Lentils: Production, Processing Technologies, Products, and Nutritional Profile

Description

Understand the future of plant protein with this comprehensive overview Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops. Lentils provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health- and environmentally-conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject. The reader can also find: Detailed coverage of lentils including global production/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment Innovative three-part structure to facilitate reader navigation Dedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies The book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics. Cover Title Page Copyright Page Contents Preface List of Contributors Part I Overview, Breeding Practices, Postharvest Handling, and Storage Chapter 1 An Overview of Lentil Production, Trade, Processing, and Nutrient Profile 1.1 Introduction 1.2 Lentil Plant and Seed Characteristics 1.2.1 Plant Characteristics and Growth 1.2.2 Seed Characteristics 1.3 Global Production and Trade 1.4 Preharvest and Preharvest Quality Management 1.5 Nutritional Profile and Health Benefits 1.5.1 Nutritional Profile 1.5.2 Antinutritional Factors 1.5.3 Health Benefits 1.6 Lentil Processing and Emerging Trends 1.6.1 Value-Added Processing 1.6.2 Emerging Research and Development Trends 1.7 Role of Lentil in Sustainable Agriculture Systems 1.8 Research on Lentil Crop 1.9 Conclusion References Chapter 2 Recent Advances in Lentil Genetics, Genomics, and Molecular Breeding 2.1 Introduction 2.2 Lentil Genetic Resources 2.3 Lentil Classical Genetics and Its Application in Breeding 2.4 Breeding Opportunities Offered by Development of Genomic Resources 2.4.1 Molecular Markers Repertoire 2.4.2 Expressed Sequence Tag (EST) and Contigs/Unigenes/Transcripts 2.4.3 Mapping Population Development 2.4.4 Development of Linkage Maps 2.4.5 Trait Mapping 2.4.6 Development of Reference Genome Sequence 2.5 Comparative and Functional Genomics 2.6 Conclusions References Chapter 3 Preharvest Quality Management, Postharvest Handling, and Consumption Trends of Lentils 3.1 Introduction 3.2 Preharvest Quality Management 3.3 Postharvest Handling, Storage, Grading, and Packaging 3.3.1 Receiving and Handling 3.3.2 Drying and Optimum Moisture Content 3.3.3 Storage Conditions and Storage Life 3.3.4 Monitoring of Storage Conditions 3.3.5 Postharvest Quality Defects and Losses 3.4 Quality Grading and Packaging 3.4.1 Grading and Quality Standards 3.4.2 Packaging and Shipping 3.5 Role in World Food Security 3.6 Consumption Trends 3.7 Conclusion References Part II Processing, Physical and Functional Properties, and Food and Nonfood Applications Chapter 4 Value-Added Processing of Lentils and Emerging Research Trends 4.1 Introduction 4.2 Value-Added Lentil Processing 4.2.1 Dehulling and Splitting 4.2.2 Milling – Flour and Fractions 4.2.3 Thermal Processing – Cooking/Boiling 4.2.4 Extrusion Processing 4.2.5 Baking Applications 4.2.6 Roasting and Frying 4.2.7 Germination/Sprouting 4.2.8 Fermentation 4.3 Emerging Research and Development Trends 4.4 Development of Lentil-Based Products 4.5 Conclusion References Chapter 5 Milling and Fractionation Processing of Lentils 5.1 Introduction 5.2 Milling Process 5.2.1 Dehulling 5.2.2 Hard to Mill and Easy to Mill Pulses 5.2.3 Splitting 5.2.4 Factors Affecting Milling Efficiency 5.2.5 Milling Processes/Pretreatments 5.2.6 Milling Efficiency and Calculation 5.3 Pulse Flour 5.3.1 Functional Properties of Pulse Flour 5.3.2 Effect of Novel Nonthermal Processing Technologies on Pulse Flour 5.4 Fractionation Methods 5.4.1 Dry Fractionation 