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

LWT

Volumn 42, Issue 1, 2009, Pages 44-49

  Sreerama, Yadahally N ^a   Sashikala, Vadakkot B ^a   Pratape, Vishwas M ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Composite flour; Expanded legumes; Horse gram; Pigeon pea; Ultrastructure

Indexed keywords

CELLS; CYTOLOGY; EXPANSION; FOOD PROCESSING; SODIUM BICARBONATE;

ANTINUTRITIONAL FACTORS; COMPOSITE FLOUR; EFFECT OF CHEMICALS; EXPANDED LEGUME; EXPANSION PROPERTIES; HORSE GRAM; PIGEON PEA; PRE-TREATMENTS; READY-TO-EAT; ULTRASTRUCTURE;

MICROSTRUCTURE;

CAJANUS CAJAN; DOLICHOS BIFLORUS; EQUIDAE;

EID: 52949119552     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.07.005     Document Type: Article

References (40)

1. Berrios J.D.J., Swanson B.G., and Cheong W.A. Structural characteristics of stored black beans (Phaseolus vulgaris L.). Scanning 20 (1998) 410-417
2. Berrios J.D.J., Wood D.F., Whitehand L., and Pan J. Sodium bicarbonate and the microstructure, expansion and color of extruded black beans. Journal of Food Processing and Preservation 28 (2004) 321-335
3. Bravo L., Siddhuraju P., and Saura-Calixto F. Composition of underexploited Indian pulses. Comparison with common legumes. Food Chemistry 64 (1999) 185-192
4. Chen J.J., Shyong P.R., and Chang C.Y. Studies on the analytical method for the quality of oil-fried gluten ball. Journal of the Chinese Agricultural Chemistry Society 35 (1997) 70-76
5. Cosgrove D.J. Assembly and enlargement of the primary cell wall in plants. Annual Review of Cell and Developmental Biology 13 (1997) 171-201
6. Curtin C.M., Roelants A., and Delcrou J.A. Fractionation-reconstitution experiments provide insight into the role of endoxylanase in bread making. Journal of Agricultural and Food Chemistry 47 (1999) 1870-1877
7. Das H., and Srivastav P.P. Surface heat transfer coefficient of rice puffed with sand. Journal of Food Science and Technology 26 (1989) 26-28
8. Diwakar P., Kushwah A., and Kushwah H.S. Effect of processing on the functional properties of some local varieties of horse gram (Dolichos biflorus L.) in Madya Pradesh. Journal of Food Science and Technology (India) 33 (1996) 150-152
9. Dominguez H., Nunez M.J., and Lema J.M. Enzymatic pretreatment to enhance oil extraction from fruits and oil seeds: a review. Food Chemistry 49 (1994) 271-286
10. Drew M., Borgeson T., and Thiessen D. A review of processing of feed ingredients to enhance diet digestibility in finfish. Animal Feed Science and Technology 138 2 (2007) 118-136
11. Duncan D.B. Multiple range and multiple F-test. Biometrics 11 (1955) 1-42
12. Gamel T.H., Linssen J.P., Mesallam A.S., Damir A.A., and Shekib L.A. Seed treatments affect functional and antinutritional properties of amaranth flours. Journal of the Science of Food and Agriculture 86 (2006) 1095-1102
13. Garcia E., Lajolo F.M., and Swanson B.G. A comparative study of normal and hard-to-cook Brazilian common beans (Phaseolus vulgaris): ultrastructural and histochemical aspects. Food Structure 12 (1993) 147-154
14. Ghorpade, Kadam S.S., and Salunkhe D.K. Thermal stability and changes in trypsin inhibitor during germination and cooking of horse gram. Journal of Food Science and Technology 23 (1986) 164-165
15. Hahn D.M., Jones F.T., Akhavan I., and Rockland L.B. Light and scanning electron microscope studies on dry beans: intracellular gelatinization of starch in cotyledons of large lima beans (Phaseolus lunatus). Journal of Food Science 42 (1977) 1208-1212
16. Kadam S.S., and Salunkhe D.K. Nutritional composition, processing, and utilization of horse gram and moth bean. Critical Reviews in Food Science and Nutrition 22 (1985) 1-26
17. Kadam S.S., Subramanyam P., Jaawale H.K., Satwadhar P.N., and Jadhav S.J. Improvement in cooking of horse gram (Dolichos biflorus) by pre-soaking treatment with salt solution. Plant Foods for Human Nutrition 31 (1981) 171-174
