Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours

Abstract

Legume flours are an increasingly popular food ingredient. Thermal treatments applied prior to milling legumes and granulometry can modify flour properties, altering sensory, digestibility and functional attributes. Raw and treated (soaked and cooked) lentil flours of different granulometry were produced. The applied treatment resulted in an increase in fiber content (25.4 vs. 27.6% for raw and treated lentil flour, respectively) and water absorption capacity. It also led to a decrease in ash content (3.3 vs. 1.8% for raw and treated, respectively) and a darker flour. Treated lentil flour was mainly composed of fractions of high granulometry, which could be beneficial for products where a lower glycemic index is sought, as they demonstrated higher fiber and lower carbohydrate content than the finer fractions. Treated flour may be used as an ingredient in the development of raw products, including beverages and desserts, due to its reduced anti-nutritional compounds’ content and enhanced organoleptic aspects. The obtained results allow an in-depth characterization of raw and treated lentils flour with different particle sizes to consider a formal and complete standardization of these flours and for understanding their utility and specific food applications.