Journal
FOOD CHEMISTRY
Volume 336, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127711
Keywords
Wrinkled pea flour; Round pea flour; Particle size; Functional properties; Starch digestibility
Funding
- AgriScience Program-Pulse Science Cluster at Agriculture and Agri-Food Canada
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The study found that wrinkled peas cultivated in two locations exhibited higher pasting properties and nutritional value compared to round peas, with particle size affecting various aspects of pea flour quality.
Wrinkled and round peas (two varieties each type) cultivated in two locations were milled to obtain fine and coarse wrinkled (WPF) and round pea flour (RPF). WPF exhibited markedly increased pasting viscosities at 120 and 140 degrees C compared with 95 degrees C. Overall, the pasting properties of WPF were considerably lower than those of RPF. Resistant starch (RS) contents of cooked WPF (17.2-22.2%, dsb) were significantly larger than those of RPF (7.9-11.4%), resulting from higher starch gelatinization temperatures, greater amylose contents, and presence of more protein and fiber in WPF. The two particle sizes affected the water-holding capacity (WHC) of WPF, gelatinization enthalpy changes (Delta H) of WPF and RPF, and pasting properties and starch digestibility of RPF. Pearson correlation and principal component analysis (PCA) were conducted to reveal the relationships among the techno-functional parameters of pea flours. Wrinkled pea showed promise to generate new pea flours with distinct functionality and enhanced nutritional value.
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