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Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Starch, functional properties, and microstructural characteristics in chickpea and lentil as affected by thermal
Yolanda Aguilera1, Rosa M Esteban, Vanesa Benítez
1Departamento de Quimica Agricola, Facultad de Ciencias, Universidad Autonoma de Madrid (UAM), 28049 Madrid, Spain.
Journal of Agricultural and Food Chemistry
|November 19, 2009
Summary
Processing chickpea and lentil flours significantly alters starch content, increasing available starch and decreasing resistant starch (RS). These functional ingredients show changes in protein solubility and water-holding capacity, making them suitable for food applications.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Legume Processing
Background:
- Chickpea and lentil flours contain significant amounts of resistant starch (RS).
- Understanding how processing affects legume composition is crucial for food applications.
Purpose of the Study:
- To evaluate changes in starch, functional, and microstructural properties of chickpea and lentil flours after soaking, cooking, and dehydration.
- To assess the potential of processed legume flours as functional food ingredients.
Main Methods:
- Analysis of available and resistant starch content.
- Measurement of nitrogen solubility, oil-holding capacity, and water-holding capacity.
- Evaluation of emulsifying activity and foam capacity.
- Microstructural analysis of legume flours.
Main Results:
- Cooking and dehydration increased available starch (21% chickpea, 12% lentil) and decreased RS (65% chickpea, 49% lentil).
- Dehydrated flours showed high protein insolubilization (80%) and increased water-holding capacity (4.80-4.90 mL/g).
- Emulsifying activity and foam capacity decreased post-processing.
Conclusions:
- Cooked and dehydrated chickpea and lentil flours exhibit altered functional properties.
- These processed legume flours are suitable for use as functional ingredients in food formulations.
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