Chemical Composition, Pasting, and Thermal Properties of 22 Different Varieties of Peas and Lentils

Li, Chong–Jun; Ganjyal, Girish M.

doi:10.1094/cchem-04-16-0080-r

Cited by 32 publications

(34 citation statements)

References 27 publications

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“…The proximate composition of whole yellow pea flour (Table 1) were consistent with previous studies (Kaiser et al., 2019; Li & Ganjyal, 2017; Maskus et al., 2016; Xu et al., 2019). The interaction effect between SC‐CO 2 + EtOH extraction and particle size was significant ( p < .05) for all proximate compositions except total starch (Table 2).…”

Section: Resultssupporting

confidence: 90%

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

2020

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Background and objectives Supercritical carbon dioxide + ethanol (SC‐CO2 + EtOH) extraction was previously found to improve organoleptic attributes of yellow pea (Pisum sativum L.) flour. However, the impact of this extraction, in combination with different flour particle sizes, on physical, chemical, and functional properties of yellow pea flour was not established and is thus the focus of this study. Findings The interaction effect between SC‐CO2 + EtOH extraction and yellow pea flour particle size lead to differences in physical, chemical, and functional properties. Extraction caused reductions in most chemical constituents and a lowering of functionality test values such as pasting viscosities. Variable impacts of particle size on flour composition and functionality were observed. Conclusion The impacts of particle size on functionality were anticipated. The degree of differences in functionality between extracted and nonextracted yellow pea flour was not anticipated. Scanning electron micrographs supported protein‐rich particle adherence to the surface of starch granules of extracted pea flour. This observed modification may be responsible for differences in functionality between extracted and nonextracted flours. Significance and novelty The SC‐CO2 + EtOH extraction method combined with particle size can be an effective method to modify the functionality of yellow pea flour and ultimately diversifying its application in food systems.

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Section: Resultssupporting

confidence: 90%

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

2020

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“…Moisture, CP, and ash concentrations of WYP were in agreeance with those of Osei-Yaw and Powers (1986 ; 7.72%, 27.4%, 3.05%, respectively), Li and Ganjyal (2017 ; range: 9.2 to 10.2, 2.0 to 2.5, and 22.2 to 25.7, respectively), and Zhao et al (2005 ; average: 9.1%, 22.4%, and 3.0% DMB, respectively). Similarly, concentrations of moisture, ash, and CP of GL were within range observed by Li and Ganjyal (2017 ; 8.0 to 10.0, 2.0 to 3.0, and 25.8 to 28.6, respectively). CP, AHF, and ash of BBG concentrations were slightly varied from those reported by Silva-Cristobal et al (2008 ; 18.5, 1.6, and 5.4, respectively), however, IDF and SDF concentrations were similar (25.6 and 5.7, respectively).…”

Section: Discussionsupporting

confidence: 81%

Chemical composition and in vitro fermentation characteristics of legumes using canine fecal inoculum

Traughber

Hoke

et al. 2020

Translational Animal Science

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Legumes are a popular grain-free alternative carbohydrate source in canine diets, however, information on their fermentative characteristics have not been established. Thus, the objectives of the present study were to (1) quantify the chemical compositions and (2) fermentative profile of select legumes using canine fecal inoculum. Five legume varieties, whole yellow peas (WYP), green lentils (GL), black bean grits (BBG), navy bean powder (NBP), and garbanzo beans, were analyzed and compared to a positive control, beet pulp (BP). Substrates were analyzed for gross energy (GE), dry and organic matter, crude protein (CP), acid hydrolyzed fat, and total dietary fiber (TDF) fractions, beta-glucans, starch, free and hydrolyzed sugars, as well as fermentative characteristics: pH, short-chain fatty acids (SCFA), branched-chain fatty acids (BCFA), total gas, hydrogen, and methane. Substrates then underwent a two-stage in vitro digestion and subsequent fermentation using canine fecal inoculum for 0, 3, 6, 9, and 12 h. All test substrates contained approximately 8-9% moisture and 4.5 kcal/g GE. The highest CP content was observed in GL (27%). Analyzed TDF content of test substrates was greatest for WYP (32%) and GL (36%). Total starch content was greatest for GL (58%) and WYP (56%). Sucrose and stachyose were the most predominant free sugars and glucose was the most predominant hydrolyzed sugar among test substrates. After 3 and 6 h of fermentation, a net negative change in pH was observed among most substrates with a net negative change in all substrates after 9 and 12h. Values for SCFA did not differ among substrates after 3 or 6 h of fermentation with BP and WYP among the greatest acetate (1,656 and 1,765 umol/g, respectively) and propionate production values (157.7 and 126.1, respectively) after 9 h. All substrates produced greater total gas volumes than WYP after 3 h, with no differences observed after any other time points. However, BP hydrogen production values were greater after 9 and 12 h (P < 0.0001; 726,042 and 394,675 ng/g, respectively) with greater methane production values after 12 h (P < 0.0001; 54,291 ng/g) than all test substrates. These data suggest that legumes offer a diverse macronutrient profile and appear to be a source of slowly fermentable fiber, which may have beneficial implications on the ratios of saccharolytic to proteolytic fermentation towards the distal colon.

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“…The measured melting temperature of pea flour T m was 118°C (MC = 20% w.b. ), defined as the temperature at peak offset, was slightly higher than those found by Li & Ganjyal (2017) Extrusion parameters and variables are summarized in Table 1. The selected processing conditions, using screw configuration A, resulted in a wide domain of extrusion variables: product temperature T varied between 120 and 165°C, MC between 18 and 26%, and SME between 400 and 1200 kJ/kg (Fig.…”

Section: Flour Melting Extrusion and Expansionmentioning

confidence: 63%

Multi-scale structural changes of starch and proteins during pea flour extrusion

Kristiawan

Micard

Maladira

et al. 2018

Food Research International

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Dehulled yellow pea flour (48.2% starch, 23.4% proteins, d.b.), was processed by a twin-screw extruder at various moisture contents MC (18-35% w.b.), product temperature T (115-165 °C), and specific mechanical energy SME (50-1200 kJ/kg). Structural changes of extruded pea flour were determined at different scales by measurements of density (expansion), crystallinity (X-ray diffraction), gelatinisation enthalpy (DSC), starch solubility in water and protein solubility in SDS and DTE (SE-HPLC). Foam density dropped from 820 to 85 kg/m with increase in SME and T (R ≥ 0.78). DSC and XRD results showed that starch was amorphous whatever extrusion conditions. Its solubility in water augmented up to 50%. Increasing temperature from 115 to 165 °C decreased proteins soluble in SDS from 95 to 35% (R = 0.83) of total proteins, whereas the proteins soluble in DTE increased from 5 to 45% (R = 0.75) of total proteins. These trends could be described by sigmoid models, which allowed determining onset temperatures for changes of protein solubility in the interval [125, 146 °C], whatever moisture content. The SME impact on protein solubility followed similar trends. These results suggest the creation of protein network by SS bonds, implicating larger SDS-insoluble protein aggregates, as a result of increasing T and SME, accompanied by creation of covalent bonds other than SS ones. CSLM images suggested that extruded pea flour had a composite morphology that changed from dispersed small protein aggregates to a bi-continuous matrix of large protein aggregates and amorphous starch. This morphology would govern the expansion of pea flour by extrusion.

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Chemical Composition, Pasting, and Thermal Properties of 22 Different Varieties of Peas and Lentils

Cited by 32 publications

References 27 publications

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

Chemical composition and in vitro fermentation characteristics of legumes using canine fecal inoculum

Multi-scale structural changes of starch and proteins during pea flour extrusion

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