Effect of genotype and environment on colour stability of lentils through processing to dehulled seeds, flour and food products

Objectives

  • Evaluate the intensity and stability of the red colour present in many lentil genotypes through processing into intermediate and end products.

  • Determine if there are genotype-specific differences in colour stability.

  • Confirm whether a more intense dehulled seed colour is predictive of a more intense final product.

  • Evaluate any differences in red colour retention during baking as compared to boiling of final products.

Germplasm
Germplasm Genus
Lens
Germplasm Scientific Name
Lens culinaris
Germplasm Collection
W6 27760, CDC KR-1, CDC Redberry, CDC Robin, CN 105604, ILL 213,  PI 612875, ITACA
Executive Summary

This study is focused on evaluating the intensity and stability of the red colour present in many lentil genotypes through processing into intermediate and end products. This will be evaluated through a number of experiments which will process the lentils using industry standards. The red colour will be assessed at each stage using quantitative measurements. All the experiments will evaluate 8 red lentil varieties in order to assess variety-specificity of these traits. These genotypes were grown in four site years (two locations in Canada and two locations in Italy in 2022 and 2023) and harvested lentils were then dehulled and processed.

Attribution
The following researchers and their organizations were involved in this work and should be credited for their role in any resulting or related publications.
Data Custodian
Collaborator
Sarahi Viscarra
Data Curator
Research Organization
Experiments
Lentil Red cotyledon intensity: Lentil germplasm over 8 site-years in 2 macroenvironments from 2022-2023 using BELT
Data Collector
Experimental Site Locations
  • Sutherland, Saskatchewan, Canada
  • Rosthern, Saskatchewan, Canada
  • Osimo, Ancona, Italy
  • Montemurro, Potenza, Italy
Timepoints
  • 2022
  • 2023
Key Measurements
  • Thousand Seed Weight (g), Total Plot Yield (g)
  • Days till 50% of the plot have hypocotyl visible (days), Seedling count whole plot (count)
  • Days till 50% of the plot have flowered (days), Days till 50% of the plot reaching maturity (days)
  • CIE L*, a* and b* colour scores
Objectives
  • Grow Red Lentil genotypes in two major growing regions in order to obtain seed for downstream red colour stability and intensity experiments.

  • Evaluate the variation in colour across different environments and determine the baseline CIE L*, a* and b* colour scores for dehulled seeds of these genotypes.

Associated Datasets

Field Phenology Dataset (Excel, TSV)

This dataset records phenological observations of this field trial, specifically, emergence, flowering, maturity, yield and lodging. These observations were taken for all 8 siteyears with each site-year containing 3-8 replicates of the 8 genotypes with the exact number of replicates depending on the resources available in that specific siteyear (see experimental design).

Red Lentil flour colour intensity: 8 Lentil germplasm using colourimeter and slick test in 2024
Data Collector
Experimental Site Locations
  • Sutherland, Saskatchewan, Canada
  • Rosthern, Saskatchewan, Canada
  • Osimo, Ancona, Italy
  • Montemurro, Potenza, Italy
Timepoints
  • 2022
  • 2023
Key Measurements
CIE L*, a* and b* colour scores
Objectives
  • Evaluate how stable the red colour of lentil flour samples is when hydrated and baked.

  • Determine whether the intensity of red colour for a dehulled lentil seed is predictive of the intensity of the baked flour sample obtained from that seed.

Associated Datasets

  • Pressed Flour CIE L*, a*, and b* scores (Excel, TSV)

    This dataset consists of the CIE L*, a*, and b* scores for dry pressed flour samples. All 8 site-years from the linked field experiment are represented for 8 Lentil genotypes with the field biological replicates analyzed separately. The mean scores in a single row are obtained from a single scan where two technical additional repetitions were added to every scan using the multi-point averaging technique in the Nix Toolkit App.

  • Hydrated and Baked Flour CIE L*, a*, and b* scores (Excel, TSV)

    This dataset consists of the CIE L*, a*, and b* scores for hydrated and baked flour samples obtained by performing a Pekar (Slick) Test. All 8 site-years from the linked field experiment are represented for 8 Lentil genotypes with biological replicates within a site year being combined. The scores in a single row are obtained from a single scan with the Minolta Chroma Meter CR-400 on.

Red Lentil cracker colour intensity: 8 Lentil germplasm using colourimeter in 2024
Data Collector
Sarahi Viscarra
Experimental Site Locations
  • Sutherland, Saskatchewan, Canada
  • Rosthern, Saskatchewan, Canada
Timepoints
Summer 2023
Key Measurements
  • Cracker dough CIE L*, a*, and b* scores
  • Baked cracker CIE L*, a*, and b* scores
Objectives
  • Evaluate the red colour intensity of dough and baked crackers obtained from previously analyzed dehulled seed and milled flour.

  • Quantify the stability of red colour intensity from the original dehulled seed through processing to the final baked cracker.

