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Functional properties of pulse flours and their opportunities in spreadable food products

机译：脉冲面粉及其功能属性涂抹食品的机会

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摘要

The pulse flours obtained from broad bean, red and green lentil were characterised in order to identify potential applications for obtaining food products with short ingredient list. The investigated pulse flours had similar protein contents (similar to 22%), with the isoelectric point close to pH similar to 4.4. Functional and rheological properties of the pulse flours were compared to the soy protein concentrate, which is widely used as main ingredient for obtaining spreadable food products. Among tested pulse flours, the highest values for water and oil binding capacities, and emulsifying properties were obtained in case of the broad beans. The soy protein concentrate had higher water binding capacity with respect to the broad bean flour, but lower functional properties involving the interaction with oils. The rheological shear tests performed under increasing, followed by decreasing shear rate, indicated a better stability of the suspensions based on pulse flours compared to the soy protein concentrate. The influence of native starch, modified starch and pectin on the rheological behaviour of the pulse flours and soy protein concentrate was also tested. As a general trend, the rheological behaviour was influenced by hydrocolloid nature and flour composition. The yield stress values indicated the easy spreadability of the pulse based samples, comparable to the soy products. The temperature ramp test highlighted high gelling temperatures for pulse and soy suspensions, hydrocolloid addition leading to earlier gelling process. Keywords: broad bean, lentil, functional
机译：脉冲面粉从蚕豆、红色和绿色的小扁豆的特征是为了识别潜在的应用程序获得较短的食品成分列表。研究脉冲面粉有相似的蛋白质内容(类似于22%),等电点点接近pH值4.4相似。脉冲面粉的流变特性大豆浓缩蛋白相比,广泛用作获取主要成分容易被涂开的食品。面粉,水和油的最高价值绑定能力和乳化性能得到的蚕豆。浓缩蛋白有较高水绑定能力对蚕豆粉,但其功能性质,涉及较低与油的交互。测试下进行增加,紧随其后减少剪切速率,表明更好基于脉冲悬浮液的稳定性面粉相比,大豆浓缩蛋白。天然淀粉的影响,改性淀粉和果胶的流变行为脉冲面粉,大豆浓缩蛋白测试。行为是受水状胶体性质的影响和面粉组成。表示简单的覆盖性的脉搏基于样本,与大豆产品。突出显示的温度斜坡试验高胶凝温度脉冲和大豆停赛,水状胶质除了导致早些时候,胶凝过程。扁豆、功能

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