Functional properties of grain legume flours

Authors
Citation
U. Singh, Functional properties of grain legume flours, J FD SCI M, 38(3), 2001, pp. 191-199
Citations number
59
Language
INGLESE
art.tipo
Review
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
3
Year of publication
2001
Pages
191 - 199
Database
ISI
SICI code
0022-1155(200105/06)38:3<191:FPOGLF>2.0.ZU;2-P
Abstract
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.