Effect of different treatments on the microestructure and functional and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours from the north-east Argentina.

ACEVEDO, BELÉN A; THOMPSON, CINTHIA ; GONZÁLEZ FOUTEL, NICOLÁS S.;; CHAVES, MARÍA G, AVANZA; AVANZA, MARÍA V.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017 vol. 52 p. 222 - 230

0950-5423

The effect of germination (G; 5 days), soaking-cooking (SC; 6 h?20 min, 6 h?40 min, 6 h?60 min) andmicrowave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB)seeds was studied. Microstructure of seeds and functional (protein solubility, water-holding capacity, oilholdingcapacity, emulsion stability) and pasting properties of flours were determined. Germination andmicrowave treatments modified the protein matrix of cotyledon cells preserving the shape of the starchgranule, whereas the SC treatment (6 h?60 min) affected both. The soaking-cooking is the most influentialtreatment on the functional properties of PP, DB and JB flours, as increased water absorption capacity(73?96%), decreased protein solubility (>80%) and the tendency to retrogradation of amylose (69?85%)also improved emulsion stability.