In vitro starch digestibility,expected glycemic index,and thermal and pasting properties of flours from pea,lentil and chickpea cultivars

In vitro starch digestibility, expected glycemic index (eGI), and thermal and pasting properties of flours from pea, lentil and chickpea grown in Canada under identical environmental conditions were investigated. The protein content and gelatinization transition temperatures of lentil flour were higher than those of pea and chickpea flours. Chickpea flour showed a lower amylose content (10.8–13.5%) but higher free lipid content (6.5–7.1%) and amylose–lipid complex melting enthalpy (0.7–0.8 J/g). Significant differences among cultivars within the same species were observed with respect to swelling power, gelatinization properties, pasting properties and in vitro starch digestibility, especially chickpea flour from desi (Myles) and kabuli type (FLIP 97-101C and 97-Indian2-11). Lentil flour was hydrolyzed more slowly and to a lesser extent than pea and chickpea flours. The amount of slowly digestible starch (SDS) in chickpea flour was the highest among the pulse flours, but the resistant starch (RS) content was the lowest. The eGI of lentil flour was the lowest among the pulse flours.     

Diversity in seed and flour properties in field pea (Pisum sativum) germplasm

The genetic diversity in agronomic, seeds (physicochemical, hydration, textural and cooking) and flour (pasting and gel texture) characteristics amongst 71 field pea lines was studied. L∗-, a∗-, b∗-values, seed weight, density, hydration capacity, swelling capacity and cooking time ranged between 43.6 and 67.1, −2.3 and 6.2, 5.8 and 17.4, 4.26 and 25.65 g/100 seeds, 0.55 and 2.01 g/ml, 0.05 and 0.31 g/seed, 0.02 and 0.76 ml/seed and 45 and 81 min, respectively. Amylose content of starch ranged between 21.4% and 58.3%. Pasting temperature, peak viscosity, breakdown, final viscosity and setback of flours from different lines ranged from 73.5 to 81.5 °C, 533 to 3000, 8 to 187, 121 to 2276, and 183 to 998 cP, respectively. The frequency distribution and principal component analysis revealed significant variation in quality traits amongst the 71 field pea lines.     

Diversity in properties of seed and flour of kidney bean germplasm

The genetic diversity in seeds (physicochemical, hydration, textural and cooking properties) and flours (pasting and gel texture) among kidney bean lines was studied. A wide range of variation was observed for yield and yield-related traits. Seed weight, volume, density, hydration capacity, hydration index, swelling capacity, cooking time and amylose content ranged from 10.2 to 51.7 g/100 seeds, 14 to 46 ml/100 seeds, 0.51 to 2.15 g/ml, 0.03 to 0.62 g/seed, 0.16 to 0.97, 1.24 to 1.93 ml/seed, 50 to 120 min, and 0.09% to 5.02%, respectively. Hardness, cohesiveness, gumminess, springiness and chewiness of hydrated seeds ranged from 0.81 to 2.03 g, 0.18 to 0.48, 0.20 to 0.97 g, 0.31 to 0.51 and 0.08 to 0.43 g, respectively. Pasting temperature, peak viscosity, breakdown, final viscosity and setback ranged from 79 to 95 °C, 402 to 3235 cP, 9 to 393 cP, 862 to 5311 cP, and 363 to 2488 cP, respectively. Hardness, cohesiveness, gumminess, springiness, chewiness and adhesiveness of flour gels ranged from 3.9 to 5.3 g, 0.52 to 0.76, 1.47 to 23.52 g, 0.91 to 0.99, 3.21 to 23.91 and 13.2 to 178.5 g s, respectively.     

