Pulse Flour Based Emulsions – The Effect of Oil Type on Technological and Functional Characteristics

Three different types of whole pulse flours (broad bean, green and red lentils) were used to obtain emulsions and thereafter heat-set gels, and their properties were compared to the soy protein concentrate. The influence of different vegetable oils (sunflower, canola and palm) on emulsions and heat-set gels properties was investigated by considering the antioxidant activity and rheological characteristics. The emulsifying capacity resulted fairly similar in case of all protein sources in combination with sunflower and canola. Slightly higher emulsifying capacity was observed in case of soy-canola oil emulsion compared to soy-sunflower oil emulsion. The palm oil presented limited capacity to form emulsions. Among studied proteins sources, the highest antioxidant capacity was recorded for broad bean flour. DPPH radical scavenging activity of obtained emulsions was influenced by oil type. It was also observed that antioxidant activity was affected by the thermal treatment. Rheological measurements showed no stability for pulse flour based emulsions, samples entering directly into the transition phase towards flowing. The heat-set gels presented linear viscoelastic regions with higher yield point values in comparison to emulsions. The oil used for preparing the emulsions had a significant influence on yield point value both for emulsions and gels. Keywords: Emulsions, Fatty acids, Natural antioxidants, Rheology, Legumes