Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)

Siddiq, Muhammad; Kelkar, Shantanu; Harte, J.B.; Dolan, Kirk D.; Nyombaire, G.

doi:10.1016/j.lwt.2012.05.024

Cited by 38 publications

(58 citation statements)

References 29 publications

(34 reference statements)

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“…Rice‐ and corn‐based ready‐to‐eat extruded snacks made with flour containing legume malt had better sensory quality attributes than snacks made without legume malt . Cookies made with low‐temperature (85 °C) extruded navy and pinto bean flours had higher sensory scores than those made with steam‐cooked bean flours . Overall, 94 of the 107 panelists could not detect a beany flavor …”

Section: Introductionmentioning

confidence: 95%

Acceptability and characterization of extruded pinto, navy and black beans

et al. 2014

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Section: Introductionmentioning

confidence: 95%

Acceptability and characterization of extruded pinto, navy and black beans

et al. 2014

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“…In order to control these off-flavors, and hence improve sensory quality, raw bean flours may be heat-treated or germinated before adding to baked products. For example, Siddiq, Kelkar, Harte, Dolan, and Nyombaire (2013) found that extrusion cooking of pinto and navy bean flours significantly reduced "beany" flavor to the extent that taste panelists were not able to detect it in cookies made with the flours. Shin, Kim, and Kim (2013) prepared soybean flours for bread making by first treating the beans using germination, steaming and roasting techniques.…”

mentioning

confidence: 99%

“…Several researchers have studied the effect of adding pulse ingredients to gluten-free cookies. Pulse ingredients added to gluten-free cookies so far include germinated/extruded black bean cotyledon flour, extruded navy bean flour, extruded pinto bean flour, commercially available yellow pea flour, dehulled green lentil flour, raw navy bean flour, raw pinto bean flour, precooked and dehulled soybean flour, commercially available soybean flour, raw lupine flour, extruded black bean flour, dehulled pigeon pea flour, and chickpea flour (Bassinello et al, 2011;Maghaydah, Abdul-Hussain, Ajo, Tawalbeh, & Elsahoryi, 2013;Man, Paucean, & Muste, 2014;Okpala & Chinyelu, 2011;de la Rosa-Millán, Pérez-Carrillo, & Guajardo-Flores, 2017;Siddiq et al, 2013;Tharise, Julianti, & Nurminah, 2014;Yamsaengsung, Berghofer, & Schoenlechner, 2012;Zucco, Borsuk, & Arntfield, 2011). Only three of these studies measured consumer acceptability of gluten-free cookies made with raw pulse flours (Maghaydah et al, 2013;Okpala & Chinyelu, 2011;Yamsaengsung et al, 2012).…”

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confidence: 99%

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Consumer acceptability of gluten‐free cookies containing raw cooked and germinated pinto bean flours

Simons

Hall

2017

Food Science & Nutrition

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Beany and grassy flavors in raw edible bean flours reduce consumer acceptability of bean‐based baked products. In order to improve consumer acceptability, beans may be further processed by cooking and germination. However, these operations drive up the cost of end‐products. Therefore, it is necessary to develop formulations, using raw edible bean flours that have acceptable sensory attributes. In this study, cooked, germinated, and germinated/steam‐blanched (GSB) pinto bean flours were used to make gluten‐free cookies, and their sensory characteristics evaluated to determine how their consumer acceptability scores compared. Taste panelists (31) graded cookies made from raw pinto beans with an overall value of 6 on a 9‐point hedonic scale (p < .05). This rating was not significantly different from cookies formulated with germinated and GSB flours. Therefore, gluten‐free cookies can be made using raw pinto bean flours at a 40% inclusion level, with similar sensory characteristics as those prepared with flours treated by cooking and germination. Instrumental measurement of cookie hardness and color showed no significant difference in hardness, but significant differences in color. The germinated bean flour produced cookies with a significantly lower L* value and significantly higher a*, b*, Chroma and hue values compared to the other treatments. There was no significant difference in the cookie spread ratio. Proximate composition, water absorption index (WAI), water solubility index (WSI) and gelatinization properties of the flour treatments were characterized.

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“…Cooked buckwheat flour had the lowest value of PV, HPV, CPV, and BD. This might be because of high temperature during cooking could complete the gelatinization of the starch in buckwheat flour [12]. The pasting temperature of the flour samples varied between 75.05°C and 85.81°C.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Thermal, Pasting and Rheological Properties of Processed Buckwheat (Fagopyrum Esculentum) Flour

Siwatch

Yadav

2017

Asian J Pharm Clin Res

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Objective: The aim of the study was to analyze the effect of various processing treatments on thermal, pasting, and rheological properties of buckwheat flour.Methods: Buckwheat seeds were processed through different processing treatments including cooking, germination, and fermentation, and their flours were produced. The processed flours were analyzed for their thermal properties using differential scanning calorimeter, pasting properties using rapid visco-analyzer, and rheological properties using rotational rheometer.Results: Fermented buckwheat flour showed significantly (p≤0.05) higher onset temperature (T o =66.6°C), peak temperature (T p =71.15°C), conclusion temperature (T c= 78.03°C), and enthalpy of gelatinization (1.89 J/g). The peak viscosity ranged from 39 to 1299 cp, lowest for cooked buckwheat flour and highest for fermented buckwheat flour. The native buckwheat flour showed the highest value, whereas cooked buckwheat flour showed the lowest value for storage modulus (G') and loss modulus (G"). The value of tan ∂ was lower than 1 for native and processed buckwheat dough. Conclusion:The changes observed in physicochemical properties of buckwheat flour after processing treatments provided a crucial basis for its potential applications on an industrial scale. Furthermore, buckwheat seeds are gluten-free; therefore, their flour or products can be used for persons suffering from celiac diseases.

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Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)

Cited by 38 publications

References 29 publications

Acceptability and characterization of extruded pinto, navy and black beans

Acceptability and characterization of extruded pinto, navy and black beans

Consumer acceptability of gluten‐free cookies containing raw cooked and germinated pinto bean flours

Thermal, Pasting and Rheological Properties of Processed Buckwheat (Fagopyrum Esculentum) Flour

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