Effects of germination time on the structure, functionality, flavour attributes, and <i>in vitro</i> digestibility of green Altamura lentils (<i>Lens culinaris Medik.</i>) flour
Annalisa Romano, Lucia De Luca, Raffaele Romano
Abstract
starch digestibility, starch fraction and glycaemic index (eGI) of the samples. In particular, the eGI of germinated lentils was lower than that of the CF. In conclusion, the germination time could be a key factor modulating some crucial lentil flour properties.
Topics & Concepts
FlavourFood scienceGerminationIn vitroFinger milletChemistryLens (geology)Protein digestibilityAgronomyBiologyBiochemistryPaleontologyFood composition and propertiesSeed and Plant BiochemistryPhytase and its Applications