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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Sugarbeet and Potato Research » Research » Research Project #439199

Research Project: Effects of Roasting Parameters on the Functional and Organoleptic Properties of Lentil Flours

Location: Sugarbeet and Potato Research

Project Number: 3060-21650-001-26-S
Project Type: Non-Assistance Cooperative Agreement

Start Date: Sep 1, 2020
End Date: Feb 28, 2022

Objective:
The objectives for this project include: 1. Evaluate the effect of roasting of lentils flours under a range of processing conditions (time and temperature combinations) on their chemical, functional, and nutritional properties; 2. Examine the performance of roasted lentil flours in selected food products, including cookies and sheeted and fried chips, and assess the correlation between raw material properties and final product quality; and 3. Evaluate the physical characteristics and sensory attributes of the food products, including cookies and sheeted and fried chips, produced with lentil flours treated under varying roasting conditions.

Approach:
The total proposed time for this project is two years. The project will be divided into three phases, which are in line with the three objectives. In Phase I, we will evaluate the effect of roasting of lentils flours under different process conditions (time and temperature combinations) on their chemical, functional, and nutritional properties. The following lentil cultivars will be studied: Avondale (whole), Brewer (whole and split), Crimson (whole), Red Chief (whole and split), Morena (whole), and Pardina (whole and split). Roasting will be performed over a range of time and temperature conditions to assess the impacts of exposure of lentil flours to various levels of heat on their chemical, functional, and nutritional properties, including chemical composition, trypsin inhibitor activity, protein digestibility, hydration properties, pasting properties, thermal properties, emulsifying, gelling, and foaming. In Phase II, we will examine the performance of roasted lentil flours in selected food products, including cookies and sheeted and fried chips. This will lead to the assessment of the correlation between raw material properties and final product quality. Finally, in Phase III, we will evaluate the physical characteristics and sensory attributes of the selected products, including cookies and sheeted and fried chips, produced with lentil flour roasted under varying time and temperature conditions. Consumer acceptance data will be gathered to determine the acceptability of the products prepared with roasted lentil flours.