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Feng Z, Morton JD, Maes E, Kumar L, Serventi L. Exploring faba beans ( Vicia faba L.): bioactive compounds, cardiovascular health, and processing insights. Crit Rev Food Sci Nutr 2024:1-14. [PMID: 39097752 DOI: 10.1080/10408398.2024.2387330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/05/2024]
Abstract
Faba beans (Vicia faba L.), integral to the legume family, are a significant component of the global pulse market because of their nutritional richness and positive health implications. While existing reviews have extensively covered the nutritional composition and anti-nutritional factors of faba beans, and their utilization in food product development, the insights into the optimization of processing methods and upcycling the wastewater during faba bean processing remain insufficient. Therefore, this review focuses on consolidating information about their bioactive compounds, elucidating associated health benefits and unveiling the possible application of processing water derived from faba beans. Key issues discussed include the impact of bioactive compounds in faba beans on cardiovascular health and carcinogenic condition, the challenges in processing that affect bioactive content, and the potential nutritional and functional applications of processing water in food production.
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Affiliation(s)
- Ziqian Feng
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - James D Morton
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Evelyne Maes
- Proteins & Metabolites Team, AgResearch Limited, Lincoln, New Zealand
| | - Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Luca Serventi
- The New Zealand Institute for Plant and Food Research Limited, Christchurch, New Zealand
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2
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Dutta M, Dineshkumar R, Nagesh CR, Durga Lakshmi Y, Lekhak B, Bansal N, Goswami S, Kumar RR, Kundu A, Mandal PK, Arora B, Raje RS, Mandal S, Yadav A, Tyagi A, Ramesh SV, Rama Prashat G, Vinutha T. Exploring protein structural adaptations and polyphenol interactions: Influences on digestibility in pigeon pea dal and whole grains under heat and germination conditions. Food Chem 2024; 460:140561. [PMID: 39059329 DOI: 10.1016/j.foodchem.2024.140561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 07/18/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024]
Abstract
Pigeon pea, a protein-rich legume with low protein digestibility (PD) due to its high polyphenol content and other antinutritional factors (ANFs). Consequently, processing methods are crucial to improve PD. We investigated the effects of thermal treatments (cooking, hydrothermal, autoclaving, infrared rays) treatments and germination on modulation of PD, its properties and association with ANFs in two distinct genotypes based on polyphenol content: high (Pusa Arhar 2018-4) and low (ICP-1452). Treatments improved in vitro PD and essential amino acid content, with autoclaving showing significantly higher PD (ICP-1452: 90.4%, Pusa-Arhar 2018-4: 84.32%) ascribed to disruption of tight protein matrices. Significant increase in β-turn, reduction in protein: starch, protein: polyphenol interactions as well as breakdown of storage proteins revealed by the analysis of protein structural properties. This study suggests thermal treatments, particularly autoclaving, can enhance pigeon pea protein's nutritional quality for its utilization as a new ingredient in development of healthy foods.
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Affiliation(s)
- Minakshi Dutta
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - R Dineshkumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - C R Nagesh
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Y Durga Lakshmi
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Brijesh Lekhak
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Navita Bansal
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Suneha Goswami
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Ranjeet Ranjan Kumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Aditi Kundu
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Pranab Kumar Mandal
- National Institute for Plant Biotechnology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Bindvi Arora
- Division of Food Science & Post Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Ranjeet Sharad Raje
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Somnath Mandal
- Department of Biochemistry, Uttar Banga Krishi Viswavidyalaya, Coochbehar, West Bengal, India
| | - Achchhelal Yadav
- Division of Agricultural Physics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Aruna Tyagi
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - S V Ramesh
- ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, 671 124, India
| | - G Rama Prashat
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.
| | - T Vinutha
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.
