Functional Properties of Iranian Legume Flour

Subject Areas : Microbiology

Yazdan Khosravi ^{1 *} , Javad Keramat ² , Ebrahim Hosseini ³ , Ali Akbar Keshavarz Hedayati ⁴ , Elham Mahmodi ⁵

1 - دانش آموخته کارشناسی ارشد دانشگاه آزاد اسلامی، واحد شهرکرد، گروه علوم و مهندسی صنایع غذایی، شهرکرد، ایران
2 - دانشیار دانشگاه صنعتی اصفهان، گروه علوم و مهندسی صنایع غذایی، اصفهان، ایران
3 - استادیار دانشگاه آزاد اسلامی، واحدکازرون، گروه علوم و مهندسی صنایع غذایی، کازرون، ایران
4 - دانش آموخته کارشناسی ارشد دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گروه علوم و مهندسی صنایع غذایی، گرگان، ایران
5 - دانش آموخته کارشناسی دانشگاه آزاد اسلامی، واحد دامغان، گروه علوم و مهندسی صنایع غذایی، سمنان، ایران

Received: 2012-01-02 Accepted : 2013-05-20 Published : 2013-09-23

Keywords: Functional Properties, Foam Stability, Oil Adsorption, Protein Bans, Water Adsorption,

Abstract :

Introduction: Legumes are rich in nutrients and are important source of food proteins. The biological value of legumes proteins is quite high due to having most of the essential amino acids in comparison with other sources.Materials and Methods: In this study we evaluated the chemical composition and functional properties (water and oil adsorption capacity, emulsifying and foaming properties) of Iranian legumes flours (red kidney bean, pea, mung, broad bean). Results: The results of proximate analysis indicated that flours obtained from legumes vary in composition. Chickpea flour with 33.4% protein content has the highest concentration of proteins among the flours examined. Water adsorption capacity ranged between 0.78 to 1.38 g/g, while oils adsorption capacity ranged between 0.79 to 0. 92 g/g. Emulsifying capacity of legumes were in the range of 16-26%.Conclusion: It was concluded that red kidney bean has the potential to be used as an ingredient in functional food formulations to enhance the nutritional values and functional properties of the product.

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