Effects of particle size on physicochemical and functional properties of superfine black kidney bean (Phaseolus vulgaris L.) powder

Abstract

Black kidney bean (Phaseolus vulgaris L.) powder (BKBP) with particle sizes of 250–180, 180–125, 125–75, 75–38, and <38 μm was prepared by using coarse and eccentric vibratory milling, respectively. Physicochemical properties, cholesterol adsorption, and antioxidant activities of powders were investigated. Size and scanning electron microscopy analyses showed that particle size of BKBP could be effectively decreased after the superfine grinding treatment, and the specific surface area was increased. Flow properties, hydration properties, thermal stability, and cholesterol adsorption efficiency significantly improved with the reducing of particle size. The superfine powder with sizes of 75–38 or <38 μm exhibited higher antioxidant activity via 2,2-diphenyl-1-picryhydrazyl, hydroxyl radical-scavenging, and ferrous ion-chelating assays. The results indicated that the BKBP with a size of <38 μm could serve as a better potential biological resource for food additives, and could be applied for the development of low-cholesterol products.

Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size

“…It was observed that the lightness (L) rised with reduction in particle size and fine flour with particle size 74 μm showed the highest L value of 88.85. Similar results showing increase in L value have been reported for the rice flour and black kidney bean powder samples by Kim and Shin, 2014;Ahmed et al, 2015 andSun et al, 2019, respectively. This increase in L values has been linked with increase in surface area of fine samples as a result of which more reflection of light takes place.…”

“…This decrease in bulk density was significant from 249 μm to 211 μm and became insignificant with further reduction in particle size. However, Sun et al (2019) had reported a decline in bulk density from 0.439 g/mL to 0.364 g/mL as the flour particle size reduced from 250-180 μm to <38 μm for black kidney bean powder. Ahmed et al (2015) found no significant changes in the bulk density of the rice flour samples with change in particle size, and reported that the significant decrease occurred only for finest particle size flour (74 μm).…”

“…Sieving of flour can produce sample with uniform particle size distribution resulting in the development of product with better functional properties. Relation of particle size and different properties of legume flour of cowpea (Kerr et al, 2000), lentil (Ahmed et al, 2016), black gram (Sun et al, 2019) etc. has been reported but as far as our knowledge is concerned till date no report on inherent properties of grass pea flour showing their dependence on the flour particle size is available.…”

Effects of particle size on structural, physicochemical, and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles

“…The percentile values demonstrated that the large particle sample gave big granules than that of samples with small particle size, which trend was similar to the previous research (Ma and Mu, 2016;Sun et al, 2019).…”

Big particles, best nutrition? Absorption and excretion of protein by Anastrepha obliqua larvae (Diptera: Tephritidae)

“…The use of coarse bulking agents is desirable because previous results indicated that their use increases the yield and survival of insects (Artiaga-López et al ., 2018). Moreover, they promote an increment in nutrient absorption rates when modifying texture, wetness, consistency, hardness, distribution, water availability, biochemical stability, and bioavailability compounds, as well as the palatability of the diet (Bhattacharya and Waldbauer, 1970; Lingappa, 1987; Aguilera, 2005; Parada and Aguilera, 2007; Tomic-Carruthers, 2007; Sun et al ., 2019). Diet consistency is also relevant because most insects require specific water levels with adequate viscosity.…”