English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/94984
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Effects of high hydrostatic pressure on rheological and thermal properties of chickpea (Cicer arietinum L.) flour slurry and heat-induced paste

AuthorsÁlvarez, M. Dolores ; Fuentes, Raúl ; Olivares, M. Dolores ; Canet, Wenceslao
KeywordsChickpea flour
High pressure treatment
Oscillation test
Pasting
Gelatinization
Thermal properties
Issue DateSep-2013
PublisherElsevier
CitationInnovative Food Science and Emerging Technologies 21 :12–23 (2014)
AbstractThermorheological changes in high hydrostatic pressure (HHP)-treated chickpea flour (CF) slurrieswere studied as a function of pressure level (0.1, 150, 300, 400, and 600 MPa) and slurry concentration (1:5, 1:4, 1:3, and 1:2 flour-to-water ratios). HHP-treated slurries were subsequently analyzed for changes in properties produced by heating, under both isothermal and non-isothermal processes. Elasticity (G′) of pressurized slurry increased with pressure applied and concentration. Conversely, heat-induced CF paste gradually transformed from solidlike behavior to liquid-like behavior as a function of moisture content and pressure level. The G′ and enthalpy of the CF paste decreased with increasing pressure level in proportion with the extent of HHP-induced starch gelatinization. At 25 °C and 15 min, HHP treatment at 450 and 600 MPa was sufficient to complete gelatinization of CF slurry at the lowest concentration (1:5), while more concentrated slurries would require higher pressures and temperature during treatment or longer holding times. Industrial relevance: Demand for chickpea gel has increased considerably in the health and food industries because of its many beneficial effects. However, its use is affected by its very difficult handling. Judicious application of high hydrostatic pressure (HHP) at appropriate levels, adopted as a pre-processing instrument in combination with heating processes, is presented as an innovative technology to produce a remarkable decrease in thermohardening of heat-induced chickpea flour paste, permitting the development of new chickpea-based products with desirable handling properties and sensory attributes. © 2013 Elsevier Ltd. All rights reserved.
Description12 páginas,5 figuras, 5 tablas
Publisher version (URL)http://dx.doi.org/10.1016/j.ifset.2013.11.005
URIhttp://hdl.handle.net/10261/94984
DOI10.1016/j.ifset.2013.11.005
ISSN1466-8564
Appears in Collections:(ICTAN) Artículos
Files in This Item:
File Description SizeFormat 
Effects of high hydrostatic pressure on rheological.pdf971,04 kBAdobe PDFThumbnail
View/Open
Figure 1 R1.pptx283,75 kBMicrosoft Powerpoint XMLView/Open
Figure 2 R1.pptx65,14 kBMicrosoft Powerpoint XMLView/Open
Figure 3 R1.pptx96,04 kBMicrosoft Powerpoint XMLView/Open
Figure 4 R1.pptx272,3 kBMicrosoft Powerpoint XMLView/Open
Figure 5 R1.pptx269,17 kBMicrosoft Powerpoint XMLView/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.