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Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content
Linnaeus University, Faculty of Health and Life Sciences, Department of Chemistry and Biomedical Sciences. Linneaus University. (Food science and nutrition)ORCID iD: 0000-0001-6973-4190
Linnaeus University, Faculty of Health and Life Sciences, Department of Chemistry and Biomedical Sciences. Mansoura University, Egypt.ORCID iD: 0000-0003-0550-5828
Linnaeus University, Faculty of Health and Life Sciences, Department of Chemistry and Biomedical Sciences.ORCID iD: 0000-0003-0387-4312
2019 (English)In: Food Science & Nutrition, E-ISSN 2048-7177, p. 1-11Article in journal (Refereed) Epub ahead of print
Abstract [en]

Despite the high nutritional profile in pulses, pulse consumption in Sweden is still low. However, the recent increase in consumption of sustainable and locally produced food in Sweden is driving demand for a versatile, functional pulse-based ingredient that can be incorporated into different food products. This study assessed different treatments (boiling, roasting, and germination) when preparing flour from domes- tically grown pulses (yellow pea, gray pea, faba bean, and white bean). Functional properties (water and oil absorption capacity, emulsion and foaming properties, and gelation concentration) of the flours produced following different treatments and their nutrient content (total dietary fiber, total choline, and folate content) were de- termined. Depending on pulse type, all treatments increased (p < .001) water ab- sorption capacity up to threefold and gelation concentration up to twofold, whereas emulsion activity and foaming capacity decreased by 3%–33% and 5%–19%, respec- tively, compared with flour made from raw pulses. All treatments also had a signifi- cant effect (p < .001) on nutrient content. Total dietary fiber increased (p < .02) by 11%–33%, depending on treatment and pulse type. Boiling decreased (p < .001) total choline and folate content in all pulse flours, by 17%–27% and 15%–32%, respec- tively. Germination doubled folate content (p < .001) in flour from both pea types compared with flour from the raw peas. In conclusion, treated pulse flours could be useful in food applications such as coating batter, dressings, beverages, or bakery goods, to improve the content of fiber, total choline, and folate.

Place, publisher, year, edition, pages
John Wiley & Sons, 2019. p. 1-11
Keywords [en]
Dietary fiber, Flour, Folate, Functional properties, Pulses
National Category
Food Science
Research subject
Natural Science, Food Science
Identifiers
URN: urn:nbn:se:lnu:diva-90405DOI: 10.1002/fsn3.1280OAI: oai:DiVA.org:lnu-90405DiVA, id: diva2:1375915
Funder
Swedish Research Council Formas, 942-2016-38Available from: 2019-12-06 Created: 2019-12-06 Last updated: 2019-12-13

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Ferawati, FerawatiHefni, Mohammed E.Witthöft, Cornelia M.

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