Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

Ma, Zhen; Boye, Joyce I.; Simpson, Benjamin K.; Prasher, Shiv O.; Monpetit, Diane; Malcolmson, Linda

doi:10.1016/j.foodres.2010.12.017

Cited by 303 publications

(250 citation statements)

References 49 publications

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“…The lower protein yield of the larvae meal may have been due to denaturation caused by heat treatment during the thermomechanical process. Similar results had been found by Ma et al (2011) who studied on chickpea, lentil and pea. They found that the protein solubility of these legumes, when heated at 90 °C, was lower than when they were untreated.…”

Section: Alkaline Extraction Of Soluble Proteins From Larvae and Fromsupporting

confidence: 90%

Extraction and physicochemical characterization of Tenebrio molitor proteins

Azagoh

Ducept

Garcia

et al. 2016

Food Research International

116

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Section: Alkaline Extraction Of Soluble Proteins From Larvae and Fromsupporting

confidence: 90%

Extraction and physicochemical characterization of Tenebrio molitor proteins

Azagoh

Ducept

Garcia

et al. 2016

Food Research International

116

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“…Results of the protein contents came within the normal range. The present results very in agreement with previous reports (Costa & Monici, 2006;Ma et al, 2011;Avola et al, 2012;Sharma et al, 2013). Diversified moisture content was observed from 0.89% in the leblebi samples to 10.8% in the raw chickpea.…”

Section: Resultssupporting

confidence: 94%

Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey

Özbey

Görgülü

2016

Food Sci. Technol

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In Turkey and several Middle East countries' people consume "leblebi" which is a traditional snack food made from chickpeas (Cicer arietinum L.). Chickpea products are highly nutritive and a cheap food for human consumption and have become an essential part of daily diets in the world. The present study aims to determine the chemical, nutritional and dietary composition of fifty leblebi samples marketed in Turkey. Protein values of the leblebi ranged from 19.4 to 23.9% dehulled and 20.3 to 20.8% for nondehulled leblebi while a value of 19.1% was recorded for chickpeas. Mineral results showed that Potassium (K) was the most abundant element in leblebi ranging from 6514 to 14431 mg/kg. The amount of dietary components neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent lignin (ADL) and cellulose did not vary much between the samples analyzed.

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“…The ability of protein in flours to physically bind water is a determinant of its water absorption capacity (Ikpeme et al, 2010). Flours with high water absorption capacity have been reported to be good ingredients in bakery applications as they improve handling characteristics and lead to improved freshness of baked products (Ma et al, 2011). The values of the water absorption capacity was high in cocoyam flour which may be attributed to its protein subunits structure which www.ccsenet.org/jfr Journal of Food Research Vol.…”

Section: Functional Properties Of Floursmentioning

confidence: 99%

Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends

Alozie¹,

Chinma²

2015

JFR

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The effect of replacing wheat flour with cocoyam (Xanthosoma sagittifolium) flour on the proximate composition, physical, sensory properties of cake were investigated. Baking trials were conducted at different levels of substitution (0, 20, 40, 50, 60, 80 and 100%). Cocoyam flour had higher values (p < 0.05) in all functional characteristics evaluated except for emulsifying capacity. Cake weights and volume increased with increasing cocoyam flour substitution while volume index decreased. Protein and fat contents of cake samples decreased (p< 0.05) with increasing levels of cocoyam flour substitution while ash and fibre contents increased. There was no significant (p > 0.05) difference in crust colour of samples. In terms of textural preference, cake prepared from 100% cocoyam flour was significantly higher than 100% wheat cake. Utilization of wheat-cocoyam flour blends in composite cake preparation will be beneficial to the nutrition of vulnerable groups considering the higher ash and fiber contents of of composite cake, and reduced carbohydrate and fat contents than control.

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Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

Cited by 303 publications

References 49 publications

Extraction and physicochemical characterization of Tenebrio molitor proteins

Extraction and physicochemical characterization of Tenebrio molitor proteins

Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey

Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends

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