The effect of micronization (at 130 and 150 °C) as a potential heat treatment to reduce ‘beany’ aroma and flavor of cooked chickpea (Cicer arietinum) and green lentil (Lens culinaris) flours was investigated. A simultaneous distillation solvent extraction method was developed to extract key volatile compounds with potential contribution to ‘beany’ aroma and flavor notes in micronized pulse flours and analyzed by gas chromatography-mass spectrometry. Concentrations of volatile compounds such as pentanol, hexanal, 2-hexenal, hexanol, heptanal, furan-2-pentyl, 2-octenal, nonanal, 2,4 decadienal, and 2,4- undecadienal were significantly (P<0.05) decreased with micronization. Low fat burgers fortified with 6% micronized chickpea and green lentil flours showed significantly higher acceptability for aroma, flavor, texture, color and overall acceptability (p<0.05) compared to non-micronized samples in a consumer acceptability test with 101 consumers. In addition, fatty acid analysis of burgers showed burgers containing micronized pulses had higher level of linoleic and linolenic acid content.
| Identifer | oai:union.ndltd.org:MANITOBA/oai:mspace.lib.umanitoba.ca:1993/22175 |
| Date | 11 September 2013 |
| Creators | Shariati-Ievari, Shiva |
| Contributors | Aliani, Michel (Human Nutritional Sciences), Eskin, Michael (Human Nutritional Sciences) House, James D. (Human Nutritional Sciences) Arntfield, Susan (Food Science) |
| Source Sets | University of Manitoba Canada |
| Detected Language | English |
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