Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature

Pathiratne, Subhani M.; Shand, P.J.; Pickard, Mark; Wanasundara, Janitha P. D.

doi:10.1016/j.foodres.2015.03.026

Cited by 39 publications

(47 citation statements)

References 33 publications

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“…This change in structure is also reflected indirectly by a positive correlation with surface charge (r = .721, p < .01) and a negative correlation with solubility (r = À.947, p > .001) in the case of chickpea flour (Table 3). Pathiratne et al (2015) also reported that the water holding capacity of lentil flour increased from~0.8 to~0.9 and 1.0 g/g when tempered to 15% moisture and infrared heated to 115 and 130°C, and further increased to~1.5 and 2.2 g/g when tempered to 23% moisture and heated to 115 and 130°C. Higher values of WHC seen for the hull-less barley relative to the Desi chickpeas are thought to be associated with its higher amount of starches and more gelatinized starch as well as the beta-glucan that can absorb water (Aguilera et al, 2009).…”

Section: Water Hydration Capacitymentioning

confidence: 87%

“…A more significant heat-induced protein solubility reduction after tempering has been reported. Pathiratne et al (2015) reported the protein dispersibility index for lentil flour decreased with increasing infrared heating temperature from 115 to 165°C and increasing moisture levels from 8% to 23%. Arntfield et al (1997) reported lentil flour with higher levels of moisture during infrared heating to be more susceptible to protein denaturation and aggregation.…”

Section: Solubilitymentioning

confidence: 99%

“…The gelatinized starch content of chickpea and barley flour was determined using the method proposed by Chiang and Johnson (1977) and modified by Emami, Perera, Tyler, Pickard, and Meda (2010) and Pathiratne, Shand, Pickard, and Wanasundara (2015). In brief, 20 mg of flour was weighed and mixed with 5 ml of 80% (v/v) ethanol in a 50-ml centrifuge tube.…”

Section: Compositionmentioning

confidence: 99%

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Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull‐less barley flours

2018

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Background and objectives:The effect of seed tempering moisture (20% moisture content or left un-tempered) and infrared heating surface temperature (115 or 135°C) on the functional properties of Desi chickpea and hull-less barley was investigated. Findings: Tempering and infrared heating reduced the protein solubility in both flours, whereas the ability to bind oil was unaffected. Both flours had increased water binding abilities in response to tempering and infrared heating. In the case of chickpea flour, the emulsion activity (EA) increased when the seeds were tempered and heated to 135°C, whereas both emulsion and foaming stability remained unchanged with all processing conditions. Tempering before infrared heating decreased the foaming capacity of chickpea flour. In contrast, barley flour showed a decrease in both EA and stability, and became nonfoaming with infrared heating with and without tempering. Conclusions: Infrared heating has both positive and negative effects on the functional properties of Desi chickpea and hull-less barley flours. Significance and novelty: Findings from this work will help direct ingredient processors to process seeds to achieve different functionalities which is important for food product development purposes. K E Y W O R D S/journal/cche Cereal Chemistry. 2018;95:508-517. | 509 How to cite this article: Bai T, Stone AK, Nickerson MT. Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull-less barley flours. Cereal Chem. 2018;95:508-517. https://doi.

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Section: Water Hydration Capacitymentioning

confidence: 87%

Section: Solubilitymentioning

confidence: 99%

Section: Compositionmentioning

confidence: 99%

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Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull‐less barley flours

2018

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“…Micronization of green lentil (var. Eston) above 130 °C and moisture tempering (16% and 23% from 8%) resulted in higher water holding capacity and oil absorption capacity of the roller‐milled flours and did not affect the total protein or ash content (Pathiratne, Shand, Pickard, & Wanasundara, ). Micronization of lentil tempered to higher moisture contents led to slight seed darkening (reduced lightness values) as compared to lower moisture levels (Arntfield et al., ), and to more rapid water uptake (Scanlon et al., ).…”

Section: Grain Legumes Entering the Millmentioning

confidence: 99%

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

Thakur

Scanlon

Tyler

et al. 2019

Comp Rev Food Sci Food Safe

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Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber‐rich and protein‐rich reputation in the development of nutritionally attractive new products, particularly in the bakery, gluten‐free, snack, pasta, and noodle categories. The processing of pulses into consistent high‐quality ingredients starts with a well‐defined and controlled milling process. However, in contrast to the extensive body of knowledge on wheat flour milling, the peer‐reviewed literature on pulse flour milling is not as well defined, except for the dehulling process. This review synthesizes information on milling of leguminous commodities such as chickpea (kabuli and desi), lentil (green and red), pea, and bean (adzuki, black, cowpea, kidney, navy, pinto, and mung) from the perspective of a wheat miller to explore the extent to which pulse milling studies have addressed the objectives of wheat flour milling. These objectives are to reduce particle size (so as to facilitate ingredient miscibility), to separate components (so as to improve value and/or functionality), and to effect mechanochemical transformations (for example, to cause starch damage). Current international standards on pulse quality are examined from the perspective of their relationship to the millability of pulses (that is, grain legume properties at mill receival). The effect of pulse flour on the quality of the products they are incorporated in is examined solely from the perspective of flour quality not quantity. Finally, we identify research gaps where critical questions should be answered if pulse milling science and technology are to be established on par with their wheat flour milling counterparts.

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“…Kidney beans from Canada showed a 6.3% decrease in tannin, whereas Egyptian kidney beans had an 82.5% reduction (Table IV). In lentils, a high micronizing temperature of 165°C reduced the TI activity from 1.3 trypsin inhibitor units (TIU)/mg of protein in raw lentil flour to 0.8 TIU/mg of protein in micronized flour (34.8% loss) at 16% moisture and to 0.6 TIU/mg of protein in micronized flour (53.8% loss) in flours tempered to 23% moisture (Pathiratne et al 2015). In lentils, a high micronizing temperature of 165°C reduced the TI activity from 1.3 trypsin inhibitor units (TIU)/mg of protein in raw lentil flour to 0.8 TIU/mg of protein in micronized flour (34.8% loss) at 16% moisture and to 0.6 TIU/mg of protein in micronized flour (53.8% loss) in flours tempered to 23% moisture (Pathiratne et al 2015).…”

Section: Micronizationmentioning

confidence: 99%

Effect of Processing on Antinutrient Compounds in Pulses

Patterson¹,

Curran²,

Der³

2016

Cereal Chem

143

101

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Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature

Cited by 39 publications

References 33 publications

Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull‐less barley flours

Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull‐less barley flours

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

Effect of Processing on Antinutrient Compounds in Pulses

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