Physicochemical properties of hammer‐milled yellow split pea (Pisum Sativum L.)

Abstract

Background and objectives Incorporating pulse flours into cereal‐based foods is of interest due to demand for healthful convenience foods. Hammer milling was investigated as a method of pulse flour production. Yellow split pea at 9% and 11% moisture was hammer‐milled at two rotor speeds (34 and 102 m/s) and with nine mill screen apertures (0.84–9.53 mm). Findings Although reduction in flour moisture and protein was observed during milling, flour composition differences appeared to be due to the drying process rather than to milling. Median particle size was lowest (98 µm) when milling at 102 m/s rotor speed with 0.84 mm screen aperture. Flour particle size was negatively correlated with bulk density, redness, and yellowness and positively correlated with brightness. Damaged starch ranged from 0.1% to 1.4% and was lower at 102 m/s than at 34 m/s for small screen apertures. Peak and final viscosities were negatively correlated with particle size and were highest when milling at 102 m/s with 0.84 mm screen aperture. Conclusions Although seed moisture had some impact on flour quality, hammer mill settings were the most important factors in particle size reduction of yellow split pea. Particle size is a predictor of flour quality. Significance and novelty These relationships among hammer mill parameters, seed moisture, and flour quality are not extensively reported in the literature. Results can be used to provide processing guidance for pulse hammer milling.

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

“…The proximate composition of whole yellow pea flour (Table 1) were consistent with previous studies (Kaiser et al., 2019; Li & Ganjyal, 2017; Maskus et al., 2016; Xu et al., 2019). The interaction effect between SC‐CO 2 + EtOH extraction and particle size was significant ( p < .05) for all proximate compositions except total starch (Table 2).…”

“…Significant impacts of particle size on the physicochemical and functional properties of pea flour have been previously reported (Kaiser, Barber, Manthey, & Hall, 2019; Maskus, Bourre, Fraser, Sarkar, & Malcolmson, 2016). The general observation was that hammermilled pea flour with the smallest particles leads to the highest peak and final viscosities (Kaiser et al., 2019). Starch damage and particle size were highly correlated, and thus, the resulting viscosity data were likely due to starch damage in the flour (Kaiser et al., 2019).…”

“…The samples were of mixed cultivars and were manually blended in equal parts to create a homogenous sample. The blended peas were hammer milled (Fitzpatrick) using a 1.270 mm screen and hammer rotation of 102 m/s to produce whole yellow pea flour (Kaiser et al., 2019). All samples were stored in sealed polyethylene bags at −20°C until needed.…”

“…Pasting profiles of nonextracted and extracted pea flours were determined using a Rapid Visco Analyzer (RVA) (RVA 4500; Perten Instruments) based on the approved method 61‐02.01 (AACC International, 2010) as modified by Kaiser et al. (2019). In this method, data was reported on a dry weight basis following the base weight of 3.5 g flour and 25 g water.…”

“…The general observation was that hammermilled pea flour with the smallest particles leads to the highest peak and final viscosities (Kaiser et al., 2019). Starch damage and particle size were highly correlated, and thus, the resulting viscosity data were likely due to starch damage in the flour (Kaiser et al., 2019). Other researchers have reported similar relationships between particle size, starch damage, and viscosity values in rice and pea flours (de la Hera, Martinez, Oliete, & Gomez, 2013; Maskus et al., 2016).…”