5.4.2 Wet Fractionation 5.5 Pulse Fractions 5.5.1 Protein 5.5.2 Starch 5.5.3 Fiber 5.6 Conclusions References Chapter 6 Functional Properties of Lentils and Its Ingredients in Natural or Processed Form 6.1 Introduction 6.2 Nutri-Functional and Health-Promoting Properties 6.3 Techno-Functional Properties 6.4 Effect of Processing on Quality Characteristics of Lentil Ingredients 6.4.1 Conventional Processing Techniques 6.4.2 Emerging Processing Techniques 6.5 Food Applications of Lentil-Based Ingredients 6.5.1 Lentil Flour 6.5.2 Lentil Protein Concentrates 6.5.3 Lentil Protein Isolates 6.5.4 Other Lentil Ingredients 6.6 Encapsulation or Edible/Biodegradable Material 6.6.1 Lentil Flour 6.6.2 Lentil Protein Concentrate 6.6.3 Lentil Protein Isolate 6.7 Conclusion References Chapter 7 Rheological Properties of Lentil Protein and Starch 7.1 Introduction 7.2 Rheological Measurement Techniques Related to Lentils 7.2.1 Steady Flow 7.2.2 Oscillatory Rheology 7.2.3 Creep and Recovery 7.3 Rheological Properties of Lentil Constituents 7.3.1 Lentil Flour 7.3.2 Lentil Starch 7.3.3 Lentil Proteins 7.4 Lentil Protein-Based Emulsion Rheology 7.4.1 Steady-Flow Rheology 7.4.2 Oscillatory Rheology 7.5 Interfacial Rheology of Lentil Protein-Based Emulsion 7.6 Rheological Properties of Lentil Protein–Starch Composites 7.7 Conclusions References Chapter 8 Pasting, Thermal, and Structural Properties of Lentils 8.1 Introduction 8.2 Pasting Properties of Lentils 8.2.1 Flour 8.2.2 Starch 8.2.3 Starch–Protein Blend 8.2.4 Influence of Processing on Pasting Properties of Lentil 8.3 Thermal Analysis of Lentils 8.3.1 Flour and Starch 8.3.2 Proteins 8.4 Scanning Electron Microscopy (SEM) 8.4.1 Flour and Starch 8.4.2 Proteins 8.4.3 Starch–Protein Composite Gels 8.5 Fourier Transform Infrared (FTIR) Spectroscopy 8.5.1 Starch 8.5.2 Proteins 8.5.3 Conformational Changes of Protein During Gel Formation 8.6 X-ray Diffraction (XRD) Patterns 8.6.1 Starch 8.6.2 Proteins 8.7 X-ray Tomography 8.8 Nuclear Magnetic Resonance (NMR) 8.9 Atomic Force Microscopy (AFM) 8.10 Conclusions References Chapter 9 Lentil Protein: A Sustainable and Green Alternative to Animal Meat Protein 9.1 Introduction 9.1.1 Why Lentil? 9.2 Extraction Techniques for Plant Protein 9.2.1 Wet-Extraction Processes 9.2.2 Dry Separation 9.2.3 Enzyme-Assisted Extraction 9.3 Techno-Functional Properties of Lentil Protein 9.3.1 Solubility 9.3.2 Water and Oil Absorption Capacity 9.3.3 Emulsifying Properties 9.3.4 Gelation 9.4 Lentil Protein-Based Meat Analogues and Extenders 9.5 Consumer Preferences and Willingness to Pay for Lentil Protein Food 9.6 Quality of Lentil Protein-Based Meat Analogue 9.6.1 Protein Digestibility-Corrected Amino Acid Score (PDCAAS) Analysis 9.6.2 Blood Serum Analysis 9.7 Future Trends and Suggestions for Lentil Protein-Based Meat Analogue 9.8 Market Status and Prospect of Lentil Protein-Based Meat Analogues 9.9 Conclusion References Chapter 10 Utilization of Lentils in Different Food Products 10.1 Introduction 10.2 Bakery Products 10.2.1 Bread 10.2.2 Cake 10.2.3 Other Bakery Products (Cookie, Cracker, Wafer, Biscuit) 10.3 Extruded Products 10.4 Dairy Products 10.5 Meat Products 10.6 Salad Dressing 10.7 Conclusion References Chapter 11 Nonfood Applications of Lentils and Their Processing By-products 11.1 Introduction 11.2 Nonfood Applications of Lentils and Their Processing By-products 11.2.1 Industrial Starch Production 11.2.2 Encapsulation/Drug Delivery 11.2.3 Biodegradable Packaging 11.2.4 Adhesives 11.2.5 Additive Ingredients 11.2.6 Applications in Cosmetics 11.3 Conclusions References Chapter 12 Innovative Processing Technologies for Lentil Flour, Protein, and