Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum)

Jogihalli, Praveen; Singh, Lochan; Kumar, Kshitiz; Sharanagat, Vijay Singh

doi:10.1016/j.foodchem.2017.06.069

Cited by 54 publications

(36 citation statements)

References 34 publications

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“…The result of foaming capacity was 27.83% in nongerminated chickpea sample while the significant decrease (12.63%) was observed with the increasing period of germination as the value of FC in 9D100. The decrease in foaming capacity in our results is also proved from many other studies where different processing treatments of legumes tend to decrease FC (Jogihalli et al, 2017a;Wani et al, 2015). Maximum foaming stability noted after the time spam of 30 minutes was 16.32% in non-germinated chickpea sample.…”

Section: Effect Of Germination and Mineral Fortification On Functionasupporting

confidence: 88%

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2018

PAKJAS

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Germination of chickpeas was carried out in the light using a closed germination chamber at 25 ± 2°C and 80% R.H. Calcium, zinc and selenium were sprayed throughout the germination period in concentrations of 25, 50, 75, and 100mg/L. HPLC-UV was used at 260nm to analyze the contents of isoflavones from the samples collected on 1 st , 3 rd , 5 th , 7 th and 9 th day of germination. Profound increase in the content of biochanin A and fermonenetin was found on 7 th day of germination in WM sample with 3.08 and 5.50 mg/g, respectively. Whereas, biochanin glucoside and genistein were acquired in maximum content of 4.34 and 2.41 mg/g in 5D25 and 9D25. The results proved the use of minerals at 25 and 50mg/L during germination to be ideal for increased isoflavone as well as for increased mineral contents. Significant increase of 0.98 g/mL, 1.27 g/g and 2.29 mL/g was observed for bulk density (BD), oil holding capacity (OHC) and water holding capacity (WHC), in a samples germinated for 5 days. The results of emulsifying activity (EA), foaming capacity (FC) and foaming stability (FS) significantly decreased from 44.22-36.48%, 27.82-12.63% and 16.34-8.00%, respectively. Current results of isoflavones, minerals and functional properties encourage the utilization of germinated chickpeas at industrial level for as a functional and nutritional ingredient for the germination period of 5 days at mineral supplementation of 25-50mg/L

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Section: Effect Of Germination and Mineral Fortification On Functionasupporting

confidence: 88%

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2018

PAKJAS

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“…Absorption bands in the 2,928.06 and 2,349.23/cm were attributed to the C–H stretching vibration and found to be associated with the presence of alkane group. Further, the peak at this region corresponds to the stretching vibration of the C–H cis‐olefinic group (Jogihalli, Singh, Kumar, & Sharanagat, ). The strong absorption band at 1,693.90/cm specified the presence of amide I band resulting from the stretching vibration of C=O bond.…”

Section: Resultsmentioning

confidence: 99%

“…The absorption peak at 1,529.10/cm indicates the occurrence of amide II band as a result of joining of N–H bond vibrations with CN stretching. The absorption band at 1,012.90/cm was attributed with C–C, C–O stretching as well as C–O–H bending which is associated with structural changes in the starch (Jogihalli et al, ). The appearance of peaks at 685.89/cm corresponds to the stretching vibration of = C–H bending vibration which indicated the presence of alkene functional groups.…”

