Formulation of functional crackers enriched with germinated lentil extract: A Response Surface Methodology Box-Behnken Design

We examined the nutritional, sensory and textural properties of cracker enriched with GLE. Response Surface Methodology (RSM) Box-Behnken Design (BBD) is applied to optimize conditions of ultrasound-assisted extraction (UAE) of germinated lentil (GL). The highest desirability was observed with an ultrasonic power of 20, a solid/solvent ratio of 1:10 g/ml, and water as solvent at an extraction time of 18 min. The GLE addition increased the total protein content (from 1.68 to 2.43%), total phenolic content (TPC) (from 0.78 to 3.33 mg GAE/g) and AA (from 0.34 to 0.84 μmol trolox/mg) of the crackers. Moreover, the addition of GLE increased a* value from 3.64 to 14.66 and the hardness of the samples. Sensory panel scored 5% enriched samples with the highest acceptability. Results show that GLE enriched crackers may be consumed as functional food without changing sensorial aspects.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research