Physicochemical and Structural Characterization of Microwave-Roasted Chickpea

Raza, Husnain; Zaaboul, Farah; Shoaib, Muhammad; Ashraf, Waqas; Hussain, Arif; Zhang, Lianfu

doi:10.22194/jgiass/7.805

Cited by 6 publications

(3 citation statements)

References 22 publications

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“…In addition, chickpeas contain a range of important vitamins, minerals, and bioactive compounds. 10,11 An annual herbaceous plant, chickpeas are grown extensively for their edible seeds as well as for herbal or medicinal reasons across tropical, subtropical, and temperate climates worldwide.Figure 2 Many medical and therapeutic uses for chickpea seeds have been documented, including the removal of tanning and the treatment of skin, liver, and bronchial conditions.…”

Section: Chickpeamentioning

confidence: 99%

Herbal skincare paste: Formulation and demonstration its therapeutic potential for dermatological applications

Ahire,

Kakad,

Shaikh

2023

IJCAAP

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The increasing prevalence of tanning as a skincare concern, due to factors such as pollution, stress, UV radiation, and lifestyle, has prompted the need for the development of organic anti-tan formulations. The current study aims to synthesize an organic anti-tan substance and evaluate its various properties for both stability and effectiveness. It is well-known that the skin's natural defense mechanism against UV damage is the development of melanin, a dark brown pigment, to protect the skin from burning. Historically, plants have been utilized to meet the basic requirements for healthy and beautiful skin. However, conventional cosmetics often contain toxic ingredients that can lead to regenerative issues and increased growth hazards, with studies suggesting that the more products utilized, the higher the potential for harmful concentrations in the body. Therefore, it is recommended to avoid cosmetics altogether. However, if use is deemed necessary, the use of natural or organic cosmetics is suggested. This project aims to create and assess a polyherbal face and body pack for cosmetic use, utilizing only natural ingredients.

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Section: Chickpeamentioning

confidence: 99%

Herbal skincare paste: Formulation and demonstration its therapeutic potential for dermatological applications

Ahire,

Kakad,

Shaikh

2023

IJCAAP

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“…Heat treatments such as roasting and frying are frequently employed in the food processing of seeds and nuts to improve their sensory quality, digestibility, and microbiological safety [ 43 , 44 , 45 ]. Thus, TG analysis has been applied to detect the mass loss of various volatile compounds as well as appropriate roasting temperatures for heat treatments [ 44 , 46 , 47 ]. The coupling of TG with FTIR (i.e., TG-FTIR) has provided a unique capability to obtain the transient mass loss and evaluation of the volatile functional groups of a sample, which could not be obtained by the TG and FTIR individually [ 42 , 48 ].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Thermogravimetric Behaviors of Glanded and Glandless Cottonseed Kernels

Nam

Zhang

et al. 2022

Molecules

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Common “glanded” (Gd) cottonseeds contain the toxic compound gossypol that restricts human consumption of the derived products. The “glandless” (Gl) cottonseeds of a new cotton variety, in contrast, show a trace gossypol content, indicating the great potential of cottonseed for agro-food applications. This work comparatively evaluated the chemical composition and thermogravimetric behaviors of the two types of cottonseed kernels. In contrast to the high gossypol content (3.75 g kg−1) observed in Gd kernels, the gossypol level detected in Gl kernels was only 0.06 g kg−1, meeting the FDA’s criteria as human food. While the gossypol gland dots in Gd kernels were visually observed, scanning electron microcopy was not able to distinguish the microstructural difference between ground Gd and Gl samples. Chemical analysis and Fourier transform infrared (FTIR) spectroscopy showed that Gl kernels and Gd kernels had similar chemical components and mineral contents, but the former was slightly higher in protein, starch, and phosphorus contents. Thermogravimetric (TG) processes of both kernels and their residues after hexane and ethanol extraction were based on three stages of drying, de-volatilization, and char formation. TG-FTIR analysis revealed apparent spectral differences between Gd and Gl samples, as well as between raw and extracted cottonseed kernel samples, indicating that some components in Gd kernels were more susceptible to thermal decomposition than Gl kernels. The TG and TG-FTIR observations suggested that the Gl kernels could be heat treated (e.g., frying and roasting) at an optimal temperature of 140–150 °C for food applications. On the other hand, optimal pyrolysis temperatures would be much higher (350–500 °C) for Gd cottonseed and its defatted residues for non-food bio-oil and biochar production. The findings from this research enhance the potential utilization of Gd and Gl cottonseed kernels for food applications.

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“…The roasting of raw chickpeas was studied by several techniques such as sand roasting (Kaur et al ., 2005; Jogihalli et al ., 2017b), conventional roasting (Köksel et al ., 1998; Simsek et al ., 2016; Xu et al ., 2016; Sağlam & Seydim, 2020), microwave roasting (Jogihalli, Singh, & Sharanagat, 2017; Raza et al ., 2019; Kumar et al ., 2020). However, to the best of our knowledge, simultaneous application of microwave and conventional roastings of chickpea is a new study area for researchers.…”

Section: Introductionmentioning

confidence: 99%

Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas

Tekgül

Koç

Ergün

et al. 2022

Int J of Food Sci Tech

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Summary Roasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf‐life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 °C, 300 W + 250 °C, and 600 W + 250 °C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W–250 °C) for 3 min.

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Physicochemical and Structural Characterization of Microwave-Roasted Chickpea

Cited by 6 publications

References 22 publications

Herbal skincare paste: Formulation and demonstration its therapeutic potential for dermatological applications

Herbal skincare paste: Formulation and demonstration its therapeutic potential for dermatological applications

Chemical Composition and Thermogravimetric Behaviors of Glanded and Glandless Cottonseed Kernels

Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas

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