Food Chemistry Commons^™

Physicochemical Properties And Functionality Of Pardina Lentil, Navy Bean, Garbanzo Bean, And Split Pea Starches, Jenna Laughlin, Vermont Dia, Philipus Pangloli

Chancellor’s Honors Program Projects

No abstract provided.

Design And Development Of Seed Hydration Analyzing Device And Its Utilization In Studying Cereal And Legume Hydration, Vinay Kumar Mannam

Doctoral Dissertations

Cereals and legumes are important sources of vegetable-based human nutrition. Together they account for 48.6 % of protein and 8.7 % carbohydrate consumption around the world. During preparation, majority of these agricultural staples are re-hydrated to aid in their digestibility, palatability and the bio-availability of the nutrients.

Study of hydration kinetics of cereals and legumes is an important and valuable necessity for industry and academia to understand and gain insights into seed hydration characteristics. An automatic seed hydration analyzing system is developed as a solution for lack of instruments with broad capabilities to study variety of seed properties. The device …

Changes In Carbohydrates Of Navy Beans During Hydration And Subsequent Thermal Processing, Robert Blake Lowe

Masters Theses

Navy beans were subjected to six different hydration protocols that varied in time, temperature, and methodology after which they were thermally processed in both a brine solution and a typical baked bean sauce. Beans, isolated starch, and hydration fluid were analyzed immediately after the completion of hydration protocols. Significant differences were noted between those protocols utilizing low heat (1 and 2) and those utilizing high heat methods (3-6). Bean from low heat protocols were firmer overall. Starch granules from low heat beans were smaller in overall size, experienced less surface damage retained birefringence, and could absorb more water (higher swell …