Abstract
The demand for products of high nutritional value from sustainable sources is
growing rapidly in the global food market. In this study, the effect of pH on
the functional properties of lupin, green pea, fava bean, hemp, and buckwheat
flours was investigated and compared with wheat flour. Functional properties
included solubility, emulsifying and foaming properties, gelling ability, and
water holding capacity (WHC). All flours had minimal solubility at pH 4 and
their corresponding values increased with increasing pH. Emulsifying properties
were improved at pH 10 for all samples and emulsion stability showed a similar
trend. Increasing pH in the range 4–10 enhanced the foaming properties of the
flours, particularly buckwheat and hemp. Wheat, green pea, buckwheat, and
fava bean were more capable of forming firm gels compared with lupin and
hemp, as indicated by least gelling concentrations (LGCs). The ranking of the
water binding properties of the different types of flours were lupin>hemp>fava
bean>buckwheat>green pea>wheat. Results indicate that underutilized flours
from sustainable plant sources could be exploited by the food industry as functional
food ingredients or as replacements of wheat flour for various food
applications. Depending on the application, flour functionality may be effectively
tailored by pH adjustment.
Original language | English |
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Pages (from-to) | 802-810 |
Number of pages | 9 |
Journal | Food Science and Nutrition |
Volume | 2 |
Issue number | 6 |
Early online date | 7 Oct 2014 |
DOIs | |
Publication status | Published - Nov 2014 |
Bibliographical note
AcknowledgmentsThis work is part of the Strategic Research 2011–2016 and is funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS).
Keywords
- emulsion
- flour
- foaming properties
- pH
- protein functionality