Document Type : Research Article
Authors
Department of Food Science and Technology, Agriculture Faculty, Ferdowsi University of Mashhad, Iran.
Abstract
Due to the need to find new protein sources with considering the fact that the bitter vetch seed has high levels of protein content, physicochemical and mechanical properties of bitter vetch seed and functional properties of its flour were evaluated in this study. The effects of altering the pH on protein solubility, foaming capacity, foaming stability, emulsion capacity and emulsion stability were studied. The average length, width and height of the grains were 3.5638 mm, 3.6197 mm and 3.8365 mm. the arithmetic and the geometric mean diameter, sphericity and the area were 3.6733mm, 3.6701mm, 1. 0318 and 42.405mm2 respectively. The average true density, bulk density and porosity were 1326.6 kg/m3, 0.7962 kg/m3 and 40.2753% respectively. also the average coefficients of static friction of the plywood, glass, rubber, fiberglass and galvanized iron surface layer were 0.4348, 0.1943, 0.4244, 0.3249 and 0.3739 respectively. Flour produced from this seed contains 24% protein and 9% fat. water and oil absorbing capacity were obtained 2.01 ±0.01 and 1.77±0.03 respectively (grams of water or oil per grams of sample). The results also showed that changes in pH, affected the solubility, foaming capacity, foaming stability, emulsion capacity and emulsion stability of bitter vetch flour.
Keywords
AACC.American Association of Cereal Chemists.Approved Method.2003. 08-03,8th ed., St. Paul, MN, USA.
Adebowale, Y. A., Adeyemi, I. A., and Oshodi, A. A. 2005.Functional and physicochemical properties of flours of six Mucuna species. African Journal of Biotechnology 4 (12): 1461-1468.
Ameri Shahrabi A., Badii F. , Ehsani M.R., Maftoonazad N., Sarmadizadeh D., 2011. Functional and thermal properties of chickpea and soy-protein concentrates and isolates. Iranian Journal of Nutrition Science and Food Technology. 6(3). 49-58.
Amza, T. Amadou, I. Zhu, K. and Zhou, H. 2011. Effect of extraction and isolation on physicochemical and functional properties of an underutilized seed protein: Gingerbread plum (Neocarya macrophylla). Food Research International, 44: 553 – 559.
Arogundade L.A., Akinfenwa M.O., and Salawu A.A. 2004.Effect of NaCl and its partial or complete replacement with KCl on some functional properties of defatted Colocynthis citrullus L. seed flour. Food Chemistry, 84: 187–193.
Assadpour, E.; Jafari, S. M.; Mahoonak, A. S.; Ghorbani, M., 2010. Evaluation of Protein Solubility and Water and Oil Holding Capacity of the Legume Flours, Iranian Food Science and Technology Research Journal, 6(3), 184-192.
Assadpour, E.; Jafari, S.M.; Mahoonak, A.S.; Ghorbani, M., 2011. Evaluation of emulsifying and foaming capacity of the legume flours and the influence of pH and ionic strength on these properties, Iranian Food Science and Technology Research Journal, 7(1), 80-91.
Belido, L. 1994. Legumes for animal feed.http://www.hortprudue.edu./new crop/1492/legume-animal.Html.
Boye J, Zare F, Pletch A. 2010a. Pulse protein: Processing, characterization, functional properties and application in food and feed. Food Research International, 43: 414–431.
Boye J.I., Aksay S., Roufik S., Ribereau S., Mondor M., Farnworth E., Rajamohamed S.H. 2010b.Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultra filtration and isoelectric precipitation techniques. Journal of Food Research International, 43: 537 –546.
Coffman, C. W., & Garcia, V. V. 1977. Functional properties and amino acid content of protein isolate from mung bean flour. Journal of Food Technology, 12, 473–484.
Damodaran, S. 1996. Functional properties. Food proteins: properties and characterization. VCH, New York, pp 167–234.
Du, S., Jiang, H., Yu, X., Jane, J. 2012.Physicochemical and functional properties of whole legume flour. LWT - Food Science and Technology, 55, 308-313.
