Effects of different hydration treatments on technological, physical, nutritional, and bioactive parameters of lentils

Abstract

Regular lentil consumption may improve health and prevent certain chronic diseases. Lentils have high antioxidant activity and contain proteins, essential amino acids, fiber, minerals, and bioactive compounds. However, few studies have investigated the physicochemical characteristics of lentils when subjected to various soaking and cooking methods. We aimed to evaluate the effects of different hydration and cooking practices on the hydration coefficient, cooking time, primary metabolism compounds (lipids, proteins, fibers, carbohydrates), energy value, soluble protein, color and texture characteristics, amino acid and mineral profiles, bioactive compounds, antioxidant activity, and antinutri-tional factors (phytates and tannins) in lentils. Hydration water was preheated to initial temperatures of 25°C or 90°C. Lentils pre-hydrated with water at 90°C needed less cooking time, obtained greater softness, and had less decreases in amino acids, minerals, bioactive compounds, and antioxidant activity.