کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8890733 | 1628503 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours
ترجمه فارسی عنوان
مقایسه خواص آرد خام پالس با آنهایی که از جت پخته شده، آجیل خشک شده
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کلمات کلیدی
لوبیا، نخود، چسباندن، فیبر محلول، رافینوز،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The properties of whole bean flours of navy, pinto, and black beans and chickpeas were compared with those of flours that had been passed through a steam jet cooker and drum dried. Analysis of structure, particle size, color, solubility, pasting characteristics, dietary fiber, oligosaccharides, and protein digestibility revealed differences from raw flours with potential advantages for food applications, including increased soluble fiber on average from 53 to 62â¯g/kg. Hot water solubility increased from 10 to 37â¯g/100â¯g, while particle size, water absorption index, and viscosity after pasting were decreased. Color changes in the flours suggested solubilization and redistribution of seed coat pigments. The treatments increased extractability of raffinose family oligosaccharides from 34 to 37â¯mgâ¯gâ1. Starch granules were dissolved during jet-cooking, and the dried product consisted of a uniform composite matrix. These results revealed changes in the physicochemical and functional properties of bean flours with the potential to increase the utilization of pulse flours in foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 96, October 2018, Pages 648-656
Journal: LWT - Volume 96, October 2018, Pages 648-656
نویسندگان
Frederick C. Felker, James A. Kenar, Jeffrey A. Byars, Mukti Singh, Sean X. Liu,