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1. Healthy biological activities in legume flours from industrial cooking

Author:
Ivana Giangrieco; Maurizio Tamburrini; Lisa Tuppo; Maria Silvia Pasquariello; Maria Antonietta Ciardiello
Source:
Food bioscience 2022 v.48 pp. 101743
ISSN:
2212-4292
Subject:
bean flour,   etc   ; antioxidants; chelation; chickpeas; drugs; hypertension; lentils; risk factors;     Show all 8 Subjects
Abstract:
... The legume consumption is increasing because this food represents a rich and sustainable source of plant proteins and biological activities considered effective in the prevention of some chronic diseases, including those age-related. With the aim to characterize functional properties of some legume foodstuffs, the total polyphenolic content and the antioxidant, metal chelation and ACE-inhibitory a ...
DOI:
10.1016/j.fbio.2022.101743

2. Effect of different mills on the physical and flow properties of selected black bean flour particle size fractions

Author:
Supun Fernando; Frank A. Manthey
Source:
Cereal chemistry 2022 v.99 no.4 pp. 751-761
ISSN:
0009-0352
Subject:
bean flour,   etc   ; angle of repose; black beans; bulk density; chemistry; particle size;     Show all 6 Subjects
Abstract:
... BACKGROUND AND OBJECTIVES: Particle size and shape can influence inherent flour properties and eventually the quality of the finished food product. The objective of this study was to determine the effect of mill type on the physical and flow properties of selected particle size fractions of black bean flour. FINDINGS: Particle shape differed with mill type and particle size. Disc mill and stone mi ...
DOI:
10.1002/cche.10531

3. Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder

Author:
Bayan Zh. Muldabekova; Gulzhanat A. Umirzakova; Zhazira R. Assangaliyeva; Pernekul M. Maliktayeva; Ainur A. Zheldybayeva; Madina A. Yakiyayeva
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
bean flour,   etc   ; Fabaceae; chickpeas; dough; labor productivity; mung beans; nutritive value; sugar beet; sugars; sweets;     Show all 10 Subjects
Abstract:
... The research was aimed at developing recipes for buns studying the nutritional value of securities. In the work, an assortment of bakery products was developed from flour, composite mixtures of leguminous crops and dry powders of sugar beets. As a result, bakery products with useful properties and improved qualities were obtained. In the recipe, sugar was completely replaced by dry powders of suga ...
DOI:
10.1155/2022/6009998

4. The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits

Author:
Maria Alessia Schouten; Christos Fryganas; Silvia Tappi; Santina Romani; Vincenzo Fogliano
Source:
Food control 2022 v.140 pp. 109054
ISSN:
0956-7135
Subject:
bean flour,   etc   ; Maillard reaction; acrylamides; asparagine; carcinogenicity; color; cotyledons; food safety; kidney beans; pH; plant tissues; texture; water activity; weight loss;     Show all 14 Subjects
Abstract:
... Acrylamide (AA) is formed by Maillard Reaction (MR), during high-temperature and low moisture processes in several food categories, including bakery products. AA is classified as a toxic and carcinogenic compound and therefore, mitigation strategies are necessary to control its concentration in foods. Selecting ingredients with a reduced amount of asparagine, the main AA precursor, is the most eff ...
DOI:
10.1016/j.foodcont.2022.109054

5. Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process

Author:
Bilge Taşkın; Nazlı Savlak
Source:
Food bioscience 2022 v.47 pp. 101677
ISSN:
2212-4292
Subject:
bean flour,   etc   ; antioxidants; fermentation; gelatinization; gluten; gluten-free foods; mung beans; protein content; rice flour; soups; steam; water solubility; water uptake;     Show all 13 Subjects
Abstract:
... There is a potent demand to develop novel gluten-free food alternatives that are nutritious and functional. Gluten-free instant fermented soup powder was developed by partial substitution of rice flour with mung bean flour. Effect of drum drying conditions; feed moisture (45–65%), drum rotating speed (0.6–2.2 rpm), and steam pressure (75–95 psi) on functional, chemical, sensorial, and morphologica ...
DOI:
10.1016/j.fbio.2022.101677

6. Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds

Author:
Uyory Choe; Juan M. Osorno; Jae-Bom Ohm; Bingcan Chen; Jiajia Rao
Source:
Food chemistry 2022 v.382 pp. 132570
ISSN:
0308-8146
Subject:
bean flour,   etc   ; Phaseolus vulgaris; digestibility; digestible protein; flavor; food chemistry; kidney beans; kidneys; markets; oils; pinto beans; starch; water holding capacity;     Show all 13 Subjects
Abstract:
... The utilization of beans (Phaseolus vulgaris L.) is hindered by unpleasant flavors, low macronutrients digestibility, and long cooking time. The pre-thermally treated beans can overcome these limitations. Therefore, the effect of thermal methods (moist–heat and dry-heat) and bean market classes (black, navy, kidney, and pinto) on functional properties and digestibility of bean flours were compared ...
DOI:
10.1016/j.foodchem.2022.132570