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3
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Náthia-Neves G, Calix-Rivera CS, Villanueva M, Ronda F. Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties. Int J Biol Macromol 2023; 253:126908. [PMID: 37714229 DOI: 10.1016/j.ijbiomac.2023.126908] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/29/2023] [Accepted: 09/13/2023] [Indexed: 09/17/2023]
Abstract
The impact of microwave (MW) treatments on the structure, solubility, and techno-functional properties of the proteins in starchy matrices is still poorly understood. This study aimed to investigate the effects of MW intensity by applying 1, 2, and 6 min of radiation on two tef flour varieties moistened at 15 % and 25 %. The fractionation method recovered ∼83 % of the total protein content in untreated flours. The interaction between treatment time and moisture content (MC) significantly influenced the extraction of protein fractions. Samples treated at 25 %MC showed significant reductions in albumins (up to -74 %), globulins (up to -79 %), and prolamins (up to -32 %). The SDS-extractable proteins of both tef flours presented similar molecular weights (12-100 kDa). SDS-PAGE analysis revealed decreased band intensity in MW-treated samples compared to untreated flours, and confocal analysis showed changes in the native state of proteins in treated samples. Shorter treatments at low MC significantly improved the emulsifying stability of tef flours, particularly in brown tef flour, with an enhancement of up to 203 %. The hydration properties significantly increased in flours treated at 25 %MC for 6 min. Pearson correlation analysis demonstrated the influence of treatment time and MC on protein recovery and functional properties of tef flours.
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Affiliation(s)
- Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain
| | - Caleb S Calix-Rivera
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain; Department of Agroindustrial Engineering, Pacific Littoral Regional University Center, National Autonomous University of Honduras (UNAH), Choluteca 51101, Honduras
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain.
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Trigo JP, Stedt K, Schmidt AEM, Kollander B, Edlund U, Nylund G, Pavia H, Abdollahi M, Undeland I. Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content. Food Chem 2023; 404:134576. [PMID: 36265271 DOI: 10.1016/j.foodchem.2022.134576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 10/05/2022] [Accepted: 10/08/2022] [Indexed: 11/05/2022]
Abstract
The seaweed Saccharina latissima is often blanched to lower iodine levels, however, it is not known how blanching affects protein extraction. We assessed the effect of blanching or soaking (80/45/12 °C, 2 min) on protein yield and protein extract characteristics after pH-shift processing of S. latissima. Average protein yields and extract amino acid levels ranked treatments as follows: blanching-45 °C ∼ control > soaking ∼ blanching-80 °C. Although blanching-45 °C decreased protein solubilization yield at pH 12, it increased isoelectric protein precipitation yield at pH 2 (p < 0.05). The former could be explained by a higher ratio of large peptides/proteins in the blanched biomass as shown by HP-SEC, whereas the latter by blanching-induced lowering of ionic strength, as verified by a dialysis model. Moreover, blanching-45 °C yielded a protein extract with 49 % less iodine compared with the control extract. We recommend blanching-45 °C since it is effective at removing iodine and does not compromise total protein extraction yield.
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Affiliation(s)
- João P Trigo
- Department of Biology and Biological Engineering - Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
| | - Kristoffer Stedt
- Tjärnö Marine Laboratory, Department of Marine Sciences, University of Gothenburg, Strömstad, Sweden
| | - Alina E M Schmidt
- Fibre and Polymer Technology, KTH Royal Institute of Technology, SE 100 44 Stockholm, Sweden
| | - Barbro Kollander
- Livsmedelsverket - Swedish Food Agency, Dag Hammarskjölds väg 56 A, Uppsala, Sweden
| | - Ulrica Edlund
- Fibre and Polymer Technology, KTH Royal Institute of Technology, SE 100 44 Stockholm, Sweden
| | - Göran Nylund
- Tjärnö Marine Laboratory, Department of Marine Sciences, University of Gothenburg, Strömstad, Sweden
| | - Henrik Pavia
- Tjärnö Marine Laboratory, Department of Marine Sciences, University of Gothenburg, Strömstad, Sweden
| | - Mehdi Abdollahi
- Department of Biology and Biological Engineering - Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
| | - Ingrid Undeland
- Department of Biology and Biological Engineering - Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
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Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development. Processes (Basel) 2022. [DOI: 10.3390/pr10122586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022] Open
Abstract
Legumes are sustainable protein-rich crops with numerous industrial food applications, which give them the potential of a functional food ingredient. Legume proteins have appreciable techno-functional properties (e.g., emulsification, foaming, water absorption), which could be affected along with its digestibility during processing. Extraction and isolation of legumes’ protein content makes their use more efficient; however, exposure to the conditions of further use (such as temperature and pressure) results in, and significantly increases, changes in the structural, and therefore functional and nutritional, properties. The present review focuses on the quality of legume protein concentrates and their changes under the influence of different physical processing treatments and highlights the effect of processing techniques on the structural, functional, and some of the nutritional, properties of legume proteins.
