Properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking

2021 ◽  
Author(s):  
James Kenar ◽  
Mukti Singh ◽  
Michael Bowman ◽  
Jill Winkler-Moser ◽  
Mark Berhow ◽  
...  
Keyword(s):  
Navy Bean ◽  
Bean Flour ◽  
Jet Cooking

Comparison of composition and physical properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109765
Author(s):  
James A. Kenar ◽  
Frederick C. Felker ◽  
Mukti Singh ◽  
Jeffrey A. Byars ◽  
Mark A. Berhow ◽  
...  
Keyword(s):  
Physical Properties ◽  
Navy Bean ◽  
Bean Flour ◽  
Jet Cooking

Effect of particle size and processing method on starch and protein digestibility of navy bean flour

2021 ◽  
Author(s):  
Jeffrey A. Byars ◽  
Mukti Singh ◽  
James A. Kenar ◽  
Frederick C. Felker ◽  
Jill K. Winkler‐Moser
Keyword(s):  
Particle Size ◽  
Protein Digestibility ◽  
Processing Method ◽  
Navy Bean ◽  
Bean Flour ◽  
Effect Of Particle Size

Solvent-free production of protein-enriched fractions from navy bean flour using a triboelectrification-based approach

2016 ◽  
Vol 174 ◽  
pp. 21-28 ◽  
Author(s):  
Solmaz Tabtabaei ◽  
Mousa Jafari ◽  
Amin Reza Rajabzadeh ◽  
Raymond L. Legge
Keyword(s):  
Solvent Free ◽  
Navy Bean ◽  
Bean Flour

Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality1

2015 ◽  
Vol 80 (6) ◽  
pp. E1229-E1234 ◽  
Author(s):  
Mukti Singh ◽  
Jeffrey A. Byars ◽  
Sean X. Liu
Keyword(s):  
Particle Size ◽  
Protein Content ◽  
Navy Bean ◽  
Bean Flour ◽  
Cake Baking

scholarly journals NUTRACEUTICAL PROPERTIES OF GLUTEN-FREE CUPCAKES PREPARED BY GLUTEN-FREE COMPOSITE FLOUR

2021 ◽  
pp. 29-31
Author(s):  
AKANSHA ◽  
CHAUHAN E. S.
Keyword(s):  
Antioxidant Properties ◽  
Composite Flour ◽  
Gluten Free ◽  
Navy Bean ◽  
Bean Flour ◽  
Fiber Protein ◽  
Composite Flours ◽  
Hedonic Scale ◽  
Calcium Iron ◽  
Nutraceutical Properties

Objective: The present study was aimed to evaluate the nutritional, phytochemical and antioxidant properties of all ratios of gluten-free composite flour-based cupcakes. Methods: Composite flour was the blend of teff millet flour (TF), navy bean flour (NF) and watermelon seeds flour (WF). The variations of three composite flours were prepared as, A being (TF: NF: WF=45:45:10), B being (TF: NF: WF=55:35:10) and C being (TF: NF: WF=65:25:10) respectively. Moisture, ash, fat, fiber, protein and carbohydrate were analyzed in this study. Minerals like calcium, iron, phosphorus and zinc were also analyzed. Results: The result of macronutrient and micronutrient of C ratio was moisture (28.1±0.2), ash (2.5±0.0), protein (12.2±0.3), fat (24.5±0.0), fiber (2.8±0.1) and carbohydrate (32.2±0.1 g/100g) respectively. Calcium (36.9±0.1), iron (7.5±0.0), zinc (3.8±0.2) and phosphorus (235.0±0.4 mg/100g) were also present in gluten-free Cupcakes. On the basis of the present study, it was found that gluten-free cupcakes contain different macro as well as micronutrients. It also has some phytochemicals such as flavonoids, saponins, tannin, glycocides and steroids. Conclusion: The study result revealed that gluten-free Cupcakes had higher phenols content as well as antioxidant activity. The overall good amount of all nutrients found in the C ratio. The sensory evaluation of Cupcakes on a 9 point hedonic scale revealed that a ratio was more acceptable than the B and C ratio. Therefore, it can be beneficial for celiac diseases, hypertension, anemia, diabetes and cancer condition.

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

2017 ◽  
Vol 62 (5) ◽  
pp. 208-213 ◽  
Author(s):  
Bohdan L. Luhovyy ◽  
Andrew Hamilton ◽  
Priya Kathirvel ◽  
Heba Mustafaalsaafin
Keyword(s):  
Particle Size ◽  
Navy Bean ◽  
Digestion Rate ◽  
Bean Flour ◽  
Carbohydrate Digestion

Microbiological evaluation of navy bean flour and its blend with retail ground beef

Meat Science ◽  
1988 ◽  
Vol 24 (3) ◽  
pp. 189-199 ◽  
Author(s):  
W. Duszkiewicz-Reinhard ◽  
K. Khan ◽  
B. Funke
Keyword(s):  
Ground Beef ◽  
Navy Bean ◽  
Bean Flour

Physicochemical Characteristics of Dry-Roasted Navy Bean Flour Fractions

1983 ◽  
Vol 48 (6) ◽  
pp. 1860-1862 ◽  
Author(s):  
J. P. LEE ◽  
M. A. UEBERSAX ◽  
M. E. ZABIK ◽  
G. L. HOSFIELD ◽  
E. W. LUSAS
Keyword(s):  
Physicochemical Characteristics ◽  
Navy Bean ◽  
Bean Flour
Sign in / Sign up

Export Citation Format

Share Document