7. Extrusion Simulation for the Design of Cereal and Legume Foods

Author:
Magdalena Kristiawan; Guy Della Valle; Françoise Berzin
Source:
Foods 2022 v.11 no.12 pp. -
ISSN:
2304-8158
Subject:
bean flour,   etc   ; breakfast; cell structures; computer software; databases; extrusion; faba beans; peas; specific mechanical energy; starch; temperature; viscosity; wheat bran; wheat flour;     Show all 14 Subjects
Abstract:
... A 1D global twin-screw extrusion model, implemented in numerical software, Ludovic®, was applied to predict extrusion variables and, therefore, to design various starchy products with targeted structure and properties. An experimental database was built with seven starchy food formulations for manufacturing dense and expanded foods made from starches, starch blends, breakfast cereals, pulse crop i ...
DOI:
10.3390/foods11121780

8. Physicochemical properties and volatile profile of mung bean flour fermented by Lacticaseibacillus casei and Lactococcus lactis

Author:
Zhiqiang Liang; Ming Yi; Jinwei Sun; Tong Zhang; Rong Wen; Chun Li; Ekaterina Ivanovna Reshetnik; Svetlana Leonidovna Gribanova; Libo Liu; Guofang Zhang
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.163 pp. 113565
ISSN:
0023-6438
Subject:
bean flour,   etc   ; Lactococcus lactis; amino acid composition; antioxidants; fermentation; flavor; gas chromatography-mass spectrometry; lactic acid; mung beans; octenol; probiotics; volatile compounds;     Show all 12 Subjects
Abstract:
... Mung bean, one of the most important legume crops, contains high nutritional values as well as medicinal properties. In this study, the effects of Lacticaseibacillus casei GL8072 (L. casei GL8072) and Lactococcus lactis RQ1066 (L. lactis RQ1066) fermentation on physicochemical properties, antioxidant capacities, amino acid composition, and volatile flavor compounds of mung bean flour were investig ...
DOI:
10.1016/j.lwt.2022.113565

9. Effect of heat and relative humidity treatment on γ‐aminobutyric acid accumulation, other micronutrients contents, antioxidant activities and physicochemical properties of mung bean (Vigna radiata L.)

Author:
Yuling Ma; Litao Tong; Shanshan Wang; Tingyu Liu; Lili Wang; Liya Liu; Xianrong Zhou; Sumei Zhou; Christophe Blecker
Source:
International journal of food science & technology 2022 v.57 no.1 pp. 590-600
ISSN:
0950-5423
Subject:
bean flour,   etc   ; Vigna radiata; anthocyanins; antioxidants; cystine; gelatinization; heat; isoleucine; leucine; methionine; mung beans; phenylalanine; relative humidity; seed coat; starch; tyrosine; valine; viscosity;     Show all 18 Subjects
Abstract:
... A novel approach to heat and relative humidity (HRH, 65‐75 °C, 98% RH) treatment was used to enhance γ‐aminobutyric acid (GABA) of mung bean with a low moisture (12‐20%) within several hours (4‐6 h). Meanwhile, the changes in micronutrients, antioxidant activities and physicochemical properties were also evaluated. Results showed that the GABA content was significantly accumulated, increasing from ...
DOI:
10.1111/ijfs.15455

10. Cooked common bean flour, but not its protein hydrolysate, has the potential to improve gut microbiota composition and function in BALB/c mice fed a high-fat diet added with 6-propyl-2-thiouracil

Author:
Mariana Juste Contin Gomes; Juliana Soares da Silva; Natalia Elizabeth Galdino Alves; Andressa de Assis; Elvira Gonzalez de Mejía; Hilário Cuquetto Mantovani; Hércia Stampini Duarte Martino
Source:
Journal of nutritional biochemistry 2022 v.106 pp. 109022
ISSN:
0955-2863
Subject:
bean flour,   etc   ; Bacteroidetes; Firmicutes; adults; beans; cecum; chemical composition; dietary fiber; feces; genes; high fat diet; intestinal microorganisms; propylthiouracil; protein hydrolysates; species diversity; thyroid hormones;     Show all 16 Subjects
Abstract:
... Common bean has the potential to improve gut microbiota function due to its chemical composition and content of dietary fiber. This study evaluated the effect of cooked common bean (CCB) flour and its protein hydrolysate as part of a high-fat diet (HFD) added with 6-propyl-2-thiouracil (10 mg/kg/d), an inhibitor of thyroid hormone synthesis, on gut health of BALB/c mice. Forty-eight adult mice wer ...
DOI:
10.1016/j.jnutbio.2022.109022

