Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques
Bibliographic record
Abstract
• Volumetric drying had less drying time than conventional one at the same temperature. • Seed size played a key role in starch gelatinization during conventional drying. • Damage starch as a scale of starch gelatinization correlates to water holding capacity. • Molecular and structural changes in starch impacted its functionality/digestibility. • Comprehensive study of starch advances perceptions of its application in food industry. Adding lentil flours as an affordable and sustainable plant-based ingredient in food formulation plays vital role in promoting human health and reducing the environmental footprint of human diet. Also, the inclination toward sustainable food products requires the introduction of green technologies as the substitution of conventional heating. A proper substitution demands investigating the impact of different heat transfer mechanisms of conventional and green volumetric heating processes on starch gelatinization and enhancement in starch structural, functional, and nutritional properties. Hence, modified lentil flours through soaking/germination pretreatment followed by volumetric heating (microwave-infrared and vacuum-microwave drying) and conventional heating (roasting and convective air drying) were examined in this study. The results showed that using microwave-infrared not only significantly decreased processing time but also created a similar gelatinization degree compared to the lentils treated by roasting at 240°C. Vacuum-microwave also found a suitable substitution for convective air drying, producing similar modified starch at a shorter processing time. Almost all thermal treatments improved total starch digestibility; however, microwave-infrared drying and roasting increased rapidly digestible starch while vacuum-microwave and convective air drying enhanced slowly digestible starch. Generally, soaking/germination followed by the mentioned dryings leads to modified flours by changes in their starch structure, resulting in the effective utilization of pulse flours as a promoting food ingredient.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".