Chemical compositions,functional properties,and microstructure of defatted macadamia flours

The objective of this research was to study the chemical compositions, functional properties, and microstructure of partially defatted flours (PDF, 12–15% fat, dry basis (db)) and totally defatted flours (TDF, 1% db fat) from three macadamia cultivars, PY 741, DS 344, and DS 800, grown in Northern Thailand. The defatted flours were high in protein (30.40–36.45% db) and carbohydrate (49.29–57.09% db). For each macadamia cultivar, while emulsion activities and emulsion stabilities of the TDF tended not to be different from those of the PDF (p > 0.05), TDF had significantly greater water absorption capacities (WAC), oil absorption capacities and foaming capacities (FC), but had significantly lower foaming stability (FS) than the PDF (p ? 0.05). The TDF from PY 741 cultivar possessed the highest WAC and FC but the lowest FS. The variation in the functional properties of the defatted flours could mainly arise from the difference in the quantity and characteristics of the proteins in the flours. Structure determination of macadamia flours showed that the proteins bodies and starch granules were embedded in kernel tissues. The starch granules were oval and approximately 10 μm in diameter.     

Use of multivariate techniques in studying the flour making properties of some CMD resistant cassava clones

High quality cassava flour (HQCF) is one of the primary products of raw cassava root that has continued to find wider food application in Nigeria. In this study, some 43 newly developed cassava mosaic disease (CMD) resistant clones of cassava were screened based on some physical (flour yield, bulk density, and tri-stimulus colour characteristics (L^∗, a^∗, b^∗, Chroma and Hue)), chemical (moisture, protein, ash, starch, amylose, sugar contents, TTA, pH, and cyanogenic potential), functional (water and oil absorption capacities, water solubility, swelling power, least gelation capacity, diastatic activity, percent damaged starch, and alkaline water retention), and pasting properties. One-way analysis of variance (ANOVA) showed that all properties measured varied significantly (P < 0.001). The flours had a wider range of starch content (65–88%), amylose content (13–23%), water absorption capacity (136–224%), diastatic activity (128–354 mg maltose), peak viscosity (77–328 RVU), final viscosity (56–217 RVU), and trough (32–152). Due to the peculiarity of the experimental data generated, two protocols of applying multivariate statistical techniques were evaluated for discriminating the cassava clones. By first applying principal component analysis (PCA), followed by cluster analysis (CA) and finally, discriminant function analysis (DFA) of the experimental data, it was possible to achieve about 87% correct classification of the cassava clones. The final viscosity and diastatic activity of the flours were found to be the most important variables for classifying the cassava clones.     

The trypsin inhibitors present in seed of different grain legume species and cultivar

Trypsin inhibitors in a selection of grain legume seeds from different species and cultivars were studied. The results showed that trypsin inhibition content ranged from negligible in Lupinus spp. to very high in Glycine max. Although there is variation among cultivars, generally the highest TIU mg⁻¹ sample values occured in soybean (43–84) and common bean (21–25). Inhibitor content of different Lathyrus cultivars, ranged from 19–30 TIU mg⁻¹ sample. This was higher than the contents in chickpea (15–19 TIU mg⁻¹ sample) and pea (6–15 TIU mg⁻¹ sample). Lentil and faba bean had low values in most cvs (3–8, and 5–10 TIU mg⁻¹ sample, respectively). Trypsin inhibitor isoform analyses showed that the amount of TI detected, varied with legume species and variety.     

Comparative analysis of techno-functional properties,starch digestion and protein quality of pigmented chickpea flours

The aims of this investigation were to evaluate physicochemical, functional, pasting, and thermal properties, as well as the starch and protein digestibilities of whole flours obtained from ten chickpea cultivars differing in seed coat colour (black, brown, green, red and cream). The coloured chickpeas flours contained higher amounts of bioactive compounds as total phenolics (TPC, 241.25–444.41 μg gallic acid equivalents per g), β-glucans (1.02–2.42 g/100 g), resistant starch (22.68–37.52% of total starch) and higher protein digestibility corrected amino acid scores (PDCAAS, 0.61–0.82) compared with the cream-coloured chickpea Blanco Sinaloa (C.BS). The principal component analysis showed several differences among the chemical compositions, starch digestions and seed protein qualities; in the same sense we found a correlation between TPC and starch content with their thermal properties and starch digestion. Subsequently, pigmented chickpea cultivars have potential as functional ingredients for food product development.     

