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首页> 外文期刊>Cereal Chemistry >Frost-affected lentil (Lens culinaris M.) compositional changes through extrusion: Potential application for the food industry
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Frost-affected lentil (Lens culinaris M.) compositional changes through extrusion: Potential application for the food industry

机译：霜冻扁豆（镜片Culinaris M.）通过挤压组成改变：潜在的食品工业申请

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摘要

Background and objectives Lentil (Lens culinaris M.) is a high value, highly nutritional grain which originated in Middle-East. More recently lentil has gained favor in Western countries due to the high value in production and the benefits they provide agronomically; however, growing lentil in countries such as Australia, Canada, and the United States is not without its challenges. One is the high probability of damage due to radiant frost either before flowering or during pod-filling. The effects of which is most noticeable in the appearance of the seed reduce the value and usability of crops. On the other hand, a generation of well informed, health-conscious, and environmentally concerned consumers has driven the demand for affordable and healthy food alternatives. Such demand has resulted in a growing industry for protein extraction and novel food production. If used for protein extraction or novel food production, the visual appearance of seeds is no longer an important quality trait. Lentil seeds damaged through frost that still retain a high nutritional composition may be the perfect candidate for a low-cost substrate in novel food production while improving the outcomes for growers and industry alike.
机译：背景和目标扁豆（镜片Culinaris M.）是一种高价值，高度营养的谷物，起源于中东。由于生产的高价值以及他们在农艺上提供的利益，最近扁豆在西方国家获得了青睐;然而，在澳大利亚，加拿大和美国等国家而种植扁豆并非没有挑战。一个是在开花之前或在荚填充过程中辐射霜引起的损坏的高概率。在种子外观中最引人注目的效果降低了作物的价值和可用性。另一方面，一代内容良好的知情，健康和环保的消费者推动了对经济适用和健康的食品替代品的需求。这种需求导致了蛋白质提取和新型食品生产的不断增长的行业。如果用于蛋白质提取或新型食品生产，种子的视觉外观不再是重要的特质。扁平的种子通过霜损坏，仍然保留高营养成分，这可能是新型食品生产中低成本基质的完美候选者，同时改善种植者和工业的结果。

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