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Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus

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Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus

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dc.contributor.author Asensio-Grau, Andrea es_ES
dc.contributor.author Calvo-Lerma, Joaquim es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.date.accessioned 2021-02-13T04:31:31Z
dc.date.available 2021-02-13T04:31:31Z
dc.date.issued 2020-09-01 es_ES
dc.identifier.issn 2042-6496 es_ES
dc.identifier.uri http://hdl.handle.net/10251/161195
dc.description.abstract [EN] Lentils (Lens culinaris) present an excellent nutrient profile. However, the increasing displacement of legumes from the diet and the possible negative effects of the food matrix and antinutrient factors encourage the application of new strategies to improve nutrient digestibility and to produce food concepts that contribute to the increase of legume consumption. This study approached the solid-state fermentation of lentils with an edible fungus (Pleurotus ostreatus) in order to produce improved lentil flour. Fermentation contributed to the increase of protein (23%), resistant starch (9.8%), and polyphenols (from 2.1 to 3.2 mg gallic acid equivalent per g dry matter). After simulatingin vitrodigestion, fermented flours presented a higher fraction of digested protein (17%) along with lower starch hydrolysis (34vs.24%), while the polyphenol content increased from 3.1 to 7.73 mg gallic acid equivalent per g dry matter. Thus, this study supports the application of solid-state fermentation with this edible fungus to obtain lentil flours with an enhanced digestibility profile as compared to non-fermented counterparts. Lentil flours could be used as a novel raw material in the formulation of new food concepts with an enhanced nutritional profile. es_ES
dc.language Inglés es_ES
dc.publisher The Royal Society of Chemistry es_ES
dc.relation.ispartof Food & Function es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1039/d0fo01527j es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107723RB-C22/ES/CONCEPTUALIZACION PARA LA CREACION DE ALIMENTOS CON PROTEINAS SOSTENIBLES. OBTENCION DE INGREDIENTES RICOS EN PROTEINAS VEGETALES CON DIGESTIBILIDAD Y FUNCIONALIDAD MEJORADAS/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Asensio-Grau, A.; Calvo-Lerma, J.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2020). Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus. Food & Function. 11(9):7905-7912. https://doi.org/10.1039/d0fo01527j es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1039/d0fo01527j es_ES
dc.description.upvformatpinicio 7905 es_ES
dc.description.upvformatpfin 7912 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 11 es_ES
dc.description.issue 9 es_ES
dc.identifier.pmid 32966474 es_ES
dc.relation.pasarela S\419749 es_ES
dc.contributor.funder Agencia Estatal de Investigación es_ES
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