Functional Properties of Select Dry Bean Seeds and Flours.

摘要: Select functional properties of 21 dry beans and soybean seeds their corresponding flours were evaluated. Among the tested seeds, dark-red light-red kidney had larger length (L)/breadth (B) ratios than rest. Lentil smallest (L/B = 0.98), thinnest (2.23 mm), lightest (density 1.14 g/cm3 ) among seeds. Garbanzo thickest (thickness 7.05 mm). Highest bulk density (g/cm3 ), porosity (%), specific volume (cm3 /g), /g) registered, respectively, by moth bean (0.86 pink (66.53%), lentil (0.88 cm3 (1.46 Water uptake during soaking peaked in ≤12 hr all Soybean black flours, exhibited highest water-holding (3.14 g/g) oil-holding (2.15 capacities. Great Northern flour higher foaming (30.8% increase) other seed flours. Stability foams ≤36 hr. Black gram formed a gel at lowest concentration (4% w/v) Garbanzo, soybean, tepary, val failed to form ≤ 20% (w/v). The results indicate that have great potential as ingredients for food formulations. PRACTICAL APPLICATION Understanding is important designing handling, transportation, storage, processing methods these guiding selection appropriate ingredients.