Currently, byproducts of the lentil processing industry, consisting primarily of husks, germ, and split cotyledons, constitute food waste.
The aim of this study was to develop ice cream wafers using whole wheat flour (LF) and the hulling and milling waste (LW) of this legume.
The LF and LW dough formulations are composed of: flours (26.6% for LF and 23.9% for LW), water (39% for LF and 45% for LW), sugar (12.6% for LF and 12.3% for LW), eggs (11.7% for LF and 10.5% for LW), oil (9.2% for LF and 8.8% for LW), salt (0.2%), and vanilla flavoring (0.4%).
The cones were tested by studying their chemical-physical, nutritional, and mechanical properties. The formulations have a low glycemic index (45.9 for LF and 43.7 for LW), a high protein content (25.5% for LF and 22.3% for LW) and fiber (22.4% for LF and 34.6% for LW). The WHC (water absorption capacity) and OHC (oil absorption capacity) values of LW are significantly higher than those of LF, while the thermal properties of the latter show a greater enthalpy change compared to LW. The chemical-physical characteristics (moisture content and pH) of the cones are influenced by the type of flour, unlike water activity. The nutritional properties results, however, showed that the LW wafer has a lower total starch content than the LF wafer. Finally, hardness values are significantly lower for cones formulated with LW flour.
In conclusion, the data obtained highlight the promising use of flours made from lentil processing by-products as ingredients for baked goods.
Bibliographic references: F. Cirrincione et al., National Conference on Food Science and Technology, Bologna, June 9-10, 2025, 51.
