Properties and stability of deep-fat fried chickpea products

Bozdemir, S.; Güneşer, Onur; Yılmaz, Emin

doi:10.3989/gya.0713142

Cited by 4 publications

(3 citation statements)

References 19 publications

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“…The highest lipid content (30%) in deep-fat fried snacks was reported by Tiwari et al (2011) in a mixture of dehulled Green and Black gram flours, rice flour, and minor ingredients, fried in groundnut oil at 165 • C for 3 min. On the other hand, Bozdemir et al (2015) deep-fat fried in peanut oil at 180 • C for 15 min whole chickpeas and found lipid levels of 13.46%, 13.53%, and 13.92% in three different flavor presentations.…”

Section: Lipidsmentioning

confidence: 98%

Pulse‐based snacks as functional foods: Processing challenges and biological potential

Escobedo

Mojica

2021

Comp Rev Food Sci Food Safe

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Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers' demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat-fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks.More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.

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Section: Lipidsmentioning

confidence: 98%

Pulse‐based snacks as functional foods: Processing challenges and biological potential

Escobedo

Mojica

2021

Comp Rev Food Sci Food Safe

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“…Naturally, snacks similar to the CBBS that are deep fat-fried instead of baked contain elevated fat concentrations. Bozdemir et al [28] developed three different whole chickpea deep fat-fried snacks with fat contents ranging from 13.5 to 13.9%.…”

Section: Chemical Compositionmentioning

confidence: 99%

Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial

et al. 2021

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Snack alternatives based on common beans (Phaseolus vulgaris L.) have been developed to promote pulse consumption. The purpose of this study was to evaluate the chemical composition, sensory acceptance and the effect of common bean baked snack (CBBS) consumption on blood lipid levels in participants with overweight and altered blood lipid levels. A sensory evaluation by 80 untrained judges was carried out using a hedonic scale. A randomized crossover 2 × 2 trial was performed, where 20 participants with overweight and one blood lipid alteration consumed 32 g of CBBS or did not consume it (control) for four weeks. Blood samples were taken to quantify the triglycerides, total cholesterol, LDL-c, HDL-c, ApoB-100, glucose and insulin. Furthermore, anthropometric, dietary and physical activity parameters were recorded. The overall acceptance of CBBS was similar compared to popcorn (p > 0.05). The consumption of CBBS reduced the apolipoprotein B-100 levels (p = 0.008). This reduction could be associated with the additional dietary fiber consumption during the CBBS period (p = 0.04). Although it did not improve any other blood lipid or glucose parameters (p > 0.05), it did not affect them either, which means that the CBBS could be consumed without compromising cardiovascular health.

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“…This is because the standard theory of soil mechanics considers soil as either entirely saturated or completely dry. Indeed, cohesive saturated soil possesses a lower strength than unsaturated soil, depending on the loading conditions [4]. Thus, if saturated conditions are the only ones taken into account while designing a structure, then overdesign issues and exorbitant costs could emerge.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of climate change on the collapse potential of unsaturated cement-treated laterite soil for disaster risk reduction

Abdul Wahab,

Safuan A Rashid,

Jawed Roshan

et al. 2023

E3S Web Conf.

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Extreme weather events and intense rainfall may alter the climate, which would probably affect the geotechnical constructions such as unsaturated embankments. Basically, soil moisture content determines the strength of the unsaturated soil, with wetter soils often being weaker. Although it has been proved that unsaturated condition substantially impacts the shear strength and volumetric behaviour of soil, its implications are rarely investigated or taken into account in the design. As a result, changes in temperature and rainfall loads will have an influence on geotechnical constructions and develop long-term seasonal deformations that might severely jeopardize safety and maintenance. Therefore, it is crucial to assess the effects of the climate on soil behaviour for each location through adequate geotechnical laboratory tests. Johor, Malaysia has a large area and abundant tropical soils. Hence, this study aimed to elucidate the influence of climate change on soil behaviour in the tropical regions of Johor. To impose Malaysia's climate, a series of modified suction-controlled oedometer tests are conducted under different matric suctions. The outcomes revealed that the low and high matric suction has significantly impacted the untreated and cementtreated soil. However, the great reduction of soil settlement is mostly from the coupling effect of saturation and stabiliser.

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Properties and stability of deep-fat fried chickpea products

Cited by 4 publications

References 19 publications

Pulse‐based snacks as functional foods: Processing challenges and biological potential

Pulse‐based snacks as functional foods: Processing challenges and biological potential

Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial

Evaluation of climate change on the collapse potential of unsaturated cement-treated laterite soil for disaster risk reduction

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