Processing to improve the sustainability of chickpea as a functional food ingredient

被引：1

作者：

Augustin, Mary Ann ^{[1
,2
]}

Chen, Jia-Ying ^{[3
]}

Ye, Jian-Hui ^{[3
]}

机构：

[1] CSIRO Agr & Food, Werribee, Australia

[2] Univ Adelaide, Sch Agr Food & Wine, Urrbrae, Australia

[3] Zhejiang Univ, Tea Res Inst, Hangzhou 310013, Peoples R China

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2024年 / 104卷 / 14期

关键词：

chickpea; plant protein; nutrition; food application; functional properties; upcycled products; CICER-ARIETINUM L; IN-VITRO; ANTIOXIDANT ACTIVITY; NUTRITIONAL-VALUE; HEALTH-BENEFITS; PHYSICOCHEMICAL PROPERTIES; ISOELECTRIC PRECIPITATION; PARTICLE-SIZE; CPE-III; PROTEIN;

D O I：

10.1002/jsfa.13532

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant-based value-added ingredients for the food and nutraceutical industries. This article reviews the characteristics of chickpea (composition, health properties, and techno-functionality) and chickpea grain that influence their use as whole foods or ingredients in formulated food. It covers the exploitation of traditional and emerging processes for the conversion of chickpea into value-added differentiated food ingredients. The influence of processing on the composition, health-promoting properties, and techno-functionality of chickpea is discussed. Opportunities to tailor chickpea ingredients to facilitate their incorporation in traditional food applications and in the expanding plant-based meat alternative and dairy alternative markets are highlighted. The review includes an assessment of the possible uses of by-products of chickpea processing. Recommendations are provided for future research to build a sustainable industry using chickpea as a value-added ingredient. (c) 2024 Society of Chemical Industry.

引用

页码：8397 / 8413

页数：17

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