Section: Resultsmentioning

confidence: 99%

Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta

Kamble

Singh

Rani

et al. 2019

J Food Process Preserv

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A central composite design was used to optimize flour combination consisting of sorghum flour (20%–35%), finger millet flour (10%–25%) and gluten (3%–5%) on five responses, namely cooking loss (CL), cooking time (CT), water absorption index (WAI), firmness, and overall acceptability (OA) of multigrain pasta. The optimized pasta was evaluated for physicochemical, antioxidant/anti‐nutritional, in vitro protein digestibility (IVPD), and structural attributes. Optimum level for sorghum, finger millet, and gluten were 31.96%, 13.04%, and 3.40%, respectively, resulted in CL = 9.69 ± 0.44%, CT = 6.10 ± 0.05 min, WAI = 119.54 ± 2.54%, firmness = 11.05 ± 2.40 N, and OA = 7.30 ± 0.20. The antioxidant analysis showed higher in 1,1‐diphenyl‐2‐picrylhydrazyl activity, ferric reducing power and (2,2‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid) activity of optimized pasta. IVPD of optimized pasta (76.51%) altered significantly compared to control pasta (89.69%). However, FTIR and XRD pattern revealed a similar secondary structure for both types of pasta. Practical applications The growing interest toward consumption of nutritionally enriched healthy foods has promoted the cereal industry toward formulations of millet‐based products. However, the quality characteristics of both sorghum and finger millet‐based pasta have been poorly investigated. Higher total phenolic content and antioxidant activity suggested that both sorghum and finger millet could be used to make the pasta having numerous health benefits. Findings of this work may promote the effective utilization of multigrain flour in pasta or other food products which further offer the advantages of a reduced burden on traditional crops, inspiring the agriculture produce and lessen the cost of the final product.

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“…After 11 min of roasting, the lowest hardness was obtained in grains from Sv11 (24.43 N) (Figure 3). This is because water is removed from bleached grains when they are roasted, which makes the grains more friable; the free water is eliminated by making the grains more susceptible to breakage (JOGIHALLI et al, 2017). This higher susceptibility to breaking caused by the roasting level has an inverse relationship with the water content of the grain, because the higher the roasting time, the lower is the value of water content (OLIVEIRA et al, 2014).…”

Section: Sensory Taste Crunchiness and Instrumental Hardness Of Roamentioning

confidence: 99%

Roasting soybeans in a microwave for manufacturing chocolate dragées

et al. 2019

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This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées-containing a soybean core coated with layers of chocolate (dragée) -were manufactured, and their nutritional value, microbiological risk, acceptability, and consumer-purchase intentions were verified. Flavor and crunchiness of the roasted black soybeans wereonly affected by the roasting time in the microwave, whereas the hardness was only affected by grain size. The best core of the dragéewas obtainedusing grains ofsieve size 15 (large grains) roastedin the microwave for 11 min; this core presented higher frequencies for extremely crunchy notes (56%), toasted flavor (61%), and an instrumental hardness close to that of the existing commercial product (33.17 N). The manufactured dragées did not present resistant starch, anthocyanins, and microbiological risk, and they were sensorially accepted by the tasters (mean scores of 7.77 for texture and 8.36 for appearance on a scale of 1 to 9). Thus, roasted black soybean dragéeshave a high marketing potential from technological, nutritional, and sensorial points of view. Key words: Glycine max L., black soybean, confectionery, anthocyanins, and starch resistant. RESUMO:Este estudo objetivou avaliar o efeito do tempo de torra no micro-ondas para diferentes tamanhos de grãos de soja tipo alimento de tegumento preto, de forma a atingir a melhor crocância, sabor e dureza, e em seguida caracterizar o seu confeito, estruturado na forma de núcleo e camadas de cobertura de chocolate (drageados), em relação ao valor nutricional, risco microbiológico, aceitabilidade e intenção de compra pelos consumidores. O sabor e a crocância da soja preta torrada foram afetados somente pelo tempo de torra em micro-ondas, enquanto a dureza somente foi afetada pela dimensão dos grãos. O melhor núcleo (selecionado) foi obtido com os grãos de peneira 15 (grãos grandes), no tempo de 11 min de torra em micro-ondas, pois apresentou maior frequência para as notas de extremamente crocante (56%), sabor de torrado (61%), e uma dureza instrumental próxima ao produto comercial (33,17 N). As drágeas não apresentaram amido resistente, antocianinas e risco microbiológico, e foram sensorialmente aceitas pelos provadores (scores médios de 7,77 para textura e 8,36 para aparência, em uma escala de 1 a 9). Portanto, o drageado de soja preta torrada com chocolate é viável do ponto de vista tecnológico, nutricional e sensorial, com alto potencial de comercialização. Palavras-chave: Glicyne max L., torrefação, confeito, antocianinas e amido resistente.

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Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum)

Cited by 54 publications

References 34 publications

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Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta

Roasting soybeans in a microwave for manufacturing chocolate dragées

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