Characterisation of sweetpotato from Papua New Guinea and Australia: Physicochemical,pasting and gelatinisation properties

The physicochemical and functional properties of flours from 25 Papua New Guinean and Australian sweetpotato cultivars were evaluated. The cultivars (white-, orange-, cream-, and purple-fleshed, and with dry matter, from 15 to 28 g/100 g), were obovate, oblong, elliptic, curved, irregular in shape, and essentially thin-cortexed (1–2 mm). Flour yield was less than 90 g/100 g solids, while starch, protein, amylose, water absorption and solubility indices, as well as total sugars, varied significantly (p < 0.05). Potassium, sodium, calcium, and phosphorus were the major minerals measured, and there were differences in the pasting properties, which showed four classes of shear-thinning and shear-thickening behaviours. Differential scanning calorimetry showed single-stage gelatinisation behaviour, with cultivar-dependent temperatures (61–84 °C) and enthalpies (12–27 J/g dry starch). Oval-, round- and angular-shaped granules were observed with a scanning electron microscope, while X-ray diffraction revealed an A-type diffraction pattern in the cultivars, with about 30% crystallinity. This study shows a wide range of sweetpotato properties, reported for the first time.     

Structure and physicochemical properties of palmyrah (Borassus flabellifer L.) seed-shoot starch grown in Sri Lanka

Starch from palmyrah (Borassus flabellifer L.) seed-shoot flour was isolated and its composition, morphology, structure and physicochemical properties were determined. The yield of starch was 38.4% on a whole flour basis. The shape of the granule ranged from round to elliptical. Bound lipid, total lipid, apparent amylose, total amylose and resistant starch contents were 0.03%, 0.04%, 30.9%, 32.7% and 32.2%, respectively. The X-ray pattern was of the A-type and relative crystallinity was 34.1%. Palmyrah starch exhibited a high proportion (31.8%) of short amylopectin chains (DP 6–12) and a low proportion (1.2%) of long amylopectin chains (DP > 36). Gelatinization temperatures were 73.1–82.0 °C and enthalpy of gelatinization was 13.6 J/g. Pasting temperature, viscosity breakdown and set-back were 76.5 °C, 147 and 74 BU, respectively. Palmyrah starch exhibited high granular swelling, and restricted amylose leaching. Susceptibility towards in vitro α-amylolysis and retrogradation was low. The results showed that physicochemical properties of palmyrah starch were largely influenced by strong interactions between amylose–amylose and/or amylose–amylopectin chains within the granule interior.     

Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat (Fagopyrum esculentum Moench) cultivars in soba noodles

Two Canadian cross-pollinating common buckwheat (Fagopyrum esculentum Moench) varieties, Koban and Koto, and two self-pollinating lines, BR01 and BR06, were dehulled and roller milled on a pilot mill to produce three distinct milled products, white flour, dark flour and whole groat flour. The white flours contained mostly starch (79.2–87.2%), whereas the dark flours were rich in proteins (37.1–38.7%), dietary fibre (15.2–22.0%), ash (5.49–5.99%), and fagopyritols (1420–2220 mg/100 g). The buckwheat flours were blended with wheat flour (Canada Western Red Spring straight grade flour) at 60:40 ratios and evaluated for soba noodle properties. Significant differences in milling properties, and in raw noodle colour and texture were detected among cultivars, although the impact of flour type on noodle properties was far greater. The self-pollinating lines exhibited comparable milling and soba noodle properties to Koban. Koto exhibited slightly higher white flour yield and generally firmer noodle texture compared to the other lines. White flours produced the brightest noodles, followed by whole groat and dark flours. Dark flours yielded the thickest cooked noodles with the largest maximum cutting stress and greatest resistance to compression. Noodles prepared with white flour offered the best chewiness, springiness and recovery parameters. Soba noodles prepared with dark flours contained considerably higher amounts of minerals, proteins, dietary fibre, and fagopyritols than noodles prepared with white flour.     

