Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars

Kaur, Maninder; Sandhu, Kawaljit Singh

doi:10.1007/s13197-010-0042-0

Cited by 38 publications

(42 citation statements)

References 19 publications

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“…Moreover, ΔH gel remained unchanged considering the error bars of ±1 J/g. Results obtained in this study show that the gelatinization process is controlled by the high amount of moisture (75 % (w/w)), which were similar with previously reported results (Kaur and Singh 2010).…”

Section: Proximate Analysissupporting

confidence: 92%

Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

et al. 2012

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Proximate, thermal, morphological and rheological properties of canned "negro Querétaro" bean pastes, as a function of fat content (0, 2 and 3 %) and temperature (60, 70 and 85°C), were evaluated. Raw and precooked bean pastes were characterized by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). Well-defined starch granules in the raw bean pastes were observed, whereas a gelatinized starch paste was observed for the canned bean pastes. The DSC analysis showed that the raw bean pastes had lower onset peak temperatures (79°C, 79.1°C) and gelatinization enthalpy (1.940 J/g), compared to that precooked bean pastes (70.4°C, 75.7°C and 1.314 J/g, respectively) thermal characteristics. Moreover, the dynamic rheological results showed a gel-like behavior for the canned bean pastes, where the storage modulus (G′) was frequency independent and was higher than the loss modulus (G″). The non-linear rheological results exhibited a shear-thinning flow behavior, where the steady shear-viscosity was temperature and fat content dependent. For canned bean pastes, the shear-viscosity data followed a power law equation, where the power law index (n) decreased when the temperature and the fat content increased. The temperature effect on the shear-viscosity was described by an Arrhenius equation, where the activation energy (E a ) was in the range from 19.04 to 36.81 KJ/mol. This rheological behavior was caused by gelatinization of the starch during the cooking and sterilization processes, where starch-lipids and starch-proteins complex were formed.

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Section: Proximate Analysissupporting

confidence: 92%

Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

et al. 2012

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“…PV, BV, FV and SB values of 950 BU, 350 BU, 1240 BU and 590 BU, respectively for TKP at 8% concentration has been observed earlier (Prabhanjan and Ali 1995). Although starch is quantitatively major component to control the pasting /thermal properties, temperature induced changes in non starchy polysaccharides and proteins also contribute to the gelling, and pasting properties by way of swelling, denaturation and unfolding (Kaur and Sandhu 2010). Table 2 presents the average values for the pasting parameters of TKP in the presence of 0.1, 0.2, 0.4, 0.5 g of additional xanthan, carboxy methyl cellulose (CMC) and locust bean gum (LBG).…”

Section: Resultsmentioning

confidence: 89%

Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

2011

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Effects of addition of different levels of gums (xanthan, carboxymethylcellulose and locust bean gum) on the pasting properties of tamarind kernel, potato and rice flour were studied by using Rapid Visco-Analyzer (RVA). Tamarind kernel powder (TKP) varied significantly (P<0.05) from rice and potato flours with respect to its highest protein, ash and fat contents. The results of RVA analysis indicated that pasting properties of flour/gum mixtures were dependent upon the concentration and type of the gums. Peak, breakdown and final viscosity increased with increase in gum concentration in the flour/gum mixture, but the effect was more pronounced for rice and potato flour than for TKP which showed much lower viscosity responses to all of the gums. Among the three gums studied, the increase in viscosity was significantly higher with addition of locust bean gum followed by xanthan while the lowest was observed with carboxymethylcellulose.

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“…Effect of dehulling, germination and cooking on nutritive properties Kaur and Sandhu (2010) for lentil. Seed processing had no significant effect on protein content.…”

Section: Resultsmentioning

confidence: 99%

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

et al. 2016

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The changes in chemical composition, antioxidant activity and fatty acid composition of lentil flour after dehulling, germination and cooking of seeds were investigated. Dehulling showed no significant effect on protein content, however, protein content decreased in most of the varieties after germination and cooking. Total soluble sugars (TSS) content increased significantly after dehulling (2.0-41.64 %) and cooking (2.08-31.07 %) whereas, germination had no significant effect on TSS content. Total lipids increased significantly after dehulling (21.56-42.86 %) whereas, it decreased significantly after germination (2.97-26.52 %) and cooking (23.05-58.63 %). Cooking was more effective than other methods in reducing trypsin inhibitors (80.51-85.41 %). Dehulling was most effective in reducing tannins (89.46-92.99 %) and phytic acid (52.63-60.00 %) content over raw seed. Myristic, palmitic, stearic, oleic and linoleic acid content decreased while linolenic acid content increased after dehulling. Dehulling, germination and cooking decreased the content of antioxidant metabolite (gallic acid, catechin and quercetin) and also antioxidant activities. Raw samples followed by germinated samples showed the highest concentrations of phytochemicals responsible for antioxidant activity and also the antioxidant capacities. Present study showed germination and cooking would be useful in formulation and development of lentil based functional foods for human health benefits.

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Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars

Cited by 38 publications

References 19 publications

Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

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