Understand the future of plant protein with this comprehensive overview
Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops.
Lentils provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health- and environmentally-conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject.
The reader can also find:
Detailed coverage of lentils including global production/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment Innovative three-part structure to facilitate reader navigation Dedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologies
The book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics.
Author(s): Jasim Ahmed, Muhammad Siddiq, Mark A. Uebersax
Publisher: Wiley
Year: 2023
Language: English
Pages: 445
City: Hoboken
Cover
Title Page
Copyright Page
Contents
Preface
List of Contributors
Part I Overview, Breeding Practices, Postharvest Handling, and Storage
Chapter 1 An Overview of Lentil Production, Trade, Processing, and Nutrient Profile
1.1 Introduction
1.2 Lentil Plant and Seed Characteristics
1.2.1 Plant Characteristics and Growth
1.2.2 Seed Characteristics
1.3 Global Production and Trade
1.4 Preharvest and Preharvest Quality Management
1.5 Nutritional Profile and Health Benefits
1.5.1 Nutritional Profile
1.5.2 Antinutritional Factors
1.5.3 Health Benefits
1.6 Lentil Processing and Emerging Trends
1.6.1 Value-Added Processing
1.6.2 Emerging Research and Development Trends
1.7 Role of Lentil in Sustainable Agriculture Systems
1.8 Research on Lentil Crop
1.9 Conclusion
References
Chapter 2 Recent Advances in Lentil Genetics, Genomics, and Molecular Breeding
2.1 Introduction
2.2 Lentil Genetic Resources
2.3 Lentil Classical Genetics and Its Application in Breeding
2.4 Breeding Opportunities Offered by Development of Genomic Resources
2.4.1 Molecular Markers Repertoire
2.4.2 Expressed Sequence Tag (EST) and Contigs/Unigenes/Transcripts
2.4.3 Mapping Population Development
2.4.4 Development of Linkage Maps
2.4.5 Trait Mapping
2.4.6 Development of Reference Genome Sequence
2.5 Comparative and Functional Genomics
2.6 Conclusions
References
Chapter 3 Preharvest Quality Management, Postharvest Handling, and Consumption Trends of Lentils
3.1 Introduction
3.2 Preharvest Quality Management
3.3 Postharvest Handling, Storage, Grading, and Packaging
3.3.1 Receiving and Handling
3.3.2 Drying and Optimum Moisture Content
3.3.3 Storage Conditions and Storage Life
3.3.4 Monitoring of Storage Conditions
3.3.5 Postharvest Quality Defects and Losses
3.4 Quality Grading and Packaging
3.4.1 Grading and Quality Standards
3.4.2 Packaging and Shipping
3.5 Role in World Food Security
3.6 Consumption Trends
3.7 Conclusion
References
Part II Processing, Physical and Functional Properties, and Food and Nonfood Applications
Chapter 4 Value-Added Processing of Lentils and Emerging Research Trends
4.1 Introduction
4.2 Value-Added Lentil Processing
4.2.1 Dehulling and Splitting
4.2.2 Milling – Flour and Fractions
4.2.3 Thermal Processing – Cooking/Boiling
4.2.4 Extrusion Processing
4.2.5 Baking Applications
4.2.6 Roasting and Frying
4.2.7 Germination/Sprouting
4.2.8 Fermentation
4.3 Emerging Research and Development Trends
4.4 Development of Lentil-Based Products
4.5 Conclusion
References
Chapter 5 Milling and Fractionation Processing of Lentils
5.1 Introduction
5.2 Milling Process
5.2.1 Dehulling
5.2.2 Hard to Mill and Easy to Mill Pulses
5.2.3 Splitting
5.2.4 Factors Affecting Milling Efficiency
5.2.5 Milling Processes/Pretreatments
5.2.6 Milling Efficiency and Calculation
5.3 Pulse Flour
5.3.1 Functional Properties of Pulse Flour
5.3.2 Effect of Novel Nonthermal Processing Technologies on Pulse Flour
5.4 Fractionation Methods