Associated Datasets

Dough and Baked Crackers CIE L*, a*, b* scores (Excel, TSV)

This dataset consists of the CIE L*, a*, and b* scores for cracker dough and baked crackers. Flour samples used to make dough were obtained from seeds grown in the Sutherland2023 and Rosthern2023 site-years of this linked experiment: Lentil Red cotyledon intensity: Lentil germplasm over 8 site-years in 2 macroenvironments from 2022-2023 using BELT. Samples were measured with a Minolta Chroma Meter CR-400 (3 technical replicates per sample) first for the cracker dough then samples were baked and the baked samples were measured again.

Red Lentil pasta colour intensity: 8 Lentil germplasm using colourimeter in 2024
Data Collector
Sarahi Viscarra
Experimental Site Locations
  • Sutherland, Saskatchewan, Canada
  • Rosthern, Saskatchewan, Canada
  • Osimo, Ancona, Italy
  • Montemurro, Potenza, Italy
Timepoints
  • 2023
  • 2022
Key Measurements
Boiled pasta CIE L*, a*, and b* scores
Objectives
  • Evaluate the red colour intensity of dough and boiled pasta obtained from previously analyzed dehulled seed and milled flour.

  • Quantify the stability of red colour intensity from the original dehulled seed through processing to the final boiled pasta.

Associated Datasets

Boiled Pasta CIE L*, a*, b* scores (Excel, TSV)

This dataset consists of the CIE L*, a*, and b* scores for boiled pasta samples. Flour samples used to make pasta were obtained from seeds grown in this linked experiment: Lentil Red cotyledon intensity: Lentil germplasm over 8 site-years in 2 macroenvironments from 2022-2023 using BELT. Seeds from all replications within a site-year where combined for each genotype, dried, cleaned, dehulled and ground into the flour samples. Samples were measured with a Minolta Chroma Meter CR-400 with a colorimeter setting of Illuminant C and observer angle of 2°.

Using a Nix Spectro2 to differentiate milled flour of red lentil genotypes
Data Collector
Experimental Site Locations
  • Sutherland, Saskatchewan, Canada
  • Rosthern, Saskatchewan, Canada
  • Osimo, Ancona, Italy
Timepoints
2022
Key Measurements
CIE L*, a* and b* colour scores
Objectives

Test the accuracy of the Nix Spectro 2 on processed flour products (specifically lentil) to determine if it comparable to the HunterLab colorimeter which is the current industry standard.

Associated Datasets

Pressed Flour CIE L*, a*, b* scores (Excel, TSV)

This dataset consists of the CIE L*, a*, and b* scores for dry pressed flour samples. Flour samples were obtained from seeds grown in the Sutherland2022, Rosthern2022 and Osimo2022 site-years of this linked experiment: Lentil Red cotyledon intensity: Lentil germplasm over 8 site-years in 2 macroenvironments from 2022-2023 using BELT. Samples were measured with the HunterLab Mini XE Plus and the Nix Spectro 2 with illuminants D50 and C (referred to as "HunterLab", "Nix C" and "Nix D50" respectively). All samples were measured 3 times (technical replicates) and there were 4 biological/field replicates for Sutherland2022/Rosthern2022 samples and 3 biological/field replicates for Osimo2022. The field plot IDs between this file and those on the linked experiment match.

Research Outputs
The following research outputs are specific to the study as a whole. There are additional research outputs associated with the linked experiments.
Datasets

  • Lentil seed and product images

    This dataset consists of a collection of images taken as part of the Lentil Red Colour Stability (LRCS) study by Sarahi Viscarra in 2024. It includes photos taken at various stages of processing from Lentil seeds to either cooked pasta or baked crackers. The image files follow a naming convention of "GermplasmName.Treatment.jpeg" where

    • the "GermplasmName" is one of W6 27760, CDC KR-1, CDC Redberry, CDC Robin, CN 105604, ILL 213, PI 612875, ITACA
    • the "Treatment" is one of dehulled seed, wet, dry, flour, baked, cracker

    These images are for information use only and should not be used in publications or presentations outside of Dr. Kirstin Bett's research group. More specifically, these images are protected by the CC BY-NC-ND 4.0 License. Full details are include in the LICENCE.txt file and at https://creativecommons.org/licenses/by-nc-nd/4.0/.

  • Field Weather data (Excel, TSV)

    This dataset includes weather data for the four locations where the genotypes were grown in both 2022 and 2023. More specifically, it includes location, longitude and latitude, average daily temperature, max temperature, min temperature, precipitation, WS2M, relative humidity, days from start and day length. Automated satellite weather data for air temperature and precipitation were downloaded using EnvRtype package in R for each location.

Grant Activity
EVOLVES Activity 2- Genomics and phenomics of nutritional and food functionality characteristics of lentil
EVOLVES: Enhancing the Value of Lentil Variation for Ecosystem Survival
  • Kirstin E Bett
  • Albert Vandenberg
University of Saskatchewan

2019-2023