The Evaluation of Roasted Lentils (<i>L. culinaris</i> L.) Quick Meals as An Alternative to Meat Dishes
Despite the health-promoting benefits, the consumption of lentils in East Europe is low, attracting researchers’ interest in solving the problem. The aim of this study was to develop an alternative to animal proteins for nutrient-dense plant-based quick meals using roasted lentils as the primary raw...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/1/99 |
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| author | Kristine Ozolina Ilze Beitane Vitalijs Radenkovs Evita Straumite Anda Valdovska Sandra Muizniece-Brasava |
| author_facet | Kristine Ozolina Ilze Beitane Vitalijs Radenkovs Evita Straumite Anda Valdovska Sandra Muizniece-Brasava |
| author_sort | Kristine Ozolina |
| collection | DOAJ |
| description | Despite the health-promoting benefits, the consumption of lentils in East Europe is low, attracting researchers’ interest in solving the problem. The aim of this study was to develop an alternative to animal proteins for nutrient-dense plant-based quick meals using roasted lentils as the primary raw material, performing sensory analysis, and evaluating the content of amino acids, minerals, and vitamins. The consumption of legumes in Latvia is also low, even though most respondents associate the use of legumes with a healthy choice. Roasted lentil quick meals can deliver 15.6% and 26.2% of the reference intake for protein. Furthermore, one-third of the amino acids (AAs) are essential AAs. AA values in prepared quick meals make them promising alternatives to meat products. One portion of ready-roasted lentils with Bolognese sauce provided above 15% of the daily reference intake of thiamin and vitamin B9. One portion of a ready-quick meal of tomato soup with roasted lentils and roasted lentils with Bolognese sauce provided 20.3% and 25.6% of iron, according to daily reference intake. Further studies on the bioavailability of quick meals must be conducted to claim they can replace meat nutritionally. |
| first_indexed | 2024-03-08T15:07:37Z |
| format | Article |
| id | doaj.art-97be735f6f7a48a08cdc1a7646bd221d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:37Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-97be735f6f7a48a08cdc1a7646bd221d2024-01-10T14:56:55ZengMDPI AGFoods2304-81582023-12-011319910.3390/foods13010099The Evaluation of Roasted Lentils (<i>L. culinaris</i> L.) Quick Meals as An Alternative to Meat DishesKristine Ozolina0Ilze Beitane1Vitalijs Radenkovs2Evita Straumite3Anda Valdovska4Sandra Muizniece-Brasava5Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, LatviaFood Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, LatviaResearch Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, LatviaFood Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, LatviaResearch Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, LatviaFood Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, LatviaDespite the health-promoting benefits, the consumption of lentils in East Europe is low, attracting researchers’ interest in solving the problem. The aim of this study was to develop an alternative to animal proteins for nutrient-dense plant-based quick meals using roasted lentils as the primary raw material, performing sensory analysis, and evaluating the content of amino acids, minerals, and vitamins. The consumption of legumes in Latvia is also low, even though most respondents associate the use of legumes with a healthy choice. Roasted lentil quick meals can deliver 15.6% and 26.2% of the reference intake for protein. Furthermore, one-third of the amino acids (AAs) are essential AAs. AA values in prepared quick meals make them promising alternatives to meat products. One portion of ready-roasted lentils with Bolognese sauce provided above 15% of the daily reference intake of thiamin and vitamin B9. One portion of a ready-quick meal of tomato soup with roasted lentils and roasted lentils with Bolognese sauce provided 20.3% and 25.6% of iron, according to daily reference intake. Further studies on the bioavailability of quick meals must be conducted to claim they can replace meat nutritionally.https://www.mdpi.com/2304-8158/13/1/99lentilsquick mealnutritional valueamino acidsvitaminsminerals |
| spellingShingle | Kristine Ozolina Ilze Beitane Vitalijs Radenkovs Evita Straumite Anda Valdovska Sandra Muizniece-Brasava The Evaluation of Roasted Lentils (<i>L. culinaris</i> L.) Quick Meals as An Alternative to Meat Dishes Foods lentils quick meal nutritional value amino acids vitamins minerals |
| title | The Evaluation of Roasted Lentils (<i>L. culinaris</i> L.) Quick Meals as An Alternative to Meat Dishes |
| title_full | The Evaluation of Roasted Lentils (<i>L. culinaris</i> L.) Quick Meals as An Alternative to Meat Dishes |
| title_fullStr | The Evaluation of Roasted Lentils (<i>L. culinaris</i> L.) Quick Meals as An Alternative to Meat Dishes |
| title_full_unstemmed | The Evaluation of Roasted Lentils (<i>L. culinaris</i> L.) Quick Meals as An Alternative to Meat Dishes |
| title_short | The Evaluation of Roasted Lentils (<i>L. culinaris</i> L.) Quick Meals as An Alternative to Meat Dishes |
| title_sort | evaluation of roasted lentils i l culinaris i l quick meals as an alternative to meat dishes |
| topic | lentils quick meal nutritional value amino acids vitamins minerals |
| url | https://www.mdpi.com/2304-8158/13/1/99 |
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