Lentil Flours as Sustainable Source of Proteins for the Food Industry

Autores
Pontoni, Sofia Milagros; Garzón, Antonela Guadalupe; Heinen, Gabriel Dario; Drago, Silvina Rosa
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The growing transition toward a plant-based diet, coupled with the need for sustainable dietary protein sources, has driven interest in legumes. Lentils, due to their accessibility, sustainability, and high nutritional value, emerge as a promising option as protein flour for food development. This study aims to evaluate different functional and nutritional properties of lentil flours: brown lentil flour (BF), dehulled red Turkish lentil flour (DTF), and dehulled brown lentil flour (DBF). The lentil type and its processing (dehulling) influenced the chemical composition of the products. DTF exhibited the highest protein, whereas BF had the highest ash and total dietary fiber, and DBF showed the highest starch content. Protein digestibility was significantly higher in dehulled flours (78%) than in BF (68%). Regarding techno-functional properties, DBF excelled in gel textural characteristics, exhibiting greater hardness, resilience, cohesiveness, and elasticity—key attributes for industrial applications requiring specific textures and high stability. Concerning bioactive properties, ABTS+ radical scavenging and reducing power were higher for BF-aqueous extracts (34.91% and 7.77 mmol Trolox/gAG, respectively). Meanwhile, β-carotene bleaching inhibition was greater in the aqueous extracts of BF and DBF (~34.5%). These findings position DTF as a high-quality protein source due to its nutritional composition and high digestibility. DBF, on the other hand, is a promising option for developing foods where textural properties are critical for consumer acceptance, while BF stands out for its high bioactive compound content. Lentil flours are established as sustainable protein sources and versatile ingredients for the food industry, contributing to the promotion of healthier foods.
Fil: Pontoni, Sofia Milagros. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Garzón, Antonela Guadalupe. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Heinen, Gabriel Dario. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Materia
ANTIOXIDANT PROPERTIES
LENITLS
PROTEIN DIGESTIBILITY
PROTEIN FLOURS
PROTEIN PROFILE
TECHNO-FUNCTIONAL PROPERTIES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/282677
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Lentil Flours as Sustainable Source of Proteins for the Food IndustryPontoni, Sofia MilagrosGarzón, Antonela GuadalupeHeinen, Gabriel DarioDrago, Silvina RosaANTIOXIDANT PROPERTIESLENITLSPROTEIN DIGESTIBILITYPROTEIN FLOURSPROTEIN PROFILETECHNO-FUNCTIONAL PROPERTIEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The growing transition toward a plant-based diet, coupled with the need for sustainable dietary protein sources, has driven interest in legumes. Lentils, due to their accessibility, sustainability, and high nutritional value, emerge as a promising option as protein flour for food development. This study aims to evaluate different functional and nutritional properties of lentil flours: brown lentil flour (BF), dehulled red Turkish lentil flour (DTF), and dehulled brown lentil flour (DBF). The lentil type and its processing (dehulling) influenced the chemical composition of the products. DTF exhibited the highest protein, whereas BF had the highest ash and total dietary fiber, and DBF showed the highest starch content. Protein digestibility was significantly higher in dehulled flours (78%) than in BF (68%). Regarding techno-functional properties, DBF excelled in gel textural characteristics, exhibiting greater hardness, resilience, cohesiveness, and elasticity—key attributes for industrial applications requiring specific textures and high stability. Concerning bioactive properties, ABTS+ radical scavenging and reducing power were higher for BF-aqueous extracts (34.91% and 7.77 mmol Trolox/gAG, respectively). Meanwhile, β-carotene bleaching inhibition was greater in the aqueous extracts of BF and DBF (~34.5%). These findings position DTF as a high-quality protein source due to its nutritional composition and high digestibility. DBF, on the other hand, is a promising option for developing foods where textural properties are critical for consumer acceptance, while BF stands out for its high bioactive compound content. Lentil flours are established as sustainable protein sources and versatile ingredients for the food industry, contributing to the promotion of healthier foods.Fil: Pontoni, Sofia Milagros. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Garzón, Antonela Guadalupe. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Heinen, Gabriel Dario. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaWiley2025-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/282677Pontoni, Sofia Milagros; Garzón, Antonela Guadalupe; Heinen, Gabriel Dario; Drago, Silvina Rosa; Lentil Flours as Sustainable Source of Proteins for the Food Industry; Wiley; Sustainable Food Proteins; 3; 3; 8-2025; 1-122771-96932771-9693CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://aocs.onlinelibrary.wiley.com/doi/10.1002/sfp2.70027info:eu-repo/semantics/altIdentifier/doi/10.1002/sfp2.70027info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-03-11T11:59:17Zoai:ri.conicet.gov.ar:11336/282677instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-03-11 11:59:17.61CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Lentil Flours as Sustainable Source of Proteins for the Food Industry
title Lentil Flours as Sustainable Source of Proteins for the Food Industry
spellingShingle Lentil Flours as Sustainable Source of Proteins for the Food Industry
Pontoni, Sofia Milagros
ANTIOXIDANT PROPERTIES
LENITLS
PROTEIN DIGESTIBILITY
PROTEIN FLOURS
PROTEIN PROFILE
