Multiple optimization of polyphenols content, texture and color of roasted chickpea pre-treated by IVDV using response surface methodology

Innovation in cannon puffing technology for the homogenization of bulk treatment: Half‐popped purple corn, a new healthy snack

“…The positive curvature of PP (insert to Figure 4a) revealed the passage from latency to the phase where the pressure becomes sufficient to expand the grain. These observations were endorsed by a previous study (Mrad, Assy, Maroun, & Louka, 2015; Mrad, Debs, Maroun, & Louka, 2014) in which the authors reported a simultaneous positive effect of the linear and quadratic effects of P on expanding purple corn and chickpeas using IVDV.…”

Chemical composition, nutritional value andin vitrostarch digestibility of roasted chickpeas

“…3 This is because the roasting process increases the overall palatability of this legume by improving its flavor, texture, appearance and color. 4 After long storage periods, raw chickpeas become dehydrated and acquire a hard texture which are objectionable, and so limits consumption. These problems also affect cooking conditions because of the influence on end-product quality factors, such as crunchiness.…”

“…It has been reported that roasted chickpea, called leblebi in several parts of the Middle East, is one of the most popular snacks produced from chickpea . This is because the roasting process increases the overall palatability of this legume by improving its flavor, texture, appearance and color . After long storage periods, raw chickpeas become dehydrated and acquire a hard texture which are objectionable, and so limits consumption.…”

“…These problems also affect cooking conditions because of the influence on end‐product quality factors, such as crunchiness. For this reason, there is a demand to improve the chickpea roasting process to maintain its original shape, crunchiness and other properties, which help to improve its end‐product quality and acceptability among different populations around the world.…”

Effect of roasting temperature and time on some physical and sensory properties of roasted chickpea (leblebi), and kinetic studies of the changes in leblebi color

“…The chickpea is one of the most common legumes in Turkey in terms of growing area (47.1%) and annual production (43.3 %) and nearly 20 % of total chickpeas production is used to produce roasted chickpea (leblebi) (Aydın 2002). Leblebi is the most popular traditional snack, which is consumed in Turkey and Middle Eastern countries (Mrad et al, 2015).…”