Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour
Fermented grey pea flour exhibited enhanced bioactive characteristics, while 48-h germination positively impacted pasting properties. Overall, these processes led to changes in both the bioactive and functional properties of grey pea flour, creating opportunities for the use of these flours in a wide array of food products.
Authors
- Yvonne Granfeldt (ORCID: https://orcid.org/0000-0002-5242-8901)
- Olof Böök
- Claudia Eliana Lazarte (ORCID: https://orcid.org/0000-0002-5174-809X)
- Armaghan Amanipour
- Yasaman Samaei
Institutions
- Lund University (SE)
- Aventure (Sweden) (SE)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2024-10-09
- DOI
- https://doi.org/10.3389/fnut.2024.1478399
- Citations
- 3
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.93