Functional properties of grain legume flours

Singh, U

U. Singh, Functional properties of grain legume flours, J FD SCI M, 38(3), 2001, pp. 191-199

59

INGLESE

Review

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

3

2001

191 - 199

ISI

0022-1155(200105/06)38:3<191:FPOGLF>2.0.ZU;2-P

Grain legumes as foods are favoured because of their nutritional quality, p alatability and versatility in food preparations. In recent years, research ers have emphasized expanding the utilization of grain legumes in the form of meal and flavour for use as functional ingredients. Several important fu nctional properties such as water and oil absorption, flour solubility and swelling power, foam capacity, emulsification, gelation capacity, gel stren gth, gel consistency, paste viscosity, gel temperature and nitrogen solubil ity index (NSI) of grain legume flours have been discussed in this review, keeping in view, the available information on their food applications. The possible future areas of research to improve the end-product quality of gra in legume have also been indicated.