El Nasri, N. A., & El Tinay, A. H. 2007. Functional properties of fenugreek (Trigonella foenum graecum) protein concentrate. Food Chemistry, 103, 582–589.
El-Adaway, T. A., &Taha, K. M. 2001.Characteristics and compositionof Watermelon, Pumpkin, andPaprika seed oils and flours.Journal of Agricultural and Food Chemistry, 49: 1253-1259.
Farran, M.T., Dakessian, P.B., Uwayjan, M.G., Seliman, F.T., Adada, F.A., and Ashkarian, V.M.1998. Performance of broilers and layers fed high levels of treated vetch (Vicia sativa) seeds. Poultry Science.74:1630–1635.
Feizi S., Varidi M., Zare F. and Varidi M.J., 2013. Investigation of chemical composition, color parameters, and functional properties of Fenugreek flour and comparison with soybean flour. Journal of Research and Innovation in Food Science and Technology, 2(2), 121-138.
Golpira H, Tavakoli T., Khoshtaghaza M., Minaei S., 2009. Determination of some mechanical properties of pea for use in designing of harvesting machines. Journal of Agricultural Science, 19(2). 1-9.
Heywood, A.A. Myers, D.J. Bailley, T.B. Johnson, L.A. 2002. Functional Properties of Low-Fat Soy Flour Produced byan Extrusion-Expelling System.Journal of the American Oil Chemists' Society, 79: 1249- 1253.
Hung, S. C., & Zayas, J. F. 1991.Emulsifying capacity and emulsionstability of milkproteins and corn germ protein flour.Journal of Food Science, 56, 1216–1223.
Joshi, A. U., Liu, C., Sathe, S. K. 2015. Functional properties of select seed flours.LWT - Food Science and Technology 60: 325-331.
Kanu, P. J., Kerui, Z., Ming, Z. H., Haifeng, Q., Kanu, J. B., and Kexue, Z. 2007. Sesame protein: Functional properties of sesame (Sesamum indicum L.) protein isolate as influenced by PH, temperature, time and ratio of flour to water during its production. Asian Journal of Biochemistry, 5: 289-301.
Kaur, M., Singh Sandha, K. 2010.Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars.journal of food science and technology-mysore 47(3):273–278.
Kaur, M., Singh, N.2007. Characterization of protein isolates from different Indian chickpea cultivars. Food Chemistry, 102: 366-74.
Kinsella, J. E. 1979. Functional properties of soy protein. Journal of American Oil Chemists Society, 56: 242–249.
Lawal, O. S. 2004, Functionality of African locust bean (Parkia biglobossa) protein isolate: effects of pH, ionic strength and various protein concentrations. Food Chemistry, 86: 345-355.
Majzoobi, M.., Abedi, E., Farahnaki, A., Aminlari, M. 2012. Functional properties of acetylatedglutenin and gliadin at varying pH values. Food Chemistry, 133 :1402–1407.
Maruatona, G. N., Duodu, K. G., Minnaar, A. 2010. Physicochemical, nutritional and functional properties of marama bean flour. Food chemistry, 121, 400-405.
Mir, S. A., Bosco, S. J. D. Sunooj, K. V.2013. Evaluation of physical properties of rice cultivars grown in the temperate region of India. International Food Research Journal 20(4): 1521-1527.
Mohammadi-moghadam A., Razavi S.M.A., and Niknia S., 2008. Study on physical properties of Balango and Shahi seeds. Proceeding of The fifth national congress on agricultural machines and mechanization Engineering. Pages: 1-9.
Mohsenin, N. N., 1978. Physical Properties of Plant and Animal Materials: Structure, Physical Characteristics and Mechanical Properties. Gordon and Breach Science Publishers, New York.
Oladele, A.K. Aina, J. O. 2007. Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus). African Journal of Biotechnology .6: 2473-2476.
Owusu-Apenten, R. K. 2002. Food protein analysis Quantitative effects on processing.Marcel Dekker, Inc. Basel. New York.
