Gelatinization and fermentation synergy: investigating the protein digestibility, mineral bioaccessibility and microstructural transformations of black mash beans through Saccharomyces cerevisiae and Lactobacillus spp
Sign Up to like & getrecommendations! Published in 2024 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2024.2350243
Abstract: ABSTRACT This study explored the nutritional qualities of black mash bean flour impacted by fermentation, gelatinization and their combination. Protease activity, in vitro protein digestibility (IVPD), and protein solubility were evaluated for both fermented and… read more here.
Keywords: black mash; bean flour; fermentation; protein ... See more keywords
Mung bean flour‐added extruded snack production: Evaluation of the pasting properties of flour blends and the physicochemical, morphological, and functional properties of the product
Sign Up to like & getrecommendations! Published in 2024 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.14579
Abstract: This study investigated the effect of partially substituting corn semolina (CS) with mung bean flour (MBF) (20%–60%) as well as feed moisture (FM) (16%–20%) and extruder barrel temperature (BT) (140°C–170°C) on the physicochemical, functional, sensorial,… read more here.
Keywords: bean flour; mbf; addition mbf; mung bean ... See more keywords
The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Technology International"
DOI: 10.1177/1082013221998843
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… read more here.
Keywords: storage; bean flour; flour; short term ... See more keywords
The toxicity of bean flour (Phaseolus vulgaris) to stored product mites (Acari: Acaridida)
Sign Up to like & getrecommendations! Published in 2018 at "Plant protection science"
DOI: 10.17221/2770-pps
Abstract: Legume proteins were shown to have insecticidal activity against stored-product pests. Grain enriched by bean (Phaseolus vulgaris) flour inhibits the growth of stored-product mites. In this study, we tested the toxicity of bean flour to… read more here.
Keywords: stored product; phaseolus vulgaris; product mites; growth ... See more keywords
Usage of Carob Bean Flour in Gluten Free Cakes
Sign Up to like & getrecommendations! Published in 2017 at "Chemical engineering transactions"
DOI: 10.3303/cet1757319
Abstract: Gluten, known as the main protein found in wheat, barley and rye, gives viscoelasticity to dough. However, people with celiac disease have problems related to the consumption of gluten. In this study, carob bean flour… read more here.
Keywords: gluten free; carob bean; whey protein; free cakes ... See more keywords
Effect of different milling methods on physicochemical and functional properties of mung bean flour
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1117385
Abstract: There needs to be more information concerning the effect of different milling methods on the physicochemical properties of whole-grain mung bean flour. Therefore, the physicochemical properties of whole grain mung bean flour were analyzed using… read more here.
Keywords: capacity; bean flour; mung bean; different milling ... See more keywords
Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11223680
Abstract: The aim of this study was to investigate the effect of adding white kidney bean flour on the quality of noodles. We selected four different proportions of white kidney bean flour (10–40%) in wheat flour… read more here.
Keywords: kidney bean; effect; white kidney; bean flour ... See more keywords
Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus
Sign Up to like & getrecommendations! Published in 2024 at "Foods"
DOI: 10.3390/foods13182922
Abstract: Fava bean (Vicia faba L.) is a protein-rich pulse with high nutritional value, but its functional and sensory characteristics limit its application in foods. Solid-state fermentation (SSF) can modify the composition of plant proteins, modulate… read more here.
Keywords: bean flour; fava bean; state fermentation; aspergillus oryzae ... See more keywords
Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads
Sign Up to like & getrecommendations! Published in 2019 at "Foods"
DOI: 10.3390/foods8100431
Abstract: Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba… read more here.
Keywords: gluten free; faba bean; fermentation; bean flour ... See more keywords
Application of Clove Oil and Sonication Process on the Influence of the Functional Properties of Mung Bean Flour-Based Edible Film
Sign Up to like & getrecommendations! Published in 2022 at "Membranes"
DOI: 10.3390/membranes12050535
Abstract: The present study was aimed to investigate the effects of sonication and clove oil incorporation on the improvement of physical, antioxidant, and antimicrobial properties and lipid oxidation inhibiting abilities of mung bean flour (MF)-based films.… read more here.
Keywords: clove oil; bean flour; mung bean; film ... See more keywords