in this study, functional properties of red bean, chickpea, lentil and canellini bean were evaluated. our results revealed that beans had the highest emulsifying capacity. this property was minimum at the isoelectric point (about 4) among all samples which is in concistent with their solubility curves. salt concentration of 0.5 m did not have a significant influence on emulsifying capacity but ...

Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from f...

BACKGROUND There is an increasing interest toward the use of legumes in food industry, mainly due to the quality of their protein fraction. Many legumes are cultivated and consumed around the world, but few data is available regarding the chemical or technological characteristics, and especially on their suitability to be fermented. Nevertheless, sourdough fermentation with selected lactic acid...

Legume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In recent years, the utilization different legume in food systems has gained attention due to their sustainable functional properties. This study aimed characterize examine water interactions flours: navy bean, chickpea, pea, lentil. For this purpose, addition standard techniques (proximal analysis, Fouri...

In recent years interest in the utilization of legume flour bakery products has been increased. Legumes are rich proteins, fibers, and minerals. Several studies have shown their health benefits for human consumption. However, legumes strong off-flavors which prevent incorporation high concentrations food products. Sweet flavors can mask these bitter off-flavors, thus sweet such as cookies cakes...