TY - JOUR
T1 - Faba bean flavour and technological property improvement by thermal pre-treatments
AU - Jiang, Zhongqing
AU - Pulkkinen, Marjo Johanna
AU - Wang, Yujie
AU - Lampi, Anna-Maija
AU - Stoddard, Frederick Lothrop
AU - Salovaara, Hannu Olavi
AU - Piironen, Vieno Irene
AU - Sontag-Strohm, Tuula Stina
PY - 2016
Y1 - 2016
N2 - Food-use of faba bean has been commonly limited by the unpleasant “beany flavour” that can be induced by untreated beans. Pre-treatment of faba beans with microwave heating for different durations and with conventional oven heating was investigated, in order to resolve the “beany flavour” problem. Heating the seeds by microwave for 1.5 min at 950 W was found to be an optimum pre-treatment method that effectively inactivated the endogenous peroxidase and lipoxygenase, which are responsible for the beany flavour causation. In addition, the treatment improved the technological properties of the beans as it decreased seed hardness, improved milling quality, and increased flour pasting viscosity. It slightly decreased protein solubility, while heating with microwave for 2 min or longer decreased the protein solubility more severely and decreased the flour pasting viscosity. Conventional oven heating at 170°C for 30 min also inactivated the peroxidase and lipoxygenase. The microstructure of the particles in flour-water-suspension was changed by both microwave and conventional oven heating methods, which induced the formation of water-insoluble starch-protein aggregates. Microwave heating for 1.5 min provided an excellent balance of improved milling properties, preserved protein solubility and minimized activity of enzymes that are detrimental to product flavour.
AB - Food-use of faba bean has been commonly limited by the unpleasant “beany flavour” that can be induced by untreated beans. Pre-treatment of faba beans with microwave heating for different durations and with conventional oven heating was investigated, in order to resolve the “beany flavour” problem. Heating the seeds by microwave for 1.5 min at 950 W was found to be an optimum pre-treatment method that effectively inactivated the endogenous peroxidase and lipoxygenase, which are responsible for the beany flavour causation. In addition, the treatment improved the technological properties of the beans as it decreased seed hardness, improved milling quality, and increased flour pasting viscosity. It slightly decreased protein solubility, while heating with microwave for 2 min or longer decreased the protein solubility more severely and decreased the flour pasting viscosity. Conventional oven heating at 170°C for 30 min also inactivated the peroxidase and lipoxygenase. The microstructure of the particles in flour-water-suspension was changed by both microwave and conventional oven heating methods, which induced the formation of water-insoluble starch-protein aggregates. Microwave heating for 1.5 min provided an excellent balance of improved milling properties, preserved protein solubility and minimized activity of enzymes that are detrimental to product flavour.
KW - 416 Food Science
KW - Faba bean
KW - Pre-treatment;
KW - Beany flavour
KW - Microwave
KW - Protein solubility
UR - http://www.sciencedirect.com/science/article/pii/S0023643815303728
U2 - 10.1016/j.lwt.2015.12.015
DO - 10.1016/j.lwt.2015.12.015
M3 - Article
SN - 0023-6438
VL - 68
SP - 295
EP - 305
JO - LWT-Food Science and Technology
JF - LWT-Food Science and Technology
ER -