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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
Author(s) -
Acevedo Belén A.,
Thompson Cinthia M. B.,
González Foutel Nicolás S.,
Chaves María G.,
Avanza María V.
Publication year - 2017
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.13271
Subject(s) - dolichos , cajanus , microstructure , germination , emulsion , solubility , absorption of water , chemistry , starch , cotyledon , amylose , food science , botany , horticulture , biology , biochemistry , organic chemistry , crystallography
Summary 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.