Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586261 | Food Chemistry | 2018 | 35 Pages |
Abstract
The aim of this study was to evaluate the effects of moisture content and storage temperature on the percentage of moldy and fermented beans, mycotoxins levels, phenolic acids content, pasting properties of whole flour, as well as functional and thermal properties of protein isolates from black beans stored for 12â¯months. Beans stored under 14%/32â¯Â°C exhibited 16% of fermented grains, while at 17%/25â¯Â°C (42.3%) and 17%/32â¯Â°C (93.5%) of moldy plus fermented grains, named drastic conditions (DC). Mycotoxins were not present in grains from all storage conditions. Reduction of gallic, caffeic, and p-hydroxybenzoic acid contents, and increase of sinapic acid were observed in DC. Reduction of peak, final, and setback viscosities of bean flours in DC indicate the application in refrigerated and frozen products. The increase in foaming and reduction in foam degradation of the proteins highlights their use in beverages where the foam is an important factor.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Cristiano Dietrich Ferreira, Valmor Ziegler, Igor da Silva Lindemann, Jessica Fernanda Hoffmann, Nathan Levien Vanier, MaurÃcio de Oliveira,