Development of Chickpea Snack Using Instant Controlled Pressure Drop Process

Yağcı, Sibel; Evci, Tuba

doi:10.1111/jfpp.12958

Cited by 7 publications

(4 citation statements)

References 23 publications

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“…Similar results were obtained by Yağci and Evci () who found that the SD chickpea snacks were expanded by about 150% than the raw chickpea. Our results are also in agreement with those recorded by Mounir et al () who reported similar tendency with a relative expansion ratio of 220–450% for various SD fruits and vegetables compared with AFD samples.…”

Section: Resultssupporting

confidence: 89%

Texture and color characteristics of swell‐dried ready‐to‐eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process

Mounir

Téllez‐Pérez

Sunooj

et al. 2019

Journal of Texture Studies

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In this work, development of ready‐to‐eat snacks from Zaghloul date using swell‐drying process was studied. Pre‐dried Zaghloul date samples having 12% water content on dry basis were textured by instant controlled pressure drop technique (DIC) at different operative parameters, saturated steam pressure (p) and processing time (t), ranged from 0.2 to 0.6 MPa and from 9 to 35 s, respectively. The effect of these operative parameters on texture, color, and sensory characteristics of swell‐dried (SD) Zaghloul date snacks were determined and optimized through the response surface methodology. Textural (expansion ratio, hardness, springiness, cohesiveness, and chewiness) and color (L*, a*, b*, C*, and ΔE*) characteristics were significantly affected by the operative parameters of DIC. The optimized textural characteristics was identified for SD Zaghloul date at p = 0.6 MPa and t = 22 s with slight yellowness, while the best color properties were observed for texturing conditions of p = 0.2 MPa and t = 22 s. The expansion ratio εr was then 46% higher and the hardness was 262% lower for SD than airflow‐dried date. Instrumental analysis such as texture profile analysis and Hunter's Lab color analyzer could be used to describe the texture and color changes occurred during food drying. Beside these analyses, the expansion ratio could be used to describe the texture as well. Swell‐drying process, an alternative drying process, is defined as DIC‐assisted hot air drying. The thermo‐mechanical effects of DIC are mainly induced by the abrupt pressure drop toward a vacuum after short‐time treatment (9–35 s) by saturated steam pressure (0.2 up to 0.6 MPa). The abrupt pressure drop rate induces an autovaporization of product's water immediately decreasing the product's temperature allowing it to cross the glass transition Tg border. The impact of DIC operative parameters on Zaghloul date could be observed through the expansion ratio, and the textural characteristics (hardness HA, springiness SP, cohesiveness CO, and chewiness CH).

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Section: Resultssupporting

confidence: 89%

Texture and color characteristics of swell‐dried ready‐to‐eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process

Mounir

Téllez‐Pérez

Sunooj

et al. 2019

Journal of Texture Studies

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“…As result, the researches on novel applications and the development of legumes derived products have significantly raised in the last years. In this regard, chickpea flour has been used for the formulation/supplementation of a wide variety of products such as pasta, bakery products, snacks, yogurts and beverages that could be consumed by celiac disease patients due to its gluten‐free nature (Hussein et al, 2020; Skrzypczak et al, 2019; Xiao et al, 2016; Yagci & Evci, 2017).…”

