1
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Lee DJ, Cheng F, Li D, Ding K, Carlin J, Moore E, Ai Y. Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating. Food Chem 2024; 447:138896. [PMID: 38458133 DOI: 10.1016/j.foodchem.2024.138896] [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: 12/05/2023] [Revised: 02/18/2024] [Accepted: 02/26/2024] [Indexed: 03/10/2024]
Abstract
Dehulled pea, lentil, and faba bean grains were milled into flours with 0.5- to 2.5-mm sieves. As the particle size decreased, damaged-starch contents of the flours from the same pulse crop increased. At a holding temperature of 95 °C in RVA, peak and final viscosities and gelling ability of the flours generally increased as the particle size decreased. When the holding temperature increased from 95 to 140 °C, pasting viscosities of pea and lentil flours and gel hardness of lentil flours gradually decreased. In contrast, pasting viscosities and gel hardness of faba bean flours reached the highest values at 120 °C. The comparison of the pulse flours varying in particle size across the three market classes revealed that coarse particles comprising agglomerated starch, protein, and dietary fiber (i.e., particles of the second peak in the bimodal particle-size distribution curves) showed significant correlations with certain important functional properties of pulse flours.
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Affiliation(s)
- Dong-Jin Lee
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada; Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung, Gangwon State, Republic of Korea
| | - Fan Cheng
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Dongxing Li
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Ke Ding
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | | | - Emily Moore
- PerkinElmer, Scientific Canada ULC, Woodbridge, ON, Canada
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada.
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2
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Romano A, De Luca L, Romano R. Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils ( Lens culinaris Medik.) flour. Food Funct 2024; 15:3539-3551. [PMID: 38465882 DOI: 10.1039/d3fo05758e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2024]
Abstract
There has been an increase in the use of adoptable bioprocessing methods for the development of high-quality leguminous ingredients. The potential use of germinated green Altamura lentils as a food ingredient is closely related to the resulting properties. The objective of this study was to evaluate the impact of three germination times - 0 (C), 24 (G) and 48 (H) hours - on the physicochemical, microstructural, flavour, functional, and nutritional features of lentil flour samples (CF, GF and HF). Lentil flour samples were obtained by grinding both whole green seeds (C) and germinated seeds (G and H), and then sifting them to obtain a particle size < 300 μm. The germinated samples - GF (24 h) and HF (48 h) - exhibited differences (P < 0.05) in the physicochemical and bioactive properties of CF (control). Similarly, compared with those in the control sample, the total starch, amylose and total phenolic contents in the GF and HF samples decreased, while the protein content increased (p < 0.05). A decrease in the presence of intact starch granules was observed via SEM in the germinated samples. The germination time had a significant (P < 0.05) effect on the colour indices, L*, a*, and b* of the samples. Flavour attributes were significantly influenced by the germination time. Overall, a total of 14 (CF) and 17 (GF and HF) aromatic compounds were identified. The technological characteristics of the CF, GF and HF dough samples were studied using a Brabender farinograph. Germination time affects the flour properties, leading to a significant decrease in farinographic parameters such as water absorption (WA), dough development time (DT), and dough stability (DS) and an increase in the degree of dough weakening (DOS). Differential scanning calorimetry was employed to examine the gelatinization transition of the samples. Germination strongly influenced all the thermal properties of the samples. It also had a significant impact on the in vitro starch digestibility, starch fraction and glycaemic index (eGI) of the samples. In particular, the eGI of germinated lentils was lower than that of the CF. In conclusion, the germination time could be a key factor modulating some crucial lentil flour properties.
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Affiliation(s)
- Annalisa Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy.
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy.
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy.