Relationships Between Selected Properties of Seeds,Flours, and Starches from Different Chickpea Cultivars

ABSTRACT

Five desi (PBG-1, PDG-4, PDG-3, GL-769, and GPF-2) and one kabuli type (L-550) chickpea cultivars were evaluated for their seed mass, volume, hydration capacity, swelling capacity, cooking time, and instrumental textural properties (hardness, cohesiveness, gumminess, and chewiness). Flour was prepared from these chickpea cultivars and various physicochemical and functional properties were determined. The pasting (pasting temperature, peak viscosity, breakdown, and final viscosity) and gelatinization (T _o, T _p, T _c, and ΔH _gel) properties of these flours were measured using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively. Starch was also isolated from chickpea cultivars and evaluated for amylose content, swelling power, solubility, and syneresis values. Physicochemical, cooking, and instrumental textural properties of seeds of different chickpea cultivars were related to physicochemical, gelatinization, and pasting properties of their flours and physicochemical properties of their starches. Selected properties of chickpea seeds were significantly correlated with the properties of their starches and flours. Hardness value of soaked chickpea seeds was positively correlated to cooking time, seed mass, seed volume, hydration, and swelling capacity (p < 0.01). Water solubility index (WSI) of chickpea flours was positively correlated to seed mass, volume, hydration capacity, and hardness value (p < 0.05). Selected instrumental textural parameters of seeds had positive correlation with ΔH _gel of flours (p < 0.01). Peak viscosity of flours showed positive correlation to breakdown, final viscosity, bulk density, and negative correlation to cohesiveness of soaked seeds (p < 0.01). Final viscosity showed negative correlation to bulk density and water absorption index (WAI) (p < 0.01) of flours.     

Characterisations of kabuli and desi chickpea starches cultivated in China

The characterisation of starches from kabuli and desi type chickpea seeds was investigated by monitoring amylose content, swelling power, solubility, synaeresis, water-binding capacity and turbidity properties. Total amylose and apparent amylsoe content were 31.80% and 29.93% for kabuli and 35.24% and 31.11% for desi, respectively. The shape of starch granules varied from round to oval or elliptic. The transition temperatures (T_o, T_p and T_c) were (62.237, 67.000 and 72.007 °C) and (59.396, 68.833 and 77.833 °C) for kabuli and desi starches, respectively. The ΔH value of kabuli type was higher than that of desi type. The crystal type of chickpea starches was a typical C_A-type pattern. Breakdown and setback viscosity of kabuli starch were lower than those of desi starch, indicating high heat and shear stability. Kabuli starch showed a higher value of M_w (5.382 × 10⁷ g/mol) than desi starch (3.536 × 10⁷ g/mol). Both kabuli and desi starches belonged to low glycaemic starches from measuring starch fractions and hydrolysis index.     

Milling behavior of hulled barley and its thermal and pasting properties

Eight commonly grown Indian hulled barley cultivars were studied for their dehusking, pearling, physico-chemical, β-glucan, pasting and thermal behavior. Milling of the hulled barley at 14% moisture significantly lowered the dehusking and pearling time as compared to milling at 10% moisture content. The extraction rate ranged from 55.05% to 62.35% and significantly (p < 0.05) differed among the cultivars. Particle size distribution of flours was significantly different among the cultivars with flour from RD-2552 and RD-2035 cultivars having the most even particle size distribution. The colour difference (ΔE) was not significantly different among cultivars. The extractable β-glucan content varied from 1.93% to 3.81% among the cultivars and was highest in PL-172. The final pasting viscosity was significantly different among cultivars while the pasting temperature did not vary significantly. The enthalpy (ΔH) of gelatinization of barley flour varied from 4.45 to 7.08 J/g and gelatinization temperature (T_p) varied from 64.23 to 66.26 °C.     

Physicochemical,thermal, and pasting properties of flours and starches of eight Brazilian maize landraces (Zea mays L.)

Both genetic and environmental factors create significant variation in the amount and quality of maize landrace constituents. Details on the flours and starch characteristics have not been fully investigated. The physicochemical, pasting and thermal properties of 8 promising cultivars were assessed in this study and those properties were correlated. Higher values of swelling and solubility (RJ – 13.14%; 14.39%), lipid content (MG – 5.53%), WBC (PR – 18.89%), and amylose content (PR – 27.43%) were found for those genotypes. Lower onset temperatures of gelatinization (To) were observed for RX-F1 (66.1 °C) as RX-F1 (68.7 °C) genotype showed the lower pasting temperatures. A wide range of viscosity values was found among the maize landraces (MG-F0, 343 mPa s and RJ-F1, 175 mPa s) as well as for the retrogradation (R8C-F1, 796 mPa s and RX-F1, 22 mPa s). ATR-FTIR spectroscopy revealed amylose, amylopectin, lipids, and proteins as major flours constituents and their differences were discriminated by PCA analysis.     

Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry

Physicochemical properties of starches isolated from 11 sweet potato cultivars popularly used in Chinese starch industry were studied. Moisture, protein, ash, lipid and phosphorus content of the starches varied from 3.86 to 6.52%, 0.28 to 0.75%, 0.10 to 0.47% and 0.00 to 0.02%, respectively. Amylose content varied between 13.33 and 26.83%. The starches differed in their mean granule sizes, particle size distribution, and susceptibility to pancreatin hydrolysis. Swelling power and solubility ranged from 13.46 to 26.13 g/g and 8.56 to 18.77%, respectively. Higher retrogradation tendency was observed in pastes of starches of high amylose content. Gelatinization temperature and enthalpy ranged from 55.54 to 69.11 °C and 6.40 to 11.89 J/g, respectively. Pasting properties including peak viscosity (134–255 BU), breakdown viscosity (91–162 BU), setback viscosity (26–112 BU), peak time (5.97–7.03 min) and pasting temperature (67.20–73.00 °C) varied significantly among the sweet potato starches. Pearson's correlation analysis showed that phosphorus content of the starches had substantial effect on their swelling power (r = 0.70, p ≤ 0.05) showing positive correlations. There was significant positive correlation between swelling power and solubility of the starches (r = 0.64, p ≤ 0.05). Thermal and pasting parameters also showed significant correlations.     

Physicochemical characteristics of rice starch supplemented with dietary fibre

Various dietary fibres (DF) from rice flours of Taichung Sen 10 (TCS10) and Tainung 67 (TNu67) rice cultivars were isolated while their roles in governing the pasting and the rheological properties of the rice starch were examined. The addition of DF (at 5 wt.% on dry starch basis), most notably from TCS10 cultivar generally caused significant increases in swelling power and pasting viscosities of 10 wt.% rice starch dispersions. Furthermore, the addition of DF was found to improve the rheological parameters of the 10 wt.% rice starch gel. Nuclear magnetic resonance (NMR) relaxation measurements revealed that the water mobility of starch gel was decreased with the addition of DF. The statistically significant factors were concluded to be arabinoxylan-related compositions for the increments of pasting and rheological characteristics, meanwhile the swelling power and setback viscosity mainly depend on β-glucan compositions and arabinose-to-xylose molar ratio (R_AX).     

Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

The effects of solid state fermentation (SSF) on physicochemical and nutritional properties of chickpea flour were studied. Fermented (tempeh) flour showed higher particle size index, gelatinization temperature, dispersability and resistant starch content, and lower gelatinization enthalpy and water solubility than unfermented flour. SSF increased the content of the essential amino acids (EAA) Ile, total sulphur (Met + Cys), total aromatic (Phe + Tyr), and Thr in 37, 41, 107, and 39 g kg⁻¹ protein, respectively; Trp content decreased 8 g kg⁻¹ protein. Total sulphur (EAA score = 0.87) was limiting in unfermented flour and Trp (0.93) in tempeh flour. SSP improved the in vitro and true protein digestibility (72.2–83.2% and 83.7–88.8%, respectively), protein efficiency ratio (PER, 1.59–2.31), cPER (1.54–2.21), and corrected protein digestibility (0.73–0.89). Chickpea tempeh flour may be considered for the fortification of widely consumed legume-based food products.     

