The Flavor Of Fababeans As Affected By Heat And Storage

Hinchcliffe, C.; McDaniel, Mina R.; Vaisey, M.; Eskin, N.A.M.

doi:10.1016/s0315-5463(77)73499-6

Cited by 20 publications

(21 citation statements)

References 6 publications

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“…Lids were placed on the dishes, and the samples were incubated in a forced-draught oven at 90-130°C for 5 4 5 min. After incubation the samples were cooked uniformly and stored at -40°C until used for LOX determination (Hinchcliffe et al 1977). Each 10 g sample was homogenized in a blender for 1 min with 100 mL of distilled water.…”

Section: Heat Treatments and Enzyme Preparationmentioning

confidence: 99%

“…The objective of this investigation was to determine the time-temperature conditions necessary for the dry-heat inactivation of LOX in pea flour. The stability of LOX in biological preparations under dry-heat conditions has been demonstrated, for example, in faba bean flour (Hinchcliffe et al 1977) and in soybeans (Wilkens etal. 1967;Mustakas et al 1969), while Farkas andGoldblith (1962) reported that addition of 20% pea purde increased the resistance of soybean LOX to heat inactivation.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Thermal Inactivation of Pea Flour Lipoxygenase

Henderson

Sustackova

1991

J Food Biochemistry

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Lipoxygenase (LOX) was determined in pea flour (9.6% moisture) samples which had been exposed to 90–130°C for 5–45 min, and in crude aqueous extracts (5%; pH 6.7) of previously unheated pea flour which had been exposed to 40–80°C for 5–30 min. The rate of thermal inactivation of pea LOX was shown to follow first‐order reaction kinetics. The rate constants, k(min−1), ranged from 0.005 to 0.252 for the flour, and from 0.068 to 0.267 (60–80°C) for the crude extract. The respective thermodynamic values were: for the energy of activation (Ea), 126.2 and 64.6 kJmole−1; for the enthalpy of activation (ΔH‡), 123.1 and 61.8 kJmole−1; for the free energy of activation (Δ‡), 118.0 and 101.4 kJmole−1. The greater thermostability of LOX in the pea flour under dry‐heat conditions, and the observed differences in the Ea, ΔH‡ and ΔS‡ values, may be accounted for by its possible complexation with other macromolecules and by the structure of the water surrounding the native enzyme.

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Section: Heat Treatments and Enzyme Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Thermal Inactivation of Pea Flour Lipoxygenase

Henderson

Sustackova

1991

J Food Biochemistry

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“…Hinchcliffe et al 64 studied the flavor of faba beans affected by heat and storage. They found that faba bean flour developed a bitter flavor after storage for 1 year at ambient temperature.…”

Section: B Changes In Lipids During Processingmentioning

confidence: 99%

Legume lipids

Pattee

Salunkhe

Sathe

et al. 1983

C R C Critical Reviews in Food Science and Nutrition

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The storage lipids of legume seeds are a major source of dietary fat. As a result of their importance in the food industry, much is known about lipid composition, chemistry, flavor, off-flavor development, and their technological implications in foods of dry, oil-rich seeds such as soybeans and peanuts. Lipids from green pea have also been investigated to some extent. Other food legume lipids have not been studied in any great detail because of their low lipid content and limited or negligible use for oil purposes. Literature on the biochemical, nutritional, and toxicological aspects of lipids from these other legumes is scanty, compared to published reports of seed lipids from soybean and peanuts. Lipids of soybean, peanut, and green pea are reported in this article. Their chemistry, interactions with other constituents, role in flavor development, as well as alterations due to processing and removal of off-flavors are reviewed. The nutritional and toxicological implications of legume lipids from soybean, peanuts, and other food legumes are also discussed.

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“…This study also suggested that a small amount of hull contamination (1%) may not affect the flavor of faba bean flour. During recipe development studies, wet batters and dough containing faba bean flours exhibited undesirable odors which, after baking, were replaced by a bitter taste . At the same time, beany and bitter flavor characteristics were reported in faba bean flour with isolated bean protein having less undesirable flavors but sour and stale notes.…”

Section: Introductionmentioning

confidence: 99%