Physicochemical properties of hammer-milled yellow split pea (Pisum Sativum L.)

Cereal Chemistry

Volumn 96, Issue 2, 2019, Pages 313-323

  Kaiser, Amber C ^a   Barber, Natsuki ^b   Manthey, Frank ^a   Hall, Clifford ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b Northern Crops Institute   (United States)

Author keywords

flour quality; hammer milling; particle size; Pisum sativum; pulses; starch damage

Indexed keywords

HAMMERS; MILLING (MACHINING); MOISTURE; PHYSICOCHEMICAL PROPERTIES; STARCH;

%MOISTURE; FLOUR QUALITY; HAMMER MILLING; HAMMERMILLS; PARTICLES SIZES; PHYSICOCHEMICAL PROPERTY; PISUM SATIVUM; PULSE; ROTOR SPEED; STARCH DAMAGES;

PARTICLE SIZE;

EID: 85060523984     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1002/cche.10127     Document Type: Article

References (29)

1. AACC International (1999). Approved methods of analysis (11th ed.). Method 08–01.01. Ash—basic method. Approved November 3, 1999. doi: 10.1094/AACCIntMethod-08-01.01. Method 44-15.02. Moisture—air-oven methods. Approved November 3, 1999. http://dx.doi.org/10.1094/AACCIntMethod-44-15.02. Method 46-30.01. Crude protein—combustion method. Approved November 3, 1999. http://dx.doi.org/10.1094/AACCIntMethod-46-30.01. Method 61-02.01. Determination of the pasting properties of rice with the rapid visco analyzer. Approved November 3, 1999. http://dx.doi.org/10.1094/AACCIntMethod-61-02.01. Method 76-30.02. Determination of damaged starch. Approved November 3, 1999. St. Paul, MN: AACC International. http://dx.doi.org/10.1094/AACCIntMethod-76-30.02
2. Ahmed, J., Taher, A., Mulla, M. Z., Al-Hazza, A., & Luciano, G. (2016). Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour. Journal of Food Engineering, 186, 34–41. https://doi.org/10.1016/j.jfoodeng.2016.04.008
3. ASTM International (2018). ASTM D7481-18 standard test methods for determining loose and tapped bulk densities of powders using a graduated cylinder. West Conshohoken, PA: ASTM International. https://doi-org.ezproxy.lib.ndsu.nodak.edu/10.1520/D7481-18
4. Dahl, W. J., Foster, L. M., & Tyler, R. T. (2012). Review of the health benefits of peas (Pisum sativum L.). British Journal of Nutrition, 108, S3–S10. https://doi.org/10.1017/S0007114512000852
5. de la Hera, E., Martinez, M., Oliete, B., & Gomez, M. (2013). Influence of flour particle size on quality of gluten-free rice cakes. Food and Bioprocess Technology, 6, 2280–2288. https://doi.org/10.1007/s11947-012-0922-6
6. Delcour, J. A., & Hoseney, R. C. (2010). Principles of Cereal Science and Technology, 3rd ed. St. Paul, MN: American Association of Cereal Chemists.
7. Hall, C. (2016). U.S. pulse quality survey. Bismarck, ND: Northern Pulse Growers Association.
8. Hall, C., Hillen, C., & Garden-Robinson, J. (2017). Compositional, nutritional value, and health benefits of pulses. Cereal Chemistry, 94, 11–31. https://doi.org/10.1094/CCHEM-03-16-0069-FI
9. Indira, T. N., & Bhattacharya, S. (2006). Grinding characteristics of some legumes. Journal of Food Engineering, 76, 113–118. https://doi.org/10.1016/j.jfoodeng.2005.04.040
10. Khalid, K. H., Manthey, F., & Simsek, S. (2017). Whole grain wheat flour production using an ultracentrifugal mill. Cereal Chemistry, 94, 1001–1007. https://doi-org.ezproxy.lib.ndsu.nodak.edu/10.1094/CCHEM-05-17-0117-R
11. Larsen, N. G., Baruch, D. W., & Humphrey-Taylor, V. J. (1989). The effect of laboratory and commercial milling on lipids and other physicochemical factors affecting the breadmaking quality of wheat flour. Journal of Cereal Science, 9, 139–148. https://doi.org/10.1016/S0733-5210(89)80014-1
12. Le Gall, M., Gueguen, J., Seve, J., & Quillien, L. (2005). Effects of grinding and thermal treatments on hydrolysis susceptibility of pea proteins (Pisum sativum L.). Journal of Agricultural and Food Chemistry, 53, 3057–3064. https://doi.org/10.1021/jf040314w
