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

• Published in: Food science & technology 2020-08, Vol.130, p.109765, Article 109765
• Main Authors: Kenar, James A., Felker, Frederick C., Singh, Mukti, Byars, Jeffrey A., Berhow, Mark A., Bowman, Michael J., Winkler-Moser, Jill K.
• Format: Article
• Language: English
• Subjects: Fractionation; Jet-cooking; Navy beans; Pulses; Thermal processing
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2020.109765

Partitioning of pulse flours offers an attractive route to produce novel fractions enriched in valuable components with useful functionality. Navy bean flour was modified by jet-cooking at 140 °C and partitioned by centrifugation into readily obtained water soluble and insoluble fractions. Compositional and physical properties of these fractions were characterized and compared to navy bean flour fractions partitioned by water extraction at 23 °C and 95 °C. Jet-cooking partitioned 49.2% of the flour weight into the soluble fraction that contained 88.8% of the available starch while also solubilizing the highest proportions of phenolics (69.2%) and saponins (58.7%). In contrast, the 23 °C and 95 °C soluble fractions contained only 21.7% and 18.5%, respectively, of the flour weight. The 23 °C-soluble fraction contained no starch and the most soluble protein (45.54 g/100 g) and oligosaccharides (12.4 g/100 g). Swollen starch granules in the 95 °C treatment trapped water soluble components preventing their clean separation into the soluble fraction. Functional properties (color, water activity, water absorption and solubility, viscosity, and foam capacity) reflected starch, protein, sugars, and saponins levels. Understanding the navy bean flour fraction properties derived by jet-cooking allows for their use and innovations in pulse-based foods. •Jet-cooking and single centrifugation yielded water soluble and insoluble pulse flour fractions.•Jet-cooking increased aqueous soluble starch, fiber, and phenolic components of navy bean flour.•Functional properties of jet-cooked fractions were markedly different from raw flour.•Functional property differences of fractions may enable more food applications.