Effect of instant controlled pressure drop process on some physicochemical and nutritional properties of snacks produced from chickpea and wheat

Yağcı, Sibel; Evci, Tuba

doi:10.1111/ijfs.12843

Cited by 20 publications

(9 citation statements)

References 33 publications

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“…There is no available information about application of DIC technology on processing of chickpea for the production of snack food. In a previous study some physicochemical and nutritional changes during DIC treatment of wheat and chickpea snacks were investigated (Yağcı and Evci ). The purpose of the present work was to evaluate the effects of DIC conditions, namely pressure of processing vessel, processing time, and material moisture content on the some physical and sensorial characteristics of the snack food developed from chickpea; and also optimization of the DIC processing for chickpea snack production.…”

Section: Introductionmentioning

confidence: 99%

Development of Chickpea Snack Using Instant Controlled Pressure Drop Process

Yağcı

Evci

2016

Journal of Food Processing and Preservation

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In this study, development of snack foods from chickpea using instant controlled pressure drop process (DIC) was investigated. Chickpea samples having different moisture content (20-40%) were processed using lab scale DIC equipment at different steam pressure levels (3-5 3 10 2 kPa) and processing times (1-10 min); then the effects of these processing parameters on the physical and sensory characteristics of the chickpea snacks were determined. Snack properties were mostly affected by changes in processing pressure and time, to a lesser extent by chickpea moisture content. Increasing pressure and time usually improved physical and textural properties of chickpea snacks; however it caused losses of color in the product. Selected products from chickpea snacks got favorable scores from the point of general acceptability. The optimum conditions for the production of desirable chickpea snack were 40% for chickpea moisture content, 5 3 10 2 kPa for pressure of processing vessel and 4 min for processing time. PRACTICAL APPLICATIONSExpansion in the puffed snack foods is widely provided by the heating and working the mixture to produce dough under pressure, and suddenly releasing the pressure to expand the dough, such as in gun puffing and extrusion cooking process. DIC process is a type of hydrothermal process, which includes selfexpansion of the food material due to the mechanical effect created by the abrupt transition from high steam pressure to a vacuum pressure. DIC technology for the production of ready-to-eat snack foods is principally useful for the production of snack products requiring evaluation of whole raw material as its original shape. In the study, chickpea was used to develop snack food. This process appeared to be an advantageous technique for use in development of healthy and ready-to-eat nutritious chickpea snack.

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Section: Introductionmentioning

confidence: 99%

Development of Chickpea Snack Using Instant Controlled Pressure Drop Process

Yağcı

Evci

2016

Journal of Food Processing and Preservation

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“…The production of wheat snacks was investigated using the lab‐scale DIC equipment whose technical details were given in our previous study . The equipment has four main parts.…”

Section: Methodsmentioning

confidence: 99%

Effects of instant controlled pressure drop process on physical and sensory properties of puffed wheat snack

Yağcı

2016

J. Sci. Food Agric.

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“…On the other hand, according to Yagcı and Evci [41], the DIC process increased the total phenolic content of chickpea varying according to the treatment conditions. As higher the processing pressure and treatment time, the polyphenols content was increased, achieving the highest content (twofold respect to the control) at 0.5 MPa and 10 min.…”

Section: Effect Of Instant Controlled Pressure Drop Treatment On Nnf mentioning

confidence: 96%

Effect of Instant Controlled Pressure-Drop (DIC), Cooking and Germination on Non-Nutritional Factors of Common Vetch (Vicia sativa spp.)

et al. 2019

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Legumes are widely consumed by humans, being an important source of nutrients; however, they contain non-nutritional factors (NNFs), such as phytic acid (IP6), raffinose, stachyose, total phenolic compounds, condensed tannins, and flavonoids, that have negative effects on human health. Although vetches (Vicia sativa) are widely cultivated, they are not intended for human feeding due to their contents of NNF. Usually, the NNF are removed by cooking or germinating; however, germination is a process that requires extended time, and cooking may compromise the viability of some nutrients. To promote vetches for human consumption, the effect of the Instant Controlled Pressure Drop (DIC) process was studied as an alternative to cooking and germinating to decrease NNF contents. Results showed that compared to raw vetches, DIC treatment reduced total phenolic compounds (48%), condensed tannins (28%), flavonoids (65%), IP6 (92%), raffinose (77%), and stachyose (92%). These results are very similar to the ones achieved by traditional ways of removing NNF.

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Effect of instant controlled pressure drop process on some physicochemical and nutritional properties of snacks produced from chickpea and wheat

Cited by 20 publications

References 33 publications

Development of Chickpea Snack Using Instant Controlled Pressure Drop Process

Development of Chickpea Snack Using Instant Controlled Pressure Drop Process

Effects of instant controlled pressure drop process on physical and sensory properties of puffed wheat snack

Effect of Instant Controlled Pressure-Drop (DIC), Cooking and Germination on Non-Nutritional Factors of Common Vetch (Vicia sativa spp.)

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