ReviewFoods (Basel, Switzerland)2023
Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Testing Motivational Appeals to Promote Legume-Enriched Foods.Nutrients · 2026Trial
- Article
- Comparison of low pressure cold plasma and chemical elicitors as two approaches for enrichment of lentil sprouts with bioactive compounds.Scientific reports · 2025Article
- Phenolic Content, Antioxidant Capacity and In Vitro Glycemic Index of Traditional Noodle (Erişte) High in Plant-Based Protein andFood science & nutrition · 2025Article
- Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (Foods (Basel, Switzerland) · 2025Article
- Pulse Proteins: Processing, Nutrition, and Functionality in Foods.Foods (Basel, Switzerland) · 2025Review
- Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity.Foods (Basel, Switzerland) · 2025Article
- Diet Quality and Past Changes in Food Consumption as Determinants of Intentions to Eat Less Meat and More Plant-Based Foods.Foods (Basel, Switzerland) · 2024Article
- Screening of the Nutritional Properties, Bioactive Components, and Antioxidant Properties in Legumes.Foods (Basel, Switzerland) · 2024Article
- Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.Foods (Basel, Switzerland) · 2024Article
- A Lexicon of Descriptive Sensory Terms for Peas (Foods (Basel, Switzerland) · 2024Review
- Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée.Molecules (Basel, Switzerland) · 2024Article
- Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout.Foods (Basel, Switzerland) · 2024Article
- Legumes: A Vehicle for Transition to Sustainability.Nutrients · 2023Review
- Design of Plant-Based Food: Influences of Macronutrients and Amino Acid Composition on the Techno-Functional Properties of Legume Proteins.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products' quality and versatility, considering potential applications in new food options. Legumes are foods that have a recognized nutritional group since they have high protein and fiber content. However, their consumption is still somehow limited for some reasons: in some countries it is not easy to find all the species or cultivars, they need an organization and planning before preparation since they need soaking, and there is the presence of antinutritional factors. Due to the different functionalities of legume proteins, they can be applied to a variety of foods and for different purposes, as grains themselves, aquafaba, extracts, flours, brans, and textured proteins and sprouts. These products have been inserted as ingredients in infant food formulations, gluten-free foods, vegetarian diets, and in hybrid products to reduce food costs as well. Foods such as bread, cakes, cookies, meat analogues, and other baked or cooked products have been elaborated with nutritional, technological and sensory quality. Further development of formulations focused on improving the quality of legume-based products is necessary because of their potential and protein quality.
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Registered trials
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