Ferawati Ferawati, Hefni Mohammed, Witthöft Cornelia
Department of Chemistry and Biomedical Sciences Linnaeus University Kalmar Sweden.
Food Industries Department Faculty of Agriculture Mansoura University Mansoura Egypt.
Food Sci Nutr. 2019 Nov 20;7(12):4116-4126. doi: 10.1002/fsn3.1280. eCollection 2019 Dec.
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 domestically 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 determined. Depending on pulse type, all treatments increased ( < .001) water absorption capacity up to threefold and gelation concentration up to twofold, whereas emulsion activity and foaming capacity decreased by 3%-33% and 5%-19%, respectively, compared with flour made from raw pulses. All treatments also had a significant effect ( < .001) on nutrient content. Total dietary fiber increased ( < .02) by 11%-33%, depending on treatment and pulse type. Boiling decreased ( < .001) total choline and folate content in all pulse flours, by 17%-27% and 15%-32%, respectively. Germination doubled folate content ( < .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.
尽管豆类具有很高的营养价值，但瑞典的豆类消费量仍然很低。然而，瑞典近期对可持续和本地生产食品的消费增长，推动了对一种多功能、基于豆类的功能性成分的需求，这种成分可融入不同的食品中。本研究评估了用国产豆类（黄豌豆、灰豌豆、蚕豆和白豆）制作面粉时的不同处理方法（煮沸、烘烤和发芽）。测定了不同处理后生产的面粉的功能特性（吸水和吸油能力、乳化和起泡特性以及凝胶化浓度）及其营养成分（总膳食纤维、总胆碱和叶酸含量）。根据豆类类型，所有处理方法均使吸水能力提高了两倍（P<0.001），凝胶化浓度提高了一倍（P<0.001），而与未加工豆类制成的面粉相比，乳化活性和起泡能力分别下降了3%-33%和5%-19%。所有处理方法对营养成分也有显著影响（P<0.001）。根据处理方法和豆类类型，总膳食纤维增加了11%-33%（P<0.02）。煮沸使所有豆类面粉中的总胆碱和叶酸含量降低（P<0.001），分别降低了17%-27%和15%-32%。与未加工豌豆制成的面粉相比，发芽使两种豌豆面粉中的叶酸含量增加了一倍（P<0.001）。总之，经过处理的豆类面粉可用于食品应用，如裹面糊、调味料、饮料或烘焙食品，以提高纤维、总胆碱和叶酸的含量。
