Please use this identifier to cite or link to this item:
https://hdl.handle.net/10321/3601
DC Field | Value | Language |
---|---|---|
dc.contributor.advisor | Mellem, John Jason | - |
dc.contributor.advisor | Amonsou, Eric Oscar | - |
dc.contributor.advisor | Baijnath, Himansu | - |
dc.contributor.author | Naiker, Tremayne Sheldon | en_US |
dc.date.accessioned | 2021-07-28T06:32:21Z | - |
dc.date.available | 2021-07-28T06:32:21Z | - |
dc.date.issued | 2020 | - |
dc.identifier.uri | https://hdl.handle.net/10321/3601 | - |
dc.description | Submitted in fulfilment of the requirements of the Degree of Master of Applied Sciences in Food Technology: Food Science and Technology, Durban University of Technology, Durban, South Africa, 2020. | en_US |
dc.description.abstract | The utilization of legumes by food industries has grown considerably in intermediate forms other than whole grains. Thus, continuous work is focused on modifying legume-based raw materials for improving its techno-functional properties whilst preserving its nutritive value. The study conducted was aimed at analyzing the effects of processing treatments on the characteristics of flour and protein isolates produced from Lablab purpureus (L.) Sweet (hyacinth bean). Flour was produced from legume grains subjected to steaming (S+A) and dehydration (S+A+D) treatments, following soaking (S). Protein isolates were produced from respective flour fractions using isoelectric precipitation. Samples produced from steaming and dehydration was found useful for potential application as functional food ingredients for nutritional intervention. The respective flour samples contained improved resistant starch (23.44 g/100 g dry starch) content. Swelling and solubility indices were found to be greater at lower temperatures mainly attributed to the pre-gelatinization of starch granules. Thus, they may be potentially suitable for ingredient application in texture modified foods. Protein isolates produced displayed traits typical of high-quality proteins and demonstrated exceptional functionality. The rapid increase in predicted biological values observed suggested improved protein digestibility potential. Samples contained significant concentrations of branched chain and aromatic amino acids highlighting potential health benefits. Protein nanoparticles were produced using Ca2+-induced aggregation (0.00-6.50 mM) from hyacinth bean protein isolate (2% m/v, pH 7). This was to examine its potential for development as food- grade Pickering emulsion stabilizers. Protein solutions containing high Ca2+ concentrations resulted in higher dynamic viscosities (mPa.s). Protein nanoparticles (~172.38 nm) were formed at 3.50 mM Ca2+. The z-average diameter of aggregates was dependent on Ca2+ concentration. Results satisfied certain criteria for nanoparticles to potentially function as Pickering stabilizers. However, nanoparticles were susceptible to 4 M Urea and emulsion creaming became more apparent as storage progressed. The study conducted provides valuable information on how processing could be useful for obtaining value-added legume grain ingredients for potential food applications. Such approach could diversify the use of hyacinth bean and help improve the competitiveness of the legume grain sector. | en_US |
dc.format.extent | 113 p | en_US |
dc.language.iso | en | en_US |
dc.subject | Lablab purpureus | en_US |
dc.subject | Hyacinth bean | en_US |
dc.subject | Legume-based raw materials | en_US |
dc.subject.lcsh | Proteins | en_US |
dc.subject.lcsh | Legumes | en_US |
dc.subject.lcsh | Asparagaceae | en_US |
dc.subject.lcsh | Food processing plants | en_US |
dc.title | Effects of processing on the characteristics of flour and protein isolates produced from Lablab purpureus | en_US |
dc.type | Thesis | en_US |
dc.description.level | M | en_US |
dc.identifier.doi | https://doi.org/10.51415/10321/3601 | - |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.languageiso639-1 | en | - |
item.openairetype | Thesis | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
Appears in Collections: | Theses and dissertations (Applied Sciences) |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Naiker TS 2019.pdf | 4.76 MB | Adobe PDF | View/Open |
Page view(s)
1,175
checked on Dec 13, 2024
Download(s)
977
checked on Dec 13, 2024
Google ScholarTM
Check
Altmetric
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.