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

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...

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Autores principales: Acevedo, B.A., Thompson, C.M.B., González Foutel, N.S., Chaves, M.G., Avanza, M.V.
Formato: JOUR
Materias:
Cream destabilisation percentage
emulsion stability
microstructure
pasting properties
protein solubility
Cultivation
Food processing
Microstructure
Oils and fats
Proteins
Seed
Solubility
Water absorption
Emulsion stability
Functional properties
Oil holding capacities
Pasting property
Protein solubility
Water absorption capacity
Water holding capacity
Emulsification
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v52_n1_p222_Acevedo
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_09505423_v52_n1_p222_Acevedo2023-10-03T15:50:24Z 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, B.A. Thompson, C.M.B. González Foutel, N.S. Chaves, M.G. Avanza, M.V. Cream destabilisation percentage emulsion stability microstructure pasting properties protein solubility Cultivation Food processing Microstructure Oils and fats Proteins Seed Solubility Water absorption Cream destabilisation percentage Emulsion stability Functional properties Oil holding capacities Pasting property Protein solubility Water absorption capacity Water holding capacity Emulsification 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. © 2016 Institute of Food Science and Technology JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09505423_v52_n1_p222_Acevedo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Cream destabilisation percentage
emulsion stability
microstructure
pasting properties
protein solubility
Cultivation
Food processing
Microstructure
Oils and fats
Proteins
Seed
Solubility
Water absorption
Cream destabilisation percentage
Emulsion stability
Functional properties
Oil holding capacities
Pasting property
Protein solubility
Water absorption capacity
Water holding capacity
Emulsification
spellingShingle Cream destabilisation percentage
emulsion stability
microstructure
pasting properties
protein solubility
Cultivation
Food processing
Microstructure
Oils and fats
Proteins
Seed
Solubility
Water absorption
Cream destabilisation percentage
Emulsion stability
Functional properties
Oil holding capacities
Pasting property
Protein solubility
Water absorption capacity
Water holding capacity
Emulsification
Acevedo, B.A.
Thompson, C.M.B.
González Foutel, N.S.
Chaves, M.G.
Avanza, M.V.
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
topic_facet Cream destabilisation percentage
emulsion stability
microstructure
pasting properties
protein solubility
Cultivation
Food processing
Microstructure
Oils and fats
Proteins
Seed
Solubility
Water absorption
Cream destabilisation percentage
Emulsion stability
Functional properties
Oil holding capacities
Pasting property
Protein solubility
Water absorption capacity
Water holding capacity
Emulsification
description 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. © 2016 Institute of Food Science and Technology
format JOUR
author Acevedo, B.A.
Thompson, C.M.B.
González Foutel, N.S.
Chaves, M.G.
Avanza, M.V.
author_facet Acevedo, B.A.
Thompson, C.M.B.
González Foutel, N.S.
Chaves, M.G.
Avanza, M.V.
author_sort Acevedo, B.A.
title 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
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
url http://hdl.handle.net/20.500.12110/paper_09505423_v52_n1_p222_Acevedo
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