caa a22 4500 606243461 CHVBK 20210128101324.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9242-7 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9242-7 Engineering and functional properties of four varieties of pulses and their correlative study [Elektronische Daten] [Adil Gani, Altaf Hussain, Mudasir Ahmad, Waqas Baba, Asir Gani, F. Masoodi, S. Wani, Asima Shah, Idrees Wani, Sajid Maqsood] Physical and functional properties of Rajma (Phaseolus vulgaris), Mung Beans (Vagna radiate), Black gram (Vigna mungo) and Masoor dal (Lens culnaris) were determined at constant moisture content of 8.0%. The average principle diameters was found to be 7.97, 3.62, 6.17 and 3.02mm and average sphericity 57.22, 80.10, 66.04 and 98.69% for Rajma, Mung beans, Black gram and Masoor dal respectively. Porosity of Rajma grains (19.0%) was found to be lower compared to Mung beans (28.33%), Black gram (35.53%) and Masoor grains (39.25%). The coefficient of friction was found to be maximum on cardboard followed by sunmaica and it was least on glass. The flours had poor flowability having a compressibility index of 24.90, 52.60, 58.40 and 39.69 and Hausner's ratio 1.238, 1.385, 1.503 and 1.630 for Rajma, Mung beans, Black gram and Masoor dal respectively. Solubility was found to be highest at pH 8 and minimum at pH 4. Water absorption capacity of Black gram was highest. Foam capacity, foam stability and oil absorption of Mung beans was highest. Pearson's correlation between engineering properties of grains and functional properties of flour was also calculated to predict functional properties of the sample. Springer Science+Business Media New York, 2015 Engineering properties nationallicence Functional properties nationallicence Correlative study nationallicence Dg : Geometric mean diameter (mm) nationallicence De : Equivalent sphere diameter (mm) nationallicence Da : Arithmetic mean diameter (mm) nationallicence Ra : Aspect ratio nationallicence W1000 : Thousand seed weight (g) nationallicence ρb : Bulk density (g/ml3) nationallicence ρt : True/tapped density (g/ml3) nationallicence ɛ : Porosity (%) nationallicence μ : Static coefficient of friction nationallicence Ф : Sphericity (%) nationallicence Vkrt : Theortical terminal velocity (m/s) nationallicence FC : Foaming capacity nationallicence FS : Foam stability nationallicence HR : Hausner ratio nationallicence Gani Adil Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut Hussain Altaf Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut Ahmad Mudasir Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut Baba Waqas Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut Gani Asir Department of Food Technology, Guru Nanak Dev University, Amritsar, Punjab, India aut Masoodi F. Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut Wani S. Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut Shah Asima Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut Wani Idrees Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut Maqsood Sajid Department of Food Science, College of Food and Agriculture, United Arab Emirates University, 15551, Al Ain, United Arab Emirates aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 347-358 2193-4126 9:3<347 2015 9 11694 https://doi.org/10.1007/s11694-015-9242-7 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9242-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Gani Adil Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut NATIONALLICENCE 700 1- Hussain Altaf Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut NATIONALLICENCE 700 1- Ahmad Mudasir Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut NATIONALLICENCE 700 1- Baba Waqas Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut NATIONALLICENCE 700 1- Gani Asir Department of Food Technology, Guru Nanak Dev University, Amritsar, Punjab, India aut NATIONALLICENCE 700 1- Masoodi F. Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut NATIONALLICENCE 700 1- Wani S. Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut NATIONALLICENCE 700 1- Shah Asima Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut NATIONALLICENCE 700 1- Wani Idrees Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, India aut NATIONALLICENCE 700 1- Maqsood Sajid Department of Food Science, College of Food and Agriculture, United Arab Emirates University, 15551, Al Ain, United Arab Emirates aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 347-358 2193-4126 9:3<347 2015 9 11694