Physico-chemical characteristics and functional properties of starch and dietary fibre in grass pea seeds
1998
Akalu, G. | Tufvesson, F. | Joensson, C. | Nair, B.M.
Physico-chemical and functional properties of starch and fibre in raw and processed grass pea seeds were evaluated. Whole grass pea seeds were found to contain 41% starch and 17% total dietary fibre (2% soluble and 15% insoluble) on dry matter basis. Examination by using scanning electron microscopy (DSC) revealed oval shaped starch granules with an average width of 17 micro/m and length of 25 micro/m. Raw sample had a gelatinization onset temperature of 62 degree C and two endothermic transition peaks at about 73 degree C and 94 degree C. The viscosity of the raw sample (using a Brabender amylograph) reached peak maximum at 80-95 degree C, decreasing during the 30 min holding time (at 95 degree C) followed by an increase during cooling to 50 degree C. Raw whole seed flour was shown to have a water absorption and water solubility index (WSI) of 3 and 16%, respectively. Samples that had been cooked for 60 min had a lower WSI than those cooked for 30 min; this was further reduced in the samples cooked after soaking. The carbohydrate extracted from raw flour was found to be mainly high Mwt carbohydrate (55 %), eluted at Kav 0.2.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture