Dietary micronutrient content in pea (PISUM SATIVUM L.) and buckwheat (FAGOPYRUM ESCULENTUM M.) flour

Beitāne, Ilze; Krumina-Zemture, Gita

doi:10.22616/foodbalt.2017.007

Cited by 5 publications

(3 citation statements)

References 13 publications

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“…A study in Latvia shows that pea flour in comparison to wheat flour can be a good source or B group vitamins. Thiamine content in pea flour was 1.11 mg 100 g -1 and riboflavin 0.71 mg 100 g -1 (Beitane & Krumina-Zemture, 2017). Peas also contains folate within 23.70 µg 100 g -1 to 101.00 µg 100 g -1 (Dahl, Foster, & Taylor, 2012).…”

Section: Resultsmentioning

confidence: 99%

Use of peas (Pisum Sativum L.) and beans (Phaseolus Vulgaris L.) In high-moisture food extrusion: a review

Andersone-Trezina¹,

Ķince²

2022

Research for Rural Development

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Demands for plant-based food in the European Union are growing especially nowadays. Pulses are common and regional; they have an excellent nutritive value but its consumption in food industry is still low. In last decades extrusion technology has become extremely popular in food development. The aim of this study was to investigate the latest findings about pea Pisum sativum L. and beans Phaseolus vulgaris L. flour suitability for high-moisture food extrusion. Monographic method was used to analyse pulse seeds chemical content, possible pre-treatment methods, functional properties, covering the latest information about high-moisture extrusion, raw materials and technical parameters used. Pulses are a good source of protein, carbohydrates, minerals and vitamins. Chemical content, functional properties of yellow peas and different varieties of beans, except grey peas are well described in scientific literature. Germination can be promising pre-treatment for pulse seeds, it increases folic acid content, water absorption capacity and reduces the amount of antinutrients. Extrusion technology increases ready product protein digestibility and induces changes in antinutrient activity. High-moisture food extrusion characterises with moisture of raw materials above 40.00% where mostly protein concentrate and isolates from pulses are used.

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Section: Resultsmentioning

confidence: 99%

Use of peas (Pisum Sativum L.) and beans (Phaseolus Vulgaris L.) In high-moisture food extrusion: a review

Andersone-Trezina¹,

Ķince²

2022

Research for Rural Development

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“…In previous studies, Mn concentration was detected as a mean of 14 mg/kg in common bean seeds ( Pinheiro et al 2010 ). The Mn concentration was ranged between 9.2 -14.6 mg/kg in pea, between 4.4 and 12.6 mg/kg in buckwheat ( Beitane and Krumina-Zemture 2017 ) and 16.8 mg/kg in seeds of chickpea ( Kahraman et al 2017 ). Mn value detected in the currrent study was higher as compared to other legumes.…”

Section: Discussionmentioning

confidence: 99%

QTL Mapping of Genome Regions Controlling Manganese Uptake in Lentil Seed

Ateş

Aldemir

Yağmur

et al. 2018

G3 Genes|Genomes|Genetics

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This study evaluated Mn concentration in the seeds of 120 RILs of lentil developed from the cross “CDC Redberry” × “ILL7502”. Micronutrient analysis using atomic absorption spectrometry indicated mean seed manganese (Mn) concentrations ranging from 8.5 to 26.8 mg/kg, based on replicated field trials grown at three locations in Turkey in 2012 and 2013. A linkage map of lentil was constructed and consisted of seven linkage groups with 5,385 DNA markers. The total map length was 973.1 cM, with an average distance between markers of 0.18 cM. A total of 6 QTL for Mn concentration were identified using composite interval mapping (CIM). All QTL were statistically significant and explained 15.3–24.1% of the phenotypic variation, with LOD scores ranging from 3.00 to 4.42. The high-density genetic map reported in this study will increase fundamental knowledge of the genome structure of lentil, and will be the basis for the development of micronutrient-enriched lentil genotypes to support biofortification efforts.

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“…Four texture attributes were defined as part of the texture profile of the waffle samples: hardness, springiness, chewiness and gumminess. Then, the cylindrical probe was changed to a cutting probe (TA-SBA-WB-1) that cut the sample in the middle at a speed of 2 mm/s with a cutting force of 500 g at a distance of 10 mm to measure the cutting shear force based on the compression method (Beitane et al, 2014;Shih et al, 2006). For the pancakes texture analysis, only the shear force was measured using the same methods as for the cutting probe because the thickness of the pancakes varied in the range 0.3−1.2 cm, which was not suitable for measurements using the TPA method.…”

Section: Texture Analysis Of Waffles and Pancakesmentioning

confidence: 99%

Gluten-free pancakes and waffles prepared from Riceberry flour instant mix with xanthan gum addition: physical, sensory and chemical properties

2023

ANRES

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Importance of the work: Pancakes and waffles are popular breakfast and dessert items commonly made from wheat flour containing gluten. Riceberry flour has the potential to be used to create gluten-free baked products. However, the lack of the gluten structure influences the quality of waffles and pancakes. Objectives: To investigate the effect of xanthan gum on the quality of gluten-free waffles and pancakes made from Riceberry flour. Materials & Methods: Physical quality measurements were made of the pancake spread ratio, the percentage weight loss during cooking and the color. Sample texture was measured using a CT-3 Brookfield texture analyzer. The sensory acceptability was conducted using a 9-point hedonic scale. The moisture content and water activity of all samples were measured. Results: Xanthan gum addition resulted in decreases in the percentage weight loss during cooking and in the spread ratio of the pancakes. The pancake shear force decreased with xanthan gum addition (0.25-1%). Furthermore, this addition decreased the hardness, chewiness and gumminess of the waffles, while increasing their springiness. Waffles and pancakes with 0.5% added xanthan gum received the highest acceptable scores that were significantly higher than the control samples. Main finding: The optimum amount of xanthan gum addition to improve the quality of gluten-free waffles and pancakes made from Riceberry flour was 0.5%. This addition retained more moisture in the products than the control and provided a viscoelastic network that mimicked gluten in the final products.

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Dietary micronutrient content in pea (PISUM SATIVUM L.) and buckwheat (FAGOPYRUM ESCULENTUM M.) flour

Cited by 5 publications

References 13 publications

Use of peas (Pisum Sativum L.) and beans (Phaseolus Vulgaris L.) In high-moisture food extrusion: a review

Use of peas (Pisum Sativum L.) and beans (Phaseolus Vulgaris L.) In high-moisture food extrusion: a review

QTL Mapping of Genome Regions Controlling Manganese Uptake in Lentil Seed

Gluten-free pancakes and waffles prepared from Riceberry flour instant mix with xanthan gum addition: physical, sensory and chemical properties

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