Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties
Publikasjonsdetaljer
Tidsskrift : Journal of Food Engineering , vol. 278 , 2020
Internasjonale standardnummer
:
Trykt
:
0260-8774
Elektronisk
:
1873-5770
Publikasjonstype : Vitenskapelig artikkel
Lenker
:
ARKIV
:
http://hdl.handle.net/11250/26...
DOI
:
doi.org/10.1016/j.jfoodeng.202...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Dehulling of peas and faba beans prior to milling and air classification was evaluated, namely its impact on physical properties, chemical composition and techno-functional properties of the fractions. Dry fractionation protocols for protein enrichment from whole and dehulled peas and faba beans were optimized and large-scale batches were produced. Fine fractions with protein contents of 44.0 and 46.2% dm from whole and dehulled peas and between 60.0 and 60.9% dm from whole and dehulled faba beans were obtained, respectively. A maximum protein recovery of 71.3% and 49.2% was obtained for peas and faba beans, respectively. Dehulling enabled a lighter colour of faba bean fractions and improved the starch enrichment in the coarse fractions from peas and faba beans. The total non-starch polysaccharides were significantly reduced in the coarse fractions when dehulling was conducted. Dehulling did not significantly improve the techno-functional properties of fine and coarse fractions.
