Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content
Ferawati Ferawati,
Mohammed Hefni,
Cornelia Witthöft,
Corresponding Author
Ferawati Ferawati
Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden
Correspondence
Ferawati Ferawati, Department of Chemistry and Biomedical Sciences, Linnaeus University, 39182 Kalmar, Sweden.
Email: [email protected]
Search for more papers by this authorMohammed Hefni
Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden
Food Industries Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
Search for more papers by this authorCornelia Witthöft
Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden
Search for more papers by this authorFerawati Ferawati,
Mohammed Hefni,
Cornelia Witthöft,
Corresponding Author
Ferawati Ferawati
Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden
Correspondence
Ferawati Ferawati, Department of Chemistry and Biomedical Sciences, Linnaeus University, 39182 Kalmar, Sweden.
Email: [email protected]
Search for more papers by this authorMohammed Hefni
Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden
Food Industries Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
Search for more papers by this authorCornelia Witthöft
Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden
Search for more papers by this authorAbstract
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 (p < .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 (p < .001) on nutrient content. Total dietary fiber increased (p < .02) by 11%–33%, depending on treatment and pulse type. Boiling decreased (p < .001) total choline and folate content in all pulse flours, by 17%–27% and 15%–32%, respectively. Germination doubled folate content (p < .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.
CONFLICT OF INTEREST
The authors have no conflict of interest to declare.
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