Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour

Ahmed, Jasim; Taher, Ayoub; Mulla, Mehrajfatema Z.; Alhazza, Abdulsalam; Luciano, Giorgio

doi:10.1016/j.jfoodeng.2016.04.008

Cited by 95 publications

(94 citation statements)

References 31 publications

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“…Fat, ash, and energy of samples did not alter with alteration in particle size. This reveals that particle size had no influence on the fat content, which similar to that observed by (Ahmed, Taher, et al, ), but in contrary to that observed in water chestnut (Ahmed, Al‐Attar, & Arfat, ). Milling did not alter the mineral content of the samples thus particle size had no influence on the ash content.…”

Section: Resultssupporting

confidence: 88%

“…Protein content increased with increase in particle size, on the contrary carbohydrate decreased with increase in particle size. A similar increase in protein with particle size was observed in lentil flour (Ahmed, Taher, et al, ), water chestnut flour (Ahmed, Al‐Attar, & Arfat, ). This might be due to milling, which improves the disentanglement of protein and starch.…”

Section: Resultssupporting

confidence: 72%

“…Starch, amylose, and amylopectin of shallot flour varied significantly and decreased with increase in particle size with p < .05. The starch of lentil flour was also found to be highest for the finest particle (Ahmed, Taher, et al, ), which might be because milling enhances the disentanglement of starch leaving lesser starch content in a coarser particle, which increases with increase in fineness (Pelgrom et al, ). Amylose and amylopectin followed the same trend as that of starch and its value ranged between 10–12% and 9–20% for amylose and amylopectin, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Lightness ( L * value) showed a direct relation with the decrease in particle size. Higher lightness of sample A might be associated with lower protein content in finer particle size (Bolade, Adeyemi, & Ogunsua, ) and higher surface area, which increases the reflection of light (Ahmed, Al‐Attar, & Arfat, ; Ahmed, Al‐Jassar, & Thomas, ; Ahmed, Taher, et al, ). Color parameters ( a * and b* ) was found to increase in sample in order A < B < C. Higher a * value and b* value of Sample C is indication of its darker color.…”

Section: Resultsmentioning

confidence: 99%

“…Functional and structural properties of powder/flour are greatly influenced by particle size, which is directly related to the quality of the finished goods, deciding their industrial application. The structural alteration also alters the nutritional, rheological, and functional attributes of the powder/flour (Ahmed, ; Ahmed, Al‐Foudari, Al‐Salman, & Almusallam, ; Ahmed, Al‐Jassar, & Thomas, ; Ahmed, Taher, Mulla, Al‐Hazza, & Luciano, ; Ahmed, Thomas, & Al‐Attar, ). Research studies have found that rheological, functional and structural properties do not follow a regular trend with the particle size.…”

Section: Introductionmentioning

confidence: 99%

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Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Khushbu

Sunil

Chidanand

et al. 2019

J Food Process Engineering

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Influence of three particle size (<180, 180, and 250 μm) of shallot flour on compositional, structural, rheological, and thermal properties were studied. Carbohydrate, starch, fiber, amylose, amylopectin, color, and other functional properties showed the indirect effect with an increase in particle size and were found to be higher in lowest particle size, whereas, protein, bulk, true density were lower and ash, fat, moisture, aw, was unaffected by particle size. Rheological properties at concentration (0.5, 1.0, 1.5, and 2.0% [w/w]), temperature (20, 30, 40, 60, and 80°C) and pH (4, 7, and 10) revealed Non‐Newtonian, shear thinning behavior of all samples with flow behavior index (n) <1 and coefficient of determination (R2) >0.90, using power law model. Examined pasting property showed higher viscosity values, holding strength and lower peak time and temperature for sample with lower particle size. Thermal parameters (T o, T p, and T c) and change of enthalpy ( ΔH) values increased with increase in particle size. Practical application A comprehensive study of rheological, thermal, and structural properties concludes application of shallot flour as a thickener in various food products. The particle size of shallot flour (<180 μm) was found to be most suitable for their application as a thickener, evident from proximate, physiochemical, functional, rheological, pasting, and thermal parameters. SEM results also reveal the application of shallot flour (<180 μm) as a thickener. Shallot flour can not only improve the texture of the food products as natural thickener but can also enhance the flavor profile.

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 72%

Section: Resultsmentioning

confidence: 99%