Effect of Storage Conditions on the Proximate Profile and Functional Properties of Whole Yellow Pea Flour

2021 ◽  
Author(s):  
Serap Vatansever ◽  
Sushmita Karki ◽  
Atanu Biswas ◽  
Clifford Hall
Keyword(s):  
Functional Properties ◽  
Storage Conditions ◽  
Pea Flour

scholarly journals Production of Peanut Milk and Its Functional, Physiochemical, Nutritional and Sensory Characteristics

2020 ◽  
pp. 79-88
Author(s):  
Azhari Siddeeg ◽  
Zakaria A. Salih ◽  
Al-Farga Ammar ◽  
Nahid Salah Mohammed Saeed ◽  
Saad M. Howladar ◽  
...  
Keyword(s):  
Functional Properties ◽  
Milk Powder ◽  
Control Sample ◽  
Storage Conditions ◽  
Proximate Analysis ◽  
Soluble Solids ◽  
Significant Difference ◽  
Powder Milk ◽  
Milk Substitute ◽  
Future Work

This study was aimed to investigate the functional properties of peanut seeds, and physicochemical, nutritional and sensory analysis of processed peanut milk. Standard methods were used in this research to determine the functional properties and proximate composition, while minerals were determined by a flame photometer and colorimeter. Firstly, the functional proprieties of the whole and defatted kernel of peanut seeds were studied, and the best results were found in the defatted sample. Peanut milk samples were divided into four samples depends on the percentage of powder milk addition (3, 6, 9 and 12%) as well as the control sample without addition. The pH, total soluble solids, viscosity, and density of samples were (6.2-6.5, 6-16%, 3-8 mPa/s, and 1.01-1.05 g/cm3, respectively), increased with the increasing of milk powder. About the proximate analysis, the highest values of ash, protein, fat, total carbohydrates (0.8, 6.3, 6.3, and 7.5%, respectively) were found in the sample of 12% powder milk. Sodium, potassium, and calcium in the samples (3, 6, 9 and 12%) were found in the range 38-58, 55-89, and 10-18 mg/100 g, respectively. Sensory evaluation results revealed great acceptance for peanut milk made with 3% powder milk addition, while we're not found a significant difference in the color and taste of all samples and control. This study proved the possibility of using Sudanese peanut as a milk substitute which was found to be a good source of nutrients. This study suggested using peanut milk as a milk substitute, and in yogurt manufacture, future work should aim at studying optimum storage conditions and stable packaging requirements.

Influence of enzymatic treatment on the nutritional and functional properties of pea flour

1998 ◽  
Vol 63 (1) ◽  
pp. 71-78 ◽  
Author(s):  
M.Jesús Periago ◽  
M.Luisa Vidal ◽  
Gaspar Ros ◽  
Francisco Rincón ◽  
Carmen Martínez ◽  
...  
Keyword(s):  
Functional Properties ◽  
Enzymatic Treatment ◽  
Pea Flour

scholarly journals Formulation and Assessment of Nutritional Functional and Sensory Attributes of Complementary Foods from Maize-Carrot-Pigeon Pea Flour Blends

2020 ◽  
pp. 90-99
Author(s):  
Florence A. Bello ◽  
Nkpoikana A. Akpaoko ◽  
Victor E. Ntukidem
Keyword(s):  
Functional Properties ◽  
Crude Protein ◽  
Low Cost ◽  
Pigeon Pea ◽  
Sensory Attributes ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Crude Fibre ◽  
Pea Flour ◽  
Flour Blends

Nutritive, less bulk and low cost complementary flour blends were produced from maize, carrot and pigeon pea. Five different blends of flour were formulated from maize, carrot and pigeon pea in the ratio of 100:0:0 (A), 90:5:5 (B), 85:5:10 (C), 80:5:15 (D) and 75:5:20 (E) while commercial formula (sample F) served as control. The formulated complementary flour blends were analyzed for their functional properties, proximate, selected mineral and vitamin compositions while the reconstituted samples (gruel) were evaluated for sensory attributes. The functional properties of the complementary flour blends showed less bulk density (0.72-0.76 g/ml) below the commercial formula (1.26 g/ml), low water and oil absorption capacity as well as swelling index. The proximate composition showed significant (p<0.05) increase and ranged from 4.08-4.91% moisture, 6.15-9.48% crude protein, 1.33-1.48% ash, 1.98-2.71% crude fibre, 3.07-4.15% lipid, and 82.93-86.72% carbohydrate. Vitamins A and C were also increased significantly as the levels of substitution increased from 1.80-2.14 µ/100g and 3.21-4.42 µ/100g, respectively. The sensory scores showed that sample A was most preferred followed by sample B in terms of general acceptability.

Effect of spray-drying and storage conditions on the physical and functional properties of standard and n−3 enriched egg yolk powders

2015 ◽  
Vol 154 ◽  
pp. 58-68 ◽  
Author(s):  
C. Rannou ◽  
D. Queveau ◽  
V. Beaumal ◽  
E. David-Briand ◽  
C. Le Borgne ◽  
...  
Keyword(s):  
Spray Drying ◽  
Functional Properties ◽  
Egg Yolk ◽  
Storage Conditions ◽  
And Storage
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