https://m2.mtmt.hu/ hun 2026-09-22 12:48 JournalArticle 32925302 VALIDATED true Department of Dietetics and Nutrition Science, Faculty of Health Science, Semmelweis University, Budapest, 1088, Hungary Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Budapest, 1111, Hungary Department of Postharvest, Supply Chain, Commerce, and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, 1118, Hungary Centre for Economic and Regional Studies, Loránd Eötvös Research Network, Institute of Economics, Budapest, 1111, Hungary Export Date: 13 September 2022 Correspondence Address: Juhász, R.; Department of Dietetics and Nutrition Science, Hungary; email: juhasz.reka@se-etk.hu 0 false 2026-07-17T08:13:16.299+0000 2023-08-15T10:31:17.854+0000 2022-07-09T15:58:26.684+0000 true 10015206 Áncsán Gizella /api/admin/10015206 Admin true 10015206 2023-08-15T10:31:10.747+0000 2023-08-15T10:31:10.747+0000 2023-08-15T10:31:18.051+0000 true 10052274 Molnár Szilvia /api/admin/10052274 Admin true 10052274 true false true 24 24 /api/publicationtype/24 PublicationType 1 true 24 JournalArticle true 10000059 Article true 24 24 /api/publicationtype/24 PublicationType 1 true 24 JournalArticle /api/subtype/10000059 Szakcikk SubType 101 true 10000059 true 1 /api/category/1 Category true 1 Hajas, Lívia Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies true true /api/journal/10046482 REVIEWED true false 10046482 false 10046482 true 2304-8158 Journal FOREIGN 11 14 2028 2028 16 2022 Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a reference. Raw materials (lentil flours) and cookies were characterised in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant properties, colour, pH); additionally, geometry, baking loss and texture profile were determined for the cookies. A sensory acceptance test was also conducted to find out consumer preferences regarding rice versus different lentil cookies. Results showed that lentil cookies were superior to rice control in terms of higher crude protein (12.1–14.8 vs. 3.8 g/100 g), phenolic (136.5–342.3 vs. 61.5 mg gallic acid equivalents/100 g) and flavonoid (23.8–75.9 vs. 13.1 mg catechin equivalents/100 g) content and antioxidant capacity (0.60–1.81 vs. 0.35 mmol trolox equivalents/100 g), as well as lower hydroxymethyl-furfural content (<1 vs. 26.2 mg/kg). Consumers preferred lentil cookies to rice ones (overall liking: 6.1–7.0 vs. 5.6, significant differences for red and brown lentils), liking especially their taste (6.3–7.0 vs. 5.5). Depending on the target parameter, whether physicochemical or sensory, these lentil flours can be promising raw materials for GF bakery products. true true 2022 true true true false true false GOLD 2026-07-17 true https://doi.org/10.3390/foods11142028 35 0 35 33 3 35 33 29 30 33 33 31 31 33 2 0 35 33 35 33 0 1 1 Folyóiratcikk Journal Article 24 33 Könyvrészlet Chapter in Book 25 2 Könyv Book 23 0 Egyéb konferenciaközlemény Conference paper 31 0 Egyéb konferenciakötet Conference proceedings 32 0 Oltalmi formák Protection forms 26 0 Disszertáció Thesis 28 0 Egyéb Miscellaneous 29 0 Alkotás Achievement 22 0 Kutatási adat Research data 33 0 Folyóiratcikk Journal Article 24 0 0 0 Könyvrészlet Chapter in Book 25 0 0 0 Könyv Book 23 0 0 0 Egyéb konferenciaközlemény Conference paper 31 0 0 0 Egyéb konferenciakötet Conference proceedings 32 0 0 0 Oltalmi formák Protection forms 26 0 0 0 Disszertáció Thesis 28 0 0 0 Egyéb Miscellaneous 29 0 0 0 Alkotás Achievement 22 0 0 0 Kutatási adat Research data 33 0 0 0 2022 0 3 2 3 2 2023 0 6 6 6 6 2024 0 10 10 10 10 2025 0 10 9 10 9 2026 0 6 6 6 6 Q1 false 10023497,10026960 false false false 2022-08-18T09:41:58.598+0000 Alkalmazott Biotechnológia és Élelmiszertudomán... (BME / VBK); Dietetikai és Táplálkozástudományi Tanszék (SE / ETK2007); Közgazdaság-tudományi Intézet (HRN KRTK); Árukezelés, Kereskedelem, Ellátási Lánc és Érzé... (MATE / ÉTTI / ÉTK) 6 40 4 6 0 true Language 10002 /api/language/10002 Angol English true 2 true PersonAuthorship 102314511 /api/authorship/102314511 1 0.167 true false false Author 10042734 /api/author/10042734 Hajas Lívia true 10042734 true Hajas Lívia true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 102314512 /api/authorship/102314512 2 0.167 false false false Author 10028462 /api/author/10028462 Sipos László true 10028462 true Sipos László true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 102314513 /api/authorship/102314513 3 0.167 false false false Author 10023489 /api/author/10023489 Csajbókné Csobod Éva true 10023489 true Csajbokne Csobod Éva true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 