Results 41 to 50 of about 917 (108)

Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds

Foods, 2023
This study was aimed at minimizing the anti-nutrient content of the Gradoli Purgatory bean (GPB: Phaseolus vulgaris) and Solco Dritto chickpea (SDC: Cicer arietinum) seeds grown in the Latium region of Italy by defining the three steps of their malting ...
Alessio Cimini, Alessandro Poliziani, Lorenzo Morgante, Mauro Moresi   +3 more
doaj   +1 more source

PULSE FLOUR BASED EMULSIONS – THE EFFECT OF OIL TYPE ON TECHNOLOGICAL AND FUNCTIONAL CHARACTERISTICS

Studia Universitatis Babes-Bolyai Chemia, 2018
Three different types of whole pulse flours (broad bean, green and red lentils) were used to obtain emulsions and thereafter heat-set gels, and their properties were compared to the soy protein concentrate.
Ina VASILEAN, Iuliana APRODU, Ion VASILEAN, Livia PĂTRAȘCU   +3 more
doaj   +1 more source

Effects of extrusion process parameters on the quality properties of ready-to-eat pulse-based snacks

Cogent Food & Agriculture, 2019
This research work evaluates the effect of extrusion process parameter on the quality of pulse-based ready-to-eat snacks. By applying D-optimal mixture ratios a formulation containing 41.1 g/100 g chickpea (desi), 16.0 g/100 g haricot bean (Nasir), 31.9 ...
Haylemikael Alemayehu, Shimelis Admassu Emire, Carol Henry   +2 more
doaj   +1 more source

Physicochemical Characterization of Whole and Split Perennial Baki Bean Flours

Legume Science
Perennial grains, such as perennial Baki bean (Onobrychis spp.), offer promising solutions for sustainable agriculture, addressing issues like soil degradation and water quality associated with annual cropping systems.
Evan B. Craine, Elizabeth Nalbandian, Jana Richter, Girish M. Ganjyal, Spencer Barriball, Tessa E. Peters, Brandon Schlautman   +6 more
doaj   +1 more source

Fermented plant-based cream cheese analogues formulated using legume flours and avocado pulp

Future Foods
In response to the growing need for sustainable and healthy food alternatives, this study developed plant-based cream cheese analogues (PBCCAs) using chickpea and red lentil flours.
Anastasia Palatzidi, Olga Nikoloudaki, Ali Zein Alabiden Tlais, Emanuele Zannini, James A. O'Mahony, Effie Tsakalidou, Marco Gobbetti, Raffaella Di Cagno   +7 more
doaj   +1 more source

Study of the Total Antioxidant Capacity (TAC) in Native Cereal-Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach. [PDF]

Foods, 2023
Rico D, Cano AB, Álvarez Álvarez S, Río Briones G, Martín Diana AB.   +4 more
europepmc   +1 more source

The potential of different cooking media during hydrothermal treatment to steer the microstructure of black bean-based flour by influencing pectin solubilization kinetics

Applied Food Research
The possibility to create a cellular pulse-based flour (i.e., flour with intact cotyledon cells) has gained a lot of interest, due to possible health benefits.
Masha Mikhalski, Jelle Van Audenhove, Edgar M. Ndekera, Esther Staes, Tara Grauwet, Ann Van Loey   +5 more
doaj   +1 more source

Optimizing wet isolation conditions and characterizing functionality of protein isolates from air-classified starch-rich pulse flours

Journal of Agriculture and Food Research
Starch-rich pulse flours are an underutilized, low-value by-product from air classification of pulses. They contain 8 %–20 % proteins with substantial untapped potential.
Oneli Mapalagama, Gexiao Sun, Xuehong Li, Fan Cheng, Kashika Sethi, Michael T. Nickerson, Yongfeng Ai   +6 more
doaj   +1 more source

Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality

Foods
The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved ...
Alfio Spina, Carmine Summo, Nicolina Timpanaro, Michele Canale, Rosalia Sanfilippo, Margherita Amenta, Maria Concetta Strano, Maria Allegra, Martina Papa, Antonella Pasqualone   +9 more
doaj   +1 more source

Physical characteristics, chemical composition, and antioxidant properties of defatted grain legumes cultivated in Diamare division (Far North Region, Cameroon)

Applied Food Research
Pulses have good nutritional, functional, and biological properties and are easily accessible to low-income people. The aim of this work was to study the physical characteristics of the grain as well as the chemical and antioxidant properties of defatted
Hamadou Mamoudou, Fookalbo Vagai Obadias, Minka Samuel René, Mune Mune Martin Alain   +3 more
doaj   +1 more source