Effects of different hydration treatments on technological, physical, nutritional, and bioactive parameters of lentils

ABSTRACT Regular lentil consumption may improve health and prevent certain chronic diseases. Lentils have high antioxidant activity and contain proteins, essential amino acids, fiber, minerals, and bioactive compounds. However, few studies have investigated the physicochemical characteristics of len...

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Autores principales:	Bragança,Guilherme, Ávila,Bianca, Rockenbach,Reni, Santos,Magda, Alves,Gabriela, Santos,Mônica de los, Bortolini,Vera, Monks,Jander, Peres,William, Elias,Moacir
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:	Health Hydration coefficient Lentils Nutritional value Temperature
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000400658
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spelling	oai:scielo:S0717-751820200004006582020-09-03Effects of different hydration treatments on technological, physical, nutritional, and bioactive parameters of lentilsBragança,GuilhermeÁvila,BiancaRockenbach,ReniSantos,MagdaAlves,GabrielaSantos,Mônica de losBortolini,VeraMonks,JanderPeres,WilliamElias,Moacir Health Hydration coefficient Lentils Nutritional value Temperature ABSTRACT Regular lentil consumption may improve health and prevent certain chronic diseases. Lentils have high antioxidant activity and contain proteins, essential amino acids, fiber, minerals, and bioactive compounds. However, few studies have investigated the physicochemical characteristics of lentils when subjected to various soaking and cooking methods. We aimed to evaluate the effects of different hydration and cooking practices on the hydration coefficient, cooking time, primary metabolism compounds (lipids, proteins, fibers, carbohydrates), energy value, soluble protein, color and texture characteristics, amino acid and mineral profiles, bioactive compounds, antioxidant activity, and antinutritional factors (phytates and tannins) in lentils. Hydration water was preheated to initial temperatures of 25°C or 90°C. Lentils pre-hydrated with water at 90°C needed less cooking time, obtained greater softness, and had less decreases in amino acids, minerals, bioactive compounds, and antioxidant activity.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.47 n.4 20202020-08-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000400658en10.4067/S0717-75182020000400658
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Health Hydration coefficient Lentils Nutritional value Temperature
spellingShingle	Health Hydration coefficient Lentils Nutritional value Temperature Bragança,Guilherme Ávila,Bianca Rockenbach,Reni Santos,Magda Alves,Gabriela Santos,Mônica de los Bortolini,Vera Monks,Jander Peres,William Elias,Moacir Effects of different hydration treatments on technological, physical, nutritional, and bioactive parameters of lentils
description	ABSTRACT Regular lentil consumption may improve health and prevent certain chronic diseases. Lentils have high antioxidant activity and contain proteins, essential amino acids, fiber, minerals, and bioactive compounds. However, few studies have investigated the physicochemical characteristics of lentils when subjected to various soaking and cooking methods. We aimed to evaluate the effects of different hydration and cooking practices on the hydration coefficient, cooking time, primary metabolism compounds (lipids, proteins, fibers, carbohydrates), energy value, soluble protein, color and texture characteristics, amino acid and mineral profiles, bioactive compounds, antioxidant activity, and antinutritional factors (phytates and tannins) in lentils. Hydration water was preheated to initial temperatures of 25°C or 90°C. Lentils pre-hydrated with water at 90°C needed less cooking time, obtained greater softness, and had less decreases in amino acids, minerals, bioactive compounds, and antioxidant activity.
author	Bragança,Guilherme Ávila,Bianca Rockenbach,Reni Santos,Magda Alves,Gabriela Santos,Mônica de los Bortolini,Vera Monks,Jander Peres,William Elias,Moacir
author_facet	Bragança,Guilherme Ávila,Bianca Rockenbach,Reni Santos,Magda Alves,Gabriela Santos,Mônica de los Bortolini,Vera Monks,Jander Peres,William Elias,Moacir
author_sort	Bragança,Guilherme
title	Effects of different hydration treatments on technological, physical, nutritional, and bioactive parameters of lentils
title_short	Effects of different hydration treatments on technological, physical, nutritional, and bioactive parameters of lentils
title_full	Effects of different hydration treatments on technological, physical, nutritional, and bioactive parameters of lentils
title_fullStr	Effects of different hydration treatments on technological, physical, nutritional, and bioactive parameters of lentils
title_full_unstemmed	Effects of different hydration treatments on technological, physical, nutritional, and bioactive parameters of lentils
title_sort	effects of different hydration treatments on technological, physical, nutritional, and bioactive parameters of lentils
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000400658
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Effects of different hydration treatments on technological, physical, nutritional, and bioactive parameters of lentils

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