Comparison of composition and physical properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking (Record no. 53807)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02375nam a2200301Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250625162435.0 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | B-19684 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250602s9999 xx |||||s2 |||| ||und|d |
| 245 10 - TITLE STATEMENT | |
| Title | Comparison of composition and physical properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking |
| 490 0# - SERIES STATEMENT | |
| Volume/sequential designation | LWT, 130, p.109765, 2020 |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | Partitioning of pulse flours offers an attractive route to produce novel fractions enriched in valuable components with useful functionality. Navy bean flour was modified by jet-cooking at 140 °C and partitioned by centrifugation into readily obtained water soluble and insoluble fractions. Compositional and physical properties of these fractions were characterized and compared to navy bean flour fractions partitioned by water extraction at 23 °C and 95 °C. Jet-cooking partitioned 49.2 percent of the flour weight into the soluble fraction that contained 88.8 percent of the available starch while also solubilizing the highest proportions of phenolics (69.2 percent)and saponins (58.7 percent). In contrast, the 23 °C and 95 °C soluble fractions contained only 21.7 percent and 18.5 percent, respectively, of the flour weight. The 23 °C-soluble fraction contained no starch and the most soluble protein (45.54 g/100 g)and oligosaccharides (12.4 g/100 g). Swollen starch granules in the 95 °C treatment trapped water soluble components preventing their clean separation into the soluble fraction. Functional properties (color, water activity, water absorption and solubility, viscosity, and foam capacity)reflected starch, protein, sugars, and saponins levels. Understanding the navy bean flour fraction properties derived by jet-cooking allows for their use and innovations in pulse-based foods. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | JET-COOKING |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | NAVY BEANS |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | THERMAL PROCESSING |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | PULSES |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FRACTIONATION |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Kenar, J. A. |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Felker, F. C. |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Singh, M. |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Byars, J. A. |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Berhow, M. A. |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bowman, M. J. |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Winkler-Moser, J. K. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://drive.google.com/file/d/1nUSFpxD9sVqF92ROdkIL391aQ-tJ2VJO/view?usp=drivesdk">https://drive.google.com/file/d/1nUSFpxD9sVqF92ROdkIL391aQ-tJ2VJO/view?usp=drivesdk</a> |
| Public note | Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Clasificación local |
| Koha item type | Documentos solicitados |
| Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Total checkouts | Full call number | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Clasificación local | Ref1 | CICY | CICY | Documento préstamo interbibliotecario | 25.06.2025 | B-19684 | 25.06.2025 | 25.06.2025 | Documentos solicitados |