Functional properties of air‐classified yellow pea (Pisum sativum)fractions

Abstract

The objective of the present investigation was the characterisation of yellow pea (Pisum sativum L) fractions obtained on a commercial scale by air classification of the milled peas. Some analytical aspects of the process were investigated including particle size distribution of fractions and their functional properties.

Effect of Milling and Particle Size on Functionality and Physicochemical Properties of Cowpea Flour

“…Han and Kahn (1990) studied navy beans, pinto beans, and chick-peas and found that starch-rich fractions (coarse particle size) had the highest water-holding capacity, nitrogen solubility, and cold paste viscosity, whereas protein-rich fractions (fine particle size) were superior in emulsification and foamability. Horvath et al (1989) found similar results with air-classified yellow pea fractions, where fine fractions were high in protein and exhibited greater oil absorption capacity, emulsifying activity, and stability. They also determined that coarse fractions (>16 µm) were characterized by high water absorption capacities.…”

Changing flour functionality through physical treatments for the production of gluten-free baking goods

“…There are also numerous studies about the use of micronization and air classification in flours from peas (Horv ath et al, 1989), beans Khan, 1990a, 1990b;Patel et al, 1980) and other legumes (Sosulski and Youngs, 1979;Tyler et al, 1981). Nevertheless, the majority of these studies are also based on the nutritional properties of these fractions.…”

Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes

“…Apart from the differences in composition, the fractions also differ in their nutritional properties, such as water-holding capacity, emulsifier properties, oil-holding capacity and pasting properties (Han & Khan, 1990;Horvath, Ormai-Cserhalmi, & Czukor, 1989;Sosulski, Hoover, Tyler, & Murray, 1985). These differences mean that the two fractions have different applications.…”