Prediction of functional properties of registered chickpea samples using FT-IR spectroscopy and chemometrics

Kadiroğlu, Pınar; Aydemir, Levent Yurdaer; Akçakaya, Fatma Gizem

doi:10.1016/j.lwt.2018.03.080

Cited by 19 publications

(8 citation statements)

References 38 publications

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“…The curves at this particular absorption regions were quite lower in VE samples as compared to those observed in FR and control samples. Our results are in agreement with the findings of Kadiroğlu et al (2018), who characterized registered chickpea varieties of Turkish origin based on functional properties and FTIR spectral characteristics.…”

Section: Ftir Spectral Featuressupporting

confidence: 93%

Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder

et al. 2021

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Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying (FR) caused decrease in degrees of lightness in chickpeas as compared to VE samples. Raw and VE samples showed a combination of green and red colors. VE caused C=O stretching in chickpeas and imparted desirable color. The surface fissures were more evident in FR grains as compared to VE grains. The grain structure was modified from largely ovoid to round or spherical forms. Enhanced cross-linking was observed in VE samples due to stable rheological properties. IVDV improved nutritional, color and structural attributes of chickpeas were preserved after texturization.

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Section: Ftir Spectral Featuressupporting

confidence: 93%

Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder

et al. 2021

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“…This legume contains 41 to 47% carbohydrates, 14% to 18% dietary fiber, and a considerable amount of proteins (15 to 29%). Furthermore, the functional properties of chickpea protein flours or extracts were noted by various researchers due to the fact that proteins, hydrolysates, and peptides contain polyphenols in considerable proportions, with important antioxidant activities based on free radical uptake and chelating abilities of metals (Kadiroğlu, Aydemir, & Akcakaya, 2018).…”

Section: Introductionmentioning

confidence: 99%

Sunflower oil preservation by using chickpea flour film as bio‐packaging material

Camiletti

Riveros

Aguirre

et al. 2020

Journal of Food Science

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The aim of this study was to evaluate the protective effect of biodegradable packages made with chickpea flour on the oxidation of sunflower oil. Chickpea flour films were prepared using the casting technique. To study the influence of storage time on films properties, the chickpea flour films were stored during 60 days at 25 °C and 52% relative humidity. In addition, sunflower oil samples were packaged in chickpea flour packages (CPs) and stored for 60 days at 25 °C. Lipid oxidation indicators were evaluated. The results showed that puncture force and redness values (a*) of chickpea films did not change significantly during storage. Tensile strength, Young's modulus (YM), and yellowness (b*) increased and moisture content (MC), elongation (%E), solubility (%S), water vapor permeability (WVP), and luminosity (L*) decreased. Microscopic images showed the presence of a few cracks in the film network at storage day 60. Conjugated dienes and peroxide value increased less for sunflower oil stored in high‐barrier plastic pouches and CPs during storage than the control treatment. CPs helped to preserve the chemical quality of sunflower oil samples, proving to be a promising alternative to develop biodegradable packaging to be used in oily food preservation.Practical ApplicationDiscarded chickpea grains are those split and different color grains that are separated from marketable grains, and represent an industrial byproduct. These grains are currently used for feed, constituting a nutritive biomass of low commercial value. Chickpea flour is a potential material for making biodegradable films. This strategy allows adding value to the chickpea industry, transforming a byproduct into a raw material with the potential to develop economical food packaging material. The use of chickpea packages to preserve sunflower oil may be an alternative to pack vegetable oil or high lipid content food, allowing the use reduction of nonbiodegradable pouches.

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“…The optimal models were evaluated through crossvalidation (CV) and external validation. The accuracy of the models calibrated was evaluated through the values obtained regarding prediction error sums of squares (PRESS), and the determination coefficients observed between analytical and predicted values (R 2 ), which were calculated for both the calibration (R 2 c) and validation (R 2 v) sets, bias values, which should be close to zero [8,9], and residual prediction deviation (RPD). The contents in protein, amino acids, total phenols, and in vitro antioxidant activity, were assessed in triplicate.…”

Section: Discussionmentioning

confidence: 99%

New Insights in the Quality of Phaseolus vulgaris L.: Nutritional Value, Functional Properties and Development of Innovative Tools for Their Assessment

Carbas

Machado

Brites

et al. 2020

The 1st International Electronic Conference on Food Science and Functional Foods

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Common beans (Phaseolus vulgaris L.) globally represent the most consumed and produced grain legume for direct human consumption, due to their rich nutritional and functional value. Concomitantly, innovative methodologies and approaches have been developed, which improves the quality evaluation of food products, in order to replace conventional analysis, reduce the use of chemicals, save time, and minimize sample handling. The main objectives of this work are the characterization of beans and the study of their uses in the enrichment of food products, with added value for the agrifood chain. Linked to this objective is also envisaged the development of new methods, for the determination of relevant compounds present in bean cultivars, using Fourier Transform Infrared Spectroscopy (FTIR), through the multivariate analysis. Navy, black, and pink eyed cultivars are the most promising protein and amino acid sources, which can be used for nutritional enrichment. Red kidney and arikara yellow cultivars offer the best functional proprieties due to their higher phytochemical composition, in vitro antioxidant activity, and individual phenolic compounds. We also found that the FTIR techniques are suitable for the evaluation of an array of relevant macro compounds, as well as compounds present in low concentrations. In conclusion, the results of this work state a progress in the knowledge of the nutrients, phytochemicals, and in vitro antioxidant activity of each cultivar and their potential for food applications, besides proofing the suitability of the innovative and eco-friendly FTIR methodology as a routine method in laboratories and food industry.

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Prediction of functional properties of registered chickpea samples using FT-IR spectroscopy and chemometrics

Cited by 19 publications

References 38 publications

Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder

Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder

Sunflower oil preservation by using chickpea flour film as bio‐packaging material

New Insights in the Quality of Phaseolus vulgaris L.: Nutritional Value, Functional Properties and Development of Innovative Tools for Their Assessment

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