102314514 /api/authorship/102314514 4 0.167 false false false Author 10023497 /api/author/10023497 Veresné Bálint Márta true 10023497 true Veresné Bálint Márta true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 102314515 /api/authorship/102314515 5 0.167 false false true Author 10026960 /api/author/10026960 Juhász Réka true 10026960 true Juhász Réka true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 102314516 /api/authorship/102314516 6 0.167 false true false Author 10014744 /api/author/10014744 Benedek Csilla true 10014744 true Benedek Csilla true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PublicationIdentifier 21257142 /api/publicationidentifier/21257142 PlainSource 6 /api/publicationsource/6 PublicationSourceType 10001 /api/publicationsourcetype/10001 true true true DOI DOI https://doi.org/@@@ true true 6 true GOLD true IDENTICAL 10.3390/foods11142028 https://doi.org/10.3390/foods11142028 false true PublicationIdentifier 21599012 /api/publicationidentifier/21599012 PlainSource 1 /api/publicationsource/1 PublicationSourceType 10003 /api/publicationsourcetype/10003 false true true WoS WoS https://www.webofscience.com/wos/woscc/full-record/@@@ true true 1 true IDENTICAL 000832442000001 https://www.webofscience.com/wos/woscc/full-record/000832442000001 true true PublicationIdentifier 21645620 /api/publicationidentifier/21645620 SwordSource 36 /api/publicationsource/36 PublicationSourceType 10007 /api/publicationsourcetype/10007 true true true REAL REAL https://real.mtak.hu/@@@ true true 36 true GREEN true IDENTICAL 147754 https://real.mtak.hu/147754 false true PublicationIdentifier 21645619 /api/publicationidentifier/21645619 PlainSource 3 /api/publicationsource/3 PublicationSourceType 10003 /api/publicationsourcetype/10003 false true true Scopus Scopus http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-@@@ true true 3 true IDENTICAL 85136193221 http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85136193221 false true PublicationIdentifier 21599010 /api/publicationidentifier/21599010 PlainSource 17 /api/publicationsource/17 PublicationSourceType 10003 /api/publicationsourcetype/10003 false true true PubMed PubMed http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=@@@&dopt=Abstract true true 17 true IDENTICAL 35885269 http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=35885269&dopt=Abstract true true SjrRating 11274675 /api/sjrrating/11274675 62 0.24 journal RatingType 10002 /api/ratingtype/10002 sjr true true ClassificationExternal 1106 /api/classificationexternal/1106 true 1106 true Q1 DIRECT true true /api/publication/32925302 <div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Forrásközlemény" style="float: left" src="/frontend/resources/grid/publication-core-icon.png"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" mtid="10042734"><a href="/gui2/?type=authors&mode=browse&sel=10042734" target="_blank">Hajas Lívia (<span class="authorship-author-name">Hajas Lívia</span> <span class="authorAux-mtmt"> Élelmiszeranalitika</span>) </a> </span> <span class="author-affil"><span title="Semmelweis Egyetem">SE</span>/<span title="Egészségtudományi Kar">ETK2007</span>/Dietetikai és Táplálkozástudományi Tanszék; <span title="Budapesti Műszaki és Gazdaságtudományi Egyetem">BME</span>/<span title="Vegyészmérnöki és Biomérnöki Kar">VBK</span>/Alkalmazott Biotechnológia és Élelmiszertudományi Tanszék</span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" mtid="10028462"><a href="/gui2/?type=authors&mode=browse&sel=10028462" target="_blank">Sipos László (<span class="authorship-author-name">Sipos László</span> <span class="authorAux-mtmt"> Élelmiszertudományok</span>) </a> </span> <span class="author-affil"><span title="Közgazdaság- és Regionális Tudományi Kutatóközpont">KRTK</span>/Közgazdaság-tudományi Intézet; <span title="Magyar Agrár- és Élettudományi Egyetem">MATE</span>/<span title="Élelmiszertudományi és Technológiai Intézet">ÉTTI</span>/<span title="Élelmiszertechnológiai Központ">ÉTK</span>/Árukezelés, Kereskedelem, Ellátási Lánc és Érzékszervi Minősítés Tanszék</span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" mtid="10023489"><a href="/gui2/?type=authors&mode=browse&sel=10023489" target="_blank">Csajbokne Csobod Éva (<span class="authorship-author-name">Csajbókné Csobod Éva</span> <span class="authorAux-mtmt"> Dietetika</span>) </a> </span> <span class="author-affil"><span title="Semmelweis Egyetem">SE</span>/<span title="Egészségtudományi Kar">ETK2007</span>/Dietetikai és Táplálkozástudományi Tanszék</span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" mtid="10023497"><a