i THERMAL PROCESSING EFFECTS ON TOTAL ... - McGill University

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CONTRIBUTIONS OF THE AUTHORS The work reported here was performed by Yamuna Sampathkumar and supervised by Dr. G.S.V Raghavan of the Department of Bioresource Engineering, Macdonald Campus of McGill University, and Montreal. The entire research work was carried out at the Postharvest Technology laboratory, Macdonald Campus of McGill University, Montreal. The authorship of the first paper (chapter 3) includes Yamuna Sampathkumar, Ashutosh Singh, D, Dr. Valérie Orsat, Yvan Gariépy and Dr. G. S. V. Raghavan. For the second paper (chapter 4) the authorship is Yamuna Sampathkumar, Yvan Gariépy, Dr. Valérie Orsat and Dr. G. S. V. Raghavan. Co-authors, Yvan Gariépy, Department of Bioresource Engineering were involved in the development, implementation and data analysis. Yvan Gariépy, Dr. Valérie Orsat provided guidance and support in the development of the manuscripts. viii
TABLE OF CONTENTS Title Page …………………………………………………………………………….... i Abstract ……………………………………………………………………………….. ii Résumé………………………………………………………………………………… iv Acknowledgements……………………………………………………………………. vi Contribution to the authors……………………………………………………………. viii Table of Contents……………………………………………………………………… ix List of Figures…………………………………………………………………………. xiii List of tables…………………………………………………………………………… xiv CHAPTER I INTRODUCTION…………………………………………………………………….. 1 Scope and Significance…………………………………………………………………. 3 CHAPTER II LITERATURE REVIEW…………………………………………………………….. 7 Abstract…………………………………………………………………………………. 7 2.1 The Lentils…………………………………………………………………………... 8 2.2 Chemical composition of lentils…………………………………………………….. 8 2.3 Traditional processing of lentils……………………………………......................... 11 2.3.1 Roasting……………………………………………………………………… 11 2.3.2 Boiling……………………………………………………………………….. 12 2.3.3 Microwave Roasting…………………………………………………………. 13 2.4 Anti-nutritional components of lentils……………………………………………… 15 ix
Page 1 and 2: THERMAL PROCESSING EFFECTS ON TOTAL
Page 3 and 4: than the value obtained for the flo
Page 5 and 6: échantillons traités soit par CT
Page 7: Words fail to express my appreciati
Page 11 and 12: picrylhydrazyl (DPPH) radicals…
Page 13 and 14: LIST OF TABLES Table 2.1 Trypsin In
Page 15 and 16: CHAPTER I INTRODUCTION Lentils (Len
Page 17 and 18: consumption of lentils and like leg
Page 19 and 20: Chavan, J. K., S.S Kadam (1989). "N
Page 21 and 22: Abstract: CHAPTER II LITERATURE REV
Page 23 and 24: include carbohydrates (Iqbal, 2006)
Page 25 and 26: Though lentils are devoid of vitami
Page 27 and 28: Rehman and Salariya, (2005) studied
Page 29 and 30: Khatoon and Prakash, (2006) investi
Page 31 and 32: established that high levels of try
Page 33 and 34: 2.5.1 Low Protein Digestibility: Pr
Page 35 and 36: processing have been carried out on
Page 37 and 38: Figure 2.1: Effects of oxidative st
Page 39 and 40: (blood cholesterol, blood pressure,
Page 41 and 42: hydroxybenzoic acid, protocatechuic
Page 43 and 44: 2.6.2 Antioxidant Activity and phen
Page 45 and 46: nutritional value and in-vitro prot
Page 47 and 48: Carbonaro, M., G. Grant, M. Cappell
Page 49 and 50: Gonzalez, Z., and E. Perez (2002).
Page 51 and 52: Lazzé, M. C., R. Pizzala, (2003).
Page 53 and 54: Reddy, N. R., M. D. Pierson, S.K. S
Page 55 and 56: Valenzuela, A., S. Nieto, (1996).
Page 57 and 58: CONNECTING TEXT The present study d
Page 59 and 60:
3.1. Introduction: Lentil (Lens cul
Page 61 and 62:
from hulled red lentils was 8.90 ±
Page 63 and 64:
the total phenolic content was expr
Page 65 and 66:
Table 3.1 Effect of boiling on qual
Page 67 and 68:
RLF. After 15 min boiling the FRSA
Page 69 and 70:
The TPC after 20 min of thermal pro
Page 71 and 72:
which contribute to an increase in
Page 73 and 74:
The raw unhulled GLF exhibited sign
Page 75 and 76:
The comparative trend of both unpro
Page 77 and 78:
fermentation with natural microflor
Page 79 and 80:
Slinkard, K and V. L. Singleton (19
Page 81 and 82:
CHAPTER 4 THERMAL PROCESSING EFFECT
Page 83 and 84:
The major proteins found in legumes
Page 85 and 86:
to room temperature the flours were
Page 87 and 88:
the supernatant was collected and t
Page 89 and 90:
4.2.6. Statistical Analysis Data un
Page 91 and 92:
flours. The absence of cell wall st
Page 93 and 94:
et al., (2001), showed that hulling
Page 95 and 96:
to the prolonged heating period cau
Page 97 and 98:
Fig 4.3. Effects of thermal process
Page 99 and 100:
Clawson, A. R. and A. J. Taylor (19
Page 101 and 102:
Nergiz, C. and E. Gokgoz (2007).
Page 103 and 104:
CHAPTER 5 SUMMARY AND CONCLUSIONS F
Page 105 and 106:
6.1 APPENDIX I Preliminary ANOVA an
Page 107:
6.3 APPENDIX III Preliminary ANOVA
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