11. An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour

Author:
Etiene V. Aguiar; Fernanda G. Santos; Letícia Faggian; Marielle Batista da Silveira Araujo; Vitória Alves Araújo; Ana Carolina Conti; Vanessa D. Capriles
Source:
Food research international 2022 v.154 pp. 110999
ISSN:
0963-9969
Subject:
bean flour,   etc   ; dietary fiber; dough; fiber content; food research; gluten-free bread; gluten-free diet; hardness; ingredients; markets; nutritive value; rice; rice flour; sensory properties; texture;     Show all 15 Subjects
Abstract:
... Despite recent scientific advances and the growth of the gluten-free market, important issues such as the improvement of the sensory and nutritional quality of gluten-free bread (GFB) still need to be addressed. Therefore, the aim of the present study was to integrate instrumental and sensory techniques for assessing liking, softness, and emotions related to GFB based on rice flour (RF) and bean f ...
DOI:
10.1016/j.foodres.2022.110999

12. Acceptability of orange corn‐common bean as an alternative to corn–soybean complementary porridge in Malawi

Author:
Aggrey Pemba Gama; Limbikani Matumba; Justice Munthali; Sydney Namaumbo; Monica Chimbaza; Theresa Ngoma; Kondwani Kammwamba; Gift Chisapo; Madalitso Chilembo; Nyadani Meleke; Rowland Chirwa; Robert Fungo
Source:
Journal of food science 2022 v.87 no.7 pp. 3163-3172
ISSN:
0022-1147
Subject:
bean flour,   etc   ; beans; food science; porridge; Malawi;     Show all 5 Subjects
Abstract:
... This study assessed the acceptability of porridge from a corn‐common bean flour blend to increase the diversity of complementary foods in Malawi. Porridges prepared using commercial corn–soybean flour (C‐CSB), homemade orange corn–soybean flour (H‐CSB), and orange corn‐common bean flour (CCBB) were evaluated by 101 pairs of mothers and their respective children aged from 6 to 24 months. A home use ...
DOI:
10.1111/1750-3841.16225

13. Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning

Author:
Sema Zeren; Serpil Sahin; Gulum Sumnu
Source:
Foods 2022 v.11 no.13 pp. -
ISSN:
2304-8158
Subject:
bean flour,   etc   ; Fourier transform infrared spectroscopy; X-ray diffraction; antioxidant activity; caffeic acid; carob; electrical conductivity; encapsulation; nanofibers; permeability; polyethylene glycol; thermogravimetry; viscosity; water vapor; whey; whey protein concentrate;     Show all 16 Subjects
Abstract:
... The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determi ...
DOI:
10.3390/foods11131860

14. Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera

Author:
Seema Vijay Medhe; Manoj Tukaram Kamble; Aurawan Kringkasemsee Kettawan; Nuntawat Monboonpitak; Aikkarach Kettawan
Source:
Foods 2022 v.11 no.13 pp. -
ISSN:
2304-8158
Subject:
bean flour,   etc   ; Parkia timoriana; antioxidants; ash content; beans; carbohydrates; color; crude protein; emulsions; food security; gels; germination; hot water treatment; lipid content; lipids; nutrient content; plant source protein; polyphenols; protein sources;     Show all 19 Subjects
Abstract:
... The present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean (Parkia timoriana) (NBR) seeds. Results demonstrated that the highest crude protein and fat content could be found in NBG and NBHTC, whereas the ash content was significantly higher in NB ...
DOI:
10.3390/foods11131822

15. Physicochemical properties of novel artificial rice produced from sago, arrowroot, and mung bean flour using hot extrusion technology

Author:
Siswo Sumardiono; Bakti Jos; Muhammad Fariz Zakly Antoni; Yusrina Nadila; Noer Abyor Handayani
Source:
Heliyon 2022 v.8 no.2 pp. e08969
ISSN:
2405-8440
Subject:
bean flour,   etc   ; arrowroot; carbohydrate content; carbohydrates; chemical analysis; color; crude fiber; extrusion; food security; mung beans; nutritive value; odors; rice; sago; staple foods; sustainable agriculture; taste; temperature; texture; thermal stability; water content; Indonesia;     Show all 22 Subjects
Abstract:
... Due to high rice consumption, food insecurity can negatively impact health; hence, food diversification is considered an appropriate solution for achieving national food security. Artificial rice production using local natural resources will support food sustainability in Indonesia. Sago, arrowroot tuber, and mung bean flours were the main ingredients for producing artificial rice using the hot ex ...
DOI:
10.1016/j.heliyon.2022.e08969

