Physicochemical, functional properties, and digestion of isolated starches from pigmented chickpea (Cicer arietinumL.) cultivars

Abstract

This research was undertaken to study physicochemical, functional, and in vitro starch digestion properties of wet‐milled chickpea starches obtained from an array of ten cultivars differing in seed coat color (black, brown, green, red, and cream). The yield of chickpea starches ranged from 19.22 to 30.06%, in which resulting starches varied in total starch and amylose contents from 87.14 to 96.02% and 25.05 to 35.26%, respectively. The DSC transition temperatures To, Tp, and Tc and gelatinization enthalpy ranged from 61.93 to 68.94°C, 66.47 to 72.57°C, 73.34 to 78.50°C, and 8.82 to 10.68 J/g, respectively, indicating large differences among the starches. Scanning electron micrographs of the starches showed lenticular‐shaped granules with a smooth surface and different granule sizes. The rapidly digestible (RDS), slowly digestible (SDS), and resistant (RS) gelatinized starch fractions varied from 56.34 to 59.15%, 33.22 to 35.43%, and 6.42 to 9.22%, respectively. The predicted glycemic indexes (pGI) of native and gelatinized chickpea starches ranged from 65.52 to 66.10 and 74.39 to 75.74, respectively. A close correlation among the viscosity characteristics of isolated starches and the starch digestion fractions was found after PCA analysis. The properties of the starches were not dependent on the seed‐coat coloration of the cultivars. Overall, the results suggest that the starches of the array of chickpeas studied may hold potential for the development of functional foods especially due to its functional properties, medium glycemic index, high SDS, and RS contents.

Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)

“…It was reported that the hectoliter weight of the blue corn sample was 87.46 kg/100 L (Somavat and others ). Additionally, in a study hectoliter weight of 15 blue maize genotypes was reported between 71.07 and 83.92 (Milán‐Noris and others ) and in this study it had higher hectoliter weight value than that of these blue maize's genotypes.…”

Comparative analysis of techno‐functional properties, starch digestion and protein quality of pigmented chickpea flours

“…Moreover, the HI and pGI ranged from 81.52 (B.4418) to 88.96 (C.BS) and from 78.47 (B.4418) to 84.88 (C.BS), respectively. These values were higher compared to their corresponding pGI values assayed in refined cooked starches (Milán‐Noris et al ., ). According to the observed pGI values, cooked chickpea flours can be classified as high glycemic impact foods (Jenkins et al ., ).…”

“…Lower values have been reported in chickpeas (0.2% and 0.9%; Genç et al ., ; Maccaferri et al ., ). In a previous study with the therein chickpea cultivars (Milán‐Noris et al ., ), desi cultivars with coloured seed coats showed higher amounts of coats (9.9–13.6%) compared to the cream‐coloured cultivars (3.6–4.1%). A similar trend was observed in β‐glucans assayed in the different chickpea flours.…”

“…An array of nine desi chickpea cultivars previously characterised by Milán‐Noris et al . () was sown and harvested at the Culiacan valley experimental station of the National Research Institute for Forestry, Agriculture and Livestock (INIFAP), in Sinaloa, Mexico. The commercial (Kabuli) cultivar Blanco Sinaloa (C.BS) used as reference or control was grown at Evora Region, Sinaloa, México.…”

Effect of jet‐cooking and hydrolyses with amylases on the physicochemical and in vitro digestion performance of whole chickpea flours

“…Nowadays, pulse seeds are on the spotlight of food industry, mostly due to its functional and nutritional properties. Among them, chickpea (Cicer auretium) has received special attention because the crop is high yielding and is considered as staple food in many Eastern countries (Du et al, 2014;de la Rosa-Millan et al, 2017;Ch avez-Murillo et al, 2018;Mil an-Noris et al, 2019). This pulse crop often presents higher protein content when compared with others, as well as a relative higher proportion of carbohydrates, in which starch and b-glucans play a significant role in their functional and nutritional properties; particularly their low glycemic response (Chung et al, 2008;Rachwa-Rosiak et al, 2015).…”