A comprehensive assessment of microscopic characterization techniques to accurately determine the particle size distribution of roller-milled yellow pea flours

Abstract

The particle size of milled ingredients influences the quality and texture of manufactured foods. However, the limited understanding of how milling influences particle size distribution (PSD) of pulse flours, has hindered the incorporation of pulses in food formulations. This first-ot-its-kind study delves into PSD examination of roller-milled yellow pea flour streams and blends, employing laser diffraction (LD), scanning electron microscopy (SEM), and synchrotron-based X-ray microcomputed tomography (SR-μCT). LD analysis revealed a multimodal distribution pattern across particle sizes ranging from 3 to 1300 μm. SEM confirmed particle size variations among flour streams and blends. Synchrotron X-rays, known for their high intensity, brightness, and tunable energy, provided seminal insights into complex flour structures. Employing SR-μCT, the 3D volumetric particle size distribution yielded more accurate particle size and shape computations than established techniques. This pulse flour characterization will enable food manufacturers to utilize nutrient-dense pulse ingredients to address the growing market demand for health-conscious products.