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Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars by Kaur Maninder; Kawaljit Singh Sandhu; Narpinder Singh is a Agricultural and Biological Sciences article available to read on EtoBox.

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Physicochemical, functional, thermal and pasting properties of flours from field pea (LFP-48 and PG-3) and pigeon pea (AL-15 and AL-201) cultivars were determined and related to each other using Pearson correlation and principal component analysis (PCA). Field pea flours (FPF) were significantly (P < 0.05) different from pigeon pea flours (PPF) in their lower ash and higher fat and protein contents. FPF also exhibited higher L \* , DE value, water solubility index (WSI), oil absorption capacity (OAC), foaming capacity (FC) and lower a \* , b \* value, water absorption index (WAI) and water absorption capacity (WAC) in comparison to PPF. FPF differed significantly from PPF in exhibiting lower transition temperatures (T o , T p , T c ), enthalpy of gelatinization (DH gel ), peak height index (PHI) and higher gelatinization temperature range (R). PCA showed that LFP-48 and PG-3 flours were located at the far left of the score plot with a large negative score, while the AL-15 and AL-201 flours had large positive scores in the first principal component. Several significant correlations between functional, thermal and pasting properties were revealed, both by Pearson correlation and PCA.

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Author

Kaur Maninder; Kawaljit Singh Sandhu; Narpinder Singh

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2007

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)