Ready-to-eat chickpea flour purée or cream processed by hydrostatic high pressure with final microwave heating

Álvarez, Marı́a Dolores; Herranz, Beatriz; Campos, Gema; Canet, Wenceslao

doi:10.1016/j.ifset.2017.02.011

Cited by 16 publications

(4 citation statements)

References 20 publications

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“…The increase in dry matter concentration from 25% to 30% in chickpea puree induced an increase in yield stress at all concentrations. Similar to our study, shear stress increased as the shear rate increased in a study on quince puree in the shear rate range of 0-300 s -1 (Dolores Alvarez et al, 2017). Shear stress versus shear rate for chickpea purees having different dry matter contents are shown in Figure 2.…”

Section: Rheological Propertiessupporting

confidence: 83%

“…Furthermore, using the oscillation test in puree samples, the modulus of G' and G" of purees has been evaluated at a tension of 1% and in the frequency range of 0.01 Hz (0.06 rad/s) to 10 Hz (62.8 rad/s). They were calculated using equations 8 and 9 (Dolores Alvarez et al, 2017). Based on these values, the viscoelastic properties of purees were evaluated.…”

Section: Rheological Analysismentioning

confidence: 99%

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Ready-to-Eat Chickpea Purée Powder by Drum Drying; Physicochemical and Rheological Properties of Powder Product

Selçuk

SALIK

Altay

et al. 2023

Gıda

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This study aims to convert raw chickpea (Cicer arietinum L.) into dried chickpea puree powder form using a drum dryer having a high rehydration ratio and for ready-to-use consumption form maintaining its healthy properties. The effects of the drying conditions on the physical, chemical, and rheological properties of chickpea puree powders were investigated. Before drying, raw chickpeas were soaked in water at 25°C for 12 hours and boiled at 100°C for 55 minutes. In the drying process, saturated steam pressures (2, 3, and 4 bar) and drum rotation speeds (2.0, 3.0, 4.0, and 5.0 rpm) were chosen as process variables. The most appropriate process conditions were determined as 3 bar of steam pressure and 2 rpm of drum rotation speed targeting the maximum protein content (30.35±0.18%), maximum rehydration ratio (515±0.01%), and as low as possible browning index (BI)(59.28±4.90) values. It was determined that chickpea puree had the appropriate rheological characteristics when the shear stress and shear rate values for chickpea puree powders with various dry matter contents (%25, %26, %27.5, %30) produced under suitable process parameters were examined.

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Section: Rheological Propertiessupporting

confidence: 83%

Section: Rheological Analysismentioning

confidence: 99%

Ready-to-Eat Chickpea Purée Powder by Drum Drying; Physicochemical and Rheological Properties of Powder Product

Selçuk

SALIK

Altay

et al. 2023

Gıda

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“…For example, purées are vegetable soups thickened by starch. Alvarez et al [ 77 ] developed a new “ready-to-eat” semi-solid chickpea soup by using high hydrostatic pressure (HHP) at 600 MPa and 50 °C for 15 or 25 min combined with final microwave heating prior to consumption. HPP induced starch gelatinization, leading to the characteristic rheology and texture of purée or cream.…”

Section: Ready-to-eat Productsmentioning

confidence: 99%

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet

Hernández-López

Ortiz-Solà

Alamprese

et al. 2022

Foods

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Legumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the world, acting as a basic protein source in certain countries. Their genetic diversity is needed to sustain the food supply and security for humans and livestock, especially because of the current loss of habitats, species, and genetic diversity worldwide, but also because of the ever present need to feed the increasing human population. Even though both legumes and nuts are considered as high-protein food and environmentally friendly crops, developed countries have lower consumption rates when compared to Asia or Africa. With a view to increasing the consumption of legumes and nuts, the objective of this review is to present the advantages on the use of autochthonous varieties from different countries around the world, thus providing a boost to the local market in the area. The consumption of these varieties could be helped by their use in ready-to-eat foods (RTE), which are now on the rise thanks to today’s fast-paced lifestyles and the search for more nutritious and sustainable foods. The versatility of legumes and nuts covers a wide range of possibilities through their use in plant-based dairy analogues, providing alternative-protein and maximal amounts of nutrients and bioactive compounds, potential plant-based flours for bakery and pasta, and added-value traditional RTE meals. For this reason, information about legume and nut nutrition could possibly increase its acceptance with consumers.

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“…The values for the parameters of the Power law, Bingham and Herschel-Bulkley model are shown presented in Table 5. The obtained values of yield stress (σ 0 ), flow behavior index (n), and consistency index (k) are closed to those described in the literature for pulse dispersions (Alvarez et al, 2017). Among the flow models used in this study, the Herschel-Bulkley model widely described Singha et al, 2019).…”

Section: Rheological Model Fittingmentioning

confidence: 67%

Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates

Nisha¹,

Nickhil

Pandiarajan

et al. 2023

J Food Process Engineering

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Broken rice is an underutilized by-product of the rice milling industry. It was added with green gram and barnyard millet to investigate as a source of nutrition-based value-added food product. The study was carried out to examine the influence of formulated composite flour obtained from broken rice (Oryza sativa) (50%-80%), barnyard millet (Echinochloa esculenta) (10%-30%), and green gram (Vigna radiata) (10%-30%) on the chemical properties, functional properties, pasting properties, oscillatory test, flour behavior, and microstructure of extrudate. The ash, crude fiber, crude protein, fat, and carbohydrate of the extrudate ranged from 1.62%-1.78%, 1.88%-2.43%, 13.47%-14.57%, 4.9%-7.48%, and 66.86%-70.8%, respectively. The water absorption index (WAI) and water solubility index (WSI) for the flour ranged from 5.06%-6.18 g/g and 2.34%-3.99%. The formulated composite flours having a higher percentage of broken rice showed significant differences (p < 0.05) in their pasting properties, pasting temperature, peak viscosity, breakdown viscosity, and setback and final viscosity. The pasting properties gave better results using a twin-screw extruder with operating conditions of barrel temperature of 110 C, screw speed of 290 rpm, and 14% moisture content (w.b.). The microstructure of the extrudate obtained from 80% broken rice, 10% barnyard millet, and 10% green gram grits flour possessed a more integrated, well-defined porosity, indicating a completely gelatinized structure. Practical applicationDetermination of biochemical, structural, and rheological properties of ingredients are essential for the production desirable ready-to-eat snacks. In this context, the present study evaluated the functional and rheological properties of broken ricebarnyard millet-green gram blend for the production of nutritious snacks with desirable physical and textural properties. The findings of the study would be useful for food products industries using millets and broken rice as a major raw material.

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Ready-to-eat chickpea flour purée or cream processed by hydrostatic high pressure with final microwave heating

Cited by 16 publications

References 20 publications

Ready-to-Eat Chickpea Purée Powder by Drum Drying; Physicochemical and Rheological Properties of Powder Product

Ready-to-Eat Chickpea Purée Powder by Drum Drying; Physicochemical and Rheological Properties of Powder Product

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet

Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates

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