What is it about?

Replacing animal origin protein such as egg and milk proteins is of particular interest for reaching vegan/vegetarian consumer demands and for the food industry and the possible long-term cost savings that imply. Also, because of the improved nutritional value that food products may have. However, the replacing is a challenge from a technological and consumer acceptance point of view. We have achieved total and partial replacement of both egg and milk proteins with lentil protein in angel food cakes and muffins.

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Why is it important?

This research has demonstrated the great potential of lentil protein as a foaming ingredient.Value-added applications of lentil protein will allow the generation of additional revenues to benefit lentil producers and processors. This will also allow the development of new health food ingredients and food products from lentil protein to benefit the food industry and consumers. Also, the findings from this investigation have deepened and expanded the necessary knowledge to facilitate wider applications of lentil proteins.

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This page is a summary of: Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer, International Journal of Food Science & Technology, May 2017, Wiley, DOI: 10.1111/ijfs.13433.
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