Global production, processing and utilization of lentil: A review

Matina Joshi; Yakindra Timilsena; Benu Adhikari

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Global production, processing and utilization of lentil: A review

机译：小扁豆的全球生产，加工和利用：回顾

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摘要

Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good amount of proteins, minerals, vitamins, phytochemicals and fibres. Although it has been used as staple food since ancient times, its usage has been limited in developed countries, especially due to the lower protein digestibility, presence of anti-nutritional factors, flatulence and poor cooking qualities. Processing of lentils including dehulling and splitting and isolation of major fractions, e.g., proteins and starches are some of the strategies that can be adopted to add value and increase consumption of these legumes. This review paper intends to provide detailed overview of lentil's global production, nutritional composition and processing methods of lentil. Methods of isolation/characterization of lentil protein and starch and their subsequent application in foods are also presented.

机译：扁豆是一种高度营养的豆科，含有充足的碳水化合物和良好量的蛋白质，矿物质，维生素，植物化学和纤维。虽然自古以来已被用作主食，但其使用者在发达国家有限，特别是由于蛋白质消化率降低，抗营养因素，胀气和烹饪品质不佳的存在。扁豆的加工，包括剥离和分裂和分离主要级分，例如蛋白质和淀粉是可以采用的一些策略，以增加价值并增加这些豆类的消费。本综述旨在提供扁豆的全球生产，营养成分和扁豆的加工方法的详细概述。还提出了扁豆蛋白和淀粉的分离/表征方法及其随后的食品施用。

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《农业科学学报（英文版）》 |2017年第12期|2898-2913|共16页
作者
Matina Joshi; Yakindra Timilsena; Benu Adhikari;
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作者单位

Department of Food Technology and Quality Control, Kathmandu 44600, Nepal;

Department of Food Technology and Quality Control, Kathmandu 44600, Nepal;

School of Science, RMIT University, Melbourne, VIC 3083, Australia;

School of Science, RMIT University, Melbourne, VIC 3083, Australia;

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收录信息中国科学引文数据库(CSCD);中国科技论文与引文数据库(CSTPCD);
原文格式 PDF
正文语种 eng
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Global production, processing and utilization of lentil: A review

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