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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #363081

Research Project: Improved Utilization of Low-Value Oilseed Press Cakes and Pulses for Health-Promoting Food Ingredients and Biobased Products

Location: Functional Foods Research

Title: Composition and properties of black bean flour processed by excess steam jet-cooking at different pH levels

item Felker, Frederick
item Kenar, James - Jim
item Singh, Mukti
item Moser, Jill
item Liu, Sean

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/21/2019
Publication Date: 11/5/2021
Citation: Felker, F.C., Kenar, J.A., Singh, M., Moser, J.K., Liu, S.X. 2021. Composition and properties of black bean flour processed by excess steam jet-cooking at different pH levels. Meeting Abstract. Cereals & Grains 19. November 3-5, 2019, Denver, CO.

Interpretive Summary:

Technical Abstract: Pulse consumption is rapidly increasing due to the growing recognition of the many health benefits that their inclusion in the diet can confer. One approach for improving pulse flour properties is pretreatment by excess steam jet-cooking, and since black beans are of particular interest due to their conspicuous anthocyanin content and high antioxidant levels, the effect jet-cooking black bean flour at different pH levels from 3.0 to 8.0 was examined. As the pH of jet-cooking increased, water absorption, protein solubility, initial viscosity on pasting, and degradation of phenolics increased. Antioxidant levels were not affected by jet-cooking at pH levels of 3 and 4.5 but decreased 34% and 55% by jet-cooking at pH 6 and pH 8, respectively. At pH 3, raffinose family oligosaccharides were partially degraded and insoluble fiber was reduced. The microstructure of freeze-dried flours when placed in water varied consistently with differences in water absorption and protein solubility. Flours exhibited characteristic bright pink and violet colors when jet-cooked at pH 3 and 4.5, respectively. The results of jet-cooking at two different temperatures and at different pH levels suggest that further processing modifications and combinations would enable further flour improvement leading to increased utilization in food applications.