Gu, Zixuan; Jiang, Haiyang; Zha, Fengchao; Manthey, Frank; Rao, Jiajia; Chen, Bingcan published the artcile< Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flour>, Recommanded Product: 2-Ethylhexan-1-ol, the main research area is Pisum Starch damage Aromatic profile Untargeted metabolomics; Aromatic profile; Plant-based ingredients; Starch damage; Untargeted metabolomic approaches; Yellow pea.
Yellow pea (Pisum sativum L., YP) grain is generally milled into flour for further processing or direct consumption. However, the comprehensive relationship between milling configurations and YP flour properties remains unclear. The aim of this study is to investigate the effect of configurations (screen aperture size and rotor speed) of ultracentrifugal mill on the physicochem. properties and aromatic profiles of YP flours. Starch damage, morphol., particle size distribution, pasting, thermal property, and aromatic profiles of YP flours were studied. Results show that starch damage increased significantly as the screen aperture size decreased. The YP flour produced with a 500 μm aperture screen had the most stable pasting and thermal properties. With untargeted metabolomic approaches, 2-ethyl-1-hexanol could potentially be applied as an aroma maker to distinguish if an excessive milling or inappropriate configurations of ultracentrifugal mill are applied. This work has furnished fundamentals for the milling and application of YP flour.
Food Chemistry published new progress about Flours and Meals. 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Recommanded Product: 2-Ethylhexan-1-ol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts