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Expansion properties and ultrastructure of legumes: Effect of chemical and enzyme pre-treatments

Sreerama, Yadahally N. and Sashikala, V. B. and Pratape, V. M. (2009) Expansion properties and ultrastructure of legumes: Effect of chemical and enzyme pre-treatments. LWT - Food Science and Technology, 42 (1). pp. 44-49. ISSN 0023-6438

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Official URL: http://www.sciencedirect.com/science/article/B6WMV...


Expanded cereals and legumes are commonly used as ready-to-eat breakfast foods or as ingredients in food formulations. The use of horse gram and pigeon pea in food formulations and in legume composite flours is limited due to the presence of high levels of antinutritional factors, poor functional and expansion properties. Sodium bicarbonate and protease pre-treatments altered the cell wall structure of these legumes leading to the development of expanded grains. Expansion processing of pre-treated legumes resulted in statistically significant (P<0.05) increases in grain size and expansion volume compared to control grains. Highest yield of expanded grains were obtained with sodium bicarbonate pre-treatment (80 grains/100grains in pigeon pea and 96 grains/100 grains in horse gram), whereas, protease treatment yielded 68 and 94 expanded grains per 100 grains of pigeon pea and horse gram, respectively. Pre-treated expanded grains had lower bulk densities in the range of 480-510g/L compared to untreated controls (about 760g/L). Increased porosity and decreased cell wall thickness in expanded grains resulted in the collapse of cell walls and the appearance of large void spaces within the intercellular matrix. These results suggest the potential utility of under-utilized expanded pigeon pea and horse gram grains or their flours as ingredients in food processing or in legume composite flours.

Item Type: Article
Uncontrolled Keywords: Pigeon pea Horse gram Expanded legumes Ultrastructure Composite flour
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2009 11:04
Last Modified: 17 Oct 2018 09:05
URI: http://ir.cftri.com/id/eprint/9079

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