PhD Scientific Days 2026

Poster Session 3.L - Health Sciences

The Effect of Sprouting on the Properties of Gluten-Free Biscuits Made from Different Lentil Varieties

Előadó neve

Andrási, Szilvia Viktória

Neptune code

EUQN9V

Előadó munkahelye

Semmelweis Egyetem Egészségtudományi Kar

Előadó telefonszáma

06703127137

Előadó e-mail címe

andrasi.szilvia@stud.semmelweis.hu

Az előadás címe

The Effect of Sprouting on the Properties of Gluten-Free Biscuits Made from Different Lentil Varieties

Szerző(k) neve és munkahelye

Szilvia Viktória Andrási¹

1: Semmelweis Egyetem Egészségtudományi Kar

Bemutatás módja

Poszter

Szekció

Poster Session 3.L - Health Sciences

Language of the presentation

Hungarian

Preferred session

Health Sciences

Összefoglaló szövege

Introduction: Gluten-free products are often based on refined starches and therefore may have an inferior nutritional profile. Lentils are a valuable plant-based raw material due to their protein and fiber content, while sprouting may improve technological quality and reduce antinutritional factors such as phytate.

Aims: The aim of this study was to examine the effect of sprouting on the technological, color, and sensory properties of gluten-free biscuits made from red and black lentils.

Method: Lentils were soaked for 12 h and sprouted for 24 h at room temperature, then dried at 105 °C for 2 h, milled, sieved, and used to prepare biscuits according to a standardized recipe. Texture profile analysis, color measurement in the CIE Lab* system, baking loss determination, and sensory profiling were performed. The sensory panel comprised 17 assessors and 11 criteria were evaluated. Statistical evaluation was carried out using one- and two-way ANOVA with Tukey post hoc test at 5%
significance level.

Results: One-way ANOVA revealed significant differences among the four samples for all color parameters (L*, a*, b*; p<0.001). In the factorial model, lentil type and sprouting affected L* (p<0.001 and p=0.015), a* (p<0.001 and p<0.001) and b* (p<0.001 and p<0.001); the interaction was significant only for a* (p=0.003). Sprouting increased L*, a* and b* in both lentil types, indicating a lighter and more warm-toned appearance. Hardness was influenced by lentil type (p<0.001) and sprouting (p=0.005), with no interaction (p=0.390); it increased in both black- and red-lentil biscuits. Adhesiveness was affected only by sprouting (p=0.006), while cohesiveness depended on lentil type (p=0.029) and the interaction (p<0.001). Baking loss was reduced by sprouting and was influenced by lentil type (p=0.016), sprouting (p<0.001) and their interaction (p=0.008). Sensory profiling confirmed the instrumental results.

Conclusion: Sprouting is a promising tool for developing gluten-free lentil biscuits with favorable technological behavior and acceptable sensory properties, and it may be transferable to other high-phytate plant-based products.

Funding: Supported by the University Research Scholarship Programme (EKÖP), Ministry of Culture and Innovation, and the National Research, Development and Innovation Fund (2025-2.1.1-EKÖP-2025-00014).

University

Semmelweis University

Supervisor

Hermánné dr. Juhász Réka

Publication of my abstract

I do not give consent to the publication of my abstract on the website of the congress.

phd.section.field

before finishing undergraduate studies (TDK, MD-PhD)

Kind

Szabad

Status

elfogadva

Accepted presentation method

poszter

Előadás fájl jóváhagyás

nem rendelkezett róla

Előadó

9819

Start

13:42

End

13:45