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Roller-milled chickpea and navy bean flour characterization using synchrotron X-ray techniques.
Authors: Chitra Sivakumar,
Jarvis A. Stobbs,
Kaiyang Tu,
Chithra Karunakaran,
Jitendra Paliwal
Identifier: CSBE23159
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Published in: CSBE-SCGAB Technical Conferences » AGM Lethbridge 2023
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Description: The roller mill is a highly flexible milling equipment used by millers and food processors to create flour fractions that could be used as-is or blended to meet specific end-use requirements. During the milling process, the molecular and microstructure of the flour are impacted by the mill settings. Because the structure-function relationship is crucial to creating high-quality end products, a thorough understanding of such functional properties is important. Therefore, in this study, the functional properties of roller-milled chickpea and navy bean flours, viz. starch lamellar structure, starch crystallinity, and porosity, were studied. The conventional techniques of X-ray microtomography (XCT), small-angle X-ray scattering (SAXS), and powder X-ray diffraction (PXRD) that are commonly used to study these parameters suffer from limitations in terms of resolution, wavelength selection, and coherence, and are laborious. In this pioneering study, synchrotron X-rays were used due to their ultra-high resolution, robustness, and reliability to investigate the molecular changes resulting from different mill settings. The flours were categorized into different break and reduction stream flours and evaluated for porosity, starch lamellar structure, and crystallinity using XCT, SAXS, and PXRD, respectively. The preliminary analysis revealed that break stream flours had higher crystallinity and porosity than reduction stream flours with distinct lamellar structures. In conclusion, the use of synchrotron X-rays in this study proved to be a powerful tool in investigating the molecular changes in roller-milled pulse flours. This research has significant implications for food processors in creating healthier and more nutritious products for consumers.
Keywords: Synchrotron X-rays, pulse flours, SAXS, PXRD, XCT, molecular characterization
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Date: 2023-07-23
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Conference name: CSBE/SCGAB 2023 Annual Conference, Lethbridge, Alberta, 23-26 July 2023.
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Type: Presentation
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Publication type: Text.Abstract
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Relation:
Coverage: North_America
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: The roller mill is a highly flexible milling equipment used by millers and food processors to create flour fractions that could be used as-is or blended to meet specific end-use requirements. During the milling process, the molecular and microstructure of the flour are impacted by the mill settings. Because the structure-function relationship is crucial to creating high-quality end products, a thorough understanding of such functional properties is important. Therefore, in this study, the functional properties of roller-milled chickpea and navy bean flours, viz. starch lamellar structure, starch crystallinity, and porosity, were studied. The conventional techniques of X-ray microtomography (XCT), small-angle X-ray scattering (SAXS), and powder X-ray diffraction (PXRD) that are commonly used to study these parameters suffer from limitations in terms of resolution, wavelength selection, and coherence, and are laborious. In this pioneering study, synchrotron X-rays were used due to their ultra-high resolution, robustness, and reliability to investigate the molecular changes resulting from different mill settings. The flours were categorized into different break and reduction stream flours and evaluated for porosity, starch lamellar structure, and crystallinity using XCT, SAXS, and PXRD, respectively. The preliminary analysis revealed that break stream flours had higher crystallinity and porosity than reduction stream flours with distinct lamellar structures. In conclusion, the use of synchrotron X-rays in this study proved to be a powerful tool in investigating the molecular changes in roller-milled pulse flours. This research has significant implications for food processors in creating healthier and more nutritious products for consumers.
Keywords: Synchrotron X-rays, pulse flours, SAXS, PXRD, XCT, molecular characterization
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2023-07-23
Technical field:
Conference name: CSBE/SCGAB 2023 Annual Conference, Lethbridge, Alberta, 23-26 July 2023.
Session name:
Other information:
Type: Presentation
Format:
Publication type: Text.Abstract
Source:
Relation:
Coverage: North_America
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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