Seed characteristics and physicochemical properties of powders of 25 edible dry bean varieties

Information on the physicochemical variability in dry bean seeds from different varieties grown over distinct crop years is lacking. This study was designed to investigate the relationship between the environment and the seed characteristics of 25 edible dry bean varieties and to expand the knowledge on their proximate composition, starch digestibility, solvent retention capacity, and pasting and thermal properties. The impact of bean genotype (25 varieties), growing environment (two crop years), and powder particle size ( 640.5\u202fmm, 641.0\u202fmm) was investigated. Statistical differences (P\u202f>\u202f0.05) in seed characteristics and in starch, amylose and protein contents were found among the 25 varieties. Unique pasting and thermal properties were observed, and genotype and particle size greatly affected these properties. The accumulated information can be used in breeding programs to select bean lines possessing unique properties for food ingredients while increasing the market value of the crop and enhancing human health

Rapid tests to evaluate the baking potential of 25 edible dry bean powders

The use of a baking test is a common method to evaluate suitability of wheat flours for production of high quality cookies, however the test is time consuming. The possibility of correlating target quality parameters of cookies with time-saving techniques utilized to evaluate wheat flour, but also suitable with non-wheat flours, is of great interest. The objective of this study was to investigate correlations among rapid test indices [i.e., water and lactic acid retention capacities, oil binding capacity, and Rapid Visco Analyzer (RVA) indices] of bean powder blends and nutritional, geometrical and textural properties of bean-cookies. Bean powders of 25 edible dry bean (Phaseolus vulgaris L.) varieties were investigated in order to understand the effects of bean genotype on cookie quality parameters. As powder particle size implicates a different surface contact area with the solvent, all dry beans were ground in order to be of similar particle size ( 64 0.5 mm). Baking potential varied greatly among bean genotype: cookie protein and resistant starch contents ranged from 7.7 to 10.2% and from 9.4 to 17.9%, respectively; cookie thickness and fracture strength ranged from 0.93 to 1.17 cm and from 87 to 226 kPa, respectively. Water retention capacity values were significantly (p < 0.05) correlated with cookie protein content and hardness (r = 0.49 and r = 0.42, respectively), while oil binding capacity values were correlated with rapidly digestible starch values (r = 0.55, p < 0.005). RVA-indices were not correlated with bean-cookie properties. Results of this research have demonstrated that some rapid test indices can be used to partially design bean cookie features and that bean genotype has a significant effect on cookie nutritional composition as well as geometrical and textural properties. Outcomes of this research can guide the making of value-added bean cookies

Modifications of wheat proteins due to flour chlorination

International audienc

Effects of dispersing media and heating rates on pasting profiles of wheat and gluten-free samples in relation to their solvent retention capacities and mixing properties

Four commercial wheat flours and two commercial GF bread mixtures were investigated in this study. The main aim was to find time-, cost- and sample-saving methods able to determine the quality characteristics of these materials in relation to their end-use and to the interactions taking place in the various systems. Samples were mainly characterized by Solvent Retention Capacity (SRC) and Rapid Visco-Analyser (RVA) tests. Mixogram and Confocal Laser Scanning Microscopy were adopted to investigate dough networking. In particular, RVA tests were performed adopting various heating rates and dispersing media, to: 1) investigate how different heating/cooling rates could affect samples' pasting properties; ii) evaluate the role of alpha-amylase activity in controlling RVA profiles; iii) determine the contribution of proteins to RVA profiles. Interesting results were obtained in particular from SRC and RVA, suggesting that going beyond their conventional use as standard methods was feasible and very profitable. In fact, both the approaches well differentiated not only common and durum wheat flours but also the GF mixtures (e.g. WRC values ranged from 53.7 +/- 0.1 to 152.1 +/- 0.8 g/100 g db, and peak viscosity - measured at a heating rate of 3 degrees C/min - from 682 +/- 72 cP to 4026 +/- 11 cP)

The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

The removal of gluten from bakery products, in order to produce foods (mainly based on gluten-free cereal flours and starch) for people with celiac disease, impairs dough\u2019s capacity to properly develop during leavening and baking. The main aim of this research was to produce and evaluate some experimental gluten-free (GF) doughs containing different levels of corn starch, amaranth flour (to enhance the nutritional benefits), pea isolate (to increase the protein content) and Psyllium fiber (as thickening agent and fiber source) in order to study the influence of the different ingredients on the rheological properties and on the ultrastructure of the doughs. Psyllium fiber generally enhanced the physical properties of the doughs, due to the film-like structure that it was able to form, and the most complex among the experimental formulations looked promising in terms of final bread technological and nutritional quality even when compared to two different commercial GF mixtures

Influence of extrusion process conditions on the properties of buckwheat products

