2010
DOI: 10.1016/j.foodres.2009.07.024
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Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system

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Cited by 84 publications
(23 citation statements)
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“…These findings provide support that changes in WHC in fact could be attributed to the increased percentage of legumes in the substituted samples as well as to the disruption in legume flours. These results were also agreement with those of Kohajdova et al (2011), Thushan Sanjeewa et al (2010), Modi et al (2004), Dzudie et al (2002), and Elhardallou and Walker (1993), in which legumes were reported to be added to various food products including meats to increase the WHC and yield as well as decrease cooking losses.…”
Section: Resultssupporting
confidence: 92%
“…These findings provide support that changes in WHC in fact could be attributed to the increased percentage of legumes in the substituted samples as well as to the disruption in legume flours. These results were also agreement with those of Kohajdova et al (2011), Thushan Sanjeewa et al (2010), Modi et al (2004), Dzudie et al (2002), and Elhardallou and Walker (1993), in which legumes were reported to be added to various food products including meats to increase the WHC and yield as well as decrease cooking losses.…”
Section: Resultssupporting
confidence: 92%
“…Moreover, different fiber-rich ingredients have recently been used as a functional additives to numerous ground and emulsified meat products to support and ensure binding. The reduction of animal fat in meat products and the substitution of animal fat with vegetable oils and dietary fibers could result in healthier products [12][13][14].…”
Section: Introductionmentioning
confidence: 99%
“…When the starch is solubilized and gelatinized during cooking and solvent input is allowed, this phenomenon favors the oil extraction; that it does not happen in the raw starch because fat and protein are strongly embedded in the starch matrix (Rodrí guez-Sandoval et al, 2006). Other studies have reported higher fat contents, 6.70 to 7.60% by Sanjeewa et al (2010), 6.63% by Du et al (2014) and 5.57% by Ladjal and Chibane (2015) in different types of chickpea flours.…”
Section: Chemical Analysismentioning
confidence: 80%