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

Pulses are rich in nutrients. The existence of anti-nutritional components and the length of time required for preparation have, however, limited their frequency of use compared to recommended intake levels. Anti-nutritional components in pulses can be largely removed by heat treatment. Additionally pre-treatment of pulses with heat and processing of seeds into flour could further enhance their use by decreasing processing and preparation times. In this study, trypsin inhibitor activity, functional properties, and microstructural characteristics of flours prepared from different varieties of lentil, chickpea, and pea as affected by roasting and boiling were evaluated. Both thermal treatments resulted in significant reduction (p < 0.05) in trypsin inhibitor activity ranging from − 95.6% to − 37.8%. Scanning electron microscopy (SEM) results showed that the roasted pulse flours had similar microstructure (i.e., starch granule and protein matrix structure) to the raw samples. For the pre-boiled flours, amorphous flakes were observed by SEM with no presence of intact starch granules. This is likely due to gelatinization of starch during cooking. Interestingly, flours treated by boiling exhibited significantly higher (p < 0.05) fat binding capacity, water holding capacity, and gelling capacity, while protein solubility was significantly reduced compared to the raw and roasted pulse flours. Overall, thermal treatments either had no impact or impacted to different extents the emulsifying and foaming properties of the flours. Our results suggest that thermally-treated pulse flours may have very good potential to be used as value-added food ingredients for food applications due to their improved nutritional value and, in some instances, superior functionality.     

Physicochemical and functional properties of flours from three Black gram (Phaseolus mungo L.) cultivars

Flours processed from three black gram cultivars (Mash1‐1, PU‐19 and T‐9) were studied for proximate composition, physicochemical and functional properties. Protein, fat, ash and crude fibre content varied significantly (P ≤ 0.05) from 24.5 – 28.4%, 1.1–1.4%, 2.7–3.3% and 2.7–3.4%, respectively, among the cultivars. Significant differences were also observed in other physicochemical properties. Pasting properties like peak viscosity, breakdown viscosity and setback viscosity were in the range of 2078.7–2473.0 cP, 644.0–863.7 cP and 588.3–804.0 cP, respectively. Textural profile analysis of flour gels displayed significant differences in hardness (13.0–18.9 g), gumminess (2.8–5.9 g), chewiness (2.0–5.7 g) and adhesiveness (21.0–40.9 g). Differential scanning calorimetry revealed starch gelatinisation from 63.5 to 75.6 °C and amylose lipid complex melting from 105.0 to 136.1 °C. Protein solubility profile in the pH range of 2–9 varied from 6.3 to 97.3%. Emulsifying activity index and Emulsifying stability index at pH 3, 5 and 7 varied correspondingly from 6.0 to 14.5 m² g^?1 and 18.8 to 64.9 min. Foaming capacity of 2% flour suspensions at pH 2, 4, 6, 8 and 10 varied significantly from 67.3 to 130% among the cultivars. Foam stability varied at different pH and was observed between 0 and 70.8% among the cultivars.     

Some properties of corn grains and their flours I: Physicochemical,functional and chapati-making properties of flours

The variability in physical (1000 kernel weight and bulk density) and mechanical (rupture force) properties of grains from different Indian corn varieties (African tall, Ageti, Early composite, Girja, Navjot, Parbhat, Partap, Pb sathi and Vijay) were studied. The functional (colour, gelatinization, retrogradation and pasting) and chapati-making properties of flours milled from corn varieties were evaluated. African tall flour showed the highest enthalpy of gelatinization (ΔH_gel), peak-, trough-, breakdown-, final-, and setback viscosities, and L^∗ (84.4) value and resulted in chapaties with higher extensibility (5.76 mm) and of light colour. African tall flour, with the lowest protein content, showed the lowest grain rupture force. Amylose content and hardness of starch gel from African tall were found to be the lowest among all corn varieties. Girja flour, with the lowest transition temperatures and ΔH_gel, showed the lowest extensibility of chapaties made from it. Pearson correlations between physical and textural properties of corn grains and the functional properties of their flours were established. Rupture force of corn grain and protein content of flour showed a negative correlation with peak viscosity of flour (r = −0.917, and −0.863, p < 0.01). The protein content of flours was negatively correlated with L^∗ (r = −0.759, p < 0.01) value and positively with b^∗ (r = 0.635, p < 0.01) value. Pasting temperature of flours showed a significant negative correlation with peak, trough, breakdown, final and setback viscosities (r = −0.836, −0.846, −0.778, −0.871, and −0.847, respectively, p < 0.01). Pearson correlation was also established between the grain and starch properties. Rupture force of corn grains was positively correlated with the amylose content of starch (r = 0.950, p < 0.01).