Legume and nut flours from the Mediterranean area: proximate compositions, techno-functionalities, and spectroscopy patterns as a function of species, origin, and treatment

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Cappa C., Özen F. B., Tokatlı E., Imeneo ., Aguil´ O-Aguayo ., Şahan Y., ...Daha Fazla

LWT - FOOD SCIENCE AND TECHNOLOGY, cilt.223, sa.117770, ss.1-9, 2025 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 223 Sayı: 117770
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.lwt.2025.117770
  • Dergi Adı: LWT - FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.1-9
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

This study systematically evaluates proximate composition, color, techno-functionalities, and spectroscopy patterns of 19 legume and 16 nut commercial flours of the Mediterranean area. Effect of species, origin, and treatment were analyzed using a Generalized Linear Model. Except for legume proteins, species and origin significantly (p ≤ 0.001) affected flour composition, while heat treatment only had a significant effect (p ≤ 0.05) on nuts. A large variability was observed in fats (0.6–69 g/100g) and proteins (3.7–36 g/100g), and the FT-IR spectra reflected the 35-flours composition. Principal component model clearly distinguished flours based on their carbohydrate, fat, and protein contents. For legumes, color indices, bulk density, and emulsifying properties were significantly affected by species, origin, and treatment, while foaming properties were influenced only by species. For nuts, oil absorption capacity, emulsion properties, and foaming properties were significantly affected by species, origin, and treatment. The origin had a significant effect on water retention capacity (40–433 %) of nuts. The study findings contribute to a better knowledge of Mediterranean legume and nut flours, clarifying their distinct properties for a higher awareness in their use for the design of food products with tailored features.