13. Liu, K. (2009). Effects of particle size distribution, compositional and color properties of ground corn on quality of distillers dried grains with solubles (DDGS). Bioresource Technology, 100, 4433–4440. https://doi.org/10.1016/j.biortech.2009.02.067
14. Ma, Z., Boye, J. I., & Hu, X. (2017). In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing. Food Research International, 92, 64–78. https://doi.org/10.1016/j.foodres.2016.12.012
15. Maskus, H., Bourre, L., Fraser, S., Sarkar, A., & Malcolmson, L. (2016). Effects of grinding method on the compositional, physical and functional properties of whole and split yellow pea flour. Cereal Foods World, 61, 59–64. https://doi.org/10.1094/CFW-61-2-0059
16. Maskus, H., Bourre, L., & Malcolmson, L. (2016). The effect of flour milling variables on the functional properties of whole and split yellow pea flour. Poster by Canadian International Grains Institute, Winnipeg, MB. Retrieved from https://cigi.ca/wp-content/uploads/2017/04/The-Effect-of-Flour-Milling-Variables-on-the-Functional-Properties-of-Whole-and-Split-Yellow-Pea-flour_Maskus_11100301.pdf
17. Mugabi, R., Eskridge, K. M., & Weller, C. L. (2017). Comparison of experimental designs used to study variables during hammer milling of corn bran. Transactions of the ASABE, 60, 537–544. https://doi.org/10.13031/trans.11656
18. Nguyen, G. T., Gidley, M. J., & Sopade, P. A. (2015). Dependence of in-vitro starch and protein digestions on particle size of field peas (Pisum sativum L.). LWT-Food Science and Technology, 63, 541–549. https://doi.org/10.1016/j.lwt.2015.03.037
19. Pelgrom, P. J. M., Schutyser, M. A. I., & Boom, R. M. (2013). Thermomechanical morphology of peas and its relation to fracture behavior. Food and Bioprocess Technology, 6, 3317–3325. https://doi.org/10.1007/s11947-012-1031-2
20. Posner, E. S., & Hibbs, A. N. (2005). Wheat flour milling. St. Paul, MN: American Association of Cereal Chemists.
21. Raigar, R. K., & Mishra, H. N. (2015). Effect of moisture content and particle sizes on physical and thermal properties of roasted bengal gram flour. Journal of Food Processing and Preservation, 39, 1839–1844. https://doi.org/10.1111/jfpp.12419
22. Raigar, R. K., & Mishra, H. N. (2017). Grinding characteristics, physical, and flow specific properties of roasted maize and soybean flour. Journal of Food Processing and Preservation, 42, e13372. https://doi.org/10.1111/jfpp.13372
23. Sandhu, K. S., Godara, P., Kaur, M., & Punia, S. (2017). Effect of toasting on physical, functional and antioxidant properties of flour from oat (Avena sativa L.) cultivars. Journal of the Saudi Society of Agricultural Sciences, 16, 197–203. https://doi.org/10.1016/j.jssas.2015.06.004
24. Sawayama, M., Adelson, E. H., & Nishida, S. (2017). Visual wetness perception based on image color statistics. Journal of Vision, 17, 1–24. https://doi.org/10.1167/17.5.7
25. Siroha, A. K., & Sandhu, K. S. (2017). Effect of heat processing on the antioxidant properties of pearl millet (Pennisetum glaucum L.) cultivars. Journal of Food Measurement and Characterization, 11, 872–878. https://doi.org/10.1007/s11694-016-9458-1
26. Wang, N., & Daun, J. (2004). Effect of variety and crude protein content on nutrients and certain antinutrients in field peas (Pisum sativum). Journal of the Science of Food and Agriculture, 84, 1021–1029. https://doi.org/10.1002/jsfa.1742
27. Wood, J. A., Knights, E. J., & Choct, M. (2017). Topography of the cotyledon surfaces and adjoining seed coat of chickpea (Cicer arietinum L.) genotypes differing in milling performance. Cereal Chemistry, 94, 104–109. https://doi.org/10.1094/CCHEM-04-16-0110-FI
28. Wu, Y. V., & Nichols, N. N. (2005). Fine grinding and air classification of field pea. Cereal Chemistry, 82, 341–344. https://doi.org/10.1094/CC-82-0341
29. Yadav, D. N., Kaur, J., Anand, T., & Singh, A. K. (2012). Storage stability and pasting properties of hydrothermally treated pearly millet flour. International Journal of Food Science and Technology, 47, 2532–2537. https://doi.org/10.1111/j.1365-2621.2012.03131.x