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http://dx.doi.org/10.9721/KJFST.2020.52.4.409

Thermal and physiochemical properties of faba bean (Vicia faba L.) flour and starch  

Kim, Hui-Yun (Department of Food Science and Biotechnology, Institute of life Science and Resources, Kyung Hee University)
Choi, Yohan (Department of Food Science and Biotechnology, Institute of life Science and Resources, Kyung Hee University)
Jo, Eun-Jeong (Department of Food Science and Biotechnology, Institute of life Science and Resources, Kyung Hee University)
Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of life Science and Resources, Kyung Hee University)
Choi, Hyun-Wook (Department of Functional Food and Biotechnology, Jeonju University)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.4, 2020 , pp. 409-414 More about this Journal
Abstract
In this study, we conducted a physiochemical property analysis using commercial faba bean flour (CFBF), faba bean flour (FBF), and faba bean starch (FBS). We observed that the FBS granules were elliptical and cracked on the surface. Moreover, FBS showed significantly lower solubility and apparent viscosity than FBF and CFBF. With respect to the pasting properties, FBS exhibited a peak viscosity of 1349.3 cP at 94.8℃ and a breakdown of 42.7 cP, whereas FBF and CFBF displayed no pasting properties. The FBS gelatinization enthalpy (12.9 J/g) was relatively high compared with the values obtained for FBF and CFBF (5.9 and 4.6 J/g, respectively). The FBS X-ray diffraction patterns showed a C-type pattern with peaks at diffraction angle (2θ) of 5.9°, 15.2°, 17.3°, and 23.1°, which were the same in FBF and CFBF with relatively low peak intensity. These results represent basic data for using faba bean as a food material.
Keywords
faba bean flour; faba bean starch; physiochemical property; pasting properties; gelatinization enthalpy;
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