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3
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Wu ZW, Han JY, Zhao XY, Wei YY, Cai XS, Liu HM, Ma YX, Wang XD. Impact of high temperature on microstructural changes and oil absorption of tigernut (Cyperus esculentus L.) starch: Investigations in the starch-oil model system. Carbohydr Polym 2024; 328:121711. [PMID: 38220344 DOI: 10.1016/j.carbpol.2023.121711] [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: 09/27/2023] [Revised: 11/30/2023] [Accepted: 12/17/2023] [Indexed: 01/16/2024]
Abstract
This study was to explore the internal reasons for the changes in oil absorption performance of tigernut starch (TS) by revealing the high-temperature induced variations of structural and functional properties of TS. The results showed that as the temperature increased from 80 °C to 140 °C, the degree of starch gelatinization increased, while the proportion of double helix structures, the total proportion of B1 and B2 chains, the relative crystallinity and the molecular weight decreased, accompanied by the fragmentation and swelling of TS granules. The oxidation of tigernut oil (TNO) led to a decrease in oil density and an increase in total polar component content. These phenomena could result in an increase of oil absorption capacity of TS and starch-lipid complex index. With further increase in temperature from 170 °C to 200 °C, the disruption of the crystalline structure and chain structure increased, resulting in the melting and disintegration of TS granules. This caused a decrease in the starch-oil contact area and capillary absorption of TNO by the TS granules. The results will contribute to revealing the effect of high-temperature induced changes in the structural and functional properties of TS on its oil absorption properties.
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Affiliation(s)
- Zhong-Wei Wu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Jing-Yuan Han
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xin-Yi Zhao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yang-Yang Wei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiao-Shuang Cai
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Hua-Min Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Yu-Xiang Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xue-De Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
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4
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Mahmood N, Muhoza B, Kothakot A, Munir Z, Huang Y, Zhang Y, Pandiselvam R, Iqbal S, Zhang S, Li Y. Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review. Compr Rev Food Sci Food Saf 2024; 23:e13286. [PMID: 38284581 DOI: 10.1111/1541-4337.13286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 11/22/2023] [Accepted: 12/04/2023] [Indexed: 01/30/2024]
Abstract
Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high-quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment-induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in-depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.
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Affiliation(s)
- Naveed Mahmood
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Anjineyulu Kothakot
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Zeeshan Munir
- Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yue Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Sohail Iqbal
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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5
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Pathiraje D, Carlin J, Der T, Wanasundara JPD, Shand PJ. Generating Multi-Functional Pulse Ingredients for Processed Meat Products-Scientific Evaluation of Infrared-Treated Lentils. Foods 2023; 12:foods12081722. [PMID: 37107516 PMCID: PMC10138159 DOI: 10.3390/foods12081722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/11/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be used as binders to reduce meat protein in product formulations. Pulses are seen as clean-label ingredients that bring benefits to meat products beyond protein content. Pulse flours may need pre-treatments because their endogenous bioactive components may not always be beneficial to meat products. Infrared (IR) treatment is a highly energy-efficient and environmentally friendly method of heating foods, creating diversity in plant-based ingredient functionality. This review discusses using IR-heating technology to modify the properties of pulses and their usefulness in comminuted meat products, with a major emphasis on lentils. IR heating enhances liquid-binding and emulsifying properties, inactivates oxidative enzymes, reduces antinutritional factors, and protects antioxidative properties of pulses. Meat products benefit from IR-treated pulse ingredients, showing improvements in product yields, oxidative stability, and nutrient availability while maintaining desired texture. IR-treated lentil-based ingredients, in particular, also enhance the raw color stability of beef burgers. Therefore, developing pulse-enriched meat products will be a viable approach toward the sustainable production of meat products.
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Affiliation(s)
- Darshika Pathiraje
- Department of Food Science and Technology, Wayamba University of Sri Lanka, Makandura 60000, Gonawila, Sri Lanka
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | | | - Tanya Der
- Pulse Canada, Winnipeg, MB R3C 0A5, Canada
| | - Janitha P D Wanasundara
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
- Agriculture and Agri-Food Canada, Saskatoon Research and Development Centre, Saskatoon, SK S7N 0X9, Canada
| | - Phyllis J Shand
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
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6
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Sun G, Ni P, Lam E, Hrapovic S, Bing D, Yu B, Ai Y. Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content. Food Chem 2023; 405:134938. [PMID: 36436232 DOI: 10.1016/j.foodchem.2022.134938] [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: 09/12/2022] [Revised: 11/08/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022]
Abstract
In this study, ten pea flours covering a broad range of amylose content (37.2-77.6 %, dsb) were characterized for functional and nutritional properties. As the amylose contents increased, the starch contents of the pea flours showed a downward trend (r = -0.990, p < 0.001 in Pearson correlation) but their protein and total dietary fiber contents exhibited an upward trend (r = 0.915, p < 0.001 and r = 0.885, p < 0.001, respectively). A greater amylose content tended to increase starch gelatinization temperatures of the pea flours, which thus required a higher cooking temperature for pasting viscosity development and subsequent gel formation. An increased amylose level reduced in vitro starch digestibility of the cooked pea flours (r = -0.944, p < 0.001) but did not influence in vitro protein digestibility. The insightful findings will be valuable for utilizing the diverse pea lines to create new flour, starch, and protein ingredients.
