Production of the Italian ‘Tarallo Pugliese’ (TAP) fortified with lentils hulls and its chemical characterization by LC-HRMS/MS analysis

Among all legumes, lentils have experienced the greatest expansion in the world because of their great versatility, sustainability and nutritional properties. The hulling of lentils increases the cooking speed and digestibility, but inevitably produces more than 20% of by-product (hulls) [1] rich in health promoting compounds like anthocyanins, fibers and proteins to exploit in the preparation of baked starchy products in combination with flours from ‘climate smart’ cereal varieties [2]. Currently, the products derived from circular food production systems have increasingly gain the consumer confidence, but a reshaping of production processes is needed to enhance sensory properties and reduce anti-nutritional compounds. In this context, lentil hulls and high-value ingredients like the new cereal variety Tritordeum (×Tritordeum martinii A. Pujadas, nothosp. nov.) [3] may be formulated to prepare snacks like the traditional Apulian taralli (Italy), evaluating their polyphenol content in the end products.