Relationships between various functional,thermal and pasting properties of flours from different Indian black gram (Phaseolus mungo L.) cultivars

Flours from different black gram cultivars were investigated for functional, thermal and pasting properties and related to each other using Pearson correlations and principal component analysis (PCA). Ash, fat, protein content and bulk density of flours ranged between 25.7 and 32.5, 5.2 and 10.2, 220 and 289 g kg^?1 and 519 and 563 kg m^?3, respectively. The water absorption capacity (WAC) and oil absorption capacity (OAC) of flours ranged between 2390 and 3450, and 1130 and 1700 g kg^?1, respectively. Least gelation concentration (LGC) for various black gram flours ranged between 8 and 12%, thereby suggesting their good gelating ability. The results showed that the foams produced by black gram flours were relatively thick with low foaming capacity (36.2–49.2%) and foam stability > 90% after 120 min of storage. The transition temperatures (T_o, T_p and T_c) and enthalpy of gelatinization (ΔH_gel) determined using differential scanning calorimeter, ranged between 71.0 and 75.7, 76.1 and 80.4, 81.9 and 86.0 °C, and 3.08 and 3.67 J g^?1, respectively. Pasting temperature, peak‐, breakdown‐, final‐ and setback viscosity were between 68.9 and 81.1 °C, 2988 and 3699, 1200 and 1730, 2839 and 3520, and 1110 and 1474 mPa s, respectively. PCA showed that UG‐218 and UG‐1008 flours were located at the far left of the score plot with a large negative score, while the KU‐3 and UG‐1017 flours had a large positive score in the first principal component (PC1). Overall, these flours differed to the greatest degree in terms of the properties of their flours. Several significant correlations between functional, thermal and pasting properties were revealed both by Pearson correlation and PCA. Copyright © 2007 Society of Chemical Industry