Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins

2014 ◽  
Vol 49 (10) ◽  
pp. 2237-2244 ◽  
Author(s):  
Khetan Shevkani ◽  
Narpinder Singh
Keyword(s):  
Field Pea ◽  
Kidney Bean ◽  
Gluten Free ◽  
Protein Isolates

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

2015 ◽  
Vol 43 ◽  
pp. 679-689 ◽  
Author(s):  
Khetan Shevkani ◽  
Narpinder Singh ◽  
Amritpal Kaur ◽  
Jai Chand Rana
Keyword(s):  
Comparative Study ◽  
Functional Characterization ◽  
Field Pea ◽  
Kidney Bean ◽  
Protein Isolates ◽  
Pea Protein

Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates

2021 ◽  
pp. 1-19
Author(s):  
Viral Shukla ◽  
Alberto Carlos-Martínez ◽  
Yao Olive Li ◽  
Gabriel Davidov-Pardo
Keyword(s):  
Gluten Free ◽  
Protein Isolates ◽  
Pulse Protein

scholarly journals Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

2018 ◽  
Vol 55 (12) ◽  
pp. 4937-4944 ◽  
Author(s):  
Pavalee Chompoorat ◽  
Patricia Rayas-Duarte ◽  
Zorba Josué Hernández-Estrada ◽  
Chaowana Phetcharat ◽  
Yongyut Khamsee
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Kidney Bean ◽  
Gluten Free ◽  
Cake Batter ◽  
Red Kidney Bean

scholarly journals Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 616 ◽  
Author(s):  
Pavalee Chompoorat ◽  
Napong Kantanet ◽  
Zorba J. Hernández Estrada ◽  
Patricia Rayas-Duarte
Keyword(s):  
Viscoelastic Properties ◽  
Structural Characteristics ◽  
Viscoelastic Behavior ◽  
Rice Flour ◽  
Quality Parameters ◽  
Kidney Bean ◽  
Heterogeneous Structure ◽  
Gluten Free ◽  
Red Kidney Bean ◽  
Better Than

Red kidney bean (RKB) flour is a nutrient-rich ingredient with potential use in bakery products. The objective of this study was to investigate the viscoelastic properties and key quality parameters of a functional RKB flour in gluten-free cupcakes with different rice flour levels. A 10 g model batter was developed for analyzing the viscoelastic properties of RKB with rice incorporation, in a formula containing oil, liquid eggs, and water. Rice flour was added at five levels 0%, 5%, 10%, 15%, and 25% (w/w, g rice flour/100 g RKB flour). Rice flour increased RKB batter consistency, solid- and liquid-like viscoelastic behavior and revealed a heterogeneous structure, based on the sweep frequency test. Rice flour at the 25% level increased the shear modulus and activation energy of gelatinization, compared to 0% rice flour addition. Rice flour levels in the RKB batter decreased the inflection gelation temperature from 63 to 56 °C. In addition, the texture of RKB cupcakes with 25% rice flour were 46% softer, compared to the control. The scores from all sensory attributes of cupcakes increased with the addition of rice flour. Rice flour addition improved solid- and liquid-like behavior of the RKB batter and improved the cupcake’s macro-structural characteristics. Overall, 25% rice flour addition performed better than the lower levels. This study confirmed the potential of RKB as a functional ingredient and its improvement in cupcake application with the addition of rice flour.

Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea

2016 ◽  
Vol 89 ◽  
pp. 526-532 ◽  
Author(s):  
Naincy Parmar ◽  
Narpinder Singh ◽  
Amritpal Kaur ◽  
Amardeep Singh Virdi ◽  
Sheetal Thakur
Keyword(s):  
Field Pea ◽  
Kidney Bean ◽  
Phenolic Profile
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