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dc.contributor.author | Álvarez, M. Dolores | - |
dc.contributor.author | Fuentes, Raúl | - |
dc.contributor.author | Canet, Wenceslao | - |
dc.date.accessioned | 2015-09-24T05:48:43Z | - |
dc.date.available | 2015-09-24T05:48:43Z | - |
dc.date.issued | 2015 | - |
dc.identifier | doi: 10.3390/foods4020080 | - |
dc.identifier | issn: 2304-8158 | - |
dc.identifier.citation | Foods 4: 80- 114 (2015) | - |
dc.identifier.uri | http://hdl.handle.net/10261/122555 | - |
dc.description.abstract | 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. | - |
dc.description.sponsorship | The authors wish to thank the Spanish Ministry of Economy and Competitiveness for financial support (AGL2011-28569). We acknowledge support by the CSIC Open Access Publication Initiative through its Unit of Information Resources for Research (URICI). | - |
dc.publisher | Multidisciplinary Digital Publishing Institute | - |
dc.rights | openAccess | - |
dc.title | Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels | - |
dc.type | artículo | - |
dc.identifier.doi | 10.3390/foods4020080 | - |
dc.date.updated | 2015-09-24T05:48:43Z | - |
dc.description.version | Peer Reviewed | - |
dc.language.rfc3066 | eng | - |
dc.contributor.funder | Consejo Superior de Investigaciones Científicas (España) | - |
dc.relation.csic | Sí | - |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003339 | es_ES |
dc.identifier.pmid | 28231191 | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
item.openairetype | artículo | - |
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Effects of Pressure, Temperature, Treatment Time.pdf | 2,11 MB | Unknown | Visualizar/Abrir |
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