Physicochemical and functional properties of canaryseed (Phalaris canariensis L.) with and without spicules flour

Abstract

AbstractBackground and ObjectiveGlabrous canaryseed flour is a novel ingridient with potential uses in the food industry. The objective of this study was to characterize and compare the physicochemical and functional properties of canaryseed (Phalaris canariensis L.) flours of the glabrous (without spicules) CDC Togo variety (whole and white flour, T and TW, respectively) and a traditional commercial variety (CW, white flour).FindingsScanning electron microscopy of the grains showed the glabrous nature of the T variety and the spicules present in the C variety. All the flours showed a high protein content (16.16%–25.49% dry basis [d.b.]), color tending to yellowish tones, and a predominant lipophilic behavior (oil‐holding capacity > water‐holding capacity). Dehulling of the CDC Togo seeds significantly altered some of the flour's properties. Particle size decreased by 23%, and protein and oil contents were 43% and 26% higher, respectively. TW flour also had a significantly lower color saturation, water‐holding capacity, oil‐holding capacity, water‐absorption capacity, and organic molecule absorption capacity when compared to T flour.ConclusionsThe results indicate the potential use of canaryseed grains as a raw material for novel food products.Significance and NoveltyThis study presents novel data on the properties of canaryseed flour of the glabrous CDC Togo variety, about which no information has been found. As well as on canaryseed flour from a traditional (nonglabrous) variety.