Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system

Sanjeewa, W.G. Thushan; Wanasundara, Janitha P. D.; Pietrasik, Z.; Shand, P.J.

doi:10.1016/j.foodres.2009.07.024

Cited by 83 publications

(23 citation statements)

References 33 publications

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“…These findings provide support that changes in WHC in fact could be attributed to the increased percentage of legumes in the substituted samples as well as to the disruption in legume flours. These results were also agreement with those of Kohajdova et al (2011), Thushan Sanjeewa et al (2010), Modi et al (2004), Dzudie et al (2002), and Elhardallou and Walker (1993), in which legumes were reported to be added to various food products including meats to increase the WHC and yield as well as decrease cooking losses.…”

Section: Resultssupporting

confidence: 92%

Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties

et al. 2014

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The effect of sequential acid, alkaline, and enzymatic treatment of chickpea and lentil flours on batter rheological properties was investigated. Substitution of wheat with disrupted chickpea and lentil flours significantly (P < 0.05) increased water‐holding capacity from 66.8% in wheat flour to more than 70.0% based on the disruption treatment, indicating an improved adhesion of coated batter. Flow behavior index of batter treatments of partially replaced wheat flour with various ratios of disrupted chickpea and lentil flours ranged from 0.88 to 1.36 and was significantly (P < 0.05) lower than the flour (i.e., 2.15) and nondisrupted control (i.e., 1.28–1.38 for chickpea and 1.22–1.28 for lentil) flours. Consistency coefficients of disrupted chickpea and lentil flours were significantly (P < 0.05) greater when replacing wheat control, indicating a best fit for the shear‐thickening model. Flour disruption decreased the treatment's pasting properties, except the setback, providing support for the significant role of proteins in dictating the pasting characteristics of batter flour treatments. Results of this study suggested a potential use for treated chickpea and lentil flours in enhancing batter rheological properties including adhesion and water‐holding capacity.

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Section: Resultssupporting

confidence: 92%

Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties

et al. 2014

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“…Moreover, different fiber-rich ingredients have recently been used as a functional additives to numerous ground and emulsified meat products to support and ensure binding. The reduction of animal fat in meat products and the substitution of animal fat with vegetable oils and dietary fibers could result in healthier products [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

Mahmoud¹,

Badr²

2011

FNS

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“…When the starch is solubilized and gelatinized during cooking and solvent input is allowed, this phenomenon favors the oil extraction; that it does not happen in the raw starch because fat and protein are strongly embedded in the starch matrix (Rodrí guez-Sandoval et al, 2006). Other studies have reported higher fat contents, 6.70 to 7.60% by Sanjeewa et al (2010), 6.63% by Du et al (2014) and 5.57% by Ladjal and Chibane (2015) in different types of chickpea flours.…”

Section: Chemical Analysismentioning

confidence: 80%

Characterization of Two Chickpea Varieties and the Effect of Cooking on their Physico-chemical and Functional Properties of Flours

Aguilar‐Raymundo

Vélez‐Ruiz

2016

JFR

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Considering the nutritional and functional characteristics of chickpea, flours of two varieties of chickpea ("Blanco Noroeste" and "Costa 2004") were prepared to know the effect of cooking. Thus the objective of this study was to compare their physicochemical and functional properties in both, raw and cooked flours. Physical properties of the grain, for the two varieties were similar, whereas the physicochemical and functional properties of the flours exhibited differences as a function of the variety and the processing. The chickpea cooked flours showed lower lightness and higher redness and yellowness with respect to raw flours. The proximal composition of cooked flours presented significant differences in fat (5.98% -6.09%) and moisture contents (0.48% -0.54%) with respect to raw flours. The particle size distribution determined for the raw and cooked flours samples, indicated a unimodal behavior with a wide distribution. The water absorption capacity and oil capacity showed significant difference among flour varieties. For pasting properties, a higher viscosity was measured for Costa 2004 (380 cP) and Blanco Noroeste (272 cP) raw flours, raw flour exhibited better pasting properties than cooked flours.

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Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system

Cited by 83 publications

References 33 publications

Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties

Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

Characterization of Two Chickpea Varieties and the Effect of Cooking on their Physico-chemical and Functional Properties of Flours

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