Peruvian fava beans for health and food innovation: physicochemical, morphological, nutritional, and techno-functional characterization

被引:1
作者
Salvador-Reyes, Rebeca [1 ,2 ]
Furlan, Luisa Campigli [1 ]
Martinez-Villaluenga, Cristina [3 ]
Dala-Paula, Bruno Martins [4 ]
Nabeshima, Elizabeth Harumi [5 ]
Pinto, Camila da Costa [6 ,7 ]
de Souza, Sergio Michielon [6 ,8 ]
Lima Pallone, Juliana Azevedo [1 ]
Pedrosa Silva Clerici, Maria Teresa [1 ]
机构
[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn, Dept Food Sci & Nutr, Campinas, SP, Brazil
[2] Univ Tecnol Peru, Fac Ingn, Lima, Peru
[3] Inst Food Sci Technol & Nutr ICTAN CSIC, Dept Technol Proc & Biotechnol, Jose Antonio Novais 6, Madrid 28040, Spain
[4] Fac Nutr Univ Fed Alfenas, Lab Nutricao Expt, BR-37130000 Alfenas, MG, Brazil
[5] Inst Food Technol ITAL, Cereal & Chocolate Technol Ctr, Ave Brasil 2880, BR-13070178 Campinas, Brazil
[6] Fed Univ Amazonas UFAM, Grad Program Phys PPGFIS, BR-69077000 Manaus, AM, Brazil
[7] Fed Inst Educ Sci & Technol Amazonas IFAM, Presidente Figueiredo, AM, Brazil
[8] Univ Fed Amazonas, Dept Mat Phys, BR-69077000 Manaus, AM, Brazil
关键词
Pulse; Vegetal protein; Sustainability; Starch; Fiber; Vicia faba L; SEED COAT; PHYSICAL-PROPERTIES; FABA; L; ANTIOXIDANT; STARCHES; PROTEIN; COLOR; GELATINIZATION; INHERITANCE;
D O I
10.1016/j.foodres.2024.114814
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Peruvian fava beans (PFB) are used in traditional cuisine as a nutrient-rich, flavorful, and textural ingredient; however, little is known about their industrial properties. This study evaluated the physicochemical, nutritional, and techno-functional characteristics of PFB varieties: Verde, Quelcao, and Peruanita. PFB exhibited distinct physical characteristics, quality parameters, and morphology. The color patterns of the seed coat and the hardness were the main parameters for distinguishing them. Nutritionally, all three samples exhibited high protein (23.88-24.88 g/100 g), with high proportion of essential amino acids, high dietary fiber (21.74-25.28 g/ 100 g), and mineral content. They also contain polyphenols (0.79-1.25 mg GAE/g) and flavonoids (0.91-1.06 mg CE/g) with antioxidant potential (16.60-21.01 and 4.68-5.17 mu mol TE/g for ABTS and DPPH assays, respectively). Through XRD measurements, the semi-crystalline nature of samples was identified, belonging to the Ctype crystalline form. Regarding techno-functionality, PFB flours displayed great foaming capacity, with Verde variety being the most stable. Emulsifying capacity was similar among samples, although Peruanita was more stable during heating. Upon heating with water, PFB flours reached peak viscosities between 175 and 272 cP, and final viscosities between 242 and 384 cP. Quelcao and Verde formed firmer gels after refrigeration. Based on these results, PFB would be useful to developing innovative, nutritious, and healthy products that meet market needs.
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页数:14
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