Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction

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dc.authoridOrhun, Gül Ebru / 0000-0002-9902-5421
dc.contributor.authorStarkute, Vytaute
dc.contributor.authorBartkiene, Elena
dc.contributor.authorMockus, Ernestas
dc.contributor.authorRocha, Joao Miguel
dc.contributor.authorCernauskas, Darius
dc.contributor.authorMozuriene, Erika
dc.contributor.authorRuibys, Romas
dc.contributor.authorOrhun, Gül Ebru
dc.date.accessioned2026-02-03T12:02:44Z
dc.date.available2026-02-03T12:02:44Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aimed to assess how non-treated (N), milled (M), and with Lactiplantibacillus plantarum fermented (F) green lentils affect the quality and safety parameters, including volatile compound (VC) profile and acrylamide (AA) concentration, of wheat bread (WB). The overall acceptability (OA) of WB with 5, 10, 15, and 20% lentils, as well as with 25% the non-M F and N non-F lentils was similar to that of the control. The addition of M lentils resulted in a higher increase in AA concentration in WB, compared to those prepared with non-M lentils. Lentil quantity and type added significantly influenced most of the VC formation in bread. Correlations between AA content in WB and separate VC were found. Finally, it can be suggested to supplement the bread with 5, 10, or 15% fermented non-milled green lentils to provide the safest variant with a low AA level as well as favorable OA.
dc.description.sponsorshipCOST is a funding agency for research and innovation networks [CA21149 ACRYRED -]
dc.description.sponsorshipBaltic-German University Liaison Office
dc.description.sponsorshipGerman Academic Exchange Service (DAAD)
dc.description.sponsorshipForeign Office of the Federal Republic Germany
dc.description.sponsorshipThis work is based upon the work from COST Action CA21149 ACRYRED - Reducing acrylamide exposure of consumers by a cereals supply-chain approach targeting asparagine. COST is a funding agency for research and innovation networks. Also, part of this research is supported by the Baltic-German University Liaison Office by the German Academic Exchange Service (DAAD) with funds from the Foreign Office of the Federal Republic Germany.
dc.identifier.doi10.1016/j.fochx.2025.102900
dc.identifier.issn2590-1575
dc.identifier.pmid41049774
dc.identifier.scopus2-s2.0-105013641530
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2025.102900
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34853
dc.identifier.volume30
dc.identifier.wosWOS:001590614900001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260130
dc.subjectLentils
dc.subjectFermentation
dc.subjectVolatile compounds
dc.subjectAcrylamide
dc.subjectSaccharides
dc.subjectOverall acceptability
dc.titleGreen lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction
dc.typeArticle

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