TECHNO-FUNCTIONAL PROPERTIES
title_short Lentil Flours as Sustainable Source of Proteins for the Food Industry
title_full Lentil Flours as Sustainable Source of Proteins for the Food Industry
title_fullStr Lentil Flours as Sustainable Source of Proteins for the Food Industry
title_full_unstemmed Lentil Flours as Sustainable Source of Proteins for the Food Industry
title_sort Lentil Flours as Sustainable Source of Proteins for the Food Industry
dc.creator.none.fl_str_mv Pontoni, Sofia Milagros
Garzón, Antonela Guadalupe
Heinen, Gabriel Dario
Drago, Silvina Rosa
author Pontoni, Sofia Milagros
author_facet Pontoni, Sofia Milagros
Garzón, Antonela Guadalupe
Heinen, Gabriel Dario
Drago, Silvina Rosa
author_role author
author2 Garzón, Antonela Guadalupe
Heinen, Gabriel Dario
Drago, Silvina Rosa
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT PROPERTIES
LENITLS
PROTEIN DIGESTIBILITY
PROTEIN FLOURS
PROTEIN PROFILE
TECHNO-FUNCTIONAL PROPERTIES
topic ANTIOXIDANT PROPERTIES
LENITLS
PROTEIN DIGESTIBILITY
PROTEIN FLOURS
PROTEIN PROFILE
TECHNO-FUNCTIONAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The growing transition toward a plant-based diet, coupled with the need for sustainable dietary protein sources, has driven interest in legumes. Lentils, due to their accessibility, sustainability, and high nutritional value, emerge as a promising option as protein flour for food development. This study aims to evaluate different functional and nutritional properties of lentil flours: brown lentil flour (BF), dehulled red Turkish lentil flour (DTF), and dehulled brown lentil flour (DBF). The lentil type and its processing (dehulling) influenced the chemical composition of the products. DTF exhibited the highest protein, whereas BF had the highest ash and total dietary fiber, and DBF showed the highest starch content. Protein digestibility was significantly higher in dehulled flours (78%) than in BF (68%). Regarding techno-functional properties, DBF excelled in gel textural characteristics, exhibiting greater hardness, resilience, cohesiveness, and elasticity—key attributes for industrial applications requiring specific textures and high stability. Concerning bioactive properties, ABTS+ radical scavenging and reducing power were higher for BF-aqueous extracts (34.91% and 7.77 mmol Trolox/gAG, respectively). Meanwhile, β-carotene bleaching inhibition was greater in the aqueous extracts of BF and DBF (~34.5%). These findings position DTF as a high-quality protein source due to its nutritional composition and high digestibility. DBF, on the other hand, is a promising option for developing foods where textural properties are critical for consumer acceptance, while BF stands out for its high bioactive compound content. Lentil flours are established as sustainable protein sources and versatile ingredients for the food industry, contributing to the promotion of healthier foods.
Fil: Pontoni, Sofia Milagros. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Garzón, Antonela Guadalupe. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Heinen, Gabriel Dario. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
description The growing transition toward a plant-based diet, coupled with the need for sustainable dietary protein sources, has driven interest in legumes. Lentils, due to their accessibility, sustainability, and high nutritional value, emerge as a promising option as protein flour for food development. This study aims to evaluate different functional and nutritional properties of lentil flours: brown lentil flour (BF), dehulled red Turkish lentil flour (DTF), and dehulled brown lentil flour (DBF). The lentil type and its processing (dehulling) influenced the chemical composition of the products. DTF exhibited the highest protein, whereas BF had the highest ash and total dietary fiber, and DBF showed the highest starch content. Protein digestibility was significantly higher in dehulled flours (78%) than in BF (68%). Regarding techno-functional properties, DBF excelled in gel textural characteristics, exhibiting greater hardness, resilience, cohesiveness, and elasticity—key attributes for industrial applications requiring specific textures and high stability. Concerning bioactive properties, ABTS+ radical scavenging and reducing power were higher for BF-aqueous extracts (34.91% and 7.77 mmol Trolox/gAG, respectively). Meanwhile, β-carotene bleaching inhibition was greater in the aqueous extracts of BF and DBF (~34.5%). These findings position DTF as a high-quality protein source due to its nutritional composition and high digestibility. DBF, on the other hand, is a promising option for developing foods where textural properties are critical for consumer acceptance, while BF stands out for its high bioactive compound content. Lentil flours are established as sustainable protein sources and versatile ingredients for the food industry, contributing to the promotion of healthier foods.
publishDate 2025
dc.date.none.fl_str_mv 2025-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/282677
Pontoni, Sofia Milagros; Garzón, Antonela Guadalupe; Heinen, Gabriel Dario; Drago, Silvina Rosa; Lentil Flours as Sustainable Source of Proteins for the Food Industry; Wiley; Sustainable Food Proteins; 3; 3; 8-2025; 1-12
2771-9693
2771-9693
CONICET Digital
CONICET
url http://hdl.handle.net/11336/282677
identifier_str_mv Pontoni, Sofia Milagros; Garzón, Antonela Guadalupe; Heinen, Gabriel Dario; Drago, Silvina Rosa; Lentil Flours as Sustainable Source of Proteins for the Food Industry; Wiley; Sustainable Food Proteins; 3; 3; 8-2025; 1-12
2771-9693
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://aocs.onlinelibrary.wiley.com/doi/10.1002/sfp2.70027
info:eu-repo/semantics/altIdentifier/doi/10.1002/sfp2.70027
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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