Starch 12.1 Introduction 12.2 High-Pressure Treatment 12.3 HP-Treatment to Lentil Ingredients 12.3.1 Lentil Flour 12.3.2 Lentil Starch 12.3.3 Pasting Properties 12.3.4 Lentil Proteins 12.3.5 High-Pressure Homogenization of Lentil Proteins 12.4 Microwave (MW) and Radio-Frequency (RF) Heating 12.5 Ionizing Irradiation (IR) 12.6 Ultrasound (US) Processing 12.7 Ozone Treatment 12.8 Ultrafiltration (UF) and Isoelectric Precipitation (IEP) 12.9 Ultraviolet (UV) and Visible Light Treatment 12.10 Pulsed Light Treatment 12.11 Conclusions References Part III Nutrition, Antinutrients, Sensory Properties, and Global Consumption Trends Chapter 13 Nutritional Profile, Bioactive Compounds, andHealth Benefits of Lentils 13.1 Introduction 13.2 Composition and Nutrient Profile 13.2.1 Nutritional Profile 13.2.2 Bioactive Compounds 13.2.3 Antinutritional Factors 13.3 Processing Effect on Chemical and Nutritional Composition 13.3.1 Dehulling, Splitting, and Milling 13.3.2 Cooking Boiling, Autoclaving, and Microwaving 13.3.3 Extrusion and Baking 13.3.4 Germination 13.3.5 Fermentation 13.3.6 Roasting 13.4 Health Benefits of Lentils 13.5 Conclusion References Chapter 14 Antinutritional Factors in Lentils: Their Effect on Bioavailability of Nutrients and Significance in Human Health 14.1 Introduction 14.2 Lentil Protein and Amino Acid Profile 14.3 Antinutritional Factors (ANFs) in Lentils and Their Properties 14.3.1 Protease Inhibitors 14.3.2 Tannins and Phenols 14.3.3 Phytic Acid 14.3.4 Lectins 14.3.5 Saponins 14.3.6 Raffinose Family Oligosaccharides (Total -Galactosides) 14.4 Nutritional Significance and Implications of Selected ANFs 14.4.1 Tannins 14.4.2 Protease Inhibitors (Trypsin and Chymotrypsin Inhibitors) 14.4.3 Lectins 14.5 Effect of Processing Methods on ANFs 14.5.1 Dehulling 14.5.2 Soaking and Thermal Treatment 14.5.3 Additives Use in Soaking/Cooking 14.5.4 Extrusion 14.5.5 Ultrafiltration 14.5.6 High Hydrostatic Pressure (HPP) 14.5.7 Instant Controlled Pressure Drop (DIC) 14.5.8 Ultrasound 14.5.9 Germination/Sprouting 14.5.10 Fermentation 14.5.11 Irradiation Processing 14.6 Health Implications of ANFs 14.6.1 Antioxidant Activities and Correlation with Phenolics 14.6.2 Inhibitory Activities on -Glucosidase and Lipase 14.7 Conclusion References Chapter 15 Sensory Properties of Cooked Lentils and Lentil-Based Products 15.1 Introduction 15.2 Impact of Lentil Addition on Sensory Properties of Lentil-Based Food Products 15.2.1 Cooked Lentils 15.2.2 Extruded Snacks 15.2.3 Snack Bars 15.2.4 Protein Substitutes 15.2.5 Incorporation of Lentil Flour in Yogurt 15.2.6 Sensory Properties of Baked Lentil Products 15.3 Physical Characteristics of Dough and Sensory Quality of Lentil-Based Baked Products 15.3.1 Dough Attributes’ Effect on Sensory Properties 15.3.2 Loaf Volume Relationship to Sensory Quality 15.3.3 Textural Properties That Affect Sensory Acceptance 15.4 Conclusion References Chapter 16 Global Consumption and Culinary Trends in Lentil Utilization 16.1 Introduction 16.2 Global Production and Consumption Trends 16.3 Utilization of Lentils in Diverse Cuisines 16.3.1 Preparatory/Culinary Steps for Lentil-Based Cuisines 16.4 Regional Lentil Cuisines Worldwide 16.4.1 South Asian Cuisines 16.4.2 Middle-Eastern Cuisines 16.4.3 African Cuisines 16.4.4 European/Mediterranean Cuisines 16.4.5 Caribbean Cuisines 16.4.6 American and Canadian Cuisines 16.4.7 Persian Cuisines 16.4.8 Chinese and Japanese Cuisines 16.5 Potential for Enhancing Market Opportunities for Lentils 16.5.1 Social/Environmental/Ethical Considerations 16.5.2 Food Service and Restaurants 16.5.3 Lentil-Based Flexitarian Diets 16.6 Conclusion References Index EULA