DETERMINATION OF CHEMICAL, FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF WHOLE LEGUME FLOURS

Year 2018, Volume: 43 Issue: 1, 78 - 89, 15.01.2018

Seçil Türksoy

Abstract

Legumes that play an important
role in daily nutrition due to being a rich protein source contain many
important components such as resistant starch, vitamins, minerals and some
phytochemicals besides dietary fibers which are important for health and have
high biological activity. Within the scope of this study, chemical (moisture,
ash), nutritional (protein, lipid, starch and dietary fiber) and antinutritional
(phytic acid) compositions and thermal (RVA, Rapid Visco Analyzer) properties
of the legume (chickpea, bean, pea, red lentil and green lentil) flours were
determined. Furthermore, the legume flours were added to wheat flour with
different ratios (10, 15 and 20%) and the rheological properties of the doughs
were investigated. Total phytic acid and total dietary fiber contents of whole
legume flours changed between 5.95 - 11.77 mg/g and 14.2 - 24.4%, respectively.
The results showed that the gelatinization temperatures of different whole
legume flours varied from minimum 63.7 °C with chickpea to maximum
78.6 °C for bean. According to the rheological parameters, the optimum
addition level for whole legume flours into the wheat flour was 15%.

Keywords

Legume, dietary fiber, phytic acid, pasting properties, rheology

TAM TANE BAKLAGİL UNLARININ KİMYASAL, FONKSİYONEL VE REOLOJİK ÖZELLİKLERİNİN BELİRLENMESİ

Abstract

Zengin bir protein kaynağı olmaları sebebiyle günlük
beslenmede önemli bir rol oynayan baklagiller besinsel lifler, dirençli
nişasta, vitamin ve mineraller ile bazı fitokimyasallar gibi pek çok bileşiği
de önemli oranda içermektedir. Bu çalışmada, Çorum İl’inde yetiştirilen
baklagillerden (nohut, fasulye, bezelye, kırmızı ve yeşil mercimek) elde edilen
unların kimyasal (rutubet, kül), besinsel (protein, yağ, nişasta, lif) ve
antibesinsel (fitik asit) bileşimleri ile termal (Rapid Visco Analyser, RVA)
özellikleri saptanmıştır. Ayrıca baklagillerin öğütülmesi ile elde edilen unlar
belirli oranlarda (% 10, 15 ve 20) buğday ununa ilave edilerek elde edilen
hamurların reolojik özellikleri belirlenmiştir. Baklagil unlarının toplam fitik
asit miktarları 5.95 ile 11.77 mg/g değerleri arasında değişirken, toplam
besinsel lif içerikleri ise %14.2 ile %24.4 değerleri arasında saptanmıştır.
Farklı baklagil unlarının jelatinizasyon sıcaklıkları 63.7 °C (nohut) ile
78.6 °C (fasulye) arasında değişmiştir. Farinogram parametreleri
incelendiğinde, baklagil unlarının maksimum % 15 oranında buğday ununa
katılmasının reolojik özellikler bakımından optimum olduğu sonucuna
varılmaktadır.

Keywords

Baklagil, besinsel lif, fitik asit, çirişlenme

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