Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera
The present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean (Parkia timoriana) (NBR) seeds. Results demonstrated that the highest crude protein and...
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th-mahidol.729342022-08-04T11:52:10Z Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera Seema Vijay Medhe Manoj Tukaram Kamble Aurawan Kringkasemsee Kettawan Nuntawat Monboonpitak Mahidol University Agricultural and Biological Sciences Health Professions Immunology and Microbiology Social Sciences The present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean (Parkia timoriana) (NBR) seeds. Results demonstrated that the highest crude protein and fat content could be found in NBG and NBHTC, whereas the ash content was significantly higher in NBG. Compared to NBHTC and NBR, NBG has higher emulsion capacity and stability, with values determined to be 58.33 ± 1.67 and 63.89 ± 2.67, respectively. In addition, the highest color intensity was also reported for NBG, followed by NBHTC and NBR. Likewise, NBG showed complete gel formation at a lower concentration (12 g/100 mL) than NBR flour (18 g/100 mL). Furthermore, structural changes in the lipid, protein, and carbohydrate molecules of NBG and NBHTC were evidenced by FTIR studies. Morphological changes were noticed in different samples during microscopic observations subjected to germination and hydrothermal treatment. In contrast to NBR and NBHTC, NBG showed the highest total polyphenol content, ORAC antioxidant, and DPPH radical scavenging activity, which demonstrated the potential utilization of Nitta bean flour as a natural plant-based protein source in food security product formulations. 2022-08-04T03:32:48Z 2022-08-04T03:32:48Z 2022-07-01 Article Foods. Vol.11, No.13 (2022) 10.3390/foods11131822 23048158 2-s2.0-85133201168 https://repository.li.mahidol.ac.th/handle/123456789/72934 Mahidol University SCOPUS https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85133201168&origin=inward |
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Agricultural and Biological Sciences Health Professions Immunology and Microbiology Social Sciences Seema Vijay Medhe Manoj Tukaram Kamble Aurawan Kringkasemsee Kettawan Nuntawat Monboonpitak Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera |
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The present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean (Parkia timoriana) (NBR) seeds. Results demonstrated that the highest crude protein and fat content could be found in NBG and NBHTC, whereas the ash content was significantly higher in NBG. Compared to NBHTC and NBR, NBG has higher emulsion capacity and stability, with values determined to be 58.33 ± 1.67 and 63.89 ± 2.67, respectively. In addition, the highest color intensity was also reported for NBG, followed by NBHTC and NBR. Likewise, NBG showed complete gel formation at a lower concentration (12 g/100 mL) than NBR flour (18 g/100 mL). Furthermore, structural changes in the lipid, protein, and carbohydrate molecules of NBG and NBHTC were evidenced by FTIR studies. Morphological changes were noticed in different samples during microscopic observations subjected to germination and hydrothermal treatment. In contrast to NBR and NBHTC, NBG showed the highest total polyphenol content, ORAC antioxidant, and DPPH radical scavenging activity, which demonstrated the potential utilization of Nitta bean flour as a natural plant-based protein source in food security product formulations. |
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Mahidol University |
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Mahidol University Seema Vijay Medhe Manoj Tukaram Kamble Aurawan Kringkasemsee Kettawan Nuntawat Monboonpitak |
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Article |
author |
Seema Vijay Medhe Manoj Tukaram Kamble Aurawan Kringkasemsee Kettawan Nuntawat Monboonpitak |
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Seema Vijay Medhe |
title |
Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera |
title_short |
Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera |
title_full |
Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera |
title_fullStr |
Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera |
title_full_unstemmed |
Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera |
title_sort |
effect of hydrothermal cooking and germination treatment on functional and physicochemical properties of parkia timoriana bean flours: an underexplored legume species of parkia genera |
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2022 |
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https://repository.li.mahidol.ac.th/handle/123456789/72934 |
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1763490851845046272 |