| Autor: |
Jasjot Kaur, Rashmi Singh, Radhika Bansal, Srishti Upadhyay, Shivani Desai, Yogesh Kumar, Gourav Chakraborty, Monika Satankar, Vijay Singh Sharanagat |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-11 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2661-8974 |
| DOI: |
10.1186/s43014-023-00194-5 |
| Popis: |
Abstract In the present study, three varieties of kidney beans (Red Rajma (RR), Rajma Chitra (RC), and Rajma Sharmili (RS)) were physically characterized and the effect of pre-gelatinization by microwave and hot water on functional and pasting properties of flour were studied. A significant difference was observed in the physical properties of all the kidney beans, indicating that they can be easily characterized and identified based on physical properties. Pre-gelatinization treatment led to variation in color, functional and pasting properties of flours. Color parameters L*, b*, chroma, and hue values reduced with the treatment, whereas a* and total color difference ( $$\Delta$$ Δ E) values increased. Water absorption capacity (WAC) and oil absorption capacity (OAC) varied in the range of 1.15–1.91% and 1.25–1.75% for microwave and hot water treatment, respectively. The highest value of WAC and OAC was observed for microwave-treated RC and hot water-treated RR, respectively. WAC increases with both treatments, whereas OAC increases only with water bath cooking. Functional group analysis (FTIR) showed no major peaks shifting in water bath treatment, whereas a slight deflation of certain peaks was observed in the case of microwave treatment. Pasting curves showed a significant reduction in peak and final viscosity after pre-gelatinization treatment; however, none of the samples showed any breakdown during cooking. Graphical Abstract |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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