CoChat
Sign Up
Cited by 8Food Drying and ModelingAgricultural Engineering and MechanizationMicroencapsulation and Drying Processes

Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content

Open access
Nongmaithem, Robbarts, Meda, Venkatesh·2017·International Journal of Food Studies
DOI 10.7455/ijfs/6.1.2017.a5
Open this paper in CoChat — free accountOpen PDF

Abstract

The aim of this study was to optimize the processing parameters of pulse mode microwave-vacuum drying of germinated green and red lentils (CDC Greenland and CDC Maxim) and investigate the changes in their total phenolic content (TPC), total antioxidant activity (TAA) and In-vitro starch digestibility (SD). The lentils were germinated for 5 days and dried by a pulse mode microwavevacuum method, using 2 s to 8 s out of 10 s pulsed mode at 2000W microwave power and varying the vacuum pressure level between 15 and 45 kPa. In-vitro starch digestibility increased significantly with increased microwave power level. The TPC and TAA appeared to vary distinctively in the two varieties of selected lentils. Vacuum pressure levels did not significantly (p>0.05) affect any responses. Green lentils could be dried at 8 s microwave power and 45 kPa vacuum pressure and red lentils could be dried at 5.5 s microwave power and 42.19 kPa vacuum pressure. The microwave-vacuum drying showed great potential for the drying of germinated lentils.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.7455/ijfs/6.1.2017.a5

Cites

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Microwave volumetric heating is used for fast product drying and vacuum controls heating rate without sacrificing product quality attributes.

    “Microwave volumetric heating is used for fast product drying and vacuum controls heating rate without sacrificing product quality attributes (Nongmaithem et al., 2017).”

    From Valorization of Pomegranate and Banana By-products into Value-added Products: Influence on Physicochemical, Rheological, and Consumer Attributes (2025) · cites this paper as Nongmaithem et al., 2017

    The Introduction (section 1) says microwave-vacuum drying can shorten drying time at low temperatures while better retaining colour, texture, and nutrients. The Response surface analysis (section 3.3) describes volumetric heating and says vacuum lowers evaporation temperature, resulting in faster drying. It does not establish that vacuum controls the heating rate specifically; the Conclusions (section 4) describe minimum changes in phenolics and antioxidant activity, rather than no loss of quality attributes. (LLM, conf=0.84)

