Physicochemical and nutritional characteristics of extruded flours from fresh and hardened chickpeas (Cicer arietinum L)

被引:41
作者
Milán-Carrillo, J
Reyes-Moreno, C
Armienta-Rodelo, E
Carábez-Trejo, A
Mora-Escobedo, R
机构
[1] Univ Autonoma Sinaloa, Programa Maestris Ciencia & Tecnol Alimentos, Fac Ciencias Quim Biol, Culiacan, Mexico
[2] Univ Nacl Autonoma Mexico, Dept Histol, Fac Med, Mexico City 04510, DF, Mexico
[3] Inst Politecn Nacl, Dept Graduados, Escuela Nacl Ciencias Biol, Mexico City 07738, DF, Mexico
来源
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2000年 / 33卷 / 02期
关键词
chickpeas; conventional flours; extruded flours; hardened; nutritional; physicochemical;
D O I
10.1006/fstl.1999.0620
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The objective of this work was to study the effect of the dehulling/softening/extrusion process on physicochemical and nutritional characteristics of fresh and hardened chickpea flours. Four flours were assessed:fresh chickpea conventional flour; hardened chickpea conventional flour; fresh chickpea extruded flour; and hardened chickpea extruded flour. Extruded flours showed higher values of total colour difference (24.0-28.7 vs. 19.0-20.8), water absorption index (2.32-3.27 vs. 2.12-2.15 g gel/g dry sample) and dispersability (35.1-63.7 vs. 25.2-26.0% and lower Hunter 'L' value (86.5-87.4 vs. 89.4-90.5), particle size index (61.5-67.4 vs. 72.4-73.8% and water solubility, index (20.1-26.1 vs. 27.5-30.8 g solids/g original solids) than conventional flours. The dehulling/softening/extrusion process improved significantly in vitro protein digestibility (9.3-21.7%, apparent digestibility (6.5-6.6%, true digestibility (5.8-7.5%), protein efficiency untie (27.2-36.9%) and net protein ratio (5.2-14.0%) of chickpea flours. Microstructural differences between both conventional and extruded flours were observed. The dehulling/softening/extrusion process could be applied to improve qualify characteristics of fresh and hardened chickpeas. (C) 2000 Academic Press.
引用
收藏
页码:117 / 123
页数:7
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