| Autor: |
Cimini, Alessio, Poliziani, Alessandro, Moresi, Mauro |
| Předmět: |
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| Zdroj: |
CET Journal - Chemical Engineering Transactions; 2023, Vol. 102 Issue 5, p121-126, 6p |
| Abstrakt: |
In this work, the malting process of lentil seeds (Lens culinaris) was set-up to minimize their anti-nutrient content. The first (water steeping) and second (germination) process steps were studied in a 1.2-kg bench-top plant at 25 ℃. After 2-h steeping about 98.8% of seeds sprouted. As the germination process was prolonged for 72 h, the flatulence-inducing raffinose or phytic acid content was reduced by 94% or 63%, respectively. The third process step (kilning), carried out under fluent dry air at 50 ℃ for 48 h and at 75 ℃ for 3 h, gave rise to a gold metallic yellow-lentil malt, the cotyledons of which were cyclonically recovered and finally milled. The resulting decorticated yellow-lentil malt flour was used to prepare a fresh egg pasta high in raw protein (28±2 g/100 g), low in phytate (0.46±0.03 g/100 g) and in vitro glycemic index (38%), and approximately zero oligosaccharides. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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