Utilization of Lentils in Different Food Products

Date

2023-06-01

Author

Yıldız, Eda
Şümnü, Servet Gülüm
Aydoğdu, Ayça

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Legumes, such as nutrient-rich lentils, offer a great potential to develop gluten-free products as well as for incorporation into a variety of food products. Lentils have higher protein, carbohydrate, and energy compared to most other legumes. This chapter summarizes the effect of lentil incorporation on product quality, consumer perception, and other possible methods to enhance nutritional and health aspects of the products. Baking is a process that includes both heat and mass transfer. Lentil flour and fractions can be successfully used for baked products development. The demand by consumers toward plant-based milk products has increased over the past years due to health, environmental, and ethical concerns. Jeske et al. produced emulsions for lentil-based milk substitutes, which showed similar properties to that of cow's milk. Salad dressing, essentially an emulsion, is widely popular product to enhance the taste of foods.

URI

https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119866923
https://hdl.handle.net/11511/106942

Collections

Department of Food Engineering, Book / Book chapter