16. Milling method affects the physical properties of black bean flour

Author:
Supun Fernando; Frank A. Manthey
Source:
Cereal chemistry 2021 v.98 no.3 pp. 749-758
ISSN:
0009-0352
Subject:
bean flour,   etc   ; angle of repose; black beans; bulk density; dry beans; starch; water content;     Show all 7 Subjects
Abstract:
... BACKGROUND AND OBJECTIVES: Dry bean milling has attracted interest due to the increased need for nonwheat ingredients available for food applications. The objective of this study was to examine the physical and flow properties of black bean flour produced using a variety of laboratory mills and mill settings. FINDINGS: Flour from mills which utilized screens (cyclone mill, centrifugal mill, and ha ...
DOI:
10.1002/cche.10418

17. The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

Author:
Rami Akkad; Ereddad Kharraz; Jay Han; James D House; Jonathan M Curtis
Source:
Food science and technology international 2022 v.28 no.2 pp. 135-143
ISSN:
1532-1738
Subject:
bean flour,   etc   ; Vicia faba; acetaldehyde; acetic acid; ambient temperature; enzyme activity; faba beans; flavor; food science; gas chromatography-mass spectrometry; headspace analysis; lipid content; octanoic acid; octenol; odors; oxidation; phenylethyl alcohol; refrigeration; solid phase microextraction; storage temperature; storage time;     Show all 21 Subjects
Abstract:
... The odour emitted from the high-tannin fab bean flour (Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of fres ...
DOI:
10.1177/1082013221998843

18. Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization

Author:
Rie Sadohara; Donna M. Winham; Karen A. Cichy
Source:
Foods 2022 v.11 no.14 pp. -
ISSN:
2304-8158
Subject:
bean flour,   etc   ; e-mail; flavor; food industry; product utilization; supply balance; surveys; texture; wheat flour;     Show all 9 Subjects
Abstract:
... Pulses such as beans, chickpeas, peas, and lentils are typically consumed whole, but pulse flours will increase their versatility and drive consumption. Beans are the most produced pulse crop in the United States, although their flour use is limited. To expand commercial applications, knowledge of pulse flour attributes important to the food industry is needed. This research aimed to understand th ...
DOI:
10.3390/foods11142146

19. Physicochemical and functional properties of aged grains flour from different dry common beans

Author:
Juliana Aparecida Correia Bento; Daisy Karione Morais; Karen Carvalho Ferreira; Priscila Zaczuk Bassinello; Rosângela Nunes Carvalho; Márcio Caliari; Manoel Soares Soares Júnior
Source:
Journal of food processing and preservation 2022 v.46 no.3 pp. e16397
ISSN:
0145-8892
Subject:
bean flour,   etc   ; anthocyanins; antioxidant activity; beans; emulsifying; ingredients; nutrient content; nutritive value; pasta; viscosity; water solubility;     Show all 11 Subjects
Abstract:
... This work describes the functional and nutritional quality of the flour of 10 common beans to verify their potential for application as ingredients in food products. Bean flours were prepared from seven carioca and three colored bean grains. The higher content of protein (25 g·100 g⁻¹), fat (1.5 g·100 g⁻¹), and low carbohydrate (55 g·100 g⁻¹) was found in the pink bean. The purple bean presented t ...
DOI:
10.1111/jfpp.16397

20. Gluten-free bakery products: Cookies made from different Vicia faba bean varieties [Erratum: December 2022, v.6; p.100163]

Author:
Linda Schmelter; Harald Rohm; Susanne Struck
Source:
Future foods 2021 v.4 no. pp. 100038
ISSN:
2666-8335
Subject:
bean flour,   etc   ; Vicia faba; color; cookies; faba beans; fiber content; flavor; hardness; raw materials; taste; wheat flour;     Show all 11 Subjects
Abstract:
... Due to its higher protein and fiber content, flour from pulses is, with increasing frequency, being considered as an alternative raw material for baked products. In this study, the compositions of flour derived from six different fava bean varieties were analyzed, and the potential of the flour for partial or full substitution of wheat flour in cookies was explored. The high amounts of protein and ...
DOI:
10.1016/j.fufo.2021.100038