Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas

Abstract

Background and Objectives Thermally pretreating pulses prior to milling has been successful in improving sensory properties of foods formulated with them. This research investigated the effect of pretreating yellow peas, navy beans, and fava beans using roasting and micronization and examined flour quality, end‐product quality, and sensory properties when the flours were used in tortilla and pita bread. Findings Tortillas and pitas made from flours of roasted pulses were generally darker in color. Micronizing was more successful at reducing bitter flavors in tortillas and bitter and beany flavors in pitas and had a greater impact on purchase intent scores. Conclusions Minimal effects on flour and end‐product quality were observed. Beany and bitter flavors in tortillas and pitas decreased when yellow peas and navy beans were thermally pretreated prior to milling. Flours milled from micronized navy beans and yellow peas resulted in higher purchase intent scores for tortillas and pitas, respectively. Significance and Novelty Thermal pretreatments had minimal effects on pulse flour quality and improved some sensory properties of the resulting tortillas and pitas. Identifying thermal pretreatments that can improve the sensory properties provides a greater opportunity for the use of pulse flours.

Physicochemical, structural, and rheological properties of Colombian hawthorn yam (Dioscorea rotundata) flour: a product for food sovereignty

“…The peak temperature in the pasting temperature records the highest temperature corresponding to the peak viscosity [50]; in the case of hawthorn yam ours, the PV value is 0.75 Pa•s. The values obtained were similar to the values for bean our (0.05-1.38 Pa•s) [47] but lower than yellow pea 1.54 Pa•s, fava bean 1.15 Pa•s, pea 1.54 Pa•s [51][52][53] BV was 0.13 Pa•s, measuring the difference between PV and the intermediate hot paste recorded during the holding stag; and it is related to gel stability, then lower values suggest that the four is more stable during cooking [54]. SB shows how the viscosity of the our suspension paste (0.62 Pa•s,) recovered during the cooling period and is calculated by the difference between FV and TV.…”

Faba Bean Flavor Effects from Processing to Consumer Acceptability

“…However, consumer acceptability was slightly lower [113] Flour Using faba bean flour to produce tortillas and pitas resulted in a dark-colored product with beany flavor and bitterness. [114] Flour Adding faba bean flour to durum wheat semolina at 35% increased the hardness and lowered the cooking loss of the pasta. [115] Flour Faba bean flour supplemented into porridge increased protein content.…”

“…Pitas produced using micronized and roasted faba bean flours caused a reduction in beany and bitter flavors. However, roasting generally received a high response for no beany and no bitter compared to micronizing [114]. Faba bean protein was used in the formulation of fat/cholesterol content in mayonnaise [123].…”