Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12082
Abstract: BACKGROUND Chickpea is a rich source of proteins with well-balanced amino acids, dietary fibers, vitamins, minerals, and phytochemicals. In this study; immature, mature, germinated, fermented, and black chickpea flours at a 20% ratio were used… read more here.
Keywords: black chickpea; chickpea; germinated fermented; mature ... See more keywords
Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.01.026
Abstract: This study aimed to increase resistant starch (RS) content of black chickpeas (Cicer arietinum L.) by using pullulanase enzyme. Physicochemical and functional properties of enzyme treated starch (NE) was compared with that of enzyme-treated and… read more here.
Keywords: black chickpea; content; increase resistant; resistant starch ... See more keywords
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10010182
Abstract: Pasta represents a dominant portion of the diet worldwide and its functionalization with high nutritional value ingredients, such as legumes, is the most ideal solution to shape consumers behavior towards healthier food choices. Aiming at… read more here.
Keywords: chickpea; pasta; black chickpea; semolina pasta ... See more keywords