Techno-Functional and Rheological Properties of Alternative Plant-Based Flours

Studies on Food Physical Characterization

With the growing focus on sustainable food production, there has been a surge in research aimed at developing innovative and eco-friendly food alternatives [...].

Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients

This study aimed to investigate the gelling behavior of faba bean (FB) and chickpea (CP) flour between 10 and 20% (w/w) concentration at pH 3.0, 5.0, and 7.0. Both sources formed at pH 3.0 and 5.0 self-standing gels with 12% (w/w) of flour, while 16% (w/w) of flour was required to obtain a gel at pH 7.0. During gelling between 40 and 70 °C, a sharp increase of the elastic modulus G' was observed in both flours, mainly due to water absorption and swelling of the starch, one of the major constituents in the ingredients. Increasing the temperature at 95 °C, G' increased due to the denaturation of globulins and therefore the exposure of their internal part, which allowed more hydrophobic interactions and the formation of the gel. After cooling, both FB and CP gels displayed a solid-like behavior (tan δ ranging between 0.11 and 0.18) with G' values at pH 3.0 and 5.0 significantly (p < 0.05) higher than those at pH 7.0, due to the lower electrostatic repulsions at pHs far from the isoelectric point. The rheological properties were supported by the water binding capacity values, confirming the better gels' strength described by rheological analysis. These results will enhance our understanding of the role of legume flours in formulating innovative and sustainable food products as alternatives to animal ones.

Nutritional, physicochemical, and functional properties of Hawaiian taro (Colocasia esculenta) flours: A comparative study

Taro (Colocasia esculenta) flour is a viable carbohydrate alternative and a functional additive for food formulation; however, different taro varieties may possess distinct characteristics that may influence their suitability for food production. This study evaluated the nutritional, physicochemical, and functional properties of flours from five Hawaiian taro varieties: Bun-Long, Mana Ulu, Moi, Kaua'i Lehua, and Tahitian. Tahitian, Bun-long, and Moi had high total starch contents of 40.8, 38.9, and 34.1 g/100 g, respectively. Additionally, Moi had the highest neutral detergent fiber (25.5 g/100 g), lignin (1.39 g/100 g), and cellulose (5.31 g/100 g). In terms of physicochemical properties, Tahitian showed the highest water solubility index (33.3 g/100 g), while Tahitian and Moi exhibited the two highest water absorption indices (5.81 g/g and 5.68 g/g, respectively). Regarding functional properties, Tahitian had the highest water absorption capacity (3.48 g/g), and Tahitian and Moi had the two highest oil absorption capacities (3.15 g/g and 2.68 g/g, respectively). Therefore, the flours from these Hawaiian taro varieties possess promising characteristics that could enhance food quality when used as alternative additives in food processing.

Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties

The need to provide novel, nutritious plant-based products requires seeking high-value, sustainable protein sources, like quinoa and lentils, having an increased digestibility and lacking antinutrients. Fungal fermentation has evidenced enhanced nutritional value of flours obtained from these grains. However, research into techno-functional properties, essential to the new product development, is lacking. This study investigated the techno-functional properties of flours made from lentil and quinoa after fermenting them with Pleurotus ostreatus and subjecting them to two drying techniques (lyophilisation and hot air drying). In both cases, the fermentation led to noteworthy improvements in swelling and water holding capacity, especially in those lyophilised than those dried. In contrast, the emulsifying, foaming, thickening, and gelling capacities decreased significantly. The loss of abilities was more severe for dried grains than for lyophilized ones. The thermomechanical analysis of the fermented flours showed lower thickening and gelling potential compared to untreated flours. Microscopy images revealed that the state and structure of starch granules were affected by both fermentation and drying processes. Starch granules in lentils were partly pre-gelatinised and trapped in the cotyledon cell, resulting in limited thickening and gelling abilities. In contrast, in quinoa, starch underwent pre-gelatinisation and retrogradation during the fermentation process, promoting the production of resistant starch and increasing fibre content. This study presents the potential of treated flours as ingredients possessing unique attributes compared to protein and fibre-rich conventional products.