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Chongtham SK, Devi EL, Samantara K, Yasin JK, Wani SH, Mukherjee S, Razzaq A, Bhupenchandra I, Jat AL, Singh LK, Kumar A. Orphan legumes: harnessing their potential for food, nutritional and health security through genetic approaches. PLANTA 2022; 256:24. [PMID: 35767119 DOI: 10.1007/s00425-022-03923-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Accepted: 05/21/2022] [Indexed: 06/15/2023]
Abstract
Legumes, being angiosperm's third-largest family as well as the second major crop family, contributes beyond 33% of human dietary proteins. The advent of the global food crisis owing to major climatic concerns leads to nutritional deprivation, hunger and hidden hunger especially in developing and underdeveloped nations. Hence, in the wake of promoting sustainable agriculture and nutritional security, apart from the popular legumes, the inclusion of lesser-known and understudied local crop legumes called orphan legumes in the farming systems of various tropical and sub-tropical parts of the world is indeed a need of the hour. Despite possessing tremendous potentialities, wide adaptability under diverse environmental conditions, and rich in nutritional and nutraceutical values, these species are still in a neglected and devalued state. Therefore, a major re-focusing of legume genetics, genomics, and biology is much crucial in pursuance of understanding the yield constraints, and endorsing underutilized legume breeding programs. Varying degrees of importance to these crops do exist among researchers of developing countries in establishing the role of orphan legumes as future crops. Under such circumstances, this article assembles a comprehensive note on the necessity of promoting these crops for further investigations and sustainable legume production, the exploitation of various orphan legume species and their potencies. In addition, an attempt has been made to highlight various novel genetic, molecular, and omics approaches for the improvement of such legumes for enhancing yield, minimizing the level of several anti-nutritional factors, and imparting biotic and abiotic stress tolerance. A significant genetic enhancement through extensive research in 'omics' areas is the absolute necessity to transform them into befitting candidates for large-scale popularization around the globe.
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Affiliation(s)
- Sunil Kumar Chongtham
- Multi Technology Testing Centre and Vocational Training Centre, CAEPHT, CAU, Ranipool, Gangtok, Sikkim, 737135, India
| | | | - Kajal Samantara
- Department of Genetics and Plant Breeding, Centurion University of Technology and Management, Odisha, 761211, India
| | - Jeshima Khan Yasin
- Division of Genomic Resources, ICAR-National Bureau Plant Genetic Resources, PUSA Campus, New Delhi, 110012, India
| | - Shabir Hussain Wani
- Mountain Research Centre for Field Crops, Khudwani, Sher-E-Kashmir University of Agricultural Sciences and Technology, Srinagar, 192101, Jammu and Kashmir, India.
| | - Soumya Mukherjee
- Department of Botany, Jangipur College, University of Kalyani, West Bengal, 742213, India
| | - Ali Razzaq
- Centre of Agricultural Biochemistry and Biotechnology, University of Agriculture Faisalabad, Faisalabad, 38040, Pakistan
| | - Ingudam Bhupenchandra
- ICAR-KVK Tamenglong, ICAR RC for NEH Region, Manipur Centre, Lamphelpat, Imphal, Manipur, 795 004, India
| | - Aanandi Lal Jat
- Castor-Mustard Research Station, SDAU, S.K. Nagar, Banaskantha, Gujarat, 385 506, India
| | - Laishram Kanta Singh
- ICAR-KVK Imphal West, ICAR RC for NEH region, Manipur Centre, Lamphelpat, Imphal, Manipur, 795 004, India
| | - Amit Kumar
- ICAR Research Complex for NEH Region, Tadong, Sikkim Centre, 737102, India
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8
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Jiang W, Chang K, Ma S, Zhao C, Zhang T. Effects of heat treatment on structural and functional properties of velvet antler polypeptides. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wei Jiang
- College of Food Science and Engineering Jilin University Changchun China
| | - Kefei Chang
- College of Food Science and Engineering Jilin University Changchun China
| | - Sainan Ma
- College of Food Science and Engineering Jilin University Changchun China
| | - Changhui Zhao
- College of Food Science and Engineering Jilin University Changchun China
| | - Tiehua Zhang
- College of Food Science and Engineering Jilin University Changchun China
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Yen PPL, Pratap-Singh A. Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:167-178. [PMID: 32613616 DOI: 10.1002/jsfa.10627] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 06/18/2020] [Accepted: 07/01/2020] [Indexed: 05/21/2023]
Abstract
