Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours
| Autor: | Francisc Vasile Dulf, Adriana Paucean, Ersilia Alexa, Sevastița Muste, Andruţa E. Mureșan, Vlad Mureșan, Sonia Socaci, Simona Man, Ovidiu Moldovan |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Lentil
Folic acid Daily intake Composite number Biofortification Wheat flour 01 natural sciences Breadmaking technology Composite flours 0404 agricultural biotechnology Material balance Food science QD1-999 chemistry.chemical_classification Chemistry 010401 analytical chemistry fungi food and beverages 04 agricultural and veterinary sciences General Chemistry 040401 food science 0104 chemical sciences Amino acid Texture profile analysis Wheat Research Article |
| Zdroj: | Chemistry Central Journal, Vol 12, Iss 1, Pp 1-9 (2018) Chemistry Central Journal |
| DOI: | 10.1186/s13065-018-0456-8 |
| Popis: | The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds. Moreover, a nutritionally improved wheat–lentil composite flour, with a content of 133.33 μg of folic acid/100 g, was proposed in order to assure the folic acid daily intake (200 μg) for an adult person. The wheat and lentil flours percentages used for the composite were calculated by using the equations for total material balance and folic acid content material balance. Bread was selected as model food for the composite flour due to its high daily intake (~ 250 g day−1) and to its great potential in biofortification. By this algorithm, two composite flours were developed, wheat–green lentil flour (22.21–77.79%) and wheat–red lentil flour (42.62–57.38%), their advanced biochemical characteristics being predicted based on the determined compositions of their constituents. The baking behaviour of the new developed wheat-lentils composite flours with optimised folic acid content was tested. In order to objectively compare the bread samples, texture profile analysis was considered the most relevant test. A good baking behaviour was observed for the wheat–red lentil bread, while for the wheat–green lentil composite flour, encouraging results were obtained. |
| Databáze: | OpenAIRE |
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