國立虎尾科技大學 |

Popping Efficiencies of Popping Beans, and Physicochemical Characteristics and Functional Properties of Their Flour, Protein, and Starch Fractionates.

紀錄類型:	書目-語言資料,手稿 : Monograph/item
正題名/作者:	Popping Efficiencies of Popping Beans, and Physicochemical Characteristics and Functional Properties of Their Flour, Protein, and Starch Fractionates./
作者:	Rezaey, Mahvash.
面頁冊數:	1 online resource (96 pages)
附註:	Source: Masters Abstracts International, Volume: 85-01.
Contained By:	Masters Abstracts International85-01.
標題:	Food science. -
電子資源:	click for full text (PQDT)
ISBN:	9798379908904

Popping Efficiencies of Popping Beans, and Physicochemical Characteristics and Functional Properties of Their Flour, Protein, and Starch Fractionates.
Rezaey, Mahvash.

Popping Efficiencies of Popping Beans, and Physicochemical Characteristics and Functional Properties of Their Flour, Protein, and Starch Fractionates. - 1 online resource (96 pages)

Source: Masters Abstracts International, Volume: 85-01.

Thesis (M.S.)--Washington State University, 2023.

Includes bibliographical references

Nuna bean (Phaseolus vulgaris L.) is a common bean indigenously from the Andean mountains of Bolivia, Ecuador, and Peru. Nuna beans possess a unique property of popping when dry heated for 2-4 minutes. Nuna beans grown in South America are photoperiod sensitive, only flowered during short day length, and exhibit an aggressive climbing and indeterminate growth habit. By crossing nuna beans with common bush-growth habit beans adapted to temperate climates, photoperiod insensitive breeding lines, called popping beans, are developed, that are productive in regions with long day lengths and that have bush growth habit. Popping beans have a malted milk ball-like texture and peanut-like flavor, which alongside the rapid cooking procedure, make popping beans an attractive protein and fiber-rich snack. Different seed coat patterns and colors are visible in different popping beans. Little is known about the nutritional and functional properties of popping beans from different breeding lines, as well as the correlation between these characteristics and popping efficiency of popping beans. Moreover, there is a lack of information on the functional attributes of starch and proteins fractionated from popping beans. In this study, 20 samples of popping beans from 12 different breeding lines, 3 different harvesting seasons, and 2 different locations were studied for their physicochemical characteristics and popping efficiencies. The correlations between these characteristics were also studied. Different popping bean breeding lines have significantly different physicochemical characteristics, as well as popping efficiencies (p = 0.05). Based on the Pearson correlations, contribute to the amount of condensed tannins in the seed coat that make the seed coats darker and mechanically stronger for entrapping pressure inside the bean. Further, 4 different samples from 3 different breeding lines and 2 different harvesting seasons were evaluated for the functionality of starch and protein fractionates. The protein fractionates did not show reasonable emulsifying characteristics. However, their foam capacity and stability make them suitable to be used in whipped toppings and cakes. Also, the starch fractionates showed restricted swelling power that makes them useful for noodle-producing applications.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798379908904Subjects--Topical Terms:

1179759
Food science.
Subjects--Index Terms:

Flour functionalityIndex Terms--Genre/Form:

554714
Electronic books.

Popping Efficiencies of Popping Beans, and Physicochemical Characteristics and Functional Properties of Their Flour, Protein, and Starch Fractionates.
LDR:03750ntm a22003977 4500 001 1151985
005 20241125080201.5
006 m o d
007 cr mn ---uuuuu
008 250605s2023 xx obm 000 0 eng d
020 $a 9798379908904
035 $a (MiAaPQ)AAI30318407
035 $a AAI30318407
040 $a MiAaPQ $b eng $c MiAaPQ $d NTU
100 1 $a Rezaey, Mahvash. $3 1478851
245 1 0 $a Popping Efficiencies of Popping Beans, and Physicochemical Characteristics and Functional Properties of Their Flour, Protein, and Starch Fractionates.
264 0 $c 2023
300 $a 1 online resource (96 pages)
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
500 $a Source: Masters Abstracts International, Volume: 85-01.
500 $a Advisor: Ganjyal, Girish M.
502 $a Thesis (M.S.)--Washington State University, 2023.
504 $a Includes bibliographical references
520 $a Nuna bean (Phaseolus vulgaris L.) is a common bean indigenously from the Andean mountains of Bolivia, Ecuador, and Peru. Nuna beans possess a unique property of popping when dry heated for 2-4 minutes. Nuna beans grown in South America are photoperiod sensitive, only flowered during short day length, and exhibit an aggressive climbing and indeterminate growth habit. By crossing nuna beans with common bush-growth habit beans adapted to temperate climates, photoperiod insensitive breeding lines, called popping beans, are developed, that are productive in regions with long day lengths and that have bush growth habit. Popping beans have a malted milk ball-like texture and peanut-like flavor, which alongside the rapid cooking procedure, make popping beans an attractive protein and fiber-rich snack. Different seed coat patterns and colors are visible in different popping beans. Little is known about the nutritional and functional properties of popping beans from different breeding lines, as well as the correlation between these characteristics and popping efficiency of popping beans. Moreover, there is a lack of information on the functional attributes of starch and proteins fractionated from popping beans. In this study, 20 samples of popping beans from 12 different breeding lines, 3 different harvesting seasons, and 2 different locations were studied for their physicochemical characteristics and popping efficiencies. The correlations between these characteristics were also studied. Different popping bean breeding lines have significantly different physicochemical characteristics, as well as popping efficiencies (p = 0.05). Based on the Pearson correlations, contribute to the amount of condensed tannins in the seed coat that make the seed coats darker and mechanically stronger for entrapping pressure inside the bean. Further, 4 different samples from 3 different breeding lines and 2 different harvesting seasons were evaluated for the functionality of starch and protein fractionates. The protein fractionates did not show reasonable emulsifying characteristics. However, their foam capacity and stability make them suitable to be used in whipped toppings and cakes. Also, the starch fractionates showed restricted swelling power that makes them useful for noodle-producing applications.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2024
538 $a Mode of access: World Wide Web
650 4 $a Food science. $3 1179759
650 4 $a Botany. $3 599558
650 4 $a Nutrition. $3 581367
653 $a Flour functionality
653 $a Nuna beans
653 $a Popping beans
653 $a Protein fractionation
653 $a Starch fractionation
655 7 $a Electronic books. $2 local $3 554714
690 $a 0359
690 $a 0309
690 $a 0570
710 2 $a ProQuest Information and Learning Co. $3 1178819
710 2 $a Washington State University. $b College of Agricultural, Human, and Natural Resource Sciences. $3 1478282
773 0 $t Masters Abstracts International $g 85-01.
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30318407 $z click for full text (PQDT)