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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
13/06/2024 |
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Data da última atualização: |
13/06/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CALDEIRA, R. F.; GOUVÊA, L. de P.; AZEVEDO, T. de L.; CONTE, C.; SÁ, D. de G. C. F. de; GALDEANO, M. C.; FELBERG, I.; LIMA, J. R.; SILVA, C. M. |
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Afiliação: |
RODRIGO FERNANDES CALDEIRA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; LUCAS DE PAIVA GOUVÊA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; TATIANA DE LIMA AZEVEDO, CTAA; CARMINE CONTE, CTAA; DANIELA DE GRANDI C FREITAS DE SA, CTAA; MELICIA CINTIA GALDEANO, CTAA; ILANA FELBERG, CTAA; JANICE RIBEIRO LIMA, CTAA; CAROLINE MELLINGER SILVA, CTAA. |
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Título: |
Processing parameters, techno-functional properties and potential food application of lentil protein concentrate as an ingredient for the plant-based market. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Research International, v. 189, 114569, 2024. |
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DOI: |
https://doi.org/10.1016/j.foodres.2024.114569 |
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Idioma: |
Inglês |
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Notas: |
Na publicação: Caroline Grassi Mellinger. |
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Conteúdo: |
Lentil (Lens culinaris) is a protein-rich legume consumed worldwide and it also has the potential to become an alternative source of protein ingredient for human nutrition. The aim of this study was to determine the best processing parameters for the whole grain protein wet extraction, as well as to analyze the techno-functional properties, and physical characteristics of the protein concentrate and its flour. It was also evaluated the application of the concentrate into a fish-like croquette. The processing route was carried out by alkaline extraction and acid precipitation of the proteins where the pH, stirring time and solute:solvent ratio were evaluated. The final dried protein concentrate presented 85% protein on dry basis and a mass yield of 14%. The results were reproducible when tested on a first scaling up test. For the techno-functional properties, solubility, water and oil retention capacities, emulsification and foaming capacities and stability, and gelling capacity were tested. As for the food application into fish-like croquettes, the lentil protein showed similar scores for sensory acceptance, flavor and texture when compared to a commercial clean-taste concentrate. The results observed in this study were compatible to other alternative pulse-protein ingredients on the market, positioning lentil protein as a promising alternative protein source to produce ingredients for the plant-based market. |
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Palavras-Chave: |
Alternative protein; Gelificação; Gelling capacity; Protein processing; Pulse protein; Sensory analysis; Techno-functional properties. |
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Thesagro: |
Alimento Vegetal; Emulsificação; Extração; Grão; Lentilha; Processamento; Propriedade Organoléptica; Proteína; Sabor; Tecnologia de Alimento; Textura de Alimento. |
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Thesaurus Nal: |
Emulsifying; Extraction; Food processing; Food technology; Functional properties; Grain products; Grain protein; Lens culinaris subsp. culinaris; Lentils; Protein concentrates; Protein solubility; Textured vegetable protein; Vegetable products; Whole grain foods. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2024.114569$2DOI
100 1 $aCALDEIRA, R. F.
245 $aProcessing parameters, techno-functional properties and potential food application of lentil protein concentrate as an ingredient for the plant-based market.$h[electronic resource]
260 $c2024
500 $aNa publicação: Caroline Grassi Mellinger.
520 $aLentil (Lens culinaris) is a protein-rich legume consumed worldwide and it also has the potential to become an alternative source of protein ingredient for human nutrition. The aim of this study was to determine the best processing parameters for the whole grain protein wet extraction, as well as to analyze the techno-functional properties, and physical characteristics of the protein concentrate and its flour. It was also evaluated the application of the concentrate into a fish-like croquette. The processing route was carried out by alkaline extraction and acid precipitation of the proteins where the pH, stirring time and solute:solvent ratio were evaluated. The final dried protein concentrate presented 85% protein on dry basis and a mass yield of 14%. The results were reproducible when tested on a first scaling up test. For the techno-functional properties, solubility, water and oil retention capacities, emulsification and foaming capacities and stability, and gelling capacity were tested. As for the food application into fish-like croquettes, the lentil protein showed similar scores for sensory acceptance, flavor and texture when compared to a commercial clean-taste concentrate. The results observed in this study were compatible to other alternative pulse-protein ingredients on the market, positioning lentil protein as a promising alternative protein source to produce ingredients for the plant-based market.
650 $aEmulsifying
650 $aExtraction
650 $aFood processing
650 $aFood technology
650 $aFunctional properties
650 $aGrain products
650 $aGrain protein
650 $aLens culinaris subsp. culinaris
650 $aLentils
650 $aProtein concentrates
650 $aProtein solubility
650 $aTextured vegetable protein
650 $aVegetable products
650 $aWhole grain foods
650 $aAlimento Vegetal
650 $aEmulsificação
650 $aExtração
650 $aGrão
650 $aLentilha
650 $aProcessamento
650 $aPropriedade Organoléptica
650 $aProteína
650 $aSabor
650 $aTecnologia de Alimento
650 $aTextura de Alimento
653 $aAlternative protein
653 $aGelificação
653 $aGelling capacity
653 $aProtein processing
653 $aPulse protein
653 $aSensory analysis
653 $aTechno-functional properties
700 1 $aGOUVÊA, L. de P.
700 1 $aAZEVEDO, T. de L.
700 1 $aCONTE, C.
700 1 $aSÁ, D. de G. C. F. de
700 1 $aGALDEANO, M. C.
700 1 $aFELBERG, I.
700 1 $aLIMA, J. R.
700 1 $aSILVA, C. M.
773 $tFood Research International$gv. 189, 114569, 2024.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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