Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea

被引：124
作者：
Xu, Minwei [1 ]
Jin, Zhao [1 ]
Simsek, Senay [1 ]
Hall, Clifford [1 ]
Rao, Jiajia [1 ]
Chen, Bingcan [1 ]
机构：
[1] North Dakota State Univ, Dept Plant Sci, Fargo, ND 58108 USA
来源：
FOOD CHEMISTRY | 2019年 / 295卷
基金：
美国食品与农业研究所;
关键词：
Legume; Plant protein; Gluten-free; Pulse flours; Moisture sorption isotherm; Guggenheim-Anderson-de Boer model; PISUM-SATIVUM L; IN-VITRO STARCH; PHYSICOCHEMICAL PROPERTIES; BIOACTIVE COMPOUNDS; GLYCEMIC INDEX; BROWN RICE; PROTEIN; IMPACT; GELATINIZATION; DIGESTIBILITY;
D O I：
10.1016/j.foodchem.2019.05.167
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Chemical composition, thermal, pasting, and moisture adsorption properties of flours from chickpea (Cicer aretinium L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.) were investigated over a 6-day germination. Protein content increased for pulses over germination while lentil had the highest protein content that increased from 30.65 to 33.60 g/100 g dry basis (d.b.). Lipid content in pulse flours decreased over germination with chickpea having the greatest decline, i.e. from 8.00 to 5.90 g/100 g (d.b.). Total starch decreased in lentil and yellow pea flours during germination, while there was no significant change (p > 0.05) in germinated chickpea flours. Thermal properties of pulse flours changed slightly, while pasting properties varied among pulses. The highest final viscosities for chickpea, lentil, and yellow pea flours were 1061, 981, and 1052 cP and were observed after 2, 1, and 0 days of germination, respectively. Moisture adsorption isotherms showed improved water adsorption capability after germination.
引用
收藏
页码：579 / 587
页数：9
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