Modification of Emulsifying Properties of Cereal Flours by Blending with Legume Flours

Background: The effect of blend formation on emulsifying activity (EA) and emulsifying stability (ES) of some commonly used cereal and legume flours, using different oils, was studied. Methods: The blends of wheat flour (WF), refined wheat flour (RWF) and maize flour (MF) were prepared by mixing with equal proportions of chickpea flour (CPF) (1:1w/w) in a kitchen blender and analyzed for EA and ES using coconut, canola, corn, rapeseed and sunflower oils. Result: Statistically significant variations (p less than 0.05) were observed in the emulsifying properties of the flours and their blends. The blending of cereal flours with CPF showed mixed responses of variation in emulsifying properties from those of the respective pure flours. The EA of the blends was found to be increased from those of the pure WF and RWF but decreased from those of the pure MF and CPF with some exceptions. However, the ES of the blends was decreased from that of the pure WF and increased from those of the pure RWF, MF and CPF. The data would be a valuable contribution to the literature regarding the improvement of functional properties of cereal foods.

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INFLUENCE OF FLOUR COMPOSITE MIXTURE ON BAKING PROPERTIES OF RYE FLOUR

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2018.2-3.11 ◽

2018 ◽

Author(s):

О.Л. ВЕРШИНИНА ◽

Е.А. ЗЕРНАЕВА ◽

А.Н. БОНДАРЕНКО

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Linear Dependence ◽

Falling Number ◽

Chickpea Flour ◽

Rye Flour ◽

Oat Bran ◽

Composite Mixture

Исследовано влияние мучной композитной смеси, содержащей, % от массы смеси: 5 кукурузной муки, 10 нутовой муки, 20 овсяных отрубей, 65 пшеничной муки 1-го сорта, на хлебопекарные свойства ржаной муки. Установлено, что с увеличением дозировок вносимых в ржаную муку компонентов композитной смеси наблюдается увеличение показателя числа падения. Рассчитана величина числа разжижения. Графически показана прямолинейная зависимость между величиной числа разжижения и составом смеси. Доказано, что внесение в ржаную муку 5% кукурузной муки, 10% нутовой муки, 20% овсяных отрубей, 65% пшеничной муки 1-го сорта снижает активность альфа-амилазы и обеспечивает необходимое качество выпеченного хлеба. Показана целесообразность применения мучной композитной смеси в технологии хлеба из ржаной и смеси ржаной и пшеничной муки с целью улучшения ее хлебопекарных и функциональных свойств. The influence of flour composite mixture containing, % by weight of the mixture: 5 cornmeal, 10 chickpea flour, 20 oat bran, 65 wheat flour 1st grade, on baking properties of rye flour is investigated. It is established that with increasing dosages of the components of the composite mixture introduced into rye flour, an increase in the incidence of falling number is observed. The value of the dilution number is calculated. Linear dependence between magnitude of the dilution number and composition of the mixture is graphically shown. It is proved that the introduction into rye flour 5% cornmeal, 10% chickpea flour, 20% oat bran, 65% wheat flour 1st grade reduces the activity of alfa-amylase and provides the necessary quality of baked bread. The expediency of use of flour composite mixture in technology of bread from rye and mixtures of rye and wheat flour for the purpose of improvement of its baking and functional properties is shown.

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Effect of sodium chloride concentration of the functional properties of selected legume flours

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.54.11130 ◽

2012 ◽

Vol 12 (54) ◽

pp. 6700-6714

Author(s):

SH Ahmed ◽

◽

EE Babiker ◽

IA Mohamed Ahmed ◽

MM Eltayeb ◽

...

Keyword(s):

Developing Countries ◽

Sodium Chloride ◽

Functional Properties ◽

Salt Concentration ◽

Protein Solubility ◽

Pigeon Pea ◽

Emulsifying Activity ◽

White Bean ◽

Hyacinth Bean ◽

Legume Flours

Providing safe, nutritious, and wholesome food for poor and undernourished populations has been a major challenge for developing countries. This has led to the necessity of assembling complete food composition tables, yielding information about the traditional foods and on the functional properties of the plant foods that are consumed regularly in the developing countries. Sodium Chloride (NaCl) is the common salt used at household and industry levels to improve palatability of processed foods. Therefore, the main aim of the present study was to investigate the influence of different concentrations of NaCl on the functional properties of selected legume flours. The effect of increasing concentration of NaCl on the protein solubility, emulsifying and foaming properties of white bean, pigeon pea, cowpea and hyacinth bean were studied. The results revealed that the protein solubility of pigeon pea, cowpea and white bean flours significantly increased by increasing salt concentration and reached a maximum at 0.4 M NaCl (for pigeon pea and cowpea flours) and 0.6 M for white bean flour and then gradually decreased at higher salt concentration. The protein solubility profile of hyacinth bean fluctuated with the salt concentration, with the highest solubility at 0.6 M NaCl and lowest solubility at 0.4 M NaCl. With the exception of white bean, the maximum emulsifying activity of all selected legume flours was found at 0.4 M NaCl whereas that of white bean was found at 0.2 M NaCl. Generally, with increasing salt concentration, the emulsifying activity slightly decreased for the legume flours, except for cowpea which fluctuated. Addition of NaCl significantly decreased the emulsion stability and foaming capacity of the four of selected legume with the maximum improvement being observed at 0.2M NaCl, and then decreasing gradually at higher salt concentration. Significant improvement of foaming stability was observed when salt concentration increased. Based on the results of the present study the selected legume flour demonstrated good functional properties following the addition of NaCl, which makes these legume flours potential ingredients for application in salt containing foods.

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Comparison of nutritional and functional properties of BK2 foxtail millet with rice, wheat and maize flour

Progressive Agriculture ◽

10.3329/pa.v29i2.38305 ◽

2018 ◽

Vol 29 (2) ◽

pp. 186-194

Author(s):

M Meherunnahar ◽

RS Chowdhury ◽

MM Hoque ◽

MA Satter ◽

MF Islam

Keyword(s):

Bulk Density ◽

Wheat Flour ◽

Functional Properties ◽

Proximate Composition ◽

Foxtail Millet ◽

Maize Flour ◽

Mineral Contents ◽

Foaming Capacity ◽

Foreign Materials

The proximate composition, mineral contents and functional properties of BK2 FTM flour was determined and compared with three major cereals commonly consumed in Bangladesh like rice, wheat and maize flour. The samples were cleaned of foreign materials, milled and sieved through 60 μm meshes. The results showed that the BK2 FTM flour contained significantly higher (P<0.05) amount of energy (382.01 kcal) and fat (5.01 g/100g) compared to other major cereals. It also took the second highest value of protein, 9.06%, whereas wheat contained 10.39%, Rice, 6.31% and maize, 6.86%. Similarly, BK2 FTM flour enriched with iron 7.01 mg/100g, copper 1.43 mg/100g and phosphorous 595.12 mg/100g. The foaming capacity and bulk density of BK2 FTM flour were very similar to wheat flour. However, it varied significantly (p<0.05) as compared to rice and maize flour.Progressive Agriculture 29 (2): 186-194, 2018

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Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification

Foods ◽

10.3390/foods8070235 ◽

2019 ◽

Vol 8 (7) ◽

pp. 235 ◽

Cited By ~ 4

Author(s):

Luís M. Cunha ◽

Susana C. Fonseca ◽

Rui C. Lima ◽

José Loureiro ◽

Alexandra S. Pinto ◽

...

Keyword(s):

Protein Content ◽

Faba Bean ◽

Crude Protein ◽

Sensory Profile ◽

Maize Flour ◽

Chickpea Flour ◽

Different Types ◽

Legume Flour ◽

Legume Flours ◽

Maize Bread

The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread ‘broa’, comprised of more than 50% maize flour. The optimization of legume incorporation (pea, chickpea, faba bean, lentil), considering the influence of different maize flours (traditional-white, traditional-yellow, hybrid-white, hybrid-yellow), on consumer liking and sensory profiling of ‘broa’ was studied. A panel of 60 naïve tasters evaluated twenty different breads, divided in four sets for each legume flour fortification, each set including four breads with varying maize flour and a control (no legume). Tasters evaluated overall liking and the sensory profile through a check-all-that-apply ballot. Crude protein and water content were also analyzed. There were no significant differences in overall liking between the different types of legumes and maize. The incorporation of chickpea flour yields a sensory profile that most closely resembles the control. The protein content increased, on average, 21% in ‘broa’, with legume flours having the highest value obtained with faba bean incorporation (29% increase). Thus, incorporation of legume flours appears to be an interesting strategy to increase bread protein content, with no significant impact on consumer liking and the ‘broa’ bread sensory profile.

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