Section: Introductionmentioning

confidence: 99%

Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties

Saez

Sabater

Fara

et al. 2022

Journal of Applied Microbiology

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Aims To improve the nutri‐functional quality of chickpea flour by fermentation with selected lactic acid bacteria (LAB) to formulate functional legume‐derived products. Methods and Results A Randomized Complete Block Design was carried out to assess the influence of experimental conditions (presence/absence of Lactiplantibacillus plantarum CRL2211 and/or Weissella paramesenteroides CRL2182, temperature, time and dough yield) on LAB population, acidification, antinutritional factors and total phenolic contents (TPCs) of chickpea flour. Fermentation with both strains for 24 h at 37°C produced an increase in LAB (up to 8.9 log CFU/g), acidity (final pH 4.06), TPC (525.00 mg GAE/100 g) and tannin and trypsin inhibitor removal (28.80 mg GAE/100 g and 1.60 mg/g, respectively) higher than the spontaneously fermented doughs. RAPD and Rep‐PCR analysis revealed that fermentation was dominated by L. plantarum CRL2211. Molecular docking and dynamics simulations were useful to explain LAB enzyme behaviour during fermentation highlighting the chemical affinity of LAB tannases and proteinases to gallocatechin and trypsin inhibitors. Compared with other processing methods, fermentation was better than soaking, germination and cooking for increasing the techno‐functional properties of chickpea flour. Fermented doughs were applied to the manufacture of crackers that contained 81% more TPC and 64% more antioxidant activity than controls. Conclusions Fermentation for 24 h at 37°C with selected autochthonous LAB was the best method for improving the quality of chickpea flour and derived crackers type cookies. Significance and Impact of Study Chickpea is suitable for the development of novel functional foods. Fermentation with selected LAB would improve the final product quality and bioactivity. The combination of experimental and simulation approaches can lead to a better understanding of the fermentation processes to enhance the properties of a food matrix.

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“…In this process, the food material self‐expands due to the mechanical effect caused by the quick pressure drop from high steam to a vacuum (Yağci & Evcı, 2017; Hernandez‐Aguirre et al., 2019). Using DIC in the production of chickpea snacks, the increase in moisture (11–40% wet basis), vessel pressure (3–5 P×10 2 kPa), and process time (1–10 min) increased expansion properties, darkness, and WAI levels (Yağci & Evcı, 2017; Yağcı & Evci, 2015). DIC processing also improved textural properties (Yağci & Evcı, 2017).…”

Section: Technology In the Production Of Chickpea Snacksmentioning

confidence: 99%

“…Using DIC in the production of chickpea snacks, the increase in moisture (11–40% wet basis), vessel pressure (3–5 P×10 2 kPa), and process time (1–10 min) increased expansion properties, darkness, and WAI levels (Yağci & Evcı, 2017; Yağcı & Evci, 2015). DIC processing also improved textural properties (Yağci & Evcı, 2017). Moisture content had no significant effects on total phenolic and phytic acid concentrations.…”

Section: Technology In the Production Of Chickpea Snacksmentioning

confidence: 99%

Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type‐2 diabetes

Martínez

Yang

Mejía

2021

Comp Rev Food Sci Food Safe

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Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million tons enter the world market annually). Some chickpea components have shown, in preclinical and clinical studies, several health benefits, including antioxidant capacity, and antifungal, antibacterial, analgesic, anticancer, antiinflammatory, and hypocholesterolemic properties, as well as angiotensin I‐converting enzyme inhibition. In the United States, chickpea is consumed mostly in the form of hummus. However, the development of new products with value‐added bioactivity is creating new opportunities for research and food applications. Information about bioactive compounds and functional properties of chickpea ingredients in the development of new products is needed. The objective of this review was to summarize available scientific information, from the last 15 years, on chickpea production, consumption trends, applications in the food industry in the elaboration of plant‐based snacks, and on its bioactive compounds related to type 2 diabetes (T2D). Areas of opportunity for future research and new applications of specific bioactive compounds as novel food ingredients are highlighted. Research is key to overcome the main processing obstacles and sensory challenges for the application of chickpea as ingredient in snack preparations. The use of chickpea bioactive compounds as ingredient in food products is also a promising area for accessibility of their health benefits, such as the management of T2D.

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Development of Chickpea Snack Using Instant Controlled Pressure Drop Process

Cited by 7 publications

References 23 publications

Texture and color characteristics of swell‐dried ready‐to‐eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process

Texture and color characteristics of swell‐dried ready‐to‐eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process

Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties

Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type‐2 diabetes

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