Functional enhancement of traditional taralli through lentil hulls and tritordeum flour integration: nutritional, metabolomic, and sensory insights

Using alternative ingredients and agro-industrial by-products is an effective strategy to improve the nutritional quality of traditional baked goods. This study evaluated the effects of lentil hulls and Tritordeum flour on chemical composition, metabolic profile, and sensory quality of taralli. Products were formulated using different flour blends, with or without functional ingredients. Addition lentil hulls significantly increased fiber and ash contents, while metabolomic analysis showed up to a 550-fold increase in major phenolic compounds compared to control samples. Tritordeum flour contributed higher levels of betaine and aldehydes, enhancing the volatile profile. Enriched taralli displayed a more complex aromatic profile, with increased aldehydes, ketones, pyrazines, and furans, and showed a significant reduction in predicted glycemic index. Sensory analysis confirmed good overall acceptability, enhanced aroma, greater color intensity, and reduced hardness. These results highlight lentil hulls and Tritordeum flour as promising ingredients for functional taralli with improved nutritional and sensory properties.