Chickpea seeds germination rational parameters optimization

Safonova, Yu A; Ivliev, M. N.; Lemeshkin, A.V.

doi:10.1088/1742-6596/1015/3/032118

Cited by 18 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Legumes have an important role in the human diet due to their nutritional value, and the chickpea (Cicer arietinum L.) holds considerable significance as a prominent member. The chemical compositions of legumes and their flours are balanced in terms of protein, carbohydrates, and dietary fibers, and they have a low glycemic index [4,5]. Chickpea protein is regarded as a protein of high quality, comprising 18 amino acids, 8 of which are essential [6].…”

Section: Introductionmentioning

confidence: 99%

Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours

Dogruer,

Coban,

Baser

et al. 2023

Foods

View full text Add to dashboard Cite

Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked with GCF had the highest baking loss and spread ratio. The CCF-containing cookies had the hardest structure. The cookies made from RCF had a higher resistant starch content followed by the cookies with GCF. All the cookies had similar scores in all aspects tested in the sensory analysis. The use of three different forms of chickpea flour in cookie formulations resulted in products with very different properties; however, their overall acceptability levels were close.

show abstract

Section: Introductionmentioning

confidence: 99%