ArticleFoods (Basel, Switzerland)2023
Techno-Functional and Rheological Properties of Alternative Plant-Based Flours.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Development and Characterization of Clean-Label Hybrid Deli Ham with Pulse Flours as Partial Meat Replacers.Foods (Basel, Switzerland) · 2026Article
- Functional Properties ofInternational journal of molecular sciences · 2026Article
- Effect of Particle Size on the Physicochemical and Functional Properties of Sweet Lupin (Foods (Basel, Switzerland) · 2026Article
- Advances In the Valorization of Avocado By-Products: Bioactive Compounds, Techno-Functional Properties, and Structure-Function Relationships.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Plant-based proteins as functional egg replacers in pound cake: A comparative study of legume and oat ingredients.Current research in food science · 2026Article
- Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products.Foods (Basel, Switzerland) · 2025Article
- Evaluation of Plant-Based Milks in Vegan Muffins: Functional, Structural, Rheological and Nutritional Characterization.Foods (Basel, Switzerland) · 2025Article
- Effect of Dry Roasting on the Physicochemical, Nutritional, and Techno-Functional Properties of Tri-Color Quinoa Flours.Foods (Basel, Switzerland) · 2025Article
- Techno-Functional and Nutraceutical Assessment of Unprocessed and Germinated Amaranth Flours and Hydrolysates: Impact of the Reduction of Hydrolysis Time.Foods (Basel, Switzerland) · 2025Article
- Phytochemical and Techno-Functional Characterization of Dietary Fiber from 'Hass' Avocado Peel Obtained by Alkaline and Ultrasound-Assisted Extraction for Functional Application.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Article
- Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture.Foods (Basel, Switzerland) · 2025Article
- The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends.Foods (Basel, Switzerland) · 2025Article
- An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products.Foods (Basel, Switzerland) · 2025Review
- Industrial-scale fractionation of fava bean, chickpea, and red lentil: A comparative analysis of composition, antinutrients, nutrition, structure, and functionality.Current research in food science · 2025Article
- Studies on Food Physical Characterization.Foods (Basel, Switzerland) · 2024Article
- Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients.Gels (Basel, Switzerland) · 2024Article
- Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours.Current research in food science · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable flours (chickpea, lentil, red lentil, white bean, quinoa, amaranth, and oat) and the rheological properties of their flour pastes and gels. All techno-functional properties significantly (α = 0.05) varied depending on the type of flour. Among the flours studied, the highest swelling capacity was for white bean and the lowest for chickpea and red lentil. Water holding capacity was high for white bean and oat flours and low for red lentil. Oat and quinoa flours had the highest oil-holding capacity. Emulsifying and foaming capacities were high for all pulse flours but poor for amaranth and oat flours. However, amaranth and oat provided a much higher viscosity during heating than the rest of the flours. The viscoelastic properties of the flour pastes indicated that they all had a gel structure with storage modulus (G') values over loss modulus (G″) values. From the viscoelastic properties, amaranth and quinoa showed a weak gel structure with low G' and G″ values, and the chickpea, lentil, and red lentil formed pastes with a high elastic contribution (high G' values). In agreement, these three pulse flours were the only ones able to form hard, self-standing gels. These results show the potential of vegetal flours from alternative sources in the development of new plant-based products.
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