Influence of Dehydration Process in Castellano Chickpea: Changes in Bioactive Carbohydrates and Functional Properties

Aguilera, Yolanda; Benítez, Vanesa; Mollá, Esperanza; Esteban, Rosa M.; Martín‐Cabrejas, Maria A.

doi:10.1007/s11130-011-0259-8

Cited by 17 publications

(15 citation statements)

References 38 publications

(64 reference statements)

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“…According to other authors, these untreated starch granules would exhibit characteristic granular shapes and birefringence patterns under polarized light [ 4 , 9 , 14 ]. In unpressurized CF, the starch granules exhibited a smooth surface with no evidence of fissures or pin holes, surrounded by well-defined protein bodies or fragments of protein matrix disrupted during milling, in agreement with the literature [ 51 ].…”

Section: Resultssupporting

confidence: 89%

Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels

Álvarez

Fuentes

Canet

2015

Foods

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Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP), temperature (T), and treatment time (t) at three levels (200, 400, 600 MPa; 10, 25, 50 °C; 5, 15, 25 min). In order to investigate the effect of storage (S), half of the HHP-treated CF slurries were immediately analyzed for changes in oscillatory rheological properties under isothermal heating at 75 °C for 15 min followed by cooling to 25 °C. The other half of the HHP-treated CF slurries were refrigerated (at 4 °C) for one week and subsequently analyzed for changes in oscillatory properties under the same heating conditions as the unrefrigerated samples. HHP-treated CF in powder form was analyzed for changes in textural properties of heat-induced CF gels under isothermal heating at 90 °C for 5 min and subsequent cooling to 25 °C. Structural changes during gelatinization were investigated using microscopy. Pressure had a more significant effect on rheological and textural properties, followed by T and treatment t (in that order). Gel aging in HHP-treated CF slurries during storage was supported by rheological measurements.

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Section: Resultssupporting

confidence: 89%

Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels

Álvarez

Fuentes

Canet

2015

Foods

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“…There were no significant changes in OAC and OHC with cooking for Table 5 Correlation coefficients between chemical composition and functional properties of chickpea flours 'Sierra', while microwave cooking led to the significant increases in OAC and OHC for both 'Pedro' and the commercial varieties. Similar results were reported by Aguilera et al (2011). OAC and OHC were found to be correlated only with the oil content of the chickpea flours, and both were inversely correlated with oil content (r = À0.72, P < 0.01 and r = À0.64, P < 0.05, respectively).…”

Section: Functional Propertiessupporting

confidence: 88%

“…Similar results were reported by Aguilera et al . (). OAC and OHC were found to be correlated only with the oil content of the chickpea flours, and both were inversely correlated with oil content ( r = −0.72, P < 0.01 and r = −0.64, P < 0.05, respectively).…”

Section: Resultsmentioning

confidence: 97%

“…The increase in the fibre content after cooking could have been due to the formation of protein-fibre complexes induced by soaking and/or cooking of dry seeds (Bressani, 1993). On the other hand, the decrease in ash content could be attributed to mineral loss during cooking (Aguilera et al, 2011). The protein and oil levels of cooked chickpeas either decreased or did not change significantly depending on different cooking approaches.…”

Section: Proximate and Starch Compositionsmentioning

confidence: 99%

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Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinum L.) as affected by different cooking methods

Thomas

Bhardwaj

2013

Int J of Food Sci Tech

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Summary Chickpea is an important food legume and is a major ingredient in many human diets. Chemical composition, physical parameters, functional properties and microstructural characteristics of three kabuli chickpea cultivars and the effects of three cooking methods were investigated. Carbohydrate and protein were two major components in all seeds. Cooking increased fibre, total carbohydrate and total and resistant starch contents, but decreased ash content. Protein and oil levels of the cooked samples either decreased or did not change significantly. Seed weight and density decreased with cooking. Hydration and swelling capacities as well as water absorption and holding capacities of cooked chickpeas were higher than raw samples, with the largest increases in the pressure‐cooked seeds. Seed weights were highly correlated with hydration (r = 0.89) and swelling (r = 0.76) rates. Emulsifying activity, emulsifying stability and foaming capacity of cooked chickpea flours decreased, while foaming stability increased. Chickpea flours had pronounced morphological changes after cooking.

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“…These results are relatively low compared to that reported by Boye et al (2010) for desi type chickpea flour (20.5%), also higher values were found by Arab et al (2010) for chickpea flour (21.8 -24.9%) and processed chickpea flours (22.9% -24.6%). Aguilera et al (2011) reported a decrease in protein from 23.7 to 19.0% for Castellano chickpeas subjected to soaking, cooking and dehydration. In other works, Kohajdová et al (2011) also reported a protein value of 20.6%; Du et al (2014) obtained 22.37% andLadjal andChibane (2015) determined 24.41% that are higher than the content of the studied seeds.…”

Section: Chemical Analysismentioning

confidence: 99%

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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Influence of Dehydration Process in Castellano Chickpea: Changes in Bioactive Carbohydrates and Functional Properties

Cited by 17 publications

References 38 publications

Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels

Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels

Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinum L.) as affected by different cooking methods

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

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