Cowpea protein isolates: Functional properties and application in gluten-free rice muffins

Shevkani, Khetan; Kaur, Amritpal; Kumar, Shresth; Singh, Narpinder

doi:10.1016/j.lwt.2015.04.058

Cited by 149 publications

(186 citation statements)

References 37 publications

Supporting

Mentioning

159

Contrasting

Unclassified

Order By: Relevance

“…PT, on the other hand, related positively to protein content and proportion of monomeric proteins. Higher PT of rice flours in the presence of greater amounts of protein isolate was reported previously (Shevkani et al 2015). Proteins have been reported to affect pasting properties of cereal flours/starches.…”

Section: Pasting Propertiesmentioning

confidence: 64%

“…Singh et al (2014) reported that paste viscosities of corn starches decreased in the presence of more proteins due to the protective effect of proteins on granular integrity. Similarly, Shevkani et al (2015) demonstrated that more proteins incorporated to rice flours decreased their paste viscosities depending on the water absorption capacities of the proteins.…”

Section: Pasting Propertiesmentioning

confidence: 95%

See 1 more Smart Citation

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

et al. 2016

Self Cite

View full text Add to dashboard Cite

Starch and flour properties of different Indian durum wheat varieties were evaluated and related to noodlemaking properties. Flours were evaluated for pasting properties, protein characteristics (extractable as well as unextractable monomeric and polymeric proteins) and dough rheology (farinographic properties), while starches were evaluated for granule size, thermal, pasting, and rheological properties. Flour peak and final viscosities related negatively to the proportion of monomeric proteins but positively to that of polymeric proteins whereas opposite relations were observed for dough rheological properties (dough-development time and stability). Starches from varieties with higher proportion of large granules showed the presence of less stable amyloselipids and had more swelling power, peak viscosity and breakdown viscosity than those with greater proportion of small granules. Noodle-cooking time related positively to the proportion of monomeric proteins and starch gelatinization temperatures but negatively to that of polymeric proteins and amylose content. Varieties with more proteins resulted in firmer noodles. Noodle-cohesiveness related positively to the proportion of polymeric proteins and amylose-lipids complexes whereas springiness correlated negatively to amylose content and retrogradation tendency of starches.

show abstract

Section: Pasting Propertiesmentioning

confidence: 64%

Section: Pasting Propertiesmentioning

confidence: 95%

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

et al. 2016

Self Cite

View full text Add to dashboard Cite

show abstract

“…These results may be due to the natural pigments in germinated chickpea flour which had a positive effect on yellowness of prepared gluten-free cakes. Shevkani et al, [34] Mentioned that white cowpea protein isolate influenced crumb color of gluten-free rice muffin (L*, a* and b*) marginally whereas red cowpea protein isolate increased a* while decreased L* and b* significantly.…”

Section: Color Attributes Of Gluten-free Cakesmentioning

confidence: 99%

Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours

Gadallah¹

2017

FNS

View full text Add to dashboard Cite

Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter. No significant difference was observed in specific volume between rice cake and cake containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62 and 2.56 cm 3 /g, respectively. Data also revealed that gluten-free cake lightness (L*) and total intensity significantly increased with 40% of sorghum flour followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated chickpea flour resulted in significant high in redness (a*), yellowness (b*) and chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by substituted levels 30% and 20% which attributed to their natural yellow pigments compared with other investigated samples. Overall acceptability of gluten-free cakes was improved after adding 20, 30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6 and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more freshness than wheat flour cake and other treatments during storage duration. After 6 days, rice cake had significant high freshness (306.2%) followed by gluten-free cake samples with 20% of sorghum or germinated chickpea flours which given 294.5% and 289.4%, respectively. Generally, it could be concluded that the

show abstract

“…The variations in functional properties in protein isolates described in the present study could be due to a variety of factors that include difference in protein content, protein-lipid interactions, the overall chemical composition, degree of purification as well as intrinsic factors such as molecular properties of the proteins (i.e., size, shape and conformation). and Shevkani et al (2015a) reported that incorporation of protein isolates from cowpea, kidney bean, field pea and amaranth enhanced the functional properties of muffins more as compared to those prepared using wheat gluten. Foaming, solubility and emulsification of white cowpea protein isolates were higher than red cowpea protein isolate (Shevkani et al 2015a).…”

Section: Resultsmentioning

confidence: 99%

“…and Shevkani et al (2015a) reported that incorporation of protein isolates from cowpea, kidney bean, field pea and amaranth enhanced the functional properties of muffins more as compared to those prepared using wheat gluten. Foaming, solubility and emulsification of white cowpea protein isolates were higher than red cowpea protein isolate (Shevkani et al 2015a). Broad bean proteins showed higher foaming properties than chick pea and lupin proteins (Table 3).…”

Section: Resultsmentioning

confidence: 99%

Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties

et al. 2017

View full text Add to dashboard Cite

This investigation was aimed to study the molecular, physico-chemical, and biofunctional health properties of mayonnaise prepared using proteins isolated from broad bean, lupin and chickpea flour. Proteins were isolated from chickpea (CPPI), broad bean (BBPI) and lupin (LPPI) flour and assessed for molecular, physicochemical, biofunctional, and protein yield. The highest water holding capacity, foaming stability, emulsion stability as well as protein yield and protein content of 44.0, 70.8, 37.5, 81.2, and 36.4, respectively were observed for BBPI. Mayonnaise prepared from the isolated plant proteins was evaluated for chemical composition, molecular properties of the protein subunits, and potential nutraceutical properties. Preparation of mayonnaise using BBPI or a mixture of either BBPI and CPPI or BBPI and LPPI showed superior values for lightness and lowered values for redness. Mayonnaise prepared from either BBPI or the BBPI and CPPI mixture showed the best antioxidant, antihypertensive and antidiabetic properties. The present study results indicated that the use of the BBPI and CPPI mixture can be a novel technological approach for the development of a mayonnaise with improved health promoting properties.

show abstract

Cowpea protein isolates: Functional properties and application in gluten-free rice muffins

Cited by 149 publications

References 37 publications

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours

Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties

Contact Info

Product

Resources

About