| Title: | Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers |
| Author(s): | Shariati-Ievari S; Ryland D; Edel A; Nicholson T; Suh M; Aliani M; |
| Address: | "Dept. of Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, Canada. Dept. of Physiology and Pathophysiology, Univ. of Manitoba, Winnipeg, Canada. Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Centre, 351 Tache Ave., Winnipeg, MB, R2H 2A6, Canada" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Pulses are known to be nutritious foods but are susceptible to oxidation due to the reaction of lipoxygenase (LOX) with linolenic and linoleic acids which can lead to off flavors caused by the formation of volatile organic compounds (VOCs). Infrared micronization at 130 and 150 degrees C was investigated as a heat treatment to determine its effect on LOX activity and VOCs of chickpea and green lentil flour. The pulse flours were added to low-fat beef burgers at 6% and measured for consumer acceptability and physicochemical properties. Micronization at 130 degrees C significantly decreased LOX activity for both flours. The lentil flour micronized at 150 degrees C showed a further significant decrease in LOX activity similar to that of the chickpea flour at 150 degrees C. The lowering of VOCs was accomplished more successfully with micronization at 130 degrees C for chickpea flour while micronization at 150 degrees C for the green lentil flour was more effective. Micronization minimally affected the characteristic fatty acid content in each flour but significantly increased omega-3 and n-6 fatty acids at 150 degrees C in burgers with lentil and chickpea flours, respectively. Burgers with green lentil flour micronized at 130 and 150 degrees C, and chickpea flour micronized at 150 degrees C were positively associated with acceptability. Micronization did not affect the shear force and cooking losses of the burgers made with both flours. Formulation of low-fat beef burgers containing 6% micronized gluten-free binder made from lentil and chickpea flour is possible based on favorable results for physicochemical properties and consumer acceptability" |
| Keywords: | "Animals Cattle *Cicer Consumer Behavior Cooking Diet, Gluten-Free Fatty Acids, Omega-3/analysis Fatty Acids, Omega-6/analysis Flour/analysis Food Additives/analysis Food Handling/methods *Hot Temperature Humans *Lens Plant Lipid Peroxidation Lipoxygenase/;" |
| Notes: | "MedlineShariati-Ievari, Shiva Ryland, Donna Edel, Andrea Nicholson, Tiffany Suh, Miyoung Aliani, Michel eng 2016/03/19 J Food Sci. 2016 May; 81(5):S1230-42. doi: 10.1111/1750-3841.13273. Epub 2016 Mar 15" |