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Affiliation(s)
- Gexiao Sun
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon S7N 5A8, Canada
| | - Peiji Ni
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon S7N 5A8, Canada
| | - Edmond Lam
- Aquatic and Crop Resource Development Research Centre, National Research Council of Canada, Montreal H4P 2R2, Canada; Department of Chemistry, McGill University, Montreal H3A 0B8, Canada
| | - Sabahudin Hrapovic
- Aquatic and Crop Resource Development Research Centre, National Research Council of Canada, Montreal H4P 2R2, Canada
| | - Dengjin Bing
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe T4L 1W1, Canada
| | - Bianyun Yu
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, Saskatoon S7N 0W9, Canada.
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon S7N 5A8, Canada.
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7
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Cheng F, Ding K, Yin H, Tulbek M, Chigwedere CM, Ai Y. Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals. Food Res Int 2023; 163:112223. [PMID: 36596152 DOI: 10.1016/j.foodres.2022.112223] [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: 07/20/2022] [Revised: 11/17/2022] [Accepted: 11/20/2022] [Indexed: 11/25/2022]
Abstract
In this study, pulse (pea, lentil) and cereal (barley, oats) seeds were firstly milled into whole flours, which were then sieved into coarse and fine flours. The particle sizes of the three generated flour streams followed a descending order of coarse > whole > fine, consistent with the observation under scanning electron microscopy (SEM). Among the four crops, the three flour streams showed the same rank order of fine > whole > coarse in starch and damaged-starch contents but the opposite order in ash and total dietary fiber contents. Thus, those functional properties closely related to starch occurring in flour, such as L* (brightness), starch gelatinization enthalpy change (ΔH), and gel hardness, followed the same order of fine > whole > coarse. By contrast, protein contents of the three flour streams did not vary in pea and lentil but showed a trend of coarse > whole > fine in barley and oats, which could partially explain generally comparable foaming and emulsifying properties of the three streams of pulse flours as well as an order of coarse > whole > fine in oil-binding capacity (OBC) of cereal flours, respectively. The different particle sizes and chemical compositions of the three flour streams only resulted in a descending order of fine > whole > coarse in the pasting viscosities of the pulse flours but did not lead to such a clear trend in the cereal flours, which could be partly attributable to the different microscopic structures of the pulse and cereal seeds and their corresponding flours. This research clearly demonstrated that particle size, chemical composition, and microscopic structure were important variables determining the specific techno-functional properties of pulse and cereal flours.
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Affiliation(s)
- Fan Cheng
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Ke Ding
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Hanyue Yin
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Mehmet Tulbek
- Saskatchewan Food Industry Development Centre, Saskatoon, SK, Canada
| | - Claire Maria Chigwedere
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada.