5.4.1 Dry Fractionation
5.4.2 Wet Fractionation
5.5 Pulse Fractions
5.5.1 Protein
5.5.2 Starch
5.5.3 Fiber
5.6 Conclusions
References
Chapter 6 Functional Properties of Lentils and Its Ingredients in Natural or Processed Form
6.1 Introduction
6.2 Nutri-Functional and Health-Promoting Properties
6.3 Techno-Functional Properties
6.4 Effect of Processing on Quality Characteristics of Lentil Ingredients
6.4.1 Conventional Processing Techniques
6.4.2 Emerging Processing Techniques
6.5 Food Applications of Lentil-Based Ingredients
6.5.1 Lentil Flour
6.5.2 Lentil Protein Concentrates
6.5.3 Lentil Protein Isolates
6.5.4 Other Lentil Ingredients
6.6 Encapsulation or Edible/Biodegradable Material
6.6.1 Lentil Flour
6.6.2 Lentil Protein Concentrate
6.6.3 Lentil Protein Isolate
6.7 Conclusion
References
Chapter 7 Rheological Properties of Lentil Protein and Starch
7.1 Introduction
7.2 Rheological Measurement Techniques Related to Lentils
7.2.1 Steady Flow
7.2.2 Oscillatory Rheology
7.2.3 Creep and Recovery
7.3 Rheological Properties of Lentil Constituents
7.3.1 Lentil Flour
7.3.2 Lentil Starch
7.3.3 Lentil Proteins
7.4 Lentil Protein-Based Emulsion Rheology
7.4.1 Steady-Flow Rheology
7.4.2 Oscillatory Rheology
7.5 Interfacial Rheology of Lentil Protein-Based Emulsion
7.6 Rheological Properties of Lentil Protein–Starch Composites
7.7 Conclusions
References
Chapter 8 Pasting, Thermal, and Structural Properties of Lentils
8.1 Introduction
8.2 Pasting Properties of Lentils
8.2.1 Flour
8.2.2 Starch
8.2.3 Starch–Protein Blend
8.2.4 Influence of Processing on Pasting Properties of Lentil
8.3 Thermal Analysis of Lentils
8.3.1 Flour and Starch
8.3.2 Proteins
8.4 Scanning Electron Microscopy (SEM)
8.4.1 Flour and Starch
8.4.2 Proteins
8.4.3 Starch–Protein Composite Gels
8.5 Fourier Transform Infrared (FTIR) Spectroscopy
8.5.1 Starch
8.5.2 Proteins
8.5.3 Conformational Changes of Protein During Gel Formation
8.6 X-ray Diffraction (XRD) Patterns
8.6.1 Starch
8.6.2 Proteins
8.7 X-ray Tomography
8.8 Nuclear Magnetic Resonance (NMR)
8.9 Atomic Force Microscopy (AFM)
8.10 Conclusions
References
Chapter 9 Lentil Protein: A Sustainable and Green Alternative to Animal Meat Protein
9.1 Introduction
9.1.1 Why Lentil?
9.2 Extraction Techniques for Plant Protein
9.2.1 Wet-Extraction Processes
9.2.2 Dry Separation
9.2.3 Enzyme-Assisted Extraction
9.3 Techno-Functional Properties of Lentil Protein
9.3.1 Solubility
9.3.2 Water and Oil Absorption Capacity
9.3.3 Emulsifying Properties
9.3.4 Gelation
9.4 Lentil Protein-Based Meat Analogues and Extenders
9.5 Consumer Preferences and Willingness to Pay for Lentil Protein Food
9.6 Quality of Lentil Protein-Based Meat Analogue
9.6.1 Protein Digestibility-Corrected Amino Acid Score (PDCAAS) Analysis
9.6.2 Blood Serum Analysis
9.7 Future Trends and Suggestions for Lentil Protein-Based Meat Analogue
9.8 Market Status and Prospect of Lentil Protein-Based Meat Analogues
9.9 Conclusion
References
Chapter 10 Utilization of Lentils in Different Food Products
10.1 Introduction
10.2 Bakery Products
10.2.1 Bread
10.2.2 Cake
10.2.3 Other Bakery Products (Cookie, Cracker, Wafer, Biscuit)
10.3 Extruded Products
10.4 Dairy Products
10.5 Meat Products
10.6 Salad Dressing
10.7 Conclusion
References
Chapter 11 Nonfood Applications of Lentils and Their Processing By-products
11.1 Introduction
11.2 Nonfood Applications of Lentils and Their Processing By-products
11.2.1 Industrial Starch Production
11.2.2 Encapsulation/Drug Delivery
11.2.3 Biodegradable Packaging
11.2.4 Adhesives
11.2.5 Additive Ingredients
11.2.6 Applications in Cosmetics
11.3 Conclusions
References
Chapter 12 Innovative Processing Technologies for Lentil Flour, Protein, and Starch
