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KMID : 0380620200520040409
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 4 p.409 ~ p.414
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Thermal and physiochemical properties of faba bean (Vicia faba L.) flour and starch
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Kim Hui-Yun
Choi Yo-Han
Jo Eun-Jeong
Baik Moo-Yeol
Choi Hyun-Wook
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Abstract
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In this study, we conducted a physiochemical property analysis using commercial faba bean flour (CFBF), faba bean flour (FBF), and faba bean starch (FBS). We observed that the FBS granules were elliptical and cracked on the surface. Moreover, FBS showed significantly lower solubility and apparent viscosity than FBF and CFBF. With respect to the pasting properties, FBS exhibited a peak viscosity of 1349.3 cP at 94.8°C and a breakdown of 42.7 cP, whereas FBF and CFBF displayed no pasting properties. The FBS gelatinization enthalpy (12.9 J/g) was relatively high compared with the values obtained for FBF and CFBF (5.9 and 4.6 J/g, respectively). The FBS X-ray diffraction patterns showed a Ctype pattern with peaks at diffraction angle (2θ) of 5.9°, 15.2°, 17.3°, and 23.1°, which were the same in FBF and CFBF with relatively low peak intensity. These results represent basic data for using faba bean as a food material.
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KEYWORD
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faba bean flour, faba bean starch, physiochemical property, pasting properties, gelatinization enthalpy
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