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Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses ( dhals )
Author(s) -
Shevkani Khetan,
Kaur Manmeet,
Singh Narpinder
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15485
Subject(s) - food science , vigna , absorption of water , chemistry , pea protein , sativum , soybean meal , solubility , protein isolate , starch , microstructure , composition (language) , plant protein , mouthfeel , botany , raw material , biology , crystallography , linguistics , philosophy , organic chemistry
The present study compared flours from six different split dehulled pulses ( dhals ) with full‐fat and defatted soybean flours for color, composition (proximate and mineral), protein molecular weight, microstructure, pasting, and functional properties. In comparison to soybean flours, dhal flours showed higher Fe content, paste viscosities, and bulk density; comparative color properties ( L * and b *), a w , Zn content, foaming capacity, and foam stability; but lower emulsifying activity index (EAI), emulsion stability index (ESI), protein content, and ash content. Among different dhal flours, Cicer arietinum showed the highest fat absorption capacity (FAC), EAI, and ESI, while Phaseolus mungo and Pisum sativum flours showed the highest water absorption capacity (WAC) and foaming properties, respectively. Dhal flours also differed for protein molecular weight and starch morphology. Proteins in Vigna unguiculata , P. mungo, and P. aureus flours were high in vicilins of ≈130–138 kDa, whereas Pisum sativum , Lens culinaris, and C. arietinum flours contained both vicilins (≈135–142kDa) and legumins (≈256–332 kDa) as major storage proteins. Principal component analysis revealed negative relation of paste viscosities with protein solubility, lipids, and mineral content while positive with bulk density. Emulsifying properties (EAI and ESI) related positively with FAC, and amount of proteins, lipids, Mn, Cu, K, and Mg, while foaming capacity related positively with WAC and Na content and negatively with protein solubility and concentration of Zn and Fe. Practical applications Soybean, as flour or meal, is used in food formulation to improve nutritional and sensory properties, but it is listed as a major allergen in foods. The present study provides information on chemical composition and functionality of dhal flours in comparison to defatted and full‐fat soy flours, which is useful for partial or complete replacement of soybean with pulse flours. The study also discusses flour characteristics that contribute to functional properties. The results of the present work are useful in identifying pulse flours that can mimic soybean flours/meals for functional properties.