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Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull‐less barley flours
Author(s) -
Bai Tian,
Stone Andrea K.,
Nickerson Michael T.
Publication year - 2018
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10054
Subject(s) - tempering , moisture , chemistry , infrared , food science , solubility , infrared heater , emulsion , water content , materials science , composite material , organic chemistry , physics , optics , geotechnical engineering , engineering
Background and objectives The effect of seed tempering moisture (20% moisture content or left un‐tempered) and infrared heating surface temperature (115 or 135°C) on the functional properties of Desi chickpea and hull‐less barley was investigated. Findings Tempering and infrared heating reduced the protein solubility in both flours, whereas the ability to bind oil was unaffected. Both flours had increased water binding abilities in response to tempering and infrared heating. In the case of chickpea flour, the emulsion activity (EA) increased when the seeds were tempered and heated to 135°C, whereas both emulsion and foaming stability remained unchanged with all processing conditions. Tempering before infrared heating decreased the foaming capacity of chickpea flour. In contrast, barley flour showed a decrease in both EA and stability, and became nonfoaming with infrared heating with and without tempering. Conclusions Infrared heating has both positive and negative effects on the functional properties of Desi chickpea and hull‐less barley flours. Significance and novelty Findings from this work will help direct ingredient processors to process seeds to achieve different functionalities which is important for food product development purposes.