Functional,chemical,and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process  

作　　者：Bilge Taşkın NazlıSavlak 

机构地区：[1]Department of Food Engineering,Faculty of Engineering,Manisa Celal Bayar University,45140,Yunusemre,Manisa,Turkey

出　　处：《Food Bioscience》2022年第3期1070-1081,共12页食品生物科学（英文）

基　　金：funded by Scientific Research Projects,Manisa Celal Bayar University,Turkey(grant number 2017-189).

摘　　要：There is a potent demand to develop novel gluten-free food alternatives that are nutritious and functional.Gluten-free instant fermented soup powder was developed by partial substitution of rice flour with mung bean flour.Effect of drum drying conditions;feed moisture(45–65%),drum rotating speed(0.6–2.2 rpm),and steam pressure(75–95 psi)on functional,chemical,sensorial,and morphological properties of soup powders were investigated.Soup powders exhibited high protein content(20.52–22.62%)and remarkable amounts of dietary fibers(2.63–3.94%),total phenolics(2.23–3.64μg GAE/g),and antioxidant capacities(DPPH:6.28–9.96μmol TEAC/g,FRAP:26.02–42.88μmol/g).The instant structure of the soup powder was provided by water solubility(17.93–23.14%),water absorption(3.20–4.20 g/g),and gelatinization degree(82.92–97.60%)analyses,as well as SEM appearances and DSC thermograms.Optimized conditions were determined as 57.55%feed moisture,1.00 rpm rotating speed,and 91.27 psi steam pressure.Developed instant soup powders had enhanced chemical,functional and bioactive properties,and can be used practically in daily and social life by celiac patients or gluten sensitive individuals.Mung bean was proven to be a valid option for novel application opportunities in gluten-free systems.

关 键 词：GLUTEN-FREE Antioxidant activity Mung bean Optimization Instant soup Drum drying Quality characteristics 

分 类 号：TS211.3[轻工技术与工程—粮食、油脂及植物蛋白工程]