Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination
ABSTRACTThis research aimed to verify how the germination method affects the pasting, thermal and structural properties of haricot bean flours to expand their potential for application in various food products. The pasting properties of flours showed considerable variation due to variety, germinatio...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2197174 |
| _version_ | 1797202504479408128 |
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| author | Derese Wodajo Bekele Shimelis Admassu |
| author_facet | Derese Wodajo Bekele Shimelis Admassu |
| author_sort | Derese Wodajo Bekele |
| collection | DOAJ |
| description | ABSTRACTThis research aimed to verify how the germination method affects the pasting, thermal and structural properties of haricot bean flours to expand their potential for application in various food products. The pasting properties of flours showed considerable variation due to variety, germination, and interaction between variety and germination. Onset, peak and end of gelatinization temperature and enthalpy of haricot bean flours ranged with germination from 65.4 to 67.9, 70.6 to 73.3, 77.0 to 79.4 C, and 3.5 to 4.9 J/g, respectively. The Crystallinity index of 632 G flour was higher than that of 119 G and 125 G flour. The data revealed that the soaked and germinated haricot bean flour showed major diffraction peak values of the 2θ at 18.25°,18.40°,18.25°, 17.68°, 18.74°, and 18.34°, respectively for 119S, 119 G, 632S, 632 G,125S, and 125 G. FT-IR spectroscopy of four samples did not show any variations in spectra, but a change in the intensity of bands was observed. The SEM images reveal that starch granules were surrounded by a protein matrix. |
| first_indexed | 2024-03-11T18:20:41Z |
| format | Article |
| id | doaj.art-fc22e9520ee54467bbfaccf9bf4c307a |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-24T08:04:29Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-fc22e9520ee54467bbfaccf9bf4c307a2024-04-17T13:20:13ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-0126196397310.1080/10942912.2023.2197174Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germinationDerese Wodajo Bekele0Shimelis Admassu1School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, EthiopiaSchool of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, EthiopiaABSTRACTThis research aimed to verify how the germination method affects the pasting, thermal and structural properties of haricot bean flours to expand their potential for application in various food products. The pasting properties of flours showed considerable variation due to variety, germination, and interaction between variety and germination. Onset, peak and end of gelatinization temperature and enthalpy of haricot bean flours ranged with germination from 65.4 to 67.9, 70.6 to 73.3, 77.0 to 79.4 C, and 3.5 to 4.9 J/g, respectively. The Crystallinity index of 632 G flour was higher than that of 119 G and 125 G flour. The data revealed that the soaked and germinated haricot bean flour showed major diffraction peak values of the 2θ at 18.25°,18.40°,18.25°, 17.68°, 18.74°, and 18.34°, respectively for 119S, 119 G, 632S, 632 G,125S, and 125 G. FT-IR spectroscopy of four samples did not show any variations in spectra, but a change in the intensity of bands was observed. The SEM images reveal that starch granules were surrounded by a protein matrix.https://www.tandfonline.com/doi/10.1080/10942912.2023.2197174Haricot beans flourgerminationstructural properties |
| spellingShingle | Derese Wodajo Bekele Shimelis Admassu Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination International Journal of Food Properties Haricot beans flour germination structural properties |
| title | Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination |
| title_full | Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination |
| title_fullStr | Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination |
| title_full_unstemmed | Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination |
| title_short | Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination |
| title_sort | pasting thermal and structural properties of haricot beans flour phaseolus vulgaris l as affected by variety and germination |
| topic | Haricot beans flour germination structural properties |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2197174 |
| work_keys_str_mv | AT deresewodajobekele pastingthermalandstructuralpropertiesofharicotbeansflourphaseolusvulgarislasaffectedbyvarietyandgermination AT shimelisadmassu pastingthermalandstructuralpropertiesofharicotbeansflourphaseolusvulgarislasaffectedbyvarietyandgermination |