Effect of infrared heating on the functional properties of yellow pea and green lentil flours
Emma Laing, Andrea K. Stone, Dai Shi, Mark R. Pickard, Ning Wang, Michael T. Nickerson
Abstract
Abstract Background and Objectives Value‐added utilization of pulse flours faces challenges related to their functionality in many food applications. The present research assessed the use of infrared heating (120°C vs. 140°C) tempered (20% vs. 30% moisture) green lentil and yellow pea seeds as a means of tailoring their functional properties. Findings Some flour functionalities were mildly affected by processing and, in most cases, were correlated with protein surface hydrophobicity and damaged starch content. Solubility at pH 5 was relatively unchanged in response to processing, while the values were slightly lowered at pH 7. The water (WHC) and oil holding capacities (OHC) improved, although OHC tended to decline as heating temperatures increased. Both pulses had poor foaming capacities but high foaming stabilities that remained constant after processing. The highest emulsion activity (EA) for pea was with the 120°C and 30% moisture treatment whereas for lentil it was with 120°C and 20% moisture; the emulsion capacity declined after all treatments. Conclusions Select conditions of infrared heating coupled with tempering of pulse seeds before milling can modestly improve the flour's EA, WHC, or OHC. Significance and Novelty Yellow pea and green lentil flours from infrared pretreated seeds can now be more easily formulated into applications based on their functional properties.