    Experimental — accuracy not yet measured

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

The citation lists haven’t been fetched yet

References 37 · Cited by 8

Research works printed but not linked: 36

  1. YAguileraY, 2009. 2017, Microwave vacuum drying of germinated lentils 53 hydrate fraction during dehydration process of common legumes, Journal of Food Composition and Analysis, 678, 10.1016/j.jfca.2009.02.012 · DOI
  2. RAlonsoR, 2000. 1996, Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins, Journal of the Science of Food and Agriculture, 397, 10.1002/1097-0010(200002)80:3<397::AID-JSFA542>3.0.CO2-3 · DOI
  3. AAlshaibaniA, 2014, Optimization of pdb/gamma-al2o3 catalyst preparation for palm oil hydrogenation by response surface methodology (rsm), Brazilian Journal of Chemical Engineering, 69, 10.1590/S0104-66322014000100008 · DOI
  4. RBhattyR, 1988, Composition and quality of lentil (lens-culinaris medik) -a review. Canadian Institute of Food Science and, Technology Journal-journal De L Institut Canadien De Science Et Technologie Alimentaires, 144
  5. PCaccialupiP, 2010, Bowman-birk inhibitors in lentil: heterologous expression, functional characterisation and anti-proliferative properties in human colon cancer cells, Food Chemistry, 1058, 10.1016/j.foodchem.2009.11.051 · DOI
  6. ACalin-SanchezA, 2011, Effects of vacuum level and microwave power on rosemary volatile composition during vacuummicrowave drying, Journal of Food Engineering, 219, 10.1016/j.jfoodeng.2010.10.018 · DOI
  7. BCevallos-CasalsB, 2010, Impact of germination on phenolic content and antioxidant activity of 13 edible seed species, Food Chemistry, 1485, 10.1016/j.foodchem.2009.09.030 · DOI
  8. H.-JChungH.-J, 2008, In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars, Food Chemistry, 316, 10.1016/j.foodchem.2008.03.062 · DOI
  9. TDuranceT, 2002, Energy consumption, density, and rehydration rate of vacuum microwave-and hot-air convection-dehydrated tomatoes, Journal of Food Science, 2212, 10.1111/j.1365-2621.2002.tb09529.x · DOI
  10. SEmamiS, 2010, Impact of micronization on rapidly digestible, slowly digestible, and resistant starch concentrations in normal, high-amylose, and waxy barley, Journal of Agricultural and Food Chemistry, 9793, 10.1021/jf101702e · DOI
  11. SEmamiS, 2012, Effect of microwave treatment on starch digestibility and physico-chemical properties of three barley types, Food and Bioprocess Technology, 2266, 10.1007/s11947-011-0688-2 · DOI
  12. AFigielA, 2009, Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices, Journal of Food Engineering, 98, 10.1016/j.jfoodeng.2009.03.007 · DOI
  13. MGharachorlooM, 2013, The effect of germination on phenolic compounds and antioxidant activity of pulses, Journal of the American Oil Chemists Society, 407, 10.1007/s11746-012-2170-3 · DOI
  14. AGiannakoulaA, 2012, The effects of plant growth regulators on growth, yield, and phenolic profile of lentil plants, Journal of Food Composition and Analysis, 46, 10.1016/j.jfca.2012.06.005 · DOI
  15. ZGonzalezZ, 2002, Evaluation of lentil starches modified by microwave irradiation and extrusion cooking, Food Research International, 415, 10.1016/S0963-9969(01)00135-1 · DOI
  16. SInchuenS, 2010, Effect of drying methods on chemical composition, color and antioxidant properties of thai red curry powder, Kasetsart Journal of Natural Science, 142
  17. AIqbalA, 2006, Nutritional quality of important food legumes, Food Chemistry, 331, 10.1016/j.foodchem.2005.05.011 · DOI
  18. NIzliN, 2014, Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of goldenberry (physalis peruviana l, International Journal of Food Science and Technology, 9, 10.1111/ijfs.12266 · DOI
  19. PKadlecP, 2001, Innovative Food Science & Emerging Technologies, 133, 10.1016/S1466-8564(01)00036-4 · DOI
  20. AKayaA, 2010, Food and Bioproducts Processing, 165, 10.1016/j.fbp.2008.12.001 · DOI
  21. MKhanM, 1979, Nutritive value of some improved varieties of legumes, Journal of the Science of Food and Agriculture, 395
  22. PMitraP, 2009, Optimization of microwave-vacuum drying parameters of saskatoon berries using response surface methodology, Drying Tech-nology, 1089, 10.1080/07373930903221101 · DOI
  23. PMitraP, 2013, Effect of drying techniques on the retention of antioxidant activities of saskatoon berries, International Journal of Food Studies, 224, 10.7455/ijfs/2.2.2013.a8 · DOI
  24. VMulimaniV, 1994, Effect of heat-treatments on trypsin chyomotrypsin inhibitor activity of red gram (cajanus-cajan l), Plant Foods for Human Nutrition, 103, 10.1007/BF01088761 · DOI
  25. YSampathkumarY, 2011. May 2, 2014, Thermal processing effects on total phenolic content, antioxidant activity, trypsin inhibitor activity and in vitro protein digestibility of lentils (Doctoral dissertation, McGill University
  26. PShamP, 2001, Texture of vacuum microwave dehydrated apple chips as affected by calcium pretreatment, vacuum level, and apple variety, Journal of Food Science, 1341, 10.1111/j.1365-2621.2001.tb15212.x · DOI
  27. BSultanaB, 2012, Effect of drying techniques on the total phenolic contents and antioxidant activity of selected fruits, Journal of Medicinal Plants Research, 161
  28. PSunjkaP, 2004. OCT 26-29, 2003, International Conference on Process Integration Modeling and Optimization for Energy Saving and Pollution Reduction, Drying Technology, 1217, 10.1081/drt-120038588 · DOI
  29. MSwiecaM, 2015, Production of ready-toeat lentil sprouts with improved antioxidant capacity: optimization of elicitation conditions with hydrogen peroxide, Food Chemistry, 219, 10.1016/j.foodchem.2015.02.031 · DOI
  30. MSwiecaM, 2013, In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques, Food Chemistry, 1414, 10.1016/j.foodchem.2012.09.122 · DOI
  31. MSwiecaM, 2014, Elicitation and precursor feeding as tools for the improvement of the phenolic content and antioxidant activity of lentil sprouts, Food Chemistry, 288, 10.1016/j.foodchem.2014.04.012 · DOI
  32. ASzumnyA, 2010, Composition of rosemary essential oil (rosmarinus officinalis) as affected by drying method, Journal of Food Engineering, 253, 10.1016/j.jfoodeng.2009.10.019 · DOI
  33. AVega-GalvezA, 2009, Effect of airdrying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (capsicum annuum, l. var. hungarian), Food Chemistry, 647, 10.1016/j.foodchem.2009.04.066 · DOI
  34. CVidal-ValverdeC, 2002, New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas, European Food Research and Technology, 472, 10.1007/s00217-002-0602-2 · DOI
  35. NWangN, 2006, Effects of variety and crude protein content on nutrients and anti-nutrients in lentils (lens culinaris), Food Chemistry, 493, 10.1016/j.foodchem.2005.02.001 · DOI
  36. AWojdyoA, 2014. April 2017, Effect of convective and vacuum-microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries, Food and Bioprocess Technology, 44, 10.1007/s11947-013-1130-8 · DOI

Authors
Nongmaithem, R., & Meda, V.
Affiliations
University of Saskatchewan (CA)
ORCID
Meda, Venkatesh
Venue
International Journal of Food Studies
Publisher
ISEKI Food Association
Published
2017-04-18
Volume
6
Issue
1
Pages
44-55
ISSN
2182-1054 (ISSN-L)
DOI
10.7455/ijfs/6.1.2017.a5
OpenAlex
W2608741479
Cited by
8
References
37
Citations by year
2026: 1 · 2024: 1 · 2023: 2 · 2022: 1 · 2021: 1 · 2020: 1 · 2018: 1
FWCI
0.62
Type
journal article
Language
en
Open access
Licence
cc-by
Locations
  • International Journal of Food Studies (publishedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
Funders
Centers for Disease Control and Prevention
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
  • Physical Sciences › Engineering › Mechanical Engineering › Agricultural Engineering and Mechanization
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
Keywords
microwave vacuum drying, microwave power, vacuum pressure, in vitro starch digestibility, total phenolic content, antioxidant activity, green lentil, red lentil, drying parameter optimization

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review