18. Kakade M.L., Simons N., and Liener I.E. An evolution of natural vs. synthetic substrate for measuring the antitryptic activity of soybean samples. Cereal Chemistry 46 (1969) 518-526
19. Khatoon N., and Prakash J. Nutritional quality of microwave-cooked and pressure-cooked legumes. International Journal of Food Science and Nutrition 55 (2004) 441-448
20. Kongbuntad W., Khanongnuch C., and Lumyong S. Efficacy of xylanase supplementation produced from Thermoascus aurantiacus SL16W in diet on Thai native chicken performance. International Journal of Poultry Science 5 (2006) 463-469
21. Kurien P.P. Processing and utilization of grain legumes, human nutrition. Food Science and Nutrition 41 (1987) 203-212
22. Malleshi N.G., Daodu M.A., and Chandrashekhar A. Development of weaning food formulations based on malting and roller during of sorghum and cowpea. International Journal of Food Science and Technology 24 (1989) 511-519
23. Mohesenin N.N. Physical properties of plant and animal materials (1980), Gordon and Breach Science Publishers Inc, New York (pp. 51-87)
24. Okezie Onuma B., and Bello A.B. Physicochemical and functional properties of winged bean flour and isolate compared with soy isolate. Journal of Food Science 53 (1988) 450-454
25. Oshodi A.A., and Ekperigin M.M. Functional properties of pigeon pea (Cajanus cajan) flour. Food Chemistry 34 (1989) 1-5
26. Pratape V.M., and Kurien P.P. Studies on puffing of Bengal gram. Journal of Food Science and Technology 23 (1986) 127-130
27. Ravi R., and Bhattacharya S. Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions. Effect of additives. Journal of Food Engineering 65 (2004) 619-624
28. Ray P.K. Toxic factor(s) in raw horse gram (Dolichos biflorus). Journal of Food Science 6 (1969) 207-211
29. Rocha-Guzman N.E., Gallegos-Infante J.A., Gonzalez-Laredo R.F., Castillo-Antonio P.A., Delgado-Licon E., et al. Functional properties of three common bean (Phaseolus vulgaris) cultivars stored under accelerated conditions followed by extrusion. LWT - Food Science and Technology 39 (2006) 6-10
30. Saeed M.S., Khadiga A., and Ati A.A. Inclusion of pigeon pea (Cajanus cajan) seed on broiler chick's diet. Research Journal of Animal and Veterinary Science 2 (2007) 1-4
31. Shiga T.M., Lajolo F.M., and Filisetti T.M.C.C. Cell wall polysaccharides of common beans (Phaseolus vulgaris L.). Ciência e Tecnologia de Alimentos, Campinas 23 (2003) 141-148
32. Siddhuraju P., and Manian S. The antioxidant activity and free radical-scavenging capacity of dietary phenolic extracts from horse gram (Macrotyloma uniflorum (Lam.)Verdc.) seeds. Food Chemistry 105 (2007) 950-958
33. Singh K.K., and Goswami T.K. Physical properties of cumin seed. Journal of Agricultural Engineering Research 64 (1996) 93-98
34. Singh U. Anti-nutritional factors of pea and pigeon pea and their removal by processing. Plant Foods for Human Nutrition 38 (1998) 251-261
35. Sreerama Y.N., Sasikala V.B., and Pratape V.M. Nutritional implications and flour functionality of popped/expanded horse gram. Food Chemistry 108 (2008) 891-899
36. Sudha N., Mushtari Begum J., Shambulingappa K.G., and Babu C.K. Nutrients and some anti-nutrients in horse gram (Macrotyloma uniflorum (Lam.)Verdc.). Food and Nutritional Bulletin 16 (1995) 81-83
37. Swamy N.R., Ramakrishnaiah N., Kurien P.P., and Salimath P.V. Studies on carbohydrates of red gram (Cajanua cajan) in relation to milling. Journal of the Science of Food and Agriculture 57 (1991) 379-390
38. Torres A., Frias J., Granito M., and Valverde C.V. Germinated Cajanus cajan seeds as ingredients in pasta products: chemical, biological and sensory evaluation. Food Chemistry 101 (2007) 202-211
39. Ubersax M.A., Ruengsakulrach S., and Occena L.C. Strategies and procedures for processing dry beans. Food Technology (1989) 104-111
40. Walker A.F., and Kocher N. Effect of processing including domestic cooking on nutritional quality of legumes. Proceedings of Nutrition Society 41 (1982) 41-47