Comparative effects of pretreatments and their combinations on uncooked and microwave-assisted cooked lentil ( Lens culinaris ) technofunctional, antinutritional, bioactive, and structural properties

Kathika Das; Shubham Mandliya; Dr.P.Kiran Kumar

doi:10.1039/d5fb00579e

January 1, 2025Sustainable Food TechnologyOpen Access

Comparative effects of pretreatments and their combinations on uncooked and microwave-assisted cooked lentil ( Lens culinaris ) technofunctional, antinutritional, bioactive, and structural properties

View Full Paper

Ask AI

Bookmark

Share

Key Points

The research aims to evaluate how different pretreatments and cooking methods impact the nutritional and structural properties of lentils.
Evaluated several pretreatments like soaking, germination, and dehulling.
Conducted microwave-assisted cooking to assess its effects on lentil properties.
Analyzed the resulting changes in technofunctional, bioactive, and anti-nutritional factors.
Pretreatments significantly influenced the nutrient availability and structural integrity of lentils.
Combination methods yielded improved bioactive and technofunctional properties compared to single treatments.
Microwave-assisted cooking enhanced the nutritional value more than traditional cooking methods.

Implication

Experiment assesses the influence of various pretreatments on lentil properties, suggesting optimal methods for improved nutrition.

Abstract

This study focused on nutritional, technofunctional, bioactive, and microstructural properties of lentils obtained with different pretreatments and processing methods like soaking, germination, dehulling, microwave-assisted cooking (MAC), and their combinations to...

Discussion

No takes yet. Share an insight, caveat, or question.

Cite This Study

Das et al. (2025) studied this question.

synapsesocial.com/papers/69e9b80e85696592c86eb8ff https://doi.org/10.1039/d5fb00579e

View Full Paper

Ask AI

Bookmark

Share

Comparative effects of pretreatments and their combinations on uncooked and microwave-assisted cooked lentil ( Lens culinaris ) technofunctional, antinutritional, bioactive, and structural properties

Key Points

Implication

Abstract

Discussion

Cite This Study

Comparative effects of pretreatments and their combinations on uncooked and microwave-assisted cooked lentil ( Lens culinaris ) technofunctional, antinutritional, bioactive, and structural properties

Key Points

Implication

Abstract

Discussion

Cite This Study

Keep reading

Keep reading