Lentil sprouts: a nutraceutical alternative for the elaboration of bread

Claudia Hernandez-Aguilar , Arturo Dominguez-Pacheco , Mariana Palma Tenango , Carmen Valderrama-Bravo , Marcos Soto Hernández , Alfredo Cruz-Orea , Jose Ordonez-Miranda (1)

1 TNR - Thermique aux Nano échelles et Rayonnement [Institut Pprime]

The pro-health action of germinated lentils could be useful to be added with wheat flour in the production of box bread. In this work, we spectroscopically evaluate the germinated and non-germinated lentils, and use them at the concentrations of 5 and 10% for the production of box bread. The chemical and physical tests of the bread and its determination of phenolic acids and flavonoids (by HPLC) were also performed. As well as the evaluation of the quality of flour and dough used to produce the bread and the acceptance of the germinated lentil bread with a population of 20 people with diabetes or with diabetic relatives It is shown that: (1) The amplitude of photoacoustic signal obtained by photoacoustic spectroscopy is modified as a function of the percentage of germinated lentil (GL) flour (0, 5 or 10%) add to the bread; being higher the photoacoustic amplitude to higher concentration of GL in the absorption band of 300–425 nm, which is related to higher content of phenols and flavonoids. (2) The contents of phenolic acids (Sinapinic, β- resorcylic, Chlorogenic and Ferulic) and flavonoids (Quercetin and Isorhamnetin) tended to increase in the germinated lentil bread with 10% concentration of germinated lentil flour with respect to the control bread (0% GL). (3) The addition of germinated lentils flour to 5 and 10% into wheat flour to produce bread with higher hardness and less cohesiveness than bread based on wheat flour only. The Falling number indicate that there is no significant difference between the control sample and the 5% GL flour, while in the 10% GL flour there was a reduction of 21 s, with respect to the control. The effect of the germinated lentil flour percentage on the pasting properties of the flours was significant between the control and 10% GL flour. In general, the quality of the dough and flour are modified due to the addition of germinates lentils, and this affectation increases with the increase in the concentration of GL. (4) The bread added with germinated lentil has sensory acceptance with a group of people with diabetes and/or diabetic relatives in their attributes in general. The obtained results thus support the production of wheat bread with mixed germinated lentils flour, as a nutraceutical option for human consumption.

Mots clés: bread; lentil sprout; wheat flour; secondary metabolites

Domaines: Mécanique des fluides [physics.class-ph]; Matériaux et structures en mécanique [physics.class-ph]; Acoustique [physics.class-ph]; Biomécanique [physics.med-ph]; Matériaux; Polymères; Acoustique [physics.class-ph]; Automatique / Robotique; Electromagnétisme; Milieux fluides et réactifs; Energie électrique; Sciences de l'ingénieur [physics]; Thermique [physics.class-ph]; Vibrations [physics.class-ph]; Physique mathématique [math-ph]; Physique Quantique [quant-ph]

Claudia Hernandez-Aguilar, Arturo Dominguez-Pacheco, Mariana Palma Tenango, Carmen Valderrama-Bravo, Marcos Soto Hernández, et al.. Lentil sprouts: a nutraceutical alternative for the elaboration of bread. Journal of Food Science and Technology, 2019, 57, pp.1817 - 1829. ⟨10.1007/s13197-019-04215-5⟩. ⟨hal-02441884⟩