Moisture-dependent physical properties and biochemical composition of red lentil seeds
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Department of Food Science, Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Department of Food Science and Engineering, Urmia University, Urmia, Iran
Int. Agrophys. 2011, 25(4): 343–0
Determination of the physical and chemical properties of red lentil seed showed that the physical properties of red lentil were significantly affected by moisture content. The red lentil seeds were especially rich in protein (25.9%) and starch (40.51%). The amount of K, P, Ca and Na were 1 024, 341, 170.3 and 65 mg 100 g-1 of dry matter, respectively. The major fatty acids in the red lentil oil were linoleic, followed by oleic, palmitic and linolenic acids.