BACKGROUND Peas are an inexpensive yet nutritious and sustainable source of protein. However, it is challenging to incorporate pea proteins into food formulations owing to their beany or green off-flavours and their limited water solubility. RESULTS Vacuum microwave dehydration (VMD) of pea protein with an initial moisture content of 425% (dry basis, db) at 2 W g-1 specific microwave energy and 200 Torr vacuum level for 88 min led to an 83% reduction in total volatile compound concentration. VMD processing at high initial moisture contents facilitated the Maillard reaction, enhancing the extent of protein cross-linking, leading to a marked decrease in soluble protein content, to 11 g kg-1 . Reducing the initial moisture content to 56% db greatly retained protein solubility (112-113 g kg-1 ), but it only led to a minor reduction in total volatile compound concentration (2-11% reduction). A high microwave energy (20 W g-1 )-short time (2 min) treatment at 200 Torr vacuum level was found optimal, reducing both volatile levels and soluble protein content by ~50%. CONCLUSION Evidently, it is difficult to employ VMD without reduction of pea protein solubility and corresponding changing in functionality. Yet, if optimized, VMD has the capability to decrease volatile concentrations while retaining protein solubility. Future sensory analysis should be conducted to determine whether the aforementioned reductions in total volatile compound concentration may have a notable effect on consumer palatability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Philip Pui-Li Yen
- Food, Nutrition and Health, Faculty of Land and Food Systems, Vancouver, BC, Canada
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health, Faculty of Land and Food Systems, Vancouver, BC, Canada
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Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour. Cereal Chem 2020. [DOI: 10.1002/cche.10334] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Yang Q, Kan L, Wu Y, Liu Y, Ouyang J. Influence of nutritional components on the texture characteristics and sensory properties of cooked chestnut kernel. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14112] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qinxue Yang
- Department of Food Science and Engineering, College of Biological Sciences and Technology Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University Beijing China
| | - Lina Kan
- Department of Food Science and Engineering, College of Biological Sciences and Technology Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University Beijing China
| | - Yanwen Wu
- Beijing Center for Physical and Chemical Analysis Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology Beijing China
| | - Yongguo Liu
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University Beijing China
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Lekjing S, Venkatachalam K. Influences of storage time and temperature on sensory and measured quality of green gram savory crackers. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108310] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Yang J, Liu G, Zeng H, Chen L. Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.020] [Citation(s) in RCA: 124] [Impact Index Per Article: 20.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Nagaprabha P, Devisetti R, Bhattacharya S. Physicochemical and microstructural characterisation of green gram and foxtail millet starch gels. Journal of Food Science and Technology 2017; 55:782-791. [PMID: 29391644 DOI: 10.1007/s13197-017-2991-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/21/2017] [Accepted: 12/11/2017] [Indexed: 10/18/2022]
Abstract
The starch and starch gels from green gram (GG) and foxtail millet (FM) were characterised for their physicochemical, thermal and microstructural characteristics; the features of shape and size were determined by image analysis. Both GG and FM formed well-set gels at 9% concentration of starch. The fracture strain of the gels was between 78 and 80% indicating non-brittle gels. The peak temperatures of the native flour of GG (74.9 °C) and FM (75.7 °C) were significantly higher than their corresponding starch samples (72.2 and 75.0 °C). The conclusion temperatures of the FM native flour (81.2 °C) and starch (79.4 °C) samples were higher than the native GG flour (79.9 °C) and GG starch (77.1 °C) samples. Starches were nearly spherical as the roundness values were between 0.88 and 0.95. Green gram starch was pentagonal having an average diameter of 3.9-9.2 µm while foxtail millet starch was spherical with a diameter of 4.9-10.1 µm. The freeze-dried GG and FM starch gels showed cellular structure containing organised hexagonal pores, bound by thin pore walls; the GG starch gels deviated from the circular shape as they had the highest elongation value of 4.21. The thicker pore walls were observed for GG starch gels (0.88 μm) compared to that of FM samples (0.57 μm). The higher pore wall thickness in the case of GG gel showed the formation of junction zones.
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Affiliation(s)
- P Nagaprabha
- Grain Science and Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - Rajesh Devisetti
- Grain Science and Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - Sila Bhattacharya
- Grain Science and Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
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Chemical composition of leguminous seeds: part I—content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2849-7] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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16
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Nutritional and anti-nutritional composition, and in vitro protein digestibility of Kabuli chickpea (Cicer arietinum L.) as affected by differential processing methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9346-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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