Effect of soaking and heat treatments on the physical, chemical and functional characteristics of Vigna unguiculata and Lupinus mutabilis sweet
DOI:
https://doi.org/10.56124/allpa.v8i16.0121Keywords:
cooking, high pressure cooking, absorption, emulsion, foaming estabilityAbstract
The increase in population requires greater food production. However, the production of proteins of animal origin requires the use of more resources in relation to vegetable proteins. Cereals and legumes are sources of protein for human nutrition, which could partially replace proteins of animal origin. Native crops of cereals and legumes also allow us to strengthen the food security of the regions from which they come, such as lupine (Lupinus mutabilis sweet) and canario beans (Vigna unguiculata). In the present study, the effect of soaking and thermal treatment (cooking and high-pressure cooking) on the physical, chemical and functional characteristics of bean and lupine seeds and flours was evaluated. The results showed that the soaked grains had a greater mass and greater hydration capacity than those that were not soaked prior to heat treatment. Bean and lupine flours subjected to soaking and heat treatment showed low foaming capacity but high foaming stability. Regarding the chemical composition, only the lipid content showed dependence on the soaking-thermal treatment combination, with the lipid content being higher for the samples that were subjected to soaking.
Keywords: cooking, high pressure cooking, absorption, emulsion, foaming estability.
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