href="/gui2/?type=authors&mode=browse&sel=10023497" target="_blank">Veresné Bálint Márta (<span class="authorship-author-name">Veresné Bálint Márta</span> <span class="authorAux-mtmt"> Dietetika</span>) </a> </span> <span class="author-affil"><span title="Semmelweis Egyetem">SE</span>/<span title="Egészségtudományi Kar">ETK2007</span>/Dietetikai és Táplálkozástudományi Tanszék</span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" mtid="10026960"><a href="/gui2/?type=authors&mode=browse&sel=10026960" target="_blank">Juhász Réka ✉ (<span class="authorship-author-name">Juhász Réka</span> <span class="authorAux-mtmt"> Élelmiszertudomány</span>) </a> </span> <span class="author-affil"><span title="Semmelweis Egyetem">SE</span>/<span title="Egészségtudományi Kar">ETK2007</span>/Dietetikai és Táplálkozástudományi Tanszék</span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" mtid="10014744"><a href="/gui2/?type=authors&mode=browse&sel=10014744" target="_blank">Benedek Csilla (<span class="authorship-author-name">Benedek Csilla</span> <span class="authorAux-mtmt"> Élelmiszerkémia</span>) </a> </span> <span class="author-affil"><span title="Semmelweis Egyetem">SE</span>/<span title="Egészségtudományi Kar">ETK2007</span>/Dietetikai és Táplálkozástudományi Tanszék</span> </div> </div> <div class="title"><a href="/gui2/?mode=browse&params=publication;32925302" target="_blank">Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies</a></div> <div> <span class="journal-title">FOODS</span> <span class="journal-issn">( <a target="_blank" href="https://portal.issn.org/resource/ISSN/2304-8158">2304-8158</a>)</span>: <span class="journal-volume">11</span> <span class="journal-issue">14</span> <span class="page"> Paper 2028. 16 p. </span> <span class="year">(2022)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_GOLD" title=" Gold "> <a style="color:blue" title="10.3390/foods11142028" target="_blank" href="https://doi.org/10.3390/foods11142028"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000832442000001" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/000832442000001"> WoS </a> </span> <span class="id identifier oa_GREEN" title=" Green "> <a style="color:blue" title="147754" target="_blank" href="https://real.mtak.hu/147754"> REAL </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="85136193221" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85136193221"> Scopus </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="35885269" target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=35885269&dopt=Abstract"> PubMed </a> </span> </span> <OnlyViewableByAuthor><div class="ratings"> <div class="journal-subject">Folyóirat szakterülete: Scopus - Food Science&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q1</div> <div class="journal-subject">Folyóirat szakterülete: Scopus - Health Professions (miscellaneous)&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q1</div> <div class="journal-subject">Folyóirat szakterülete: Scopus - Plant Science&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q1</div> <div class="journal-subject">Folyóirat szakterülete: Scopus - Health (social science)&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q2</div> <div class="journal-subject">Folyóirat szakterülete: Scopus - Microbiology&nbsp;&nbsp;&nbsp;SJR indikátor:&nbsp;Q2</div> </div></OnlyViewableByAuthor> <div class="publication-citation" style="margin-left: 0.5cm;"> <span title="Nyilvános idézőközlemények összesen, említések nélkül" class="citingPub-count">Nyilvános idéző összesen: 35</span> | Független: 33 | Függő: 2 | Nem jelölt: 0 | WoS jelölt: 29 | Scopus jelölt:&nbsp;30 | WoS/Scopus jelölt:&nbsp;33 | DOI jelölt:&nbsp;33 </div> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;32925302&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 1 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 32925302</span> | <span class="status-data status-VALIDATED"> Egyeztetett </span> Forrás Idéző | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | <span class="pub-category">Tudományos</span> | <span class="publication-sourceOfData">kézi felvitel</span> </div> <div class="lastModified">Utolsó módosítás: 2023.08.15. 12:31 Molnár Szilvia (MATE admin 4) </div> <pre class="comment" style="margin-top: 0; margin-bottom: 0;"><u>Megjegyzés</u>: Department of Dietetics and Nutrition Science, Faculty of Health Science, Semmelweis University, Budapest, 1088, Hungary Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Budapest, 1111, Hungary Department of Postharvest, Supply Chain, Commerce,...</pre> </div></div>