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Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction

2025-08-01Artigo de investigação Acesso aberto
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dc.contributor.authorStarkute, Vytaute
dc.contributor.authorBartkiene, Elena
dc.contributor.authorMockus, Ernestas
dc.contributor.authorRocha, João Miguel
dc.contributor.authorCernauskas, Darius
dc.contributor.authorMozuriene, Erika
dc.contributor.authorRuibys, Romas
dc.contributor.authorOrhun, Gul Ebru
dc.contributor.authorKlupsaite, Dovile
dc.date.accessioned2025-09-08T10:34:46Z
dc.date.available2025-09-08T10:34:46Z
dc.date.issued2025-08-01
dc.description.abstractThis study aimed to assess how non-treated (N), milled (M), and with Lactiplantibacillus plantarum fermented (F) green lentils affect the quality and safety parameters, including volatile compound (VC) profile and acrylamide (AA) concentration, of wheat bread (WB). The overall acceptability (OA) of WB with 5, 10, 15, and 20% lentils, as well as with 25% the non-M F and N non-F lentils was similar to that of the control. The addition of M lentils resulted in a higher increase in AA concentration in WB, compared to those prepared with non-M lentils. Lentil quantity and type added significantly influenced most of the VC formation in bread. Correlations between AA content in WB and separate VC were found. Finally, it can be suggested to supplement the bread with 5, 10, or 15% fermented non-milled green lentils to provide the safest variant with a low AA level as well as favorable OA.eng
dc.identifier.citationStarkute, V., Bartkiene, E., Mockus, E., & Rocha, J. M. et al. (2025). Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction. Food Chemistry: X, 30, Article 102900. https://doi.org/10.1016/j.fochx.2025.102900
dc.identifier.doi10.1016/j.fochx.2025.102900
dc.identifier.eid105013641530
dc.identifier.issn2590-1575
dc.identifier.other7e282b13-5b02-40e9-b76c-2c14275614ef
dc.identifier.urihttp://hdl.handle.net/10400.14/54731
dc.identifier.wos001590614900001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectAcrylamide
dc.subjectFermentation
dc.subjectLentils
dc.subjectOverall acceptability
dc.subjectSaccharides
dc.subjectVolatile compounds
dc.titleGreen lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reductioneng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.titleFood Chemistry: X
oaire.citation.volume30
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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