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- W4283277744 endingPage "111546" @default.
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- W4283277744 abstract "(Cellular) pulse powders are being proposed as ingredients for different foods. However, the effect of manufacturing conditions on the properties of those powders remained unknown. Therefore, this study investigated the effect of specific manufacturing conditions (cooking time, application of cell isolation, and drying method) on the composition, microstructure, and in vitro starch and protein digestibility of lentil powders. Next to powders consisting of isolated cotyledon cells (ICC), this study proposes the production of precooked whole lentil powders (WL), without a cellular isolation step. In a model food system (heat-treated suspension), starch and protein digestion were significantly attenuated for both WL and ICC compared to raw-milled lentil flour. The applied cooking time determined macronutrient digestibility in the powders by (i) affecting the susceptibility of ICC to in vitro digestion, and (ii) determining the microstructural properties of WL. Freeze-dried ICC powder showed a stronger attenuation of amylolysis compared air-dried ICC. This study showed that WL powders have an important potential as innovative food ingredients higher in fiber but lower in starch compared to ICC." @default.
- W4283277744 created "2022-06-23" @default.
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- W4283277744 date "2022-08-01" @default.
- W4283277744 modified "2023-10-15" @default.
- W4283277744 title "Effect of manufacturing conditions on in vitro starch and protein digestibility of (cellular) lentil-based ingredients" @default.
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- W4283277744 doi "https://doi.org/10.1016/j.foodres.2022.111546" @default.
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