Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction
This 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...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-08-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525007473 |
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| author | Vytaute Starkute Elena Bartkiene Ernestas Mockus João Miguel Rocha Darius Cernauskas Erika Mozuriene Romas Ruibys Gul Ebru Orhun Dovile Klupsaite |
| author_facet | Vytaute Starkute Elena Bartkiene Ernestas Mockus João Miguel Rocha Darius Cernauskas Erika Mozuriene Romas Ruibys Gul Ebru Orhun Dovile Klupsaite |
| author_sort | Vytaute Starkute |
| collection | DOAJ |
| description | This 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. |
| format | Article |
| id | doaj-art-6d3f817563fe49fdacaa3ba2589ca91a |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-6d3f817563fe49fdacaa3ba2589ca91a2025-08-22T04:57:29ZengElsevierFood Chemistry: X2590-15752025-08-013010290010.1016/j.fochx.2025.102900Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reductionVytaute Starkute0Elena Bartkiene1Ernestas Mockus2João Miguel Rocha3Darius Cernauskas4Erika Mozuriene5Romas Ruibys6Gul Ebru Orhun7Dovile Klupsaite8Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, Kaunas 47181 and 44307, Lithuania.; Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, Kaunas 47181, Lithuania.Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, Kaunas 47181 and 44307, Lithuania.; Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, Kaunas 47181, Lithuania.Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, Kaunas 47181 and 44307, Lithuania.Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, Porto 4169-005, Portugal.Food Institute, Kaunas University of Technology, Radvilenu Road 19, Kaunas 50254, Lithuania.Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, Kaunas 47181 and 44307, Lithuania.Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaičio g. 58, 44248 Kaunas, Lithuania.Canakkale Onsekiz Mart University, Bayramic Vocational College, 17020 Çanakkale, Turkey.Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, Kaunas 47181 and 44307, Lithuania.; Corresponding author.This 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.http://www.sciencedirect.com/science/article/pii/S2590157525007473LentilsFermentationVolatile compoundsAcrylamideSaccharidesOverall acceptability |
| spellingShingle | Vytaute Starkute Elena Bartkiene Ernestas Mockus João Miguel Rocha Darius Cernauskas Erika Mozuriene Romas Ruibys Gul Ebru Orhun Dovile Klupsaite Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction Food Chemistry: X Lentils Fermentation Volatile compounds Acrylamide Saccharides Overall acceptability |
| title | Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction |
| title_full | Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction |
| title_fullStr | Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction |
| title_full_unstemmed | Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction |
| title_short | Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction |
| title_sort | green lentil fortification of wheat bread a strategy for quality improvement and acrylamide reduction |
| topic | Lentils Fermentation Volatile compounds Acrylamide Saccharides Overall acceptability |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525007473 |
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