Gelation, thermal and pasting properties of pigeon pea (cajanus cajan l.), dolichos bean (dolichos lablab l.) and jack bean (canavalia ensiformis) flours

This study evaluated the rheological, thermal and pasting properties of pigeon pea (PP), dolichos bean (DB) and jack bean (JB) legume flours and gels. Starch and protein contents were also measured and its molecular weight distribution was determined by electrophoresis. PP and DB showed the highest...

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Autores principales: Acevedo, Belén Andrea, Avanza, María Victoria, Chaves, María Guadalupe, Ronda, Felicidad
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2021
Materias:
Gels
Legumes
Rheological properties
Thermal properties
Pasting properties
Acceso en línea:http://repositorio.unne.edu.ar/handle/123456789/28253
Aporte de:
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste
id I48-R184-123456789-28253
record_format dspace
spelling I48-R184-123456789-282532025-03-06T10:58:07Z Gelation, thermal and pasting properties of pigeon pea (cajanus cajan l.), dolichos bean (dolichos lablab l.) and jack bean (canavalia ensiformis) flours Acevedo, Belén Andrea Avanza, María Victoria Chaves, María Guadalupe Ronda, Felicidad Gels Legumes Rheological properties Thermal properties Pasting properties This study evaluated the rheological, thermal and pasting properties of pigeon pea (PP), dolichos bean (DB) and jack bean (JB) legume flours and gels. Starch and protein contents were also measured and its molecular weight distribution was determined by electrophoresis. PP and DB showed the highest viscosities while JB had the highest pasting temperature. The minimum flour concentrations for gel formation were estimated at 6–8% for DB and PP and 10% for JB. Above these concentrations all flour suspensions heated to 95 C led to gels with a solid-like behavior. Differential scanning calorimetry showed two endothermic peaks in all flours at 80–89 C and 96–100 C. Avrami model was successfully fitted to the hardening kinetics of PP and DB gels stored at 4 C. The half-life times were 22 and 6 h for PP and DB respectively. PP and DB flours were able to form self-supporting gels and could be applied in the formulation of gel-like foods. 2021-07-08T11:39:40Z 2021-07-08T11:39:40Z 2013-11 Artículo Acevedo, Belén Andrea, et al., 2013. Gelation, thermal and pasting properties of pigeon pea (cajanus cajan l.), dolichos bean (dolichos lablab l.) and jack bean (canavalia ensiformis) flours. Journal of Food Engineering. Ámsterdam: Elsevier, vol. 119, no. 1, p. 65-71. ISSN 0260-8774. 0260-8774 http://repositorio.unne.edu.ar/handle/123456789/28253 eng openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ application/pdf application/pdf Elsevier Journal of Food Engineering, vol. 119, no. 1, p. 65-71.
institution Universidad Nacional del Nordeste
institution_str I-48
repository_str R-184
collection RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
language Inglés
topic Gels
Legumes
Rheological properties
Thermal properties
Pasting properties
spellingShingle Gels
Legumes
Rheological properties
Thermal properties
Pasting properties
Acevedo, Belén Andrea
Avanza, María Victoria
Chaves, María Guadalupe
Ronda, Felicidad
Gelation, thermal and pasting properties of pigeon pea (cajanus cajan l.), dolichos bean (dolichos lablab l.) and jack bean (canavalia ensiformis) flours
topic_facet Gels
Legumes
Rheological properties
Thermal properties
Pasting properties
description This study evaluated the rheological, thermal and pasting properties of pigeon pea (PP), dolichos bean (DB) and jack bean (JB) legume flours and gels. Starch and protein contents were also measured and its molecular weight distribution was determined by electrophoresis. PP and DB showed the highest viscosities while JB had the highest pasting temperature. The minimum flour concentrations for gel formation were estimated at 6–8% for DB and PP and 10% for JB. Above these concentrations all flour suspensions heated to 95 C led to gels with a solid-like behavior. Differential scanning calorimetry showed two endothermic peaks in all flours at 80–89 C and 96–100 C. Avrami model was successfully fitted to the hardening kinetics of PP and DB gels stored at 4 C. The half-life times were 22 and 6 h for PP and DB respectively. PP and DB flours were able to form self-supporting gels and could be applied in the formulation of gel-like foods.
format Artículo
author Acevedo, Belén Andrea
Avanza, María Victoria
Chaves, María Guadalupe
Ronda, Felicidad
author_facet Acevedo, Belén Andrea
Avanza, María Victoria
Chaves, María Guadalupe
Ronda, Felicidad
author_sort Acevedo, Belén Andrea
title Gelation, thermal and pasting properties of pigeon pea (cajanus cajan l.), dolichos bean (dolichos lablab l.) and jack bean (canavalia ensiformis) flours
title_short Gelation, thermal and pasting properties of pigeon pea (cajanus cajan l.), dolichos bean (dolichos lablab l.) and jack bean (canavalia ensiformis) flours
title_full Gelation, thermal and pasting properties of pigeon pea (cajanus cajan l.), dolichos bean (dolichos lablab l.) and jack bean (canavalia ensiformis) flours
title_fullStr Gelation, thermal and pasting properties of pigeon pea (cajanus cajan l.), dolichos bean (dolichos lablab l.) and jack bean (canavalia ensiformis) flours
title_full_unstemmed Gelation, thermal and pasting properties of pigeon pea (cajanus cajan l.), dolichos bean (dolichos lablab l.) and jack bean (canavalia ensiformis) flours
title_sort gelation, thermal and pasting properties of pigeon pea (cajanus cajan l.), dolichos bean (dolichos lablab l.) and jack bean (canavalia ensiformis) flours
publisher Elsevier
publishDate 2021
url http://repositorio.unne.edu.ar/handle/123456789/28253
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