Beyond visual classification: The nutritional value of frost-damaged lentil flour in baked and extruded products

Drew Portman, Cassandra Walker, Pankaj Maharjan, Linda McDonald, Chris Blanchard, Mani Naiker & Joe Panozzo

2

A Matter of Classification

Grade 1 Rejects

0

100

200

300

400

500

600

700

800

6 mm 5 mm 4.5 mm 4 mm 3.5 mm 3 mm < 3 mm

1000

(g)

3

Frost-damaged Lentil Seed Size Distribution

25 %

4

Protein Grade 1 vs Frost

Grade 1 Lentil Seed Frost Damaged Lentil Seed

0

5

10

15

20

25

30

35

Grade 1 6 mm 5 mm 4.5 mm 4 mm 3.5 mm 3 mm < 3 mm

% P

rote

in D

ry B

asis

5

Applications as a Flour Additive

Food additive

Bread

Biscuits

Extruded foodsWheat-lentil flour 75%-25%

6

Lentil-Wheat Bread

100% WheatProtein 13.8gAsh .538gVolume 6.53 cm3/g

5% LentilProtein 15.7gAsh .800gVolume 4.44 cm3/g

15% Lentil + GlutenProtein 20.23Ash .777gVolume 6.59 cm3/g

7

Lentil-Wheat Biscuits

Wheat100%

Lentil25%

Lentil50%

Lentil100%

02468

10121416

Wheat WL 25 % WL 50 % WL 100 %

Pro

tein

(%

DB

)

Blend

Toatal Protein

ab

c

d

0

2

4

6

8

10

Wheat WL 25% WL 50% WL 100%

Fib

er

(%)

Blend

Neutral Detergent Fibre

a

b

bc

c

8

Wheat-Lentil Pretzels

Wheat 100%

Lentil10%

Premium Quality Lentil

Frosted Lentil

Lentil10%

Lentil20%

Lentil40%

Lentil100%

Lentil20%

Lentil40%

Lentil100%

9

Protein of Extruded Pretzels

0.0

5.0

10.0

15.0

20.0

25.0

30.0

% P

rote

in

10

Phenolic Acid Profile of Extruded Lentil

0

0.002

0.004

0.006

0.008

0.01

0.012

0.014

0.016

0.018

0.02

1.42 1.46 1.50 1.55 1.59 1.63 1.67 1.71 1.75 1.80 1.84 1.88 1.92 1.96 2.00 2.05 2.09

Abso

rban

ce a

t 280

nm

(AU)

Time (minutes)

40% Lentil (Un-Extruded) 40% Lentil (Extruded)

Procyanidinmw 578

Kaempferol glycosidemw 478

Kaempferol trihexosemw 902

11

Carbohydrates of Extruded Lentil

0

200

400

600

800

1000

1200

1400

4.01 4.34 4.68 5.01 5.34 5.68 6.01 6.34 6.68 7.01 7.34 7.68 8.01 8.34 8.68 9.01 9.34 9.68 10.01

Ligh

t Sca

terin

g Uni

t (LS

U)

Time (Minutes)

40% Lentil Extrude 40% Lentil Un-Extruded

Fructose

Glucose

Sucrose

Maltose

Ciceritol

Stachyose

VerbascoseRaffinose

Raffinose Family Oligosaccharides

40% Lentil (Extruded)40% Lentil (Un-Extruded)

12

Acknowledgments

The Functional Grains Centre

Dr Joe Panozzo Prof Chris BlanchardDr Mani NaikerDr Pankaj MaharjanDr Casandra WalkerCarl DolgowSteven Cork