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Due to their multiscale organisation, and to the presence of cellular interspaces, lentils can be considered as porous media, which has significant influence during processing (e.g. canning). Lens culinaris cv. Anicia seeds of contrasting canning quality were analysed by time domain NMR relaxometry, for different hydration levels during soaking, and cooking at 92°C. The water content (WC) was kept as close as possible for the three batches at different cooking or soaking time for t = 2, 10 and 35 min cooking, respectively. The distributions of relaxation times T2 displayed 5 to 6 peaks reflecting different water mobility domains spreading from 0.5 to 200 ms. The water population of intermediate mobility, i.e. the relaxing range [4-16] ms, could be associated to the swelling of starch granules. Interestingly, the best canning quality batch had lower T2 values, after 35 min cooking. These results were interpreted in terms of structural changes, pore size and type, accounting for the different levels of matter organization in agreement with previous results on relationships between hydration, composition and morphology of same batches.
| References | G. Maillard, G. Della Valle, AL. Chateigner-Boutin, N. Tayeh, S. Le Gall. Relationships between hydration, mechanical behaviour, biochemical composition, morphology and cell structure of French green lentil seeds of the Anicia variety. Food Chem, 495, 2025, 146422 https://doi.org/10.1016/j.foodchem.2025.146422 |
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| Country | FRANCE |
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