Extrusion has an important role as a manufacturing process in the food industry; it is used to obtain a great variety of products such as baby foods, breakfast cereals, snack foods, pasta, instant powders, modified starches, etc. However, as regards cereals, few studies have examined the application of the extrusion process on less common materials, such as minor cereals and pseudocereals, of interest for their nutritional value. Buckwheat, for instance, is rich in antioxidants, contains rutin, and has a good amino acid profile; moreover, it does not contain gluten proteins, therefore being suitable for the diet of people with celiac disease. The aim of this research was to investigate the influence of different extrusion process conditions (barrel temperature, screw speed, feed moisture) on the chemical-physical characteristics of extruded products obtained from buckwheat. A high fiber buckwheat flour and broken kernels of dehulled buckwheat were used, in order to evaluate the effect of both the fiber content and the particle size of the raw materials on the extrudates' properties. A 3-factor, 3-level Box-Behnken Experimental Design was applied for finding out the relationships between the chemical-physical properties of the extruded samples and the process variables. The barrel temperature and the screw speed each positively influenced the starch damage content and the expansion ratio of the products and negatively influenced their texture, while the feed moisture negatively influenced the expansion of the extrudates. Moreover, for all experimental conditions, good results could be obtained from broken kernels, indicating that starting materials do not necessarily need to be in powder form (e.g., flour)

Edible dry bean powder chemical composition in relation to solvent retention capacities and pasting properties

The focus of this research was the evaluation of bean powders (particle size 64 0.5 mm), obtained from 25 Michigan-grown edible dry beans, for their starch and protein contents and relationships to their solvent retention capacities (SRCs) and pasting properties. Solvent retention capacities of the bean powders were tested with two different solvents, water (WRC) and lactic acid (LARC), following the American Association of Cereal Chemists International Approved Methods, with minor modifications. Protein content was measured using a microwave modified Kjeldahl method and pasting properties were measured by a Rapid Visco Analyzer. Starch content was analyzed using the Megazyme Total Starch Assay, following the same methods traditionally applied to wheat flour. Statistical analyses were conducted to determine significant differences (p=0.05) among varieties as well as correlations between tests conducted. Significant differences among the samples for all tests were observed. Protein content ranged from 16.31 (R12844) to 22.29 (Fuji) g/100g db (dry basis) and starch content ranged from 31.55 (Fuji) to 40.22 (Merlot) g/100g db. Furthermore, a wide range in WRC [from 1.56 (Powderhorn) to 2.43 (R12844) g/g db], in LARC [from 1.75 (Coop12064) to 2.88 (Montcalm) g/g db], and in pasting properties [final viscosity values ranged from 641.5 (Fuji) to 1844.0 (Merlot) cP] were observed among the cultivars. Positive correlations (r 650.40, p 640.05) were seen between each of the SRCs and pasting properties. Negative correlations (r 65-0.49, p 640.02) were observed between protein content and pasting properties. No correlations were found between LARC and bean protein content, in contrast to wheat flour. Total starch content was correlated positively (r 650.51, p 640.01) with pasting properties, but no correlations between SRCs and total starch content were seen. This research helps to expand information about the physiochemical properties of edible dry bean powders. This could help bean breeders to select varieties for usage other than canning. As new applications for edible dry bean powders are proposed, e.g., as thickeners for salad dressing, the findings of this research would be useful to select dry beans with the desired qualities for their proposed applications

Effects of extrusion conditions on Fuji Otebo bean powder intended for cookie production

Nowadays, the consumption of pulses, the edible seeds of plants belonging to the legume family, is highly recommended. Pulses need to be cooked before consumption. Extrusion processes can provide new technological performances to pulse powders. The objective of this study was to explore the effects of different extrusion conditions on the physical and chemical properties of Fuji Otebo bean powder intended for cookie production. To study simultaneously the main and interaction effects of feed moisture (20, 27.5, 35%), barrel temperature (70, 100, 130\ub0C), and feed rate (2, 2.5, 3 kg/h), a 3-factor, 3-level Box Behnken experimental design was applied. According to the Response Surface Methodology elaboration, a highly significant effect of feed moisture was observed for slowly digestible and resistant starch levels, with a minor influence of barrel temperature. As expected, feed moisture and barrel temperature each had effects on bean powder pasting properties, studied by a Rapid Visco Analyzer (RVA), as well as on water and lactic acid retention capacities. Feed rate significantly affected only resistant starch of extruded powders. In comparison with raw bean powder, the extruded samples showed lower RVA-final viscosities (mean value of 609, versus 1642 cP for the raw sample) indicating that partial gelatinization of starch occurred during extrusion and confirming the cooking effect of this technology. Extruded bean powder samples were then used in the production of gluten-free cookies by blending bean powder (raw or extruded) with corn starch (70:30). Depending on the extrusion conditions applied, different cookie spread ratio values were obtained (from 5.83 to 6.76), while a value of 6.20 was obtained for raw-bean-powder cookies. The texture parameters of cookies containing extruded powders were in the range of the values obtained for raw-bean-powder cookies and gluten-free references (rice flour, and rice flour blended with corn starch in a ratio of 70:30). The results of this study demonstrated that extrusion modifies the physical and chemical properties of bean powders, however only minor effects were observed on cookies. Accordingly, extruded bean powders present potential opportunities for other food applications (e.g., beverages, baby foods, etc.) where the interaction with liquid plays a key role and rapidly digestible starch is desired

Definition of endotoxin binding sites in horseshoe crab Factor C recombinant sushi proteins and neutralization of endotoxin by sushi peptides

FASEB Journal14121801-1813FAJO