Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes

Nkurikiye, Eric; Pulivarthi, Manoj Kumar; Bhatt, Arun; Siliveru, Kaliramesh; Li, Yonghui

doi:10.1016/j.jfoodeng.2023.111647

Cited by 12 publications

(10 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Flour blends containing oyster mushroom powder had lower BD values than flours with button mushroom. BD value is affected by practical size [7] and moisture content [59]. Van Toan and Thu [71] obtained similar BD results for wheat flour (0.72 g/mL).…”

Section: Functional Properties Of Mushroom Powder Wheat Flour and Ble...mentioning

confidence: 83%

“…However, white flour compared with whole grain flour has reduced content of ingredients such as fiber, lysine, B-group vitamins, and major and trace elements [5]. Partial or complete replacement of the base flour with another flour substitute (e.g., mushroom powders [6], pulse flour [7], fruit waste powders [8]) on the one hand improves the nutritional composition of blended flour, but on the other hand contributes to modifying the technological quality of flours and final products.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Sławińska,

Jabłońska-Ryś,

Gustaw

2024

Applied Sciences

View full text Add to dashboard Cite

Mushrooms, due to their basic composition and the presence of numerous mycochemicals, can be used to improve various food matrices. The objective of this study was to determine the impact of replacing wheat flour (2%, 4%, 6% w/w) with mushroom lyophilisates from cultivated mushrooms—A. bisporus and P. ostreatus—on the technological quality, basic nutritional and elemental composition, antioxidant activity (ABTS, FRAP), total polyphenol content (TPC), and sensory evaluation of shortbread cookies. The functional properties of blended flours were also determined, such as bulk density (BD), water- and oil-holding capacity (WHC, OHC), swelling capacity (SW), and water solubility index (WSI). The results show that the amounts of protein, fiber, and ash were higher in cookies enriched with mushrooms than in control cookies. The enriched products, depending on the amount of mushroom powder used and the mushroom species, had a higher content of zinc, iron, magnesium, potassium, and copper. The increase in the addition of mushroom powder resulted in a significant (p < 0.05) increase in the TPC content and antioxidant properties. The use of composite flours contributed to a significant increase in hardness (at 6% mushroom powder) and a change in color parameters, with lower whiteness and a greater ΔE recorded for cookies with A. bisporus lyophilisate. In the sensory evaluation, the samples enriched with P. ostreatus powder received higher scores compared with control samples, while the cookies with A. bisporus flour were evaluated lower than the control.

show abstract

Section: Functional Properties Of Mushroom Powder Wheat Flour and Ble...mentioning

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Sławińska,

Jabłońska-Ryś,

Gustaw

2024

Applied Sciences

View full text Add to dashboard Cite

show abstract

“…They were then passed through a set of three different rolls and sieves with adjusted setting to control the particle size of the final flour. Three different flours were produced and named small (S, geometric mean diameter, GMD of 60.0 µm), medium (M, GMD 74.7 µm), and large (L, GMD 95.6 µm) based on the size of base sieves of 75, 150, 200 µm, respectively (Nkurikiye et al, 2023). Supporting Information: Figure provides a detailed milling flow sheet.…”

Section: Methodsmentioning

confidence: 99%

Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour

et al. 2023

Self Cite

View full text Add to dashboard Cite

Background and objectiveDough mixing properties are crucial in determining the usability of wheat flour. Currently, many industrial sourced chemicals are used as additives to improve the mixing stability of dough. This study aims to evaluate the effect of adding chickpea flour on mixing tolerance and dough strength improvement based on 20 different wheat genotypes. The effects of different types (i.e., kabuli & desi) and amounts (1.5, 3.75, 7.5, 15, and 30%, w/w) of chickpea flours and kabuli chickpea fractions (7.5%) were further studied. Mixograph, dough strength and extensibility, and baking test of selected treatments were performed.FindingsIncorporating chickpea flour at a level of 7.5% (w/w flour basis) or lower significantly improved (p <0.05) the mixing stability and dough strength of different wheat flours. Adding the insoluble fraction of the chickpea flour resulted in better stability and dough strength compared to other fractions, while adding the soluble fraction of chickpea flour weakened the dough. At the optimum incorporation level (7.5%) or lower, the inclusion of chickpea flour did not negatively alter the physical (bread volume), texture (hardness), or taste attributes of the bread.ConclusionThe results demonstrate that adding chickpea flour can improve dough mixing properties, particularly for weak/normal wheat flour, without compromising the quality of bread. The optimal chickpea flour incorporation level in refined wheat flour is 7.5%. Chickpea flour incorporation could also assist bakers in case of overmixing the dough.Significance and noveltyThis study portrays the use of natural ingredients to improve dough mixing properties, providing bakers and scientific community with natural alternatives to enhance wheat flour mixing properties while improving the quality and nutrition of the flour as chickpea is a protein‐rich legume.This article is protected by copyright. All rights reserved.

show abstract

“…Nkurikiye et al [7] explored the flow properties of lentil, yellow pea, and chickpea flours in comparison to wheat flour. Chickpea flour exhibited higher BFE values, which remained consistent across various particle sizes, consequent upon their inherent cohesiveness.…”

Section: Particle Sizementioning

confidence: 99%

“…However, recent strides in technology have ushered in a new era of precision. Powder rheometers have emerged as powerful tools, allowing for detailed analyses of flow behavior under varying conditions [7,8]. This enables researchers and manufacturers to gain a more sophisticated understanding of how powders respond to external forces, aiding in the development of tailored processing strategies.…”

Section: Introductionmentioning

confidence: 99%

Factors Influencing Food Powder Flowability

Suhag,

Kellil,

Razem

2024

Powders

View full text Add to dashboard Cite

The flowability of food powders is a critical determinant of their processing efficiency, product quality, and overall operational success. This review delves into the intricacies of powder flowability, elucidating the factors that govern it and exploring various methods for its evaluation and enhancement. Particle size and distribution, particle shape, surface properties, moisture content, and storage conditions stand as the key determinants of powder flowability. Finer powders, with their increased interparticle cohesive forces, tend to exhibit poorer flowability. Particle shape also plays a role, with irregular or elongated particles flowing less readily than spherical ones. Surface properties influence interparticle friction, thereby impacting flow behavior. Moisture content significantly affects flowability, as increased moisture can lead to liquid bridge formation, hindering powder movement. Storage temperature, on the other hand, generally enhances powder flow due to reduced interparticle cohesive forces at higher temperatures. This highlights the need to understand the factors influencing food powder flowability and to employ appropriate evaluation strategies for optimizing food powder processing efficiency, product quality, and overall production success.

show abstract

Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes

Cited by 12 publications

References 26 publications

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders

Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour

Factors Influencing Food Powder Flowability

Contact Info

Product

Resources

About