12.1 Introduction
12.2 High-Pressure Treatment
12.3 HP-Treatment to Lentil Ingredients
12.3.1 Lentil Flour
12.3.2 Lentil Starch
12.3.3 Pasting Properties
12.3.4 Lentil Proteins
12.3.5 High-Pressure Homogenization of Lentil Proteins
12.4 Microwave (MW) and Radio-Frequency (RF) Heating
12.5 Ionizing Irradiation (IR)
12.6 Ultrasound (US) Processing
12.7 Ozone Treatment
12.8 Ultrafiltration (UF) and Isoelectric Precipitation (IEP)
12.9 Ultraviolet (UV) and Visible Light Treatment
12.10 Pulsed Light Treatment
12.11 Conclusions
References
Part III Nutrition, Antinutrients, Sensory Properties, and Global Consumption Trends
Chapter 13 Nutritional Profile, Bioactive Compounds, andHealth Benefits of Lentils
13.1 Introduction
13.2 Composition and Nutrient Profile
13.2.1 Nutritional Profile
13.2.2 Bioactive Compounds
13.2.3 Antinutritional Factors
13.3 Processing Effect on Chemical and Nutritional Composition
13.3.1 Dehulling, Splitting, and Milling
13.3.2 Cooking Boiling, Autoclaving, and Microwaving
13.3.3 Extrusion and Baking
13.3.4 Germination
13.3.5 Fermentation
13.3.6 Roasting
13.4 Health Benefits of Lentils
13.5 Conclusion
References
Chapter 14 Antinutritional Factors in Lentils: Their Effect on Bioavailability of Nutrients and Significance in Human Health
14.1 Introduction
14.2 Lentil Protein and Amino Acid Profile
14.3 Antinutritional Factors (ANFs) in Lentils and Their Properties
14.3.1 Protease Inhibitors
14.3.2 Tannins and Phenols
14.3.3 Phytic Acid
14.3.4 Lectins
14.3.5 Saponins
14.3.6 Raffinose Family Oligosaccharides (Total -Galactosides)
14.4 Nutritional Significance and Implications of Selected ANFs
14.4.1 Tannins
14.4.2 Protease Inhibitors (Trypsin and Chymotrypsin Inhibitors)
14.4.3 Lectins
14.5 Effect of Processing Methods on ANFs
14.5.1 Dehulling
14.5.2 Soaking and Thermal Treatment
14.5.3 Additives Use in Soaking/Cooking
14.5.4 Extrusion
14.5.5 Ultrafiltration
14.5.6 High Hydrostatic Pressure (HPP)
14.5.7 Instant Controlled Pressure Drop (DIC)
14.5.8 Ultrasound
14.5.9 Germination/Sprouting
14.5.10 Fermentation
14.5.11 Irradiation Processing
14.6 Health Implications of ANFs
14.6.1 Antioxidant Activities and Correlation with Phenolics
14.6.2 Inhibitory Activities on -Glucosidase and Lipase
14.7 Conclusion
References
Chapter 15 Sensory Properties of Cooked Lentils and Lentil-Based Products
15.1 Introduction
15.2 Impact of Lentil Addition on Sensory Properties of Lentil-Based Food Products
15.2.1 Cooked Lentils
15.2.2 Extruded Snacks
15.2.3 Snack Bars
15.2.4 Protein Substitutes
15.2.5 Incorporation of Lentil Flour in Yogurt
15.2.6 Sensory Properties of Baked Lentil Products
15.3 Physical Characteristics of Dough and Sensory Quality of Lentil-Based Baked Products
15.3.1 Dough Attributes’ Effect on Sensory Properties
15.3.2 Loaf Volume Relationship to Sensory Quality
15.3.3 Textural Properties That Affect Sensory Acceptance
15.4 Conclusion
References
Chapter 16 Global Consumption and Culinary Trends in Lentil Utilization
16.1 Introduction
16.2 Global Production and Consumption Trends
16.3 Utilization of Lentils in Diverse Cuisines
16.3.1 Preparatory/Culinary Steps for Lentil-Based Cuisines
16.4 Regional Lentil Cuisines Worldwide
16.4.1 South Asian Cuisines
16.4.2 Middle-Eastern Cuisines
16.4.3 African Cuisines
16.4.4 European/Mediterranean Cuisines
16.4.5 Caribbean Cuisines
16.4.6 American and Canadian Cuisines
16.4.7 Persian Cuisines
16.4.8 Chinese and Japanese Cuisines
16.5 Potential for Enhancing Market Opportunities for Lentils
16.5.1 Social/Environmental/Ethical Considerations
16.5.2 Food Service and Restaurants
16.5.3 Lentil-Based Flexitarian Diets
16.6 Conclusion
References
Index
EULA
