Pulse chemistry and technology /
Tiwari, Brijesh K.
Singh, Narpinder.
Cambridge : Royal Society of Chemistry,
c2012.
Includes bibliographical references and index.
ch. 1 Introduction -- 1.1.Importance of Pulses -- 1.2.Trends in Pulse Production and Consumption -- 1.2.1.Pulse Production -- 1.2.2.Consumption of Pulses -- 1.2.3.Trade in Pulses -- 1.3.Current Status of Pulse Processing -- 1.4.Conclusions and Future Trends -- References -- ch. 2 Pulse Grain Structure -- 2.1.Introduction -- 2.2.Grain Morphology -- 2.3.Anatomical Parts of Grain -- 2.3.1.Hilum -- 2.3.2.Micropyle -- 2.3.3.Raphe -- 2.3.4.EmbryonicAxis -- 2.3.5.Germ -- 2.3.6.Seed Coat -- 2.3.7.Cotyledon -- 2.4.Chemical Constituents of Seed Coat and Cotyledons -- 2.5.Constituents of Cell Walls -- 2.5.1.Lignins and Cellulose -- 2.5.2.Pectic Substances -- 2.6.Grain Characteristics and Water Absorption -- References -- ch. 3 Major Constituents of Pulses -- 3.1.Introduction -- 3.2.Proximate Composition -- 3.2.1.Carbohydrates -- 3.2.2.Protein -- 3.2.3.Crude Fat -- References -- ch. 4 Minor Constituents of Pulses -- 4.1.Introduction -- 4.2.Minerals -- 4.3.Vitamins -- 4.4.Minor Carbohydrates -- 4.4.1.Monosaccharide -- 4.4.2.Disaccharides -- 4.4.3.Oligosaccharides -- 4.5.Bioactive Constituents -- 4.5.1.Phytic Acid -- 4.5.2.Flavonoids -- 4.5.3.Tannins -- 4.5.4.Saponins -- 4.5.5.Phytosterols -- References -- ch. 5 Pulse Proteins -- 5.1.Introduction -- 5.2.Classification of Pulse Proteins -- 5.3.Digestibility of Protein -- References -- ch. 6 Protein Isolates and Concentrates -- 6.1.Introduction -- 6.2.Protein Isolates -- 6.3.Methods For Protein Isolates -- 6.3.1.Air Classification -- 6.3.2.Water Extraction -- 6.3.3.Salt Extraction -- 6.3.4.Alkaline Extraction -- 6.3.5.Acid Extraction -- 6.3.6.Ultrafiltration -- 6.4.Protein Concentrates -- 6.5.Methods For Protein Concentrates -- 6.5.1.Aqueous Alcohol Process -- 6.5.2.Acid Wash Process -- 6.5.3.Hot Water Extraction Process -- 6.5.4.Enzyme Liquefaction Process -- 6.6.Functional Properties -- 6.6.1.Protein Solubility -- 6.6.2.Protein Gelation -- 6.6.3.Zeta Potential and Surface Hydrophobicity -- 6.6.4.Water Absorption Capacity -- 6.6.5.Oil Absorption Capacity -- 6.6.6.Emulsifying Properties -- 6.6.7.Foaming Properties -- 6.6.8.Thermal Properties -- 6.6.9.Dynamic Rheology -- References -- ch. 7 Pulse Starch -- 7.1.Introduction -- 7.2.Starch Isolation Methods -- 7.3.Starch Composition -- 7.4.Starch Structure -- 7.5.Starch Granule Size -- 7.6.Starch Properties -- 7.6.1.Pasting Properties -- 7.6.2.Thermal Properties -- 7.7.Retrogradation -- 7.8.Starch Digestibility -- References -- ch. 8 Properties of Pulses -- 8.1.Introduction -- 8.2.Importance of Grain Properties -- 8.3.Variations in Grain Properties -- 8.4.Physical Properties of Grain -- 8.4.1.Thousand Grain Weight -- 8.4.2.Grain Dimensions -- 8.4.3.Grain Density -- 8.4.4.Angle of Repose -- 8.4.5.Coefficient of Friction -- 8.4.6.Coefficient of Restitution -- 8.4.7.Shrinkage -- 8.5.Aerodynamic Properties -- 8.6.Mechanical Properties -- 8.7.Thermal Properties -- 8.7.1.Specific Heat Capacity -- 8.7.2.Thermal Conductivity -- 8.7.3.Thermal Diffusivity -- References -- ch. 9 Post-Harvest Handling -- 9.1.Introduction -- 9.2.Post-Harvest Handling Techniques -- 9.3.Post-Harvest Losses -- 9.3.1.Types of Losses -- 9.4.Post-Harvest Technology -- 9.4.1.Harvesting -- 9.4.2.Threshing -- 9.4.3.Drying -- 9.4.4.Storage -- 9.4.5.Processing -- 9.4.6.Transportation -- 9.5.Importance of Post-Harvest Technologies -- 9.6.Strategies for Reduction of Post-Harvest Losses -- References -- ch. 10 Drying of Pulses -- 10.1.Introduction -- 10.2.Drying Basics -- 10.2.1.Equilibrium Relative Humidity -- 10.2.2.Equilibrium Moisture Content -- 10.2.3.Pulse Grain Drying Curve -- 10.2.4.Drying Kinetics -- 10.3.Pulse Grain Drying Techniques -- 10.3.1.Field Drying -- 10.3.2.Sun Drying -- 10.3.3.Convective Drying -- 10.3.4.Thin-Layer and Deep-Bed Drying -- 10.4.Drying Process of Grains -- 10.5.Mechanism of Grain Drying -- References -- ch. 11 Storage of Pulses -- 11.1.Introduction -- 11.2.Importance of Storage -- 11.3.Factors Affecting Storage Losses -- 11.4.Safe Storage of Pulses -- 11.5.Storage Structures -- 11.5.1.Hermetic Storage -- 11.5.2.On-Farm Storage -- 11.6.Storage Facilities -- 11.6.1.Bag Storage -- 11.6.2.Triple Bagging System -- 11.7.Commercial Storage of Grains In Silos -- 11.8.Moisture and Air Movement During Storage -- 11.8.1.Moisture Migration In Storage Structures -- 11.8.2.Aeration In Storage Structures -- 11.9.Storage Pests -- 11.9.1.Detection of Storage Pest -- 11.9.2.Pest Control Measures -- 11.10.Effect of Storage on Quality and Nutritional Properties -- References -- ch. 12 Processing of Pulses -- 12.1.Introduction -- 12.2.Types of Processing -- 12.3.Primary Processing of Pulses -- 12.3.1.Pulse Dehulling -- 12.3.2.Cleaning and Grading of Pulses -- 12.3.3.Pre-Milling Treatment -- 12.3.4.Dehulling -- 12.3.5.Splitting of Pulses -- 12.3.6.Separation and Grading -- 12.3.7.Polishing -- 12.4.Factors Affecting Dehulling of Pulses -- 12.4.1.Raw Material Characteristics -- 12.4.2.Size and Shape of Grains -- 12.4.3.Hull Characteristics -- 12.4.4.Adhesion Between Husk and Cotyledons -- 12.5.Dehulling Calculations -- 12.6.Effect of Dehulling on Quality of Pulses -- 12.6.1.Nutritional Quality -- 12.6.2.Cooking Quality -- References -- ch. 13 Pulse Products and Utilisation -- 13.1.Introduction -- 13.2.Cookingof Pulses -- 13.3.Quick-Cook Dehydrated Pulses -- 13.4.Canned Pulses (Baked Beans) -- 13.5.Germinated Pulses -- 13.6.Pulse Pastes -- 13.7.Roasted and Puffed Pulses -- 13.8.Snack Foods -- 13.9.Noodlesand Pasta -- 13.10.Extruded Snack Products -- 13.10.1.Extrusion-Cooking Parameters -- 13.11.Pulses as Ingredients in Other Foods -- 13.11.1.Weaning Foods -- 13.11.2.Breads and Cookies -- 13.11.3.Meat Products -- 13.12.Traditional Pulse-Based Foods -- 13.12.1.Papad -- 13.12.2.Wadi -- 13.12.3.Pakora -- 13.12.4.Boondi -- 13.12.5.Bhujia -- 13.13.Traditional Indian Fermented Pulse Foods -- 13.13.1.Idli and Vada -- 13.13.2.Dosa (Indian Rice Pancake) -- 13.13.3.Dhokla -- 13.14.Utilisation of By-Products -- References -- ch. 14 Pulse Grain Quality Criteria -- 14.1.Introduction -- 14.2.Physical Characteristics That Determine Pulse Quality -- 14.3.Hydration Characteristics That Determine Pulse Quality -- 14.4.Chemical Characteristics That Determine Pulse Quality -- 14.4.1.Moisture Content -- 14.4.2.Protein Content -- 14.4.3.Lipid Content -- 14.4.4.Ash Content -- 14.5.Cooking Characteristics That Determine Pulse Quality -- 14.5.1.Cooking Time -- 14.5.2.Canning Quality -- 14.5.3.Textural Properties -- 14.5.4.Gruel Solids Loss -- 14.5.5.Hard To Cook Defect -- 14.6.Functional Characteristics of Flours that Determine Pulse Quality -- 14.6.1.Pasting Properties -- 14.6.2.Protein Solubility -- 14.6.3.Fat Absorption Capacity -- 14.6.4.Water-Holding Capacity -- 14.6.5.Gelling Ability -- 14.6.6.Emulsifying Properties -- References.
Legumes
Food industry and trade.