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首页> 外文期刊>Journal of Food Science and Technology >Effects of sprouting and cooking processes on physicochemical and functional properties of moth bean (Vigna aconitifolia) seed and flour
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Effects of sprouting and cooking processes on physicochemical and functional properties of moth bean (Vigna aconitifolia) seed and flour

机译：发芽和烹饪过程对蛾豆（Vigna Aconitifolia）种子和面粉的物理化学和功能性质的影响

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摘要

Selected moth beans (Vigna aconitifolia) were subjected to different processes such as sprouting and cooking. Their respective flours were prepared and evaluated for their physicochemical and functional characteristics. From our study, it was observed that the ash content of raw moth bean flour was considerably higher in comparison to the sprouted and cooked moth bean flour. On the other hand, the crude lipid and fiber content of sprouted moth bean flour were remarkably higher compared to raw and cooked moth bean flour, respectively. The raw moth bean flour exhibited considerably better emulsifying activity compared to the sprouted moth bean flour. Sprouted bean flour was showing higher emulsion stability than the raw bean flours and the cooked bean flour reported zero emulsion stability. The value of foaming stability was not significantly different among raw and sprouted moth bean, but it was significantly low in cooked moth bean flour. Raw moth bean flour was found to exhibit higher gelation concentration than the sprouted and cooked flours. This study highlights the variations observed in the physicochemical and pasting characteristics of moth bean seeds (raw, sprouted and cooked) and their respective flours.
机译：选择的蛾豆（Vigna Aconitifolia）经受不同的方法，如发芽和烹饪。制备它们各自的面粉并评估其物理化学和功能特征。从我们的研究中，观察到，与豆芽和煮熟的蛾豆粉相比，生蛾豆粉的灰分含量相当高。另一方面，与原料和煮熟的蛾豆粉相比，发芽的蛾豆粉的粗脂质和纤维含量显着更高。与发芽的蛾豆粉相比，生蛾豆粉表现出相当更好的乳化活性。发芽的豆粉显示出高于生豆粉和熟豆面粉的乳液稳定性报告零乳液稳定性。原料和发芽的蛾豆中发泡稳定性的值并不明显不同，但熟蛾豆粉中显着低。发现生蛾豆粉表现出比萌芽和熟面粉更高的凝胶化浓度。本研究突出了在蛾豆种子（原料，发芽和烹饪）及其各自面粉的物理化学和粘贴特征中观察到的变化。

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