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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 #380635

Research Project: Improved Utilization of Whole Pulses, Pulse Fractions, and Pulse Byproducts for Health-Promoting Food Ingredients and Biobased Products

Location: Functional Foods Research

Title: Properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking

item Kenar, James - Jim
item Felker, Frederick
item Singh, Mukti
item Byars, Jeffrey
item Berhow, Mark
item Bowman, Michael
item Moser, Jill

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 2/22/2021
Publication Date: 5/14/2021
Citation: Kenar, J.A., Felker, F.C., Singh, M., Byars, J.A., Berhow, M.A., Bowman, M.J., Moser, J.K. 2021. Properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking. Meeting Abstract. 2021 AOCS Annual Meeting & Expo. May 3-14, 2021. Virtual.

Interpretive Summary:

Technical Abstract: Partitioning of pulse flours offers an attractive route to produce novel fractions enriched in valuable components with useful functionality. Navy bean flour was modified by jet-cooking and partitioned by centrifugation into readily obtained water soluble and insoluble fractions. Compositional and physical properties of these fractions were characterized and compared to navy bean flour fractions partitioned by water extraction at 23 °C and 95 °C. Jet-cooking partitioned 49.2% of the flour weight into the soluble fraction that contained 88.8% of the available starch while also solubilizing the highest proportions of phenolics (69.2%) and saponins (58.7%). In contrast, the 23 °C and 95 °C soluble fractions contained only 21.7% and 18.5%, respectively, of the flour weight. The 23 °C-soluble fraction contained no starch and the most soluble protein (45.54 g/100 g) and oligosaccharides (12.4 g/100 g). Swollen starch granules in the 95 °C treatment trapped water soluble components preventing their clean separation into the soluble fraction. Functional properties (color, water activity, water absorption and solubility, viscosity, and foam capacity) reflected starch, protein, sugars, and saponins levels. These results enable development of pulse flour fractions substantially different from raw flour in composition and functional properties.