Pulse Flashcards

1
Q

Which fractionation method produces higher yield of starch?

A

Dry fractionation

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2
Q

Which mechanisms of separation involves physicochemical method?

A

Wet fractionation

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3
Q

Which is more sustainable, wet or dry fractionation

A

Dry

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4
Q

Which is more efficient, wet or dry fractionation

A

Dry

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5
Q

Which gives higher purity, wet or dry fractionation

A

Wet fractionation

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6
Q

Which needs higher capital and operating costs

A

Wet fractionation

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7
Q

Which requires higher electrical and water supply

A

Wet fractionation

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8
Q

Which yields more protein, wet or dry

A

wet fractionation

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9
Q

Does a wet fractionation produce altered techno-functional properties

A

Yes

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10
Q

Which method of fractionation generates very high efffluent

A

Wet fractionation

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11
Q

How do you overcome impaired soakability

A

cook beans after soaking at 25C for 16h^6

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12
Q

Do you need to cook hard-to-cook beans longer? to overcome impaired cookability

A

yes

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13
Q

How much further drying of beans is safe?

A

13-14%

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14
Q

Does natural drying indicate maturity and increase storability?

A

YES

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15
Q

Where do we get the tastes, aromas, and flavors in a seed?

A

biomolecules in the seed matrix impart sensations we perceive

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16
Q

what do you call the fear of unfamiliar food

A

food neophobia

17
Q

what is the product of osborne fractionation of protein

A

supernatant: glutelin fraction

18
Q

it is the most commonly used method for size reduction or pulverization of cotyledons using mills

A

Pin

19
Q

what are the main components extracted from pulses

A

protein and starch

20
Q

Dehulling is done since seed coat fiber contaminates the main ingredients extracted from pulses. True or False

A

True

21
Q

It is the step after dry or wet milling from clean and whole pulse seeds

A

Wet Extraction

22
Q

It is the next step used for the product: pulse protein concentrate or isolate obtained from wet extraction step

A

hydrolysis

23
Q

What is the end product of pulses after decortication, cotyledon fraction, and dry milling

A

Dehulled pulse flour without seed coat

24
Q

What are the products after pulses are subjected to air classification after dry milling

A

Starch-rich heavy fraction and protein-rich light fraction (protein concentrate)

25
Q

What happens to pulses when soaked overnight in water

A

it takes up weight of water equal to their soaked weight and increase in size due to imbibed water

26
Q

Name common antinutrients in pulses

A

Tannins, Enzyme inhibitors, Mineral binders

27
Q

True or False,
Enzyme inhibitors such as trypsin and chymotrypsin inhibitors for protein digestion are inactivated by heat treatment during cooking

A

TRUE

28
Q

Fill in the blanks for the steps in extracting and separation of starch-rich and protein-rich fractions.

Dehulling to obtain cotyledons > ______ > Air classification of dehulled pulse flour > heavy and coarse fraction (starch-rich) > light and fine fraction (protein-rich)

A

MILLING of cotyledons

29
Q

What is the missing step in wet methods for protein and starch extraction

soaking > dehulling > ______ > separation > washing > purification

A

Size reduction