Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada

Hoover, R.; Ratnayake, Wajira S.

doi:10.1016/s0308-8146(02)00163-2

Cited by 423 publications

(302 citation statements)

References 28 publications

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“…Starch granules (S) are embedded in a matrix of protein bodies (P) and are surrounded by a fibre-rich cell wall (CW). The starch granules of pea, bean and lentil are around 25 μm, while chickpea starch granules are smaller with a size of 18 μm (Table 2), which is in agreement with literature (Hoover and Ratnayake 2002). Other differences between the legumes were the higher overall protein content of bean (p<0.05) and the higher fat content of chickpea (p<0.05) ( Table 2).…”

Section: Resultssupporting

confidence: 88%

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

Pelgrom

Boom

Schutyser

2015

Food Bioprocess Technol

124

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A facile method was developed to establish milling settings that optimally separate starch granules from protein bodies and cell wall fibres for starch-rich legumes. Optimal separation was obtained for pea, bean, lentil and chickpea when the particle size distribution curve of flour and isolated starch granules overlap maximally. This outcome was based on scanning electron microscopy, protein content of the fine fraction and particle size distribution curves. Milling settings differed between legumes due to variances in seed hardness and starch granule size. The protein content of the fine fraction was legume specific as well and could be explained by differences in particle density, seed hardness, starch granule size, fat content and flour dispersibility.

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Section: Resultssupporting

confidence: 88%

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

Pelgrom

Boom

Schutyser

2015

Food Bioprocess Technol

124

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“…and the other portions (Table 1). These values are lower than the ones observed in black beans, chick peas, lentils, navy and pinto beans, whose values varied between 20 to 37 g·100 g −1 (Hoover and Ratnayake, 2002). The shell has higher level of oxalic acid content (13.1 mg·100 g −1 w.b.…”

Section: Resultscontrasting

confidence: 54%

Peach Palm (Bactris gasipaes kunth) Characterization and the Potential of by-Products Flour Processing

Barros

Danesi

Beléia

2013

FSTR

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The peach palm cultivated for the industrial canning of heart-of-palm has different portions whose utilization can be maximized. The aim of this work was to evaluate the composition and structure of all portions of peach palm rod and to investigate the possible utilization of the by-products for flours processing. The central edible portion had the highest content of protein, fat, starch and the lowest level of dietary fiber. The highest content of oxalic acid was found in the shell. The tissue is formed by fibrous elements, xylem and phloem vessels, amiloplasts and calcium oxalates in druses and raphides. Although the oxidative enzymes of by-products were inactivated during drying at 90℃ for 36 h, the color parameter indicated that the flours should be dried at 60℃. The median sheath flour had a lower content of oxalic acid and tannins than the stem flour, but similar content of phytic acid.

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“…[26] The amylose content of oat starches was determined by the method of Williams et al [27] Swelling power and solubility was determined at 90°C using the method of Leach et al [28] Light transmittance of starch pastes was determined using method given by Craig et al [29] Freeze-thaw stability of starches was determined by method of Hoover & Ratnayake. [30] X-ray diffraction and morphological properties…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties

Singh

Kaur

2017

International Journal of Food Properties

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Starches isolated from eight oat cultivars were tested for their physicochemical, structural, and rheological properties. The isolated starches had low levels of ash and nitrogen contents with amylose ranging from 21.8 to 32.3 g/100 g. The amount of water released from starch gels decreased significantly (p < 0.05) with increase in freeze thaw cycle. The scanning electron micrographs revealed the presence of polygonal to irregularly shaped starch granules. All the starches exhibited A-type X-Ray diffraction pattern typically characteristic of cereal starches. The rheological properties of pastes were well described by the Herschel-Bulkley model at a shear rate of 0-100 s −1 (R 2 > 0.99). The starch pastes behaved like a pseudoplastic fluid and exhibited shear thinning fluid characteristics with values of flow behaviour index considerably less than 1. Both the storage and loss moduli of the pastes increased sharply initially and then dropped after reaching the gelatinization peak. The magnitude of the dynamic rheological parameters varied significantly (p < 0.05) between the cultivars. All the starch pastes were highly elastic than viscous as evidenced by the lower tan δ values. Structure property relationships were established between starches using principal component analysis. ARTICLE HISTORY

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Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada

Cited by 423 publications

References 28 publications

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

Peach Palm (Bactris gasipaes kunth) Characterization and the Potential of by-Products Flour Processing

Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties

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