Genotypic diversity in physico-chemical, pasting and gel textural properties of chickpea (Cicer arietinum L.)

Singh, Narpinder; Kaur, Sandeep; Isono, Naoto; Noda, Takahiro

doi:10.1016/j.foodchem.2010.02.015

Cited by 29 publications

(36 citation statements)

References 25 publications

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“…Singh et al 20 reported similar values for swelling capacity/seed (0.18-0.20 ml/ seed) and swelling index (0.23-1.48) in different chickpea cultivars. Swelling index is related to the gelatinization of starch reflecting the breaking of intra-molecular hydrogen bonds in the crystalline regions and uptake of water by hydrogen bonding; water absorption by non-starch polysaccharides and proteins.…”

Section: Seed Propertiesmentioning

confidence: 78%

“…Copper was found in lower quantity, ranging from 0.58 to 0.7 mg/100 g. The mean values of calcium, sodium, manganese, magnesium, iron zinc and copper content of 200, 103, 1.7, 4.55, 3.4, 3.6 and 11.5 mg/100 g, respectively, for chickpea seeds were reported. 20 Significant differences were found in sodium and manganese content among the studied cultivars. Thus, the observed variation could be explained by various factors such as variety, soil type and treatment type.…”

mentioning

confidence: 89%

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Nutritional and Compositional Study of Desi and Kabuli Chickpea (Cicer Arietinum L.) Flours from Tunisian Cultivars

Ghribi¹,

Maklouf²,

Blecker

et al. 2015

Adv Food Technol Nutr Sci Open J

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Two chickpea cultivars (Kabuli, Desi) were analyzed to determine and compare their physical characteristics, chemical composition and functional properties to one another. The main objective is to promote their use in food applications and open new opportunities for the development of effective techno-functional additives for use in a wide range of food formulations. Significant differences were revealed among the studied cultivars. Kabuli cultivar has significantly shown (p≤0.05) higher protein content (24.51%), fiber content (21.86%) and lower Water Holding Capacity (WHC) compared to the Desi cultivar. The essential amino acids were present in chickpea seeds except for tryptophan and cysteine. The sulphur-containing amino acid was the first limiting amino acid. The protein solubility-pH profile of chickpea powders revealed a minimum solubility in the pH between 4 and 5 ranging from 14% to 20% for Kabuli cultivar and 17% to 30% for Desi cultivar. Foaming capacity from different chickpea was observed in the range of 36.9-41% and found significantly different (P≥0.05). Emulsifying Activity (EA) decreased with the increase of flours concentration. Maximum EA (~20%) were observed for Kabuli cultivar. Gelation properties improved when flour concentration increased and the Least Gelation Concentration (LGC) was about 14% for Kabuli cultivar and 16% for Desi cultivar. Chickpea gels were evaluated for their instrumental textural properties. Highquality chickpea flour with improved nutritional properties and good functional properties could beneficially be used in the formulation of food, such as meat, dairy and bakery products.

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Section: Seed Propertiesmentioning

confidence: 78%

mentioning

confidence: 89%

Nutritional and Compositional Study of Desi and Kabuli Chickpea (Cicer Arietinum L.) Flours from Tunisian Cultivars

Ghribi¹,

Maklouf²,

Blecker

et al. 2015

Adv Food Technol Nutr Sci Open J

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“…In comparison, Desi variety has smaller size, darker color, thicker cover and higher fiber (Singh et al 2010;Thushan Sanjeewa et al 2010). These are commonly used as split chickpea in some traditional foods and processed canned foods in Iran.…”

Section: Introductionmentioning

confidence: 99%

“…These are commonly used as split chickpea in some traditional foods and processed canned foods in Iran. It is clear that, soaking is applied before cooking to move out some undesirable materials (like oligosaccharides which known as Flatulence-causing agents) present in the chickpea and reduce the cooking time (Singh et al 2010). It is reported that the highest quality of protein is achieved when the samples cook at lesser time (Uebersax Mark 2006).…”

Section: Introductionmentioning

confidence: 99%

Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time

2015

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In this study, some physical properties (principal dimensions, mean diameters, sphericity, area, density and electrical conductivity) of split chickpea were measured as function of soaking time (up to 360 min) and temperature (25-65°C). Initially, the water absorption rate was high and then it showed a progressive decrease at all temperatures, whereas solid loss exhibited a power function of temperature (P < 0.05). The Peleg model was predicted well the kinetic of split chickpea soaking. No significant difference (P < 0.05) was observed in Peleg rate constant (K 1 ) and Peleg capacity constant (K 2 ) at all temperatures except for K 1 at 25°C. The discrepancy for K 1 was in relation to permeability characteristics of split chickpea at temperature of 25°C. As temperature increased from 25 to 65°C, the K 1 value decreased from 0.04620 to 0.00945 g h −1, whereas the K 2 value increased from 0.08597 to 0.11320 g −1. Plot for K 1 exhibited a slope changes around 45°C corresponding to gelatinization temperature of split chickpeas. The effect of temperature and time on physical properties of split chickpea during soaking was monitored by regression equations. It was concluded that physical properties of split chickpea affected by its water absorption especially at higher temperatures.

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“…Calcium was the abundant mineral element content 177.94mg/100g in desi cultivar and 187.25mg/100g in kabuli cultivar after Mn, Fe, Na, Zn, Mg and Cu. Cu was found in lower quantity, ranging from 0.58-0.7mg/100g (Singh et al, 2010). The chromatographic profile of raw chickpea sugars i.e ribose, fructose, glucose and galactose (monosaccharides), maltose and sucrose (disaccharides) and raffinose and stachyose (oligosaccharides) were identifed and quantifed.…”

Section: Physiochemical Characteristics Of Wheatmentioning

confidence: 99%

Nutritional, Physiochemical, Pasting and Therapeutic Attributes of Composite Flour

Niazi¹,

Pasha²,

Shoaib³

et al. 2016

(JGIASS

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Composite flour technology denotes to the process of mixing wheat flour with other cereals or legumes to accomplish better quality of available raw material, impart nutritional and functional characteristics. Composite flour prepared by mixing wheat and legumes flour increase the fiber content that results in reduction in cholesterol level and helpful for diabetics. Wheat flour is deficient in amino acid lysine, so high protein composite flours were incorporated in the formulation of product to enhance the nutritional value of wheat flour. It was concluded that composite flour has better nutritional, physiochemical, pasting and therapeutic characteristics than wheat flour alone.

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Genotypic diversity in physico-chemical, pasting and gel textural properties of chickpea (Cicer arietinum L.)

Cited by 29 publications

References 25 publications

Nutritional and Compositional Study of Desi and Kabuli Chickpea (Cicer Arietinum L.) Flours from Tunisian Cultivars

Nutritional and Compositional Study of Desi and Kabuli Chickpea (Cicer Arietinum L.) Flours from Tunisian Cultivars

Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time

Nutritional, Physiochemical, Pasting and Therapeutic Attributes of Composite Flour

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