Piornos, J. A., Burgos-Diaz, C., Ogura, T., Morales, E., Rubilar, M., Maureira-Butler, E., Salvo-Garrido, H. 2015. Functional and physicochemical properties of a protein isolate from AluProt-CGNA: A novel protein-rich lupin variety (Lupinus luteus). Food Research International, 76(3):719–724.
Ragab, D. M., Babiker, E. E., & El Tinay, A. H. 2003.Fractionation, solubility and functional properties of cowpea (Vigna unguiculata) proteins as affected by pH and/or salt concentration. Food Chemistry, 84, 207–212.
Ravaghi M. Mazaheri M. Asoodeh A. 2011. Role of Soy Flour Type and Production Procedure on Chemical and Functional Properties of Its Protein Concentrate. Journal of Food Research 21(1). 71-82.
Razavi S.M.A. and Akbari R. 2012. Biophysical properties of Agricultural and Food materials, Published by Ferodowsi University of Mashhad, IRAN.
Razavi, S. M. A.; Zahedi, I.; Mahdavian Mehr, H. 2009. Some Engineering Properties of Plantago major L. (Barhang) Seed, Iranian Food Science and Technology Research Journal, 5(2), 88-96.
Razavi, M.A., Fathi, M. 2009. Moisture-Dependent Physical Properties of Grape (Vitis vinifera L.) Seed.Philippine Agricultural Scientist, 92:201-212.
Razavi S.M.A., Tavakoli J., haji Mohamamdi Farimani R. 2006. Study on physical properties of four different modificated type of Iranian wheat seed. Journal of engineering research in Agriculture, Page 1-6.
Sadeghi M., Abbasi M. and Masoomi A. 2010. Physical and Aerodynamic Properties of Pinto Bean Grain as Affected by Moisture Content, Iranian Journal of Biosystem Engineering. 42(2). 145-152.
Sadeghi, Gh. Samie, A., Pourreza, J., and Rahmani, H.R. 2004. Canavanine content and toxicity of raw and treated bitter vetch (Vicia ervilia) seeds for broiler chicken. International journal of poultry science, 3(8):522-529.
Sathe, S. K., Salunkhe, D. K. 1981. Functional properties ofgreat northern bean proteins: emulsion, foaming, viscosity and gelation properties. Journal of Food Science, 46: 71-75.
Seena, S. K., Sridhar, R. 2005. Physiochemical, functional and cooking properties of Canavalia, Food Chemistry, 32: 406 – 412.
Shokrollahi Yanchedhmeh, B; Mohebbi, M; Varidi, M; Ansarifar, E, 2014. Effects of Temperature, Frying time and Lentil Flour Addition to the batter formulation on quality of simulated fried crust by using a Deep-Fried Model System, Iranian Food Science and Technology Research Journal, 10(3). 266-275.
Sikorski, Z. E. 2002. Chemical and Functional Properties of Food Components. Florida, CRC Press.
Sosulski F., Garratt, M. D., and Slinkard, A. E. 1976.Functional Properties of Ten Legume Flours. Canadian Institute of Food Science and Technology Journal, 9(2): 66-69.
Traynham, T.L., Myers, D.J., Carriquiry, A.L., Johnson, L.A., and Amer, J. 2007. Evaluation of water holding capacity for wheat–soy flour blends. Journal of the American Oil Chemists' Society, 84: 151–155.
Vadivel, V., Janardhanan, K.2001. Nutritional and anti-nutritional attributes of the under-utilized legume, Cassia floribunda Cav. Food Chemistry, 73: 209-215.
Wu, H., Wang, Q., Maa, T., Ren, J. 2009. Comparative studies on the functional properties of various protein concentrate preparations of peanut protein. Food Research International, 42: 343–348.
Yal-cin, C. Ozarslan, O. 2004.Physical Properties of Vetch Seed.Biosystems Engineering, 88: 507–512.
Yu, J., Ahmedna, M., Goktepe, I. 2007. Peanut proteins concentrate: Production and functional properties as affected by processing. Journal of Food Chemistry 103: 121–129
)
Send comment about this article