2024-03-29T10:18:31Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1225552021-12-27T16:24:40Zcom_10261_70com_10261_2col_10261_323
Álvarez, M. Dolores
Fuentes, Raúl
Canet, Wenceslao
2015-09-24T05:48:43Z
2015-09-24T05:48:43Z
2015
Foods 4: 80- 114 (2015)
http://hdl.handle.net/10261/122555
10.3390/foods4020080
http://dx.doi.org/10.13039/501100003339
28231191
Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP), temperature (T), and treatment time (t) at three levels (200, 400, 600 MPa; 10, 25, 50 °C; 5, 15, 25 min). In order to investigate the effect of storage (S), half of the HHP-treated CF slurries were immediately analyzed for changes in oscillatory rheological properties under isothermal heating at 75 °C for 15 min followed by cooling to 25 °C. The other half of the HHP-treated CF slurries were refrigerated (at 4 °C) for one week and subsequently analyzed for changes in oscillatory properties under the same heating conditions as the unrefrigerated samples. HHP-treated CF in powder form was analyzed for changes in textural properties of heat-induced CF gels under isothermal heating at 90 °C for 5 min and subsequent cooling to 25 °C. Structural changes during gelatinization were investigated using microscopy. Pressure had a more significant effect on rheological and textural properties, followed by T and treatment t (in that order). Gel aging in HHP-treated CF slurries during storage was supported by rheological measurements.
eng
openAccess
Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels
artículo