Air classification of bean flour—effects on protein, antinutritional factors and the effect of a fines fraction on cultured explants of small intestinal mucosa

Poel, T. F. B. van der; Aarts, H.L.M.; Kik, M. J. L.

doi:10.1002/jsfa.2740530202

Cited by 10 publications

(8 citation statements)

References 14 publications

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“…This indicated that TIA was concentrated in the protein fraction during air classification, which is expected since trypsin inhibitors are low molecular weight proteins (Chavan & Kadam, ). The coarse fraction, in general, contains lower levels of TIA (mean of 1.61 mg/g dry sample) compared with the pea flour (2.9 mg/g dry sample), confirming the findings of Van der Poel, Arts, and Kik ().…”

Section: Resultssupporting

confidence: 80%

Effect of air classification processing variables on yield, composition, and certain antinutrients of air‐classified fractions from field peas by response surface methodology

Wang¹,

Maximiuk²

2019

J Food Process Preserv

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The effect of processing parameters of air classification on the yield, composition, and certain antinutritive values of the air‐classified fractions from peas was investigated using response surface methodology. Results indicated that increasing classifier wheel speed increased yield and starch content of starch‐rich fraction, protein, and total dietary fiber (TDF) content of protein‐rich fraction, but reduced yield and starch content of protein‐rich fraction, protein, and TDF content of starch‐rich fraction. Increasing air flow rate reduced yield of starch‐rich fraction, protein, and TDF content in protein‐rich fraction, but increased yield and starch content in protein‐rich fraction, and TDF content in starch‐rich fraction. The optimum conditions, based on maximizing the yield, and maximizing/minimizing the protein or starch content while lowering certain antinutritional values in the protein‐rich and starch‐rich fractions, were established. Good agreement was found between experimental values of the fractions obtained at optimum conditions and predicted values obtained using the models developed. Practical applications Processing variables of air classification significantly affected the composition and antinutritional values of the fractions derived from field peas. The models established in this study not only provide an understanding of the interactive effect of processing variables on characteristics of air‐classified protein‐rich and starch‐rich fractions but also can be used to select optimal processing conditions. Furthermore, pulse flours/ingredients with different composition could be produced using various combinations of classifier wheel speed and air flow rate.

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Section: Resultssupporting

confidence: 80%

Effect of air classification processing variables on yield, composition, and certain antinutrients of air‐classified fractions from field peas by response surface methodology

Wang¹,

Maximiuk²

2019

J Food Process Preserv

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“…This effect is caused by the increase in the protein content, which stabilises the colloid system and by the increase of the oil content, resulting in a decreased particle density. 23 Cooking and popping increased the flour dispersibility. Popped flours showed a maximum value of dispersibility (10.0 cm 3 ) for both species.…”

Section: Flour Dispersibilitymentioning

confidence: 99%

“…Van der Poel et al 23 found that the HPF fraction of bean flour had a higher content of phenolic compounds (average 6.6 g kg −1 ) compared with raw beans (3.6 g kg −1 ). We found that thermal treatments and germination decreased the contents of phenolic compounds in both species.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Seed treatments affect functional and antinutritional properties of amaranth flours

et al. 2006

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The effects of seed treatments, including cooking, popping germination and flour air classification, on the functional properties and antinutritional factors of Amaranthus caudatus and Amaranthus cruentus seeds were studied. Thermal treatments increased the water absorption with a maximum value of 5.1 and 6.3 g g −1 in flour of popped seeds of both species. Generally, fat absorption increased after the treatments. Air classification and germination followed by drying at low temperature increased the foam stability of the flours, while thermal treatment and germination followed by drying at higher temperatures reduced the foam stability. All treatments except air classification decreased the emulsion stability. Also, all treatments except germination followed by drying at 30 • C increased the flour dispersibility, whereas the soluble nitrogen index was increased in the germinated seed flours and decreased in thermal treated seeds and air-classified flours. Air classification increased the contents of phenolic compounds and phytate and decreased the contents of enzyme inhibitors, whereas the thermal treatments reduced the contents of phenolic compounds, phytate and enzyme inhibitors to a greater extent for cooking than for popping. Germination followed by drying reduced the level of phenolic compounds, phytate and enzyme inhibitors.

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“…A common method to achieve a meat-like structure in the production of meat analogs is extrusion cooking, i.e., the texturization of plant protein extracts. The extraction of plant proteins has been shown to accumulate phytate, a potent inhibitor of iron absorption, as well as other antinutritional components, in the protein-rich fraction later used for extrusion cooking [ 9 , 10 , 11 , 12 ]. During extrusion cooking, high pressure and high temperature are used to reshape the protein structures.…”

Section: Introductionmentioning

confidence: 99%

Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials

et al. 2022

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Meat analogs based on plant protein extracts are rising in popularity as meat consumption declines. A dietary shift away from meat, which has a high iron bioavailability, may have a negative effect on the amount of iron absorbed from the diet. Iron absorption from legumes cultivated in regions not suitable for soy production, such as fava bean, has not yet been explored. The aim of this study was to evaluate non-heme iron absorption from a meal with texturized fava bean protein compared to beef and cod protein meals. The study included two single-blinded iron isotope trials in healthy Swedish women of the ages 18–45 years, each of whom served as their own control. The participants were served matched test meals containing beef and fava bean protein (Study 1) or cod and fava bean protein (Study 2) with radiolabeled non-heme iron 55Fe and 59Fe. The absorption of non-heme iron from test meals was measured by whole-body counting and erythrocyte incorporation. The absorption of non-heme iron, measured as erythrocyte incorporation ratio, from beef protein meal was 4.2 times higher compared to texturized fava bean meal, and absorption from cod protein meal was 2.7 times higher compared to the fava bean meal. The adjusted non-heme iron absorption, normalized to a 40% reference dose uptake, was 9.2% for cod protein meal, 21.7% for beef protein meal, and 4.2% for texturized fava bean meal. A fava bean protein meal has markedly lower iron bioavailability in healthy females compared with a meal of beef or cod protein. Therefore, a dietary shift from meat and fish protein to fava bean protein may increase the risk of iron deficiency.

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Air classification of bean flour—effects on protein, antinutritional factors and the effect of a fines fraction on cultured explants of small intestinal mucosa

Abstract: Common beans (Phaseolus vulgarisL

Cited by 10 publications

References 14 publications

Effect of air classification processing variables on yield, composition, and certain antinutrients of air‐classified fractions from field peas by response surface methodology

Effect of air classification processing variables on yield, composition, and certain antinutrients of air‐classified fractions from field peas by response surface methodology

Seed treatments affect functional and antinutritional properties of amaranth flours

Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials

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