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  • 1
    Electronic Resource
    Electronic Resource
    Natural fermentation of lentils (1995)
    Springer
    European food research and technology 201 (1995), S. 587-591 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Lentil (Lens culinaris var. vulgaris) flour was naturally fermented for 4 days at different temperatures (28°C, 35°C and 42°C) and concentrations (79 g/1, 150 g/1 and 221 g/1). Samples were analysed to establish the changes of total protein content and in vitro protein digestibility, trypsin inhibitor activity (TIA) and phenolic compound content during natural fermentation of lentils. The preparation of lentil flour suspensions to be fermented caused a slight increase in total protein and in vitro protein digestibility content, a decrease of TIA and a sharp decrease the tannin/catechin ratio. During the whole fermentation procedure, the minimum initial lentil concentration and temperature used (79 g/1, 28°C) achieved the maximum protein content and the lowest tannin/catechin ratio. The TIA was more affected by temperature than by concentration, and a 62.5% reduction was observed at 42°C and 79 g/1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01201591
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of natural fermentation on the content of inositol phosphates in lentils (1996)
    Springer
    European food research and technology 203 (1996), S. 268-271 
    Details
    ISSN: 1438-2385
    Keywords: Lentil ; Natural fermentation ; Phytic acid ; Inositol phosphates ; HPLC
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The effects of natural fermentation upon phytic acid and less phosphorylated inositol phosphates ofLens culinaris var vulgaris cultivar Magda-20 were investigated. Seven fermentation runs were made following a 22 complete factorial design with three replicated centre points to study the effect of different conditions of temperature (28, 35 and 42°C) and broth concentration (79, 150 and 221 g/l). Samples were taken for each of them at daily intervals (0, 24, 48, 72 and 96 h). The pH value declined sharply in the first 24 h of fermentation, becoming stabilized from this time. The relation between lactic acid and titratable acidity presented important differences between the different fermentations, ranging from 30–80%. Phytic acid (IP 6), inositol pentakis (IP 5), tetrakis (IP 4) and tris-(IP 3) phosphates were quantitatively determined. The content of total inositol phosphates showed a maximum reduction of 63% at 72 h under the fermentation conditions of 42°C and 79 g/l.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01192876
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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