DETERMINATION OF CHEMICAL, FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF WHOLE LEGUME FLOURS

Öz

Legumes that play an important role in daily nutrition due to being a rich protein source contain many important components such as resistant starch, vitamins, minerals and some phytochemicals besides dietary fibers which are important for health and have high biological activity. Within the scope of this study, chemical (moisture, ash), nutritional (protein, lipid, starch and dietary fiber) and antinutritional (phytic acid) compositions and thermal (RVA, Rapid Visco Analyzer) properties of the legume (chickpea, bean, pea, red lentil and green lentil) flours were determined. Furthermore, the legume flours were added to wheat flour with different ratios (10, 15 and 20%) and the rheological properties of the doughs were investigated. Total phytic acid and total dietary fiber contents of whole legume flours changed between 5.95 - 11.77 mg/g and 14.2 - 24.4%, respectively. The results showed that the gelatinization temperatures of different whole legume flours varied from minimum 63.7 °C with chickpea to maximum 78.6 °C for bean. According to the rheological parameters, the optimum addition level for whole legume flours into the wheat flour was 15%.

Anahtar Kelimeler

• Legume,dietary fiber,phytic acid,pasting properties,rheology

TAM TANE BAKLAGİL UNLARININ KİMYASAL, FONKSİYONEL VE REOLOJİK ÖZELLİKLERİNİN BELİRLENMESİ

Öz

Zengin bir protein kaynağı olmaları sebebiyle günlük beslenmede önemli bir rol oynayan baklagiller besinsel lifler, dirençli nişasta, vitamin ve mineraller ile bazı fitokimyasallar gibi pek çok bileşiği de önemli oranda içermektedir. Bu çalışmada, Çorum İl’inde yetiştirilen baklagillerden (nohut, fasulye, bezelye, kırmızı ve yeşil mercimek) elde edilen unların kimyasal (rutubet, kül), besinsel (protein, yağ, nişasta, lif) ve antibesinsel (fitik asit) bileşimleri ile termal (Rapid Visco Analyser, RVA) özellikleri saptanmıştır. Ayrıca baklagillerin öğütülmesi ile elde edilen unlar belirli oranlarda (% 10, 15 ve 20) buğday ununa ilave edilerek elde edilen hamurların reolojik özellikleri belirlenmiştir. Baklagil unlarının toplam fitik asit miktarları 5.95 ile 11.77 mg/g değerleri arasında değişirken, toplam besinsel lif içerikleri ise %14.2 ile %24.4 değerleri arasında saptanmıştır. Farklı baklagil unlarının jelatinizasyon sıcaklıkları 63.7 °C (nohut) ile 78.6 °C (fasulye) arasında değişmiştir. Farinogram parametreleri incelendiğinde, baklagil unlarının maksimum % 15 oranında buğday ununa katılmasının reolojik özellikler bakımından optimum olduğu sonucuna varılmaktadır.

Anahtar Kelimeler

• Baklagil,besinsel lif,fitik asit,çirişlenme

Kaynakça

1. A.A.C.C. (2002) Approved Methods of American Association of Cereal Chemists. The Association: St. Paul, MN.
2. A.O.A.C. (2012) Official Methods of Analysis. 17th ed., Association of Official Analytical Chemists, Gaithersburg, MD, USA.
3. Abdel-Kader, Z.M. (2000). Enrichment of Egyptian ‘Balady’ Bread. Part 1. Baking studies, physical and sensory evaluation of enrichment with decorticated cracked broad beans flour (Vicia faba L.). Nahrung. 44:418-21.
4. Bednar, G.E., Patil, A.R., Murray, S.M., Grieshop, C.M., Merchen, N.R., Fahey, G.C.Jr., 2001. Starch and fiber fractions in selected food and feed ingredients affect their small intestinal digestibility and fermentability and their large bowel fermentability in vitro in a canine model. Journal of Nutrition, 131, 276-286.
5. Chen, H., Rubenthaler, G.L., Leung, H.K. and Baranowski, J.D. (1988). Chemical, physical and baking properties of apple fiber compared with wheat and oat bran. Cereal Chemistry, 65(3): 244-247.
6. Chung, H.J., Liu, Q., Hoover, R., Warkentin, T.D., Vandenberg, B. (2008). In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. Food Chemistry, 111: 316-321.
7. Costa, G. E. A., Queiroz-Monici, K. S., Reis, S. M. P. M., Oliveira, A. C. (2006). Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry, 94: 327 – 330.
8. Dhingra, S., Jood, S. (2001). Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour. Food Chemistry, 77: 479 – 488.

