New Functional Products with Chickpeas: Reception, Functional Properties

Gorlov, I.F.; Mikhailovn, Tatiana; Sitnikova, Olga Ilinichna; Slozhenkin, Marina Ivanovna; Zlobina, Elena Yurievna; Karpenko, E.V.

doi:10.3923/ajft.2016.273.281

Cited by 11 publications

(11 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Our analysis of the scientific literature reveals that the flour made from chickpea is used in the international practice for enriching various food products with protein [17,18]. It is used for the manufacture of gluten-free bread and spaghetti, infant mixes [18,19], functional health meat and vegetable pates [20]. The advantage of using chickpea flour as a source of protein compared to wheat and rice flour in food production is its low glycemic index [17].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of nanotechnology for processing chickpeas into protein plant supplements and their use to obtain a new generation of confectionery

Pavlyuk

Погарська

Kotuyk

et al. 2020

EEJET

View full text Add to dashboard Cite

This paper reports the design of nanotechnology for processing chickpea into protein plant additives in the form of finely-dispersed pastes and nanopowders, based on the use of a deep processing method. A comprehensive effect exerted on the raw materials by the steam-thermal treatment and fine grinding using the modern equipment at restaurant enterprises has proven to be a real innovation. The technology involves the processes of steam-and mechanodestruction of most of the biopolymers in chickpea (proteins, starch, cellulose, pectin) to individual monomers (40...70 %), which are in the nanoscale easily-digestible form. The proposed method of deep processing makes it possible to better utilize the biological potential of raw materials. The resulting protein supplements made from chickpea in combination with fruit and vegetable additives (from carrot, pumpkin, apple, lemon with zest, garlic, celery and ginger roots) were used as formulation components in the development of a new generation of confectionery products that promote the strengthening of immunity. We have devised waffle confectionery products, sponge cakes, dry waffle breakfasts, salted fillings for the confectionery products "PanCake", etc. Confectionery of the new generation differs from the conventional one by the absence or insignificant amount of sugar, low content of fat (to 5 %), high content of complete protein (13...20 %). In addition, 100 g of products can meet the daily need for BAS (β-carotene, phenolic compounds) and 0.5 daily need for vitamin C. The resulting food products are natural and do not contain harmful food impurities

show abstract

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of nanotechnology for processing chickpeas into protein plant supplements and their use to obtain a new generation of confectionery

Pavlyuk

Погарська

Kotuyk

et al. 2020

EEJET

View full text Add to dashboard Cite

show abstract

“…Analysis of literature sources indicates that in international practice, chickpea flour is used to enrich various food products with protein [17,18]. It is used to make gluten-free bread and spaghetti, infant formula for babies [18,19], and functional health-improving meat and vegetable pates [20]. The advantage of using chickpea flour as a source of protein compared to wheat and rice flour in food production is a low glycemic index [17].…”

Section: Introductionmentioning

confidence: 99%

Development of a New Method of Production of Protein Vegetable Plant Nano Additives Using Parothermomechanodestruction Processes

Pogarskaya

Pavlyuk

Kotuyk

et al. 2020

EUREKA: Life Sciences

View full text Add to dashboard Cite

The aim of research is to develop a new method for the production of protein plant nanoadditives from dry chickpea in the form of nanopowders and nanopastes using the processes of steam thermo-mechanical destruction, leading to a high degree of mechanical destruction of biopolymers in separate constituent monomers, without destroying the latter. The new method is based on the use as an innovation of a complex effect on raw materials of steam-thermal treatment in modern steam-thermal devices (at a temperature of +70 °C) and non-enzymatic catalysis, which occurs when using fine grinding. The proposed method makes it possible to more fully reveal the biological potential of plant raw materials and transform hardly soluble, indigestible by the human body components of raw materials (in particular, cellulose, pectin substances, proteins and their nanocomplex and nanoassociates) into components that are easily absorbed by the body. The method makes it possible to more completely remove from the raw materials inactive bound forms of individual monomers of biopolymers, to reduce the molecular weight of biopolymers. At the same time, the efficiency of the resulting product increases significantly when consumed by the human body. New additives from chickpea are fundamentally different from traditional ones in properties and physicochemical state. The developed additives act simultaneously five in one: a source of essential amino acids and other biologically active substances, structure formers, gelling agents, thickeners and yellow dyes. The obtained protein supplements from chickpeas in combination with herbal Nanoadditives (from pumpkin, carrots, lemons, garlic, celery roots, ginger) were used as recipe components in the development of a new generation of confectionery products. The resulting confectionery products differ from the traditional ones in their low sugar and fat content (up to 5 %), high content of complete protein (from 13 to 20 %). In addition, 100 g of new products are able to satisfy the daily requirement for biologically active substances (β-carotene, phenolic compounds) and 0.5 daily requirement for vitamin C. The resulting products are natural, do not contain harmful impurities and exceed the quality of world analogues

show abstract

“…Moreover, the development of new formulations of olive-based pâtés was investigated by Cosmai et al [7] to satisfy more dynamic, complex, and differentiated consumer demands for traditional and functional foods. Gorlov et al [8] developed a technology to obtain functional meat-vegetable pâtés based on mutton and poultry by-products with addition of chickpeas. Furthermore, the effects of substituting pork back-fat with different levels of sunflower and canola oil combinations in chicken liver pâtés were studied (Xiong et al [9]); the authors further evaluated the effects on pre-emulsification back-fat and oil on the physicochemical properties, fatty acids profile, microstructure, textural, and sensory properties of fine spreadable chicken liver pâtés.…”

Section: Introductionmentioning

confidence: 99%

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés

Caponio

Difonzo

Squeo

et al. 2019

Foods

View full text Add to dashboard Cite

The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâtés was studied. Five experimental trials were performed applying different combinations of time and speed homogenization: 1, 3, and 5 min at 12,000 rpm and 4000, 8000, and 12,000 rpm at 5 min. The obtained results showed that the processing parameters of the homogenization step significantly influenced the rheological and sensory properties of olive-based pâtés. Both time and speed influenced the rheological properties of the product. The increase of homogenization time and speed determined a significant reduction of hardness and syneresis. As regards color indices, significantly higher L* values were obtained when intermediate time and speed conditions were applied, whereas a* and b* indices showed a not univocal behavior. Both time and speed variables also influenced the volatile fraction of the pâtés (higher homogenization speed and time corresponded to higher terpenes and aldehydes).

show abstract

New Functional Products with Chickpeas: Reception, Functional Properties

Cited by 11 publications

References 12 publications

Development of nanotechnology for processing chickpeas into protein plant supplements and their use to obtain a new generation of confectionery

Development of nanotechnology for processing chickpeas into protein plant supplements and their use to obtain a new generation of confectionery

Development of a New Method of Production of Protein Vegetable Plant Nano Additives Using Parothermomechanodestruction Processes

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés

Contact Info

Product

Resources

About