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Physicochemical Characteristics of Dry‐Roasted Navy Bean Flour Fractions
Author(s) -
LEE J. P.,
UEBERSAX M. A.,
ZABIK M. E.,
HOSFIELD G. L.,
LUSAS E. W.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05102.x
Subject(s) - chemistry , food science , starch , phaseolus , stachyose , wheat flour , fraction (chemistry) , chromatography , botany , raffinose , sucrose , biology
Navy beans ( Phaseolus vulgaris ) were dry roasted in a particle‐to‐particle heat exchanger, dehulled by air aspiration, pin‐milled and air‐classified to yield whole, hull, high protein, and high starch flour fractions. Proximate analysis, color, ENDF, starch, nitrogen solubility indices, and oligosaccharide contents of these flour fractions were determined. Compositional differences were demonstrated among all flour fractions. Stachyose was the major oligosaccharide in all fractions and was highest in the protein fraction. Substituting 10% bean flours for wheat changed water absorption and dough stability for all fractions. Dry roasted navy bean flour fractions appeared to be suitable ingredients for use in appropriate food systems.