Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality

• Published in: Food research international 2021-09, Vol.147, p.110489-110489, Article 110489
• Main Authors: Stone, Andrea K., Parolia, Saakshi, House, James D., Wang, Ning, Nickerson, Michael T.
• Format: Article
• Language: English
• Subjects: Chickpea; Foaming; Fourier transform infrared spectroscopy; In vitro protein digestibility-corrected amino acid score; Lentil; Navy bean; Pea; Protein quality; Solubility; Starch digestibility
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2021.110489

[Display omitted] •Roasting (160 °C) navy bean or chickpea at 30% moisture increased flour OHC by ~ 40%•Secondary structure of chickpea was impacted only when roasting with 30% moisture.•Wet (20/30% moisture) roasting retained the pulses’ amino acids except Met + Cys.•Pulse starch digestibility was altered more when roasted with 30% moisture vs 20%•Optimal moisture (20 or 30%) for roasting depends on pulse type and desired end use. Knowledge on the functional and nutritional properties of wet roasted pulses can increase the utilization of processed pulses as ingredients in food products. This study investigated the effects of tempering different pulse [chickpea (CP), green lentil (GL), navy bean (NB) and yellow pea (YP)] seeds to 20 or 30% moisture prior to roasting (160℃ for 30 min) on the functional properties and nutritional quality of their resulting flours. The surface charge of each pulse remained the same (p > 0.05) after wet roasting and there were no significant (p > 0.05) differences between the different raw pulse flours. The oil holding capacity (OHC) of GL (~2 g/g) was not improved by wet roasting (p > 0.05) whereas the other pulses generally had better OHC for one or both of the tempering moistures used prior to roasting. Foaming properties of all pulses decreased after heat treatment with the exception of both foaming capacity (107%) and stability (~71%) for GL tempered to 20% moisture prior to roasting (p > 0.05). Raw GL had inferior foaming properties compared to the other raw pulse flours (p