Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars

Kaur, Maninder; Singh, Narpinder

doi:10.1016/j.foodchem.2004.06.015

Cited by 337 publications

(313 citation statements)

References 21 publications

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“…The hydrothermal treated flour may find utility in products like soups and sauces due to low tendency to retrograde [7]. These novel foods usually require rice flours of having known functional properties, which are known to influence the characteristics of food systems [8]. The pasting profile is the most important characteristic and has been used to predict the end-use quality of various food products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Mir¹,

Bosco²

2013

FNS

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The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60˚C, 70˚C and 80˚C and it was compared with the brown raw rice of the respective cultivars. Parboiling was observed to decrease L* value and increase a* and b* values. The hardness of rice was significantly increased after parboiling and varied among the cultivars with the highest in Jehlum. Parboiling resulted in the decrease of pasting parameters with the increase in soaking temperature from 60˚C to 80˚C. The pasting characteristics of parboiled rice sample showed the typical behaviour having high initial viscosity, but lower peak viscosity in comparison to raw rice. The water absorption index and water solubility indices were subsequently increased with the increase in soaking temperature.

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Section: Introductionmentioning

confidence: 99%

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Mir¹,

Bosco²

2013

FNS

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“…Paredes-Lopez et al (1991) reported that the FAC of chickpea protein isolates with 84.8 − 87.8% protein was higher for micelle protein (2 ml/g protein) than for isoelectric protein (1.7 ml/g protein) and was comparable to soy isolate (1.9 ml/g protein). Kaur and Singh (2005) stated that the FAC of desi chick pea flour ranged from 1.05 − 1.71 g/g. The higher value in comparison with the present study is due to higher protein concentration.…”

Section: Resultsmentioning

confidence: 99%

“…It might be noted that in these two samples, WAC also showed a decrease with increasing RH, whereas groundnut and sunflower exhibited an increase. Kaur and Singh (2005) estimated ES of different chick pea flours in the range of 76.6% − 82.1%. Flours from kabuli chickpea cultivar showed significantly lower EA (58.2%) than did the desi chickpea (59.6 − 68.8%).…”

Section: Resultsmentioning

confidence: 99%

Influence of Water Activity on Physico-Chemical Properties of Proteins from Selected Oilseed Flours

Anjappa

Oghbaei

Nagarajaiah

et al. 2011

FSTR

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The objective of investigation was to study the influence of water activity on physicochemical properties (PCP) of defatted groundnut (Arachis hypogea), sunflower (Helianthus annus), rice bran (Oryza sativa) and soybean (Glycine max). Moisture free samples equilibrated at relative humidity (RH) levels from 22 − 84% were used for determination of PCP. Bulk density of samples decreased with increasing RH levels for sunflower, rice bran and soybean. Water absorption and emulsion activity of groundnut and sunflower increased with RH levels. However, an opposite trend was seen for rice bran and soybean. Fat absorption of all samples increased with increasing RH. Protein solubility of groundnut and sunflower was very high at RH of 84% in alkaline pH range. Protein solubility of rice bran was not affected by RH, whereas for soy flour it decreased with increasing RH. It can be concluded that water activity influenced the PCP of oilseed flour to a significant extent.

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“…Breakdown measures the ease with which the swollen granules can disintegrate [49]. It has been explained that the higher the breakdown, the lower the ability of the starch to withstand heating and shear stress during cooking [50], hence, blend with debranned millet had highest stability.…”

Section: Pasting Characteristicsmentioning

confidence: 99%

“…Sample C5 had the highest pasting temperature, followed by A4 and then B4. Pasting temperature is an indication of the minimum temperature required to cook the flour [49]. Overall, sample B4 showed highest dough swelling capacity while sample C5 showed highest dough stability…”

Section: Pasting Characteristicsmentioning

confidence: 99%

Effect of the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour

Awolu¹

2017

JNHFE

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Submit Manuscript | http://medcraveonline.com IntroductionBiscuit is a popular bakery product worldwide. Biscuit is widely accepted by all age group due to its longer shelf life, better taste and its position as snacks; it is also considered as a good product for protein fortification and other nutritional improvement [1]. Due to competition in the market and increase demand for healthy, natural, and functional products, attempt are been made to improve the nutritive value of cookies and functionality by modifying their nutritive [2]. Composite flour are being developed consisting as a substitute to primarily wheat flour in the production of baked products [3,4]. Composite flours consisting cereals with legumes, fibre sources and hydrocolloids which can serve as viable alternatives to wheat flour have been researched into. [5][6][7][8][9]. Major advantages of these composite flours are their enhanced nutritional (protein, antioxidants, fibre, minerals) in addition to being gluten-free [6,7]. In addition, composite flours enhance the utilization of local and underutilized local and inexpensive food raw materials in the production of bakery products. Millets (Penisetum glaucum) are groups of small seeded species of cereal crops or grains, widely grown around the world for food and staples [10]. Millet could also be malted and milled into flour or brewed into various drinks and can be as well dehulled and milled into flour. Millet is predominantly starchy and the bran layer of millet is good sources of b-complex vitamins [11]. It also serves as a source of antioxidant in our diets [11].Rice (Oritza sativa) is a principal leading food crop of the world and a staple food of over approximately half of the world's population. Rice flour is considerably lower in protein content compared with wheat flour and does not contain gluten, hence, it is good source of flour for people who are gluten intolerant [12]. Extruded snack with high nutritional and antioxidant properties have been developed from rice-based composite flour [3].Soybean (Glycine max) is a remarkable source of protein for both animals and human consumption and is also a leading source of edible oils and fats [13]. Soybean is the only source that contains all the amino acids, it is used in the production of bread, cookies and other composite flour has been reported [14][15][16]. Soybean is cheap and this with its advantage of high nutrient makes it widely accepted and used for various forms of meals and snacks.Tiger nut (Cyperusesculentus) is an underutilized crop reported to be high in dietary fibre content which could be effective in the treatment and prevention of many disease including colon cancer, coronary heart diseases, heart diseases, obesity and gastro intestinal disorder [17]. Tiger nut flour has been demonstrated to be a rich source of quality oil, vitamin E and contains some useful minerals such as iron and calcium which are essential for body growth and development [18]. Due to its high amino acids contents, tiger nut has inherent nutritional an...

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Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars

Cited by 337 publications

References 21 publications

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Influence of Water Activity on Physico-Chemical Properties of Proteins from Selected Oilseed Flours

Effect of the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour

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