Effect of jet-cooking on rheological properties of navy bean flour suspensions

Effect of jet-cooking on rheological properties of navy bean flour suspensions

Navy beans are a gluten-free pulse containing great heathy sources for human beings. In this work, we compared the rheological properties of untreated navy bean flour suspensions (UNBFS) and jet-cooked navy bean flour suspensions (JCNBFS). Jet-cooking is a direct-contact heating process employing hi...

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Bibliographic Details
Main Authors: Jingyuan Xu, Gordon W. Selling, Sean X. Liu
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry Advances
Subjects:
Jet-cooking
Navy bean
Rheology
Viscoelastic properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23001375

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http://www.sciencedirect.com/science/article/pii/S2772753X23001375

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