Artículo
Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours from the north-east Argentina
Acevedo, Belén Andrea
; Thompson, Cinthia María Belén; González Foutel, Nicolás Sebastián
; Chaves, María Guadalupe; Avanza, María Victoria
Fecha de publicación:
01/2017
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal of Food Science and Technology
ISSN:
0950-5423
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. Microstructure of seeds and functional (protein solubility, water-holding capacity, oil-holding capacity, emulsion stability) and pasting properties of flours were determined. Germination and microwave treatments modified the protein matrix of cotyledon cells preserving the shape of the starch granule, whereas the SC treatment (6 h–60 min) affected both. The soaking-cooking is the most influential treatment on the functional properties of PP, DB and JB flours, as increased water absorption capacity (73–96%), decreased protein solubility (>80%) and the tendency to retrogradation of amylose (69–85%) also improved emulsion stability.
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Articulos(IQUIBA-NEA)
Articulos de INSTITUTO DE QUIMICA BASICA Y APLICADA DEL NORDESTE ARGENTINO
Articulos de INSTITUTO DE QUIMICA BASICA Y APLICADA DEL NORDESTE ARGENTINO
Citación
Acevedo, Belén Andrea; Thompson, Cinthia María Belén; González Foutel, Nicolás Sebastián; Chaves, María Guadalupe; Avanza, María Victoria; Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours from the north-east Argentina; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 52; 1; 1-2017; 222-230
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