Effects of Dehulling on Functional Properties of Dry Bean (Phaseolus vulgaris L.) Flours
American Association of Cereal Chemists
Effects of dehulling on certain functional properties of flours of 10 different cultivars of dry beans (Phaseolus vulgaris L.) were investigated. Dehulling improved the water and oil absorption capacities of bean flours by 3-39% and 10-44%, respectively. Foaming and emulsion capacities of bean flours increased as a result of dehulling. Foams and emulsions of dehulled bean flours were, however, less stable than those of whole bean flours. Foaming properties of bean flours were dependent on pH and concentration. Seed coat removal improved gelling properties of most cultivars investigated. Among the cultivars studied, small white beans showed excellent water absorption, gelling, and emulsion properties. Black beauty and cranberry flours gave the maximum increase in whipping volume, whereas foams prepared from dark red kidney beans were the most stable. The seed coat appears to play an important role in foam and emulsion stability of bean flours.
Deshpande, S.S., Sathe, S.K., Cornforth, D.P. and Salunkhe, D.K. 1982. Effects of dehulling on functional properties of dry bean (Phaseolus vulgaris L.) flours. Cereal Chem. 959(5):396-401.