Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris).
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| Title: | Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris). |
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| Authors: | Nosworthy, Matthew G.1 matthew.nosworthy@umanitoba.ca, Medina, Gerardo1 medinag@myumanitoba.ca, Franczyk, Adam J.1 umfranc3@myumanitoba.ca, Neufeld, Jason1 Jason.neufeld@umantioba.ca, Appah, Paulyn2 Paulyn.Appah@gov.mb.ca, Utioh, Alphonsus2 Alphonsus.Utioh@gov.mb.ca, Frohlich, Peter3 pfrohlich@cigi.ca, House, James D.1,4,5,6,7 james.house@umanitoba.ca |
| Source: | Food Chemistry. Feb2018, Vol. 240, p588-593. 6p. |
| Subjects: | Protein content of food, Lentils, Food quality, Extrusion cooking, Biological assay, Cooking |
| Abstract: | In order to determine the effect of extrusion, baking and cooking on the protein quality of red and green lentils, a rodent bioassay was conducted and compared to an in vitro method of protein quality determination. On average, the Protein Digestibility-Corrected Amino Acid Score of red lentils (55.0) was higher than that of green lentils (50.8). Extruded lentil flour had higher scores (63.01 red, 57.09 green) than either cooked (57.40 red, 52.92 green) or baked (53.84 red, 47.14 green) flours. The average Digestible Indispensable Amino Acid Score of red lentils (0.54) was higher than green lentils (0.49). The Protein Efficiency Ratio of the extruded lentil flours (1.30 red, 1.34 green) was higher than that of the baked flour (0.98 red, 1.09 green). A correlation was found between in vivo and in vitro methods of determining protein digestibility (R 2 = 0.8934). This work could influence selection of processing method during product development. [ABSTRACT FROM AUTHOR] |
| Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 125255123 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris). – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Nosworthy%2C+Matthew+G%2E%22">Nosworthy, Matthew G.</searchLink><relatesTo>1</relatesTo><i> matthew.nosworthy@umanitoba.ca</i><br /><searchLink fieldCode="AR" term="%22Medina%2C+Gerardo%22">Medina, Gerardo</searchLink><relatesTo>1</relatesTo><i> medinag@myumanitoba.ca</i><br /><searchLink fieldCode="AR" term="%22Franczyk%2C+Adam+J%2E%22">Franczyk, Adam J.</searchLink><relatesTo>1</relatesTo><i> umfranc3@myumanitoba.ca</i><br /><searchLink fieldCode="AR" term="%22Neufeld%2C+Jason%22">Neufeld, Jason</searchLink><relatesTo>1</relatesTo><i> Jason.neufeld@umantioba.ca</i><br /><searchLink fieldCode="AR" term="%22Appah%2C+Paulyn%22">Appah, Paulyn</searchLink><relatesTo>2</relatesTo><i> Paulyn.Appah@gov.mb.ca</i><br /><searchLink fieldCode="AR" term="%22Utioh%2C+Alphonsus%22">Utioh, Alphonsus</searchLink><relatesTo>2</relatesTo><i> Alphonsus.Utioh@gov.mb.ca</i><br /><searchLink fieldCode="AR" term="%22Frohlich%2C+Peter%22">Frohlich, Peter</searchLink><relatesTo>3</relatesTo><i> pfrohlich@cigi.ca</i><br /><searchLink fieldCode="AR" term="%22House%2C+James+D%2E%22">House, James D.</searchLink><relatesTo>1,4,5,6,7</relatesTo><i> james.house@umanitoba.ca</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Feb2018, Vol. 240, p588-593. 6p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Protein+content+of+food%22">Protein content of food</searchLink><br /><searchLink fieldCode="DE" term="%22Lentils%22">Lentils</searchLink><br /><searchLink fieldCode="DE" term="%22Food+quality%22">Food quality</searchLink><br /><searchLink fieldCode="DE" term="%22Extrusion+cooking%22">Extrusion cooking</searchLink><br /><searchLink fieldCode="DE" term="%22Biological+assay%22">Biological assay</searchLink><br /><searchLink fieldCode="DE" term="%22Cooking%22">Cooking</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: In order to determine the effect of extrusion, baking and cooking on the protein quality of red and green lentils, a rodent bioassay was conducted and compared to an in vitro method of protein quality determination. On average, the Protein Digestibility-Corrected Amino Acid Score of red lentils (55.0) was higher than that of green lentils (50.8). Extruded lentil flour had higher scores (63.01 red, 57.09 green) than either cooked (57.40 red, 52.92 green) or baked (53.84 red, 47.14 green) flours. The average Digestible Indispensable Amino Acid Score of red lentils (0.54) was higher than green lentils (0.49). The Protein Efficiency Ratio of the extruded lentil flours (1.30 red, 1.34 green) was higher than that of the baked flour (0.98 red, 1.09 green). A correlation was found between in vivo and in vitro methods of determining protein digestibility (R 2 = 0.8934). This work could influence selection of processing method during product development. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodchem.2017.07.129 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 6 StartPage: 588 Subjects: – SubjectFull: Protein content of food Type: general – SubjectFull: Lentils Type: general – SubjectFull: Food quality Type: general – SubjectFull: Extrusion cooking Type: general – SubjectFull: Biological assay Type: general – SubjectFull: Cooking Type: general Titles: – TitleFull: Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris). Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Nosworthy, Matthew G. – PersonEntity: Name: NameFull: Medina, Gerardo – PersonEntity: Name: NameFull: Franczyk, Adam J. – PersonEntity: Name: NameFull: Neufeld, Jason – PersonEntity: Name: NameFull: Appah, Paulyn – PersonEntity: Name: NameFull: Utioh, Alphonsus – PersonEntity: Name: NameFull: Frohlich, Peter – PersonEntity: Name: NameFull: House, James D. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 02 Text: Feb2018 Type: published Y: 2018 Identifiers: – Type: issn-print Value: 03088146 Numbering: – Type: volume Value: 240 Titles: – TitleFull: Food Chemistry Type: main |
| ResultId | 1 |
