Effects of oven and foam mat drying on proximate, functional, and reconstitution characteristics of instant powders from selected legumes was written by Falade, Kolawole O.;Adedeji, Alice O.. And the article was included in Journal of Food Processing and Preservation in 2022.Application In Synthesis of Glyceryl monostearate The following contents are mentioned in the article:
The effects of oven and foam mat drying on proximate, functional, and reconstitution characteristics of instant powders from selected legumes were investigated. Cotyledons of the legumes were sep. cooked and oven-dried, and sep. cooked and foamed, using glyceryl monostearate and egg albumin, and oven-dried. Foam d. of pastes incorporated with egg albumin or glyceryl monostearate (3-6 min) varied with whipping time and legume. Dry matter, protein, ash, crude fiber, fat and carbohydrate contents of oven- and foam-mat-dried legume powders varied from 92.75-98.75, 20.05-51.68, 0.96-1.07, 0.60-3.87, 1.36-4.13, and 43.63-71.85 g/100 g. Loose and packed bulk densities ranged from 0.48-0.63 to 0.68-0.9 g/mL, while WAC and OAC varied from 3.01-3.99 to 2.04-2.67 g/g, resp. Dispersability, wettability, solubility, and swelling index varied from 6.33-216.00, 6.33-216.00, 6.67-46.01 s, and 2.54-6.67 g/g, resp. The oven- and foam-mat-dried powders could provide the basis for preparation of acceptable instant soups from the selected legumes. Legumes are cheap and good source of essential protein and other nutrients with great nutritional benefits. However, legumes have minimal utilization due to associated prolonged and difficulty of cooking, and low palatability. Moreover, the processing of legumes into soups is laborious, time-consuming, and energy intensive, particularly when the product is needed to be produced frequently. Conversion of underutilized legumes to instant soup-based powders to which other ingredients could be added for the preparation of soups has huge potentials. This will allow for the preparation of soups with different variety, taste, and consistency based on consumers preference. Therefore, processing of underutilized legumes into instant soup-base powders which could be reconstituted and prepared present an innovative way of improving legume utilization and alleviate associated challenges. Dehydration of cooked legume cotyledon or pastes into instant powder would further enhance the shelf stability and reconstitution of the instant soup-base powders. This study involved multiple reactions and reactants, such as Glyceryl monostearate (cas: 31566-31-1Application In Synthesis of Glyceryl monostearate).
Glyceryl monostearate (cas: 31566-31-1) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Application In Synthesis of Glyceryl monostearate
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