9. Díaz-Batalla, L., Widholm, J.M., Fahey, G.C., Castaño-Tostado, E., Paredes-Lόpez, O. (2006). Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 54: 2045-2052.
10. Dodok, L., Modhir, A.A., Hozova, B., Halasova, G., Polacek, I. (1993). Importance and utilization of chickpea in cereal technology. Acta Alimentaria, 22: 119-129.
11. Du, S., Jiang, H., Yu, X., Jane, J. (2014). Physicochemical and functional properties of whole legume flour. LWT – Food Science and Technology, 55: 308-313.
12. Eggum, B. O., Beame, R. M. (1983). The nutritive value of seed proteins. In W. Gottschalk & P. H. Muller (Eds.), Seed protein biochemistry, genetics and nutritive value, p. 499 – 531.
13. Fernandez, M.L., Berry, J.W. (1989). Rheological properties of flour and sensory characteristics of bread made from germinated chickpea. Int. J. Food Sci. Technol, 24:103-110.
14. Gόmez, M., Oliete, B., Rosell, C. M., Pando, V., Fernández, E. (2008). Studies on cake quality made of wheat – chickpea flour blends. LWT – Food Science and Technology, 41: 1701 – 1709.
15. Graf, E., Dintzis, F.R. (1982). Determination of phytic acid in foods by high-performance liquid chromatography. Jorunal of Agricultural Food Chemistry, 30: 1094-1097.
16. Hera, E., Ruiz-Paris, E., Oliete, B., Gomez, M. (2012). Studies of the quality of cakes made with wheat-lentil composite flours. LWT – Food Science and Technology, 49: 48 – 54.
17. Iqbal, A., Khalil, I. A., Ateeq, N., Khan, M. S. (2006). Nutritional quality of important food legumes. Food Chemistry, 97: 331 – 335.
18. Kohajdová, Z., Karovičová, J., Magala, M. (2013).effect of lentil and bean flours on rheological and baking properties of wheat dough. Chemical Papers, 67(4): 398-407.
19. Kutoš, T., Golob, T., Kač, M., Plestenjak, A. (2003). Dietary fibre content of dry and processed beans. Food Chemistry, 80(2): 231-235.
20. Lehrfeld, J. (1989). High-Performance liquid chromatography analysis of phytic acid on a pH-stable, macroporous polymer column. Cereal Chemistry, 66(6): 510-515.
21. Li, B.W., Andrews, K.W., Pehrsson, P.R. (2002). Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods. Journal of Food Composition and Analysis, 15: 715-723.
22. Livingstone, A. S., Feng, J. J., Malleshi, N. G. (1993). Development and nutritional quality evalution of weaning foods based on malted, popped and dried wheat and chickpea. International Journal of Food Science and Technology, 28: 35 – 43.
23. Martín-Cabrejas, M.A., Aguilera, Y., Pedrosa, M.M., Cuadrado, C., Hernández, T., Díaz, S., Esteban, R.M. (2009). The impact of dehydration process on antinutrients and protein digestibility of some legume flours. Food Chemistry, 114: 1063-1068.
24. Martin-Cabrejas, M. A., Sanfiz, B., Vidal, A., Molla, E., Esteban, R. M., & Lopez-Andreu, F. J. (2004). Effect of fermentation and autoclaving on dietary fiber fractions and antinutritional factors of beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 52: 261–266.
25. Mohammed, I., Ahmed, A. R., Senge, B. (2012). Dough rheology and bread quality of wheat – chickpea flour blends. Industrial Crops and Products, 36: 196 – 202.
26. Mustafa, A.L., Al-Wessali, M.S., Al-Basha, O.M., Al-Amir, R.H. (1986). Utilization of cowpea flour and protein isolate in bakery products. Cereal Foods World 31: 756-759.
27. Pedrosa, M.M., Cuadrado, C., Burbano, C., Allaf, K., Haddad, J., Gelencsér, E., Takács, K., Guillamόn, E., Muzquiz, M. (2012). Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes. Food Chemistry, 131: 862-868.
28. Ratnayake, W.S., Hoover, R., Shahid, F., Perera, C., Jane, J. (2001). Composition, molecular structure, and physicochemical properties of starches from four field peas (Pisum sativum) L. cultivars. Food Chemistry, 74: 189-202.
29. Rubio, L.R., Pedrosa, M.M., Cuadrado, C., Gelencser, E., Clemente, A., Burbano, C. (2006). Recovery at the terminal ileum of some legume non-nutritional factors in cannulated pigs. Journal of the Science of Food and Agriculture, 86: 979-987.
30. Sadowska, J., Blaszczak, W., Fornal, J., Vidal-Valverde, C., Frias, J. (2003). Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition. Eur Food Res Technol, 216: 46-50.
31. Shahzadi, N., Butt, M.S., Rehman, S., Sharif, K. (2005). Rheological and baking performance of composite floours. International Journal of Agricultura & Biology, 7(1): 100-104.
32. Sharma, S., Bajwa, U.H., Nagi, H.P.S. (1999). Rheological and baking properties of cowpea and wheat flour blends. J. Sci. Food Agric. 79: 657-662.
33. Sudha, M.L., Baskaran, V. and Leelavathi, K. (2007). Apple pomace as a source of dietary fibre and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2): 686-692.
34. Tharanathan, R. N., Mahadevamma, S. (2003). Grain legumes – a boon to human nutrition. Trends in Food Science and Technolgy, 14: 507 – 518.
35. Trugo, L.C., Muzquiz, M., Ayet, G., Burbano, C., Cuadrado, C., Cavieres, C. (1999). Influence of malting on selected components of soya bean, black bean, chickpea and barley. Food Chemistry, 65: 85-90.
36. Wood, J. A. (2009). Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. Journal of Cereal Science, 49: 128 – 133.
37. Zucco, F., Borsuk, Y., Arntfield, S. D. (2011). Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT – Food Science and Technology, 44: 2070 – 2076.