Cristin-resultat-ID: 1780109
Sist endret: 27. april 2020 11:11
NVI-rapporteringsår: 2020
Resultat
Vitenskapelig artikkel
2020

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

Bidragsytere:
  • Cátia Saldanha do Carmo
  • Pia Silventoinen
  • Catherine Taylor Nordgård
  • Claire Poudroux
  • Tzevetelin Dessev
  • Hanne Zobel
  • mfl.

Tidsskrift

Journal of Food Engineering
ISSN 0260-8774
e-ISSN 1873-5770
NVI-nivå 1

Om resultatet

Vitenskapelig artikkel
Publiseringsår: 2020
Publisert online: 2020
Artikkelnummer: 109937
Open Access

Finansiering

  • Norges forskningsråd
    Prosjektkode: 262300
  • Norges forskningsråd
    Prosjektkode: 267858
  • Nofima AS
    Prosjektkode: 11946
  • Nofima AS
    Prosjektkode: 201701

Beskrivelse Beskrivelse

Tittel

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

Sammendrag

Dehulling of peas and faba beans prior to milling and air classification was evaluated, namely its impact on physical properties, chemical composition and techno-functional properties of the fractions. Dry fractionation protocols for protein enrichment from whole and dehulled peas and faba beans were optimized and large-scale batches were produced. Fine fractions with protein contents of 44.0 and 46.2% dm from whole and dehulled peas and between 60.0 and 60.9% dm from whole and dehulled faba beans were obtained, respectively. A maximum protein recovery of 71.3% and 49.2% was obtained for peas and faba beans, respectively. Dehulling enabled a lighter colour of faba bean fractions and improved the starch enrichment in the coarse fractions from peas and faba beans. The total non-starch polysaccharides were significantly reduced in the coarse fractions when dehulling was conducted. Dehulling did not significantly improve the techno-functional properties of fine and coarse fractions.

Bidragsytere

Cátia Saldanha do Carmo

  • Tilknyttet:
    Forfatter
    ved Mat og helse ved NOFIMA

Pia Silventoinen

  • Tilknyttet:
    Forfatter
    ved VTT Valtion teknillinen tutkimuslaitos

Catherine Taylor Nordgård

  • Tilknyttet:
    Forfatter
    ved Institutt for bioteknologi og matvitenskap ved Norges teknisk-naturvitenskapelige universitet

Claire Poudroux

  • Tilknyttet:
    Forfatter
    ved Mat og helse ved NOFIMA

Tzevetelin Dessev

  • Tilknyttet:
    Forfatter
    ved University of Food Technologies - Plovdiv
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