2021
DOI: 10.1111/ijfs.15046
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Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review

Abstract: Chickpea (Cicer arietinum L.) is one of the most grown and consumed pulses and it is traditionally commercialised as seeds, flour or canned foods. In the frame of alternative protein sources, chickpea emerged as a rich source of dietary proteins (17-22%) that can be dry-or wet-extracted. The application of chickpea proteins as food ingredients is still in the early stages, where their properties and how they interact within food matrices are scarcely studied. Therefore, this review provides recent advances in … Show more

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Cited by 106 publications
(51 citation statements)
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“…Recently, a growing attention is gained by employing edible coatings, which possessed proficiency to administer respiration, improve storage and preserve food product from deterioration by microbial and physical damages (Torrico et al ., 2010). Chickpea protein isolate (CPI) as a functional dietary supplement could be employed in biodegradable coating (Boukid, 2021).…”
Section: Introductionmentioning
confidence: 99%
“…Recently, a growing attention is gained by employing edible coatings, which possessed proficiency to administer respiration, improve storage and preserve food product from deterioration by microbial and physical damages (Torrico et al ., 2010). Chickpea protein isolate (CPI) as a functional dietary supplement could be employed in biodegradable coating (Boukid, 2021).…”
Section: Introductionmentioning
confidence: 99%
“…Vegan eggs can be formulated by one plant-based ingredient or a combination of ingredients to recreate the functionality of eggs Pulses are ingredients rich in proteins, starches, and fibers, as well several health beneficial ingredients [ 52 ]. Proteins deriving from pea, lentil, lupine, and chickpea can confer in their native and modified forms interesting functionalities, such as gelling, emulsification, and foaming for formulating vegan eggs [ 53 , 54 , 55 , 56 ]. The proteins can be used in different forms, namely flours, protein concentrate, or isolates.…”
Section: Major Components Of Vegan Eggsmentioning
confidence: 99%
“…18 Legumes are considered to be a valuable source of potentially functional ingredients and a remarkable shift towards the increased consumption of legume proteins has been noticed in the past decade. 19,20 The last few years have been characterized by a growing number of published papers, as reported in the Web of Science database, addressing the themes 'plant-based cheese' or 'dairy-free cheese' or 'vegan cheese', 'tofu', 'legume', and specific named pulse proteins. They are considered from many perspectives: nutrition, technological properties, environmental impact, and food production.…”
Section: Introductionmentioning
confidence: 99%