Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas

被引:6
|
作者
Barut, Yeliz Tekgul [1 ]
Koc, Gulsah Caliskan [2 ]
Ergun, Ahsen Rayman [3 ]
Bozkir, Hamza [4 ]
Pandiselvam, Ravi [5 ]
机构
[1] Adnan Menderes Univ, Kosk Vocat Sch, Food Proc Dept, TR-09100 Aydin, Turkey
[2] Usak Univ, Food Technol Program, Esme Vocat High Sch, Esme, Usak, Turkey
[3] Ege Univ, Food Engn Dept, Izmir, Turkey
[4] Sakarya Univ Appl Sci, Pamukova Vocat Sch, Food Proc Dept, Sakarya, Turkey
[5] ICAR Cent Plantat Crops Res Inst, Physiol Biochem & Postharvest Technol Div, Kasaragod 671124, Kerala, India
来源
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2023年 / 58卷 / 01期
关键词
Amino acid composition; chickpea; colour; microwave; texture; CICER-ARIETINUM L; ANTIOXIDANT PROPERTIES; DIGESTIBILITY; RICE; SEED;
D O I
10.1111/ijfs.16072
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Roasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf-life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 degrees C, 300 W + 250 degrees C, and 600 W + 250 degrees C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W-250 degrees C) for 3 min.
引用
收藏
页码:482 / 492
页数:11
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