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8
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Sulewska K, Rybarczyk-Płońska A, Karamać M. Antioxidant Capacity of Lentil Flour Hydrolysates Obtained with Pancreatin. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/155932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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9
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Nanvakenari S, Movagharnejad K, Latifi A. Modelling and experimental analysis of rice drying in new fluidized bed assisted hybrid infrared-microwave dryer. Food Res Int 2022; 159:111617. [DOI: 10.1016/j.foodres.2022.111617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 06/16/2022] [Accepted: 07/01/2022] [Indexed: 02/07/2023]
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10
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Liu S, Ren Y, Yin H, Nickerson M, Pickard M, Ai Y. Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size. Food Chem 2022; 396:133649. [PMID: 35842998 DOI: 10.1016/j.foodchem.2022.133649] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 06/18/2022] [Accepted: 07/05/2022] [Indexed: 11/04/2022]
Abstract
The present study aimed to tackle research gaps regarding how infrared heating affected macro- and micronutrients of lentil flours from seeds varying in size. Infrared treatments reduced resistant starch contents of lentil flours from 26.1-33.6% to 6.0-17.8%, increased protein digestibility from 73.6-75.0% to 78.2-82.2%, and enhanced soluble dietary fiber contents from 6.1-7.8% to 7.4-10.3%. Infrared treatments did not alter the primary limiting amino acid of Greenstar and Imvincible lentil flours (tryptophan) but changed that of Maxim to methionine + cysteine at 150 °C heating. Regarding micronutrients, the thermal modifications decreased the levels of heat-labile B vitamins, including B1 (thiamine), B3 (niacin), and B9 (mainly 5-methylterahydrofolate), consistent with reducing α-amylase activity to an undetectable level in all the three lentil flours. The novel findings from this research will be meaningful for the agri-food industry to utilize infrared processing as an effective and clean-label approach to improving the nutritional profiles of lentil and other flours.
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Affiliation(s)
- Siyuan Liu
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada; Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Yikai Ren
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Hanyue Yin
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Mark Pickard
- InfraReady Products (1998) Limited, Saskatoon, Canada
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada.
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11
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Coşkun Topuz F, Bakkalbaşı E, Aldemir A, Javidipour I. Drying kinetics and quality properties of Mellaki (
Pyrus communis
L.) pear slices dried in a novel vacuum‐combined infrared oven. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16866] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Emre Bakkalbaşı
- Food Engineering Department Van Yüzüncü Yıl University Van Turkey
| | - Adnan Aldemir
- Mechanical Engineering Department Van Yüzüncü Yıl University Van Turkey
| | - Issa Javidipour
- Food Engineering Department Van Yüzüncü Yıl University Van Turkey
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12
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Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03918-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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13
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Romano A, Gallo V, Ferranti P, Masi P. Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.04.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Acquah C, Ohemeng-Boahen G, Power KA, Tosh SM. The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.681662] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
Diversification of plant-based food sources is necessary to improve global food and nutritional security. Pulses have enormous nutritional and health benefits in preventing malnutrition and chronic diseases while contributing positively to reducing environmental footprint. Pulses are rich in diverse nutritional and non-nutritional constituents which can be classified as bioactive compounds due to their biological effect. These bioactive compounds include but are not limited to proteins, dietary fibres, resistant starch, polyphenols, saponins, lectins, phytic acids, and enzyme inhibitors. While these compounds are of importance in ensuring food and nutritional security, some of the bioactive constituents have ambivalent properties. These properties include having antioxidant, anti-hypertensive and prebiotic effects. Others have a deleterious effect of decreasing the digestibility and/or bioavailability of essential nutrients and are therefore termed antinutritional factors/compounds. Various processing techniques exist to reduce the content of antinutritional factors found in pulses. Traditional processing of pulses comprises soaking, dehulling, milling, germination, fermentation, and boiling, while examples of emerging processing techniques include microwaving, extrusion, and micronization. These processing techniques can be tailored to purpose and pulse type to achieve desired results. Herein, the nutritional qualities and properties of bioactive compounds found in pulses in meeting the sustainable development goals are presented. It also discusses the effect of processing techniques on the nutritional and non-nutritional constituents in pulses as well as the health and environmental benefits of pulse-diet consumption. Major challenges linked to pulses that could limit their potential of being ideal crops in meeting the sustainable development goal 2 agenda are highlighted.
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15
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Ren Y, Yuan TZ, Chigwedere CM, Ai Y. A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization. Compr Rev Food Sci Food Saf 2021; 20:3061-3092. [PMID: 33798276 DOI: 10.1111/1541-4337.12735] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 01/28/2021] [Accepted: 02/06/2021] [Indexed: 12/22/2022]
Abstract
Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea-a high-amylose mutant of this pulse crop-possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.
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Affiliation(s)
- Yikai Ren
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Tommy Z Yuan
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
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