کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4564579 | 1330942 | 2010 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours](/preview/png/4564579.png)
Many varieties of dry beans (Phaseolus vulgaris L.) are available with entirely different physico-chemical and sensory characteristics. Selected dry bean varieties (red kidney, small red kidney, cranberry and black) were processed into flour and analyzed for the physico-chemical and functional characteristics. The bulk density of the beans flours varied significantly (p < 0.05) from 0.515 g/ml for black bean flour to 0.556 g/ml for red kidney bean flour. The small red kidney bean flour had the highest water absorption capacity (2.65 g/g flour) while black bean flour showed the lowest at 2.23 g/g flour. Significant differences were observed for oil absorption capacities of bean flours, which ranged from 1.23 g/g for small red kidney bean flour to 1.52 g/g for red kidney bean flour. The bean flours emulsion capacity and stability and foaming capacity and stability also varied significantly and was variety-dependent. The highest apparent viscosity, 0.462 Pa.s, was recorded for small red kidney bean flour whereas black bean flour exhibited the lowest value of 0.073 Pa.s at 30 g/100 ml water content in the flour dispersions. The force-deformation curves for doughs from different bean flours showed that black bean flour had the highest peak force or hardness value of 90.7 N followed by doughs from cranberry, small red kidney and red kidney bean flours. The results of this study offer useful data on bean flours' potential uses in different food products.
Journal: LWT - Food Science and Technology - Volume 43, Issue 2, March 2010, Pages 232–237