Impact of microwave treatment on the functionality of cereals and legumes
2012
Ashraf, S. (Karachi Univ. (Pakistan). HEJ Research Inst. of Chemistry) | Saeed, S.M.G. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology) | Sayeed, S.A. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology) | Ali, R. (English Biscuit Manufacturers (Pvt.) Limited, Karachi (Pakistan))
Microwaves are known to induce compositional, nutritional and functional changes in majority of the food systems. The objective of the present studies was to investigate the effect of microwave heating on protein solutibility and on the functional properties of a cereal, legume and their blends as such information will facilitate the processing and new product developments consisting of the above ingredients. The three samples i.e. a cereals (wheat flour & haleem flour) legumes (red bean flour) were used to evaluate the effects of microwave heating on their functional properties such as the water holding, oil binding, emulsifying, foaming capacities and the protein solubility index. It was found that all the microwave treated (MWT) samples produced significantly enhanced values of the above mentioned characteristics as compared to the microwave untreated (MWU) counter parts. The time for MWT as 50 s, 90 s and 300 s was found to alter the functionality of the three selected flours. Protein solubility in general was increased during MWT for a short period of time and decreased with increase in the time of treatment. The results have indicated that MWT of the raw materials for a limited time period will be helpful in designing the processing system and determining the quality of processed foods.
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Эту запись предоставил National Agricultural Research Centre