkorn, emmer, barley, lentil and pea, as well as evidence of crop-processing activities. This diet was also probably supplemented by wild fruit from the local environment, such as cornelian cherry, chinese lantern and blackberry.

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Reed, Kelly, Maja Krznarić Škrivanko, and Marija Mihaljević. "Diet and subsistence at the late Neolithic tell sites of Sopot, Slavča and Ravnjaš, eastern Croatia." Documenta Praehistorica 44 (January 4, 2018): 326–37. http://dx.doi.org/10.4312/dp.44.19.

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This paper presents archaeobotanical data from three late Neolithic Sopot Culture (c. 5200–4000 cal BC) tell sites, Sopot, Slavča and Ravnjaš, located in eastern Croatia. Tell settlements are well suited for exploring aspects of diet and subsistence, as they present a concentrated area with successive generations building upon previous occupation levels. The plant remains from the three study sites suggest a crop-based diet of mainly einkorn, emmer, barley, lentil and pea, as well as evidence of crop-processing activities. This diet was also probably supplemented by wild fruit from the local environment, such as cornelian cherry, chinese lantern and blackberry.

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Journal articles on the topic 'Lentils – Processing'

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