Pulse Flashcards
Which fractionation method produces higher yield of starch?
Dry fractionation
Which mechanisms of separation involves physicochemical method?
Wet fractionation
Which is more sustainable, wet or dry fractionation
Dry
Which is more efficient, wet or dry fractionation
Dry
Which gives higher purity, wet or dry fractionation
Wet fractionation
Which needs higher capital and operating costs
Wet fractionation
Which requires higher electrical and water supply
Wet fractionation
Which yields more protein, wet or dry
wet fractionation
Does a wet fractionation produce altered techno-functional properties
Yes
Which method of fractionation generates very high efffluent
Wet fractionation
How do you overcome impaired soakability
cook beans after soaking at 25C for 16h^6
Do you need to cook hard-to-cook beans longer? to overcome impaired cookability
yes
How much further drying of beans is safe?
13-14%
Does natural drying indicate maturity and increase storability?
YES
Where do we get the tastes, aromas, and flavors in a seed?
biomolecules in the seed matrix impart sensations we perceive
what do you call the fear of unfamiliar food
food neophobia
what is the product of osborne fractionation of protein
supernatant: glutelin fraction
it is the most commonly used method for size reduction or pulverization of cotyledons using mills
Pin
what are the main components extracted from pulses
protein and starch
Dehulling is done since seed coat fiber contaminates the main ingredients extracted from pulses. True or False
True
It is the step after dry or wet milling from clean and whole pulse seeds
Wet Extraction
It is the next step used for the product: pulse protein concentrate or isolate obtained from wet extraction step
hydrolysis
What is the end product of pulses after decortication, cotyledon fraction, and dry milling
Dehulled pulse flour without seed coat
What are the products after pulses are subjected to air classification after dry milling
Starch-rich heavy fraction and protein-rich light fraction (protein concentrate)
What happens to pulses when soaked overnight in water
it takes up weight of water equal to their soaked weight and increase in size due to imbibed water
Name common antinutrients in pulses
Tannins, Enzyme inhibitors, Mineral binders
True or False,
Enzyme inhibitors such as trypsin and chymotrypsin inhibitors for protein digestion are inactivated by heat treatment during cooking
TRUE
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)
MILLING of cotyledons
What is the missing step in wet methods for protein and starch extraction
soaking > dehulling > ______ > separation > washing > purification
Size reduction
