Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera

Techno-functional, physicochemical and thermal characteristics of black chickpeas aquafaba under ultrasound pre-processing

Aquafaba is the liquid that remains from the cooking of beans in the canning industry, generally discarded as wastewater. This research aimed to optimize ultrasound pretreatment to enhance this by-product and introduce it as a high-added value product (known as liquid gold) in the food industry. The results showed that with the increase in the sonication time and amplitude, the extraction efficiency, soluble protein content, the density, and dry matter content of black chickpeas aquafaba increased significantly (p < 0.05). The results also demonstrated that foaming ability (in short ultrasonication times) and foam stability significantly increased with higher amplitude. The results of numerical optimization showed that ultrasound pre-treatment for 30 min with an amplitude of 72 % on black chickpeas before the cooking process created the best conditions for aquafaba extraction. Under these optimized conditions, the results yielded the highest values so that extraction efficiency, protein content, density, dry matter, foaming ability, and foam stability were 212.07 %, 3546.7 mg/kg, 1.038 g/mL, 4.76 %, 243.57 %, and 44.50 % respectively. Thermogravimetric and FT-IR analysis showed that the pre-sonication process not only makes aquafaba thermally stable, but also does not cause any structural changes in its chemical components. According to the favorable physicochemical characteristics of aquafaba, this product can benefit the food industry. It can be a material with high added value, profitable for the canning industry.

Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food

Fermented plant-based products were gathered from various regions in Thailand and categorized into 10 types of traditional commercial vegetables. Different vegetable materials and natural fermentation methods influence the diverse physical, chemical, nutritional, and functional attributes of the products. All the traditionally fermented Thai vegetable samples collected showed physicochemical properties associated with the fermentation process, contributing to the nutritional and functional quality of the final products. Achieving consistent research results is challenging due to the intricate nature of food matrices and biochemical processes during fermentation. The roles of microorganisms, especially probiotics, are crucial in delivering health benefits through fermented foods. Traditionally fermented Thai vegetable foods contain high levels of total soluble solids, titratable acidity, and salinity in pickled shallot and ginger as a result of the natural fermentation process and the ingredients used. The research findings were confirmed using a hierarchical cluster analysis (HCA)-derived dendrogram pattern. The nutritional compositions, total phenolic contents, and antioxidant activities varied among the different types of vegetables. The correlations among lipid, protein, fiber, total soluble solid (TSSs), total titratable acidity (TTA), and salinity as potential biomarkers in fermented vegetable products were examined. The results suggest that traditionally fermented Thai vegetable products significantly impacted food research by enhancing the quality and preserving the authenticity of traditionally fermented Thai vegetables.

Modification of Physiochemical and Techno-Functional Properties of Stink Bean (Parkia speciosa) by Germination and Hydrothermal Cooking Treatment

Stink bean, Parkia speciosa, is recognized as a significantly underutilized legume with versatile utility and diverse benefits. However, information on the impact of different processing methods, such as germination and hydrothermal cooking, is scarce on stink beans (SBs). Therefore, the current research aimed to explore the efficacy of germination (G) and hydrothermal cooking (HTC) on the physiochemical properties, proximate composition, techno-functional properties, and antioxidant potential of SB flour. Furthermore, Fourier transform infrared spectroscopy (FTIR) and field emission scanning electron microscopy (FESEM) were employed to assess structural and morphological changes. The results revealed that the physiochemical properties of SB were significantly enhanced through processing, with more pronounced improvements observed during germination. Additionally, SBG exhibited a significantly higher protein content and lower fat content compared to SBHTC and stink bean raw (SBR). Moreover, techno-functional properties such as color intensity, least gelation concentration, and pasting properties were significantly improved in SBG compared to SBHTC and SBR. FTIR analysis of SBG and SBHTC indicated structural modifications in the lipid, protein, and carbohydrate molecules. FESEM examination revealed morphological changes in SBG and SBHTC when compared to SBR. Importantly, SBG exhibited higher antioxidant activity and total phenolic content in comparison to SBHTC and SBR. Therefore, processed SB flour can be incorporated and utilized in product development, highlighting its potential as a plant-based protein source for protein-rich breakfast bars and cookies.