Tourism, Health Promoting Food Domain and Technology Applications: Individual’s Genes Reservoir, Environmental Change and Food in Natural Health Context

Rab, Faiza Abdur; Hassan, Azizul

doi:10.1007/978-981-16-2210-6_53

Cited by 1 publication

(1 citation statement)

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“…Roasting improves the color and texture of the food, making it more appealing. Roasted chickpeas are also utilized in the preparation of sattu powders, drinks, and desserts [144]. In Turkish, Iranian, and Afghan cultures, they are commonly referred to as leblebi.…”

Section: Termal Treatmentsmentioning

confidence: 99%

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Patil,

Bains,

Sridhar

et al. 2024

Journal of Food Biochemistry

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Chickpea is a globally cultivated legume, rich in vitamins, protein, carbohydrates, polyphenols, fatty acids, fibers, and flavonoids. Despite its nutritional benefits, chickpeas contain antinutritional factors that can hinder nutrient absorption. Therefore, we reviewed the various pretreatment methods to enhance chickpea protein’s nutritional value and functional properties. Thermal and biochemical treatments and food applications of chickpea protein are thoroughly reviewed. The review revealed that the physical, thermal, and biochemical treatments were reported to be effective in reducing antinutritional factors and improving protein solubility, emulsifying capacity, and foaming properties. Chickpea proteins were used in cereals and bakery products to meet consumer demand. Encapsulation of chickpea protein enhances nutrient stability, and its inclusion in gluten-free products has different effects on the glycemic index, antioxidant activity, and overall acceptability. These findings highlight chickpea’s potential to improve the nutritional and functional aspects of food products while offering health benefits to consumers.

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Section: Termal Treatmentsmentioning

confidence: 99%