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Physicochemical and functional properties of flours from three Black gram ( Phaseolus mungo L .) cultivars
Author(s) -
Wani Idrees A.,
Sogi Dalbir S.,
Gill Balmeet S.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12025
Subject(s) - cultivar , amylose , differential scanning calorimetry , chewiness , food science , chemistry , viscosity , gram , starch , botany , materials science , biology , physics , genetics , bacteria , composite material , thermodynamics
Summary 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 p H range of 2–9 varied from 6.3 to 97.3%. Emulsifying activity index and Emulsifying stability index at p H 3, 5 and 7 varied correspondingly from 6.0 to 14.5 m 2 g −1 and 18.8 to 64.9 min. Foaming capacity of 2% flour suspensions at p H 2, 4, 6, 8 and 10 varied significantly from 67.3 to 130% among the cultivars. Foam stability varied at different p H and was observed between 0 and 70.8% among the cultivars.