Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes. (30th January 2021)

• Record Type: Journal Article
• Authors: Ren, Yikai; Setia, Rashim; Warkentin, Thomas D.; Ai, Yongfeng
• Is Part Of: Food chemistry. Volume 336(2021)
• Publication Date: 2021-01-30
• Subjects: Wrinkled pea flour -- Round pea flour -- Particle size -- Functional properties -- Starch digestibility; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127711
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Wrinkled pea flour had less starch but more protein and fiber than round pea flour. Starch in wrinkled pea flour consisted of more amylose than that in round pea flour. Starch in wrinkled pea flour showed markedly higher gelatinization temperatures. Wrinkled pea flour exhibited substantially lower pasting viscosity at T = 95–140 °C. Starch in cooked wrinkled pea flour showed greater enzymatic resistance. Particle size and growing location affected certain technological characteristics. Abstract: Wrinkled and round peas (two varieties each type) cultivated in two locations were milled to obtain fine and coarse wrinkled (WPF) and round pea flour (RPF). WPF exhibited markedly increased pasting viscosities at 120 and 140 °C compared with 95 °C. Overall, the pasting properties of WPF were considerably lower than those of RPF. Resistant starch (RS) contents of cooked WPF (17.2–22.2%, dsb) were significantly larger than those of RPF (7.9–11.4%), resulting from higher starch gelatinization temperatures, greater amylose contents, and presence of more protein and fiber in WPF. The two particle sizes affected the water-holding capacity (WHC) of WPF, gelatinization enthalpy changes (ΔH) of WPF and RPF, and pasting properties and starch digestibility of RPF. Pearson correlation and principal component analysis (PCA) were conducted to reveal the relationships among the techno-functional parameters of pea flours. Wrinkled pea showed promise to generate new pea flours with distinct functionality and enhanced nutritional value.