Exploring the potential of flour, starch concentrate, and protein concentrate from Richlea lentils in the development of lentil based extruded puffs.

Lentil puffs were developed from a mixed design of varying weight fractions of lentil flour (x1), lentil starch concentrate (x2), and lentil protein concentrate (x3) using a twin-screw pilot scale extruder at a dry feed rate of 20 kg/h (d.b.), a water feed rate of 2 kg/h, and an extruder screw speed of 350 rpm.

Twelve Weeks of Daily Lentil Consumption Improves Fasting Cholesterol and Postprandial Glucose and Inflammatory Responses-A Randomized Clinical Trial.

Lentils have potential to improve metabolic health but there are limited randomized clinical trials evaluating their comprehensive impact on metabolism. The aim of this study was to assess the impact of lentil-based vs. meat-based meals on fasting and postprandial measures of glucose and lipid metabolism and inflammation.

Developing a culturally acceptable peanut nutrition bar with smallholder women farmers in Kaffrine, Senegal using response surface methodology.

To increase farm income and food security, a collaboration was made with smallholder women farmers in Kaffrine, Senegal to develop a culturally acceptable peanut nutrition bar using healthy indigenous and local ingredients and feasible manufacturing methods. This study aimed to use response surface methodology to optimize the bar's formulation and characterize the texture, nutrient profile, sensory qualities, and water activity. The bars were made by varying the ratio of cowpea flour to corn flour (w/w, d.

Market potential and value-added opportunities of cold-hardy berries and small fruits in the Intermountain West, USA.

Novel cold-hardy berries and small fruits represent an opportunity for growers in the Intermountain West, USA, as the harsh environment is not suited for other common berries and small fruits. This study analyzed the fresh market and value-added potential of haskap berries (Lonicera caerulea), saskatoon berries (Amelenchier alnifolia), and dwarf sour cherry (DSC) fruit (Prunus x kerrasis) by instrumental and consumer studies. Fresh and 2-week stored haskap (cv.

Identifying sensory drivers of liking for plant-based milk coffees: Implications for product development and application.

The global plant-based product market is growing rapidly, and plant-based milks show promising potential in the coffee beverage sector. This study aimed to identify sensory drivers of liking of plant-based milk coffees for guiding the development of plant-based products with competitive advantages over dairy milk coffees. Twelve coffee samples were prepared with plant-based (oat, soy, almond, and coconut) and dairy (cow) milk.

Eight weeks of lentil consumption attenuates insulin resistance progression without increased gastrointestinal symptom severity: A randomized clinical trial.

Lentils lower acute glycemic responses and promote satiety, benefits that may aid in chronic disease prevention. However, perceived gastrointestinal (GI) effects may deter inclusion of dietary pulses in the diet. We hypothesized that 8 weeks of lentil-based vs meat-based meals would improve glycemic control and improve satiety in metabolically at-risk, nondiabetic adults.

The Role of Beliefs, Pride, and Perceived Barriers in Decision-Making Regarding Purchasing Value-Added Pulse Products among US Consumers.

This study explores the underlying psychological structure of purchasing value-added pulse products. It expands the theory of planned behavior (TPB) model by incorporating an emotional factor and explains consumers' attitudes and subsequent behavioral intentions in the context of value-added pulse products (VAPPs). The study results showed the significant effect of pride on the purchase intention of value-added pulse products, as well as the moderating effect of perceived barriers on some of the relationships among the variables.

Provision of micronutrients in coexisting public health programs and risk of excessive intake: regulatory considerations.

Countries around the world have been implementing public health interventions to provide vitamins and minerals. There is a concern that the cumulative micronutrient contribution of coexisting programs, when targeting the same population, may exceed their safe levels of intake, thus potentially challenging the primum non nocere principle. We assessed the regulatory framework of such interventions and determined qualitatively whether there were provisions in the regulations that called for coordination among programs to ensure their innocuousness.

Characterization of intrinsic material properties of a model lipoproteic emulsion gel by oscillatory and creep compliance rheometry.

Unlabelled: The effects of varying formulation and processing parameters on rheological properties in a model lipid/protein-based emulsion gel were studied. Heat-set model lipoproteic emulsion gels were prepared with varying levels of protein, lipid, and NaCl contents and high pressure homogenization treatments. Small deformation oscillatory rheometry, creep compliance, and pore size analysis experiments were used to characterize intrinsic structural properties, matrix interactions, and microstructure.

Descriptive and Temporal Saltiness Perception Properties of Model Solid Lipoproteic Colloid Foods-Implications for Sodium Reduction.

Solid lipoproteic colloid (SLC) foods that consist of an oil-in-water emulsion of lipid and protein such as cheese and sausage contribute a significant amount of sodium to modern diets. This study aimed to correlate the overall saltiness perception to the texture and temporal saltiness perception of SLCs to understand saltiness perception during oral processing. Model SLCs with varying levels of protein and fat were prepared via pressure homogenization of whey protein isolate, anhydrous milk fat, and NaCl, followed by heat-induced gelation.

Temporal sodium release related to gel microstructural properties-implications for sodium reduction.

The microstructure of food can be engineered to enhance sodium release during mastication, which may be used as a strategy to reduce sodium content in foods. This study aimed to relate sodium release to microstructural properties of solid lipoproteic colloid (SLC) foods. The SLC gels with 1.