Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour
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DOI: 10.1007/s00217-019-03353-6
Abstract: Wheat baked goods fortification with chickpea flour can improve their overall nutritional quality. However, some antinutritional factors, such as raffinose family oligosaccharides (RFOs), of this legume limit its supplementation in bread. The reduction of some… read more here.
Keywords: family oligosaccharides; oligosaccharides rfos; raffinose family; chickpea flour ... See more keywords
Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends
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DOI: 10.1007/s13197-020-04628-7
Abstract: A study was conducted to optimize the mild extrusion cooking conditions for development of rice and chickpea based extrudates. The independent variables i.e. extrusion parameters (Screw speed, barrel temperature), feed moisture and proportions of rice… read more here.
Keywords: mild extrusion; chickpea flour; rice chickpea; extrusion ... See more keywords
Impact of chickpea as prebiotic, antioxidant and thickener agent of stirred bio-yoghurt
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DOI: 10.1016/j.aoas.2020.03.001
Abstract: Abstract The present study aimed to investigate the effect of chickpea as a prebiotic, antioxidant and thickener agent on the probiotic viability and physicochemical properties of stirred bio-yoghurt. Stirred bio-yoghurts were made using probiotic cultures… read more here.
Keywords: bio yoghurt; stirred bio; prebiotic antioxidant; chickpea prebiotic ... See more keywords
Germinated chickpea-maize extrudates with high protein content and reduced starch digestibility.
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DOI: 10.1111/1750-3841.16100
Abstract: The objective of this study was to produce maize extrudates supplemented with germinated chickpea flour to increase the contents of resistant starch (RS) and protein. Six extrudates were formulated using maize grits (ME), germinated chickpea… read more here.
Keywords: chickpea flour; germinated chickpea; mgce mgce; content ... See more keywords
Development of Novel Gluten-Free Sausage Based on Chickpea, Corn Flour, and HPMC
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DOI: 10.1155/2022/3616887
Abstract: The present work was carried out to study the effectiveness of substitution of wheat flour with different levels of chickpea flour, corn flour, and hydroxypropyl methylcellulose (HPMC) for the production of gluten-free sausages. The prepared… read more here.
Keywords: flour; gluten free; chickpea flour; corn flour ... See more keywords
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification
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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
Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable
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DOI: 10.3390/foods12010072
Abstract: In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities. Composite durum… read more here.
Keywords: tortilla; durum wheat; chickpea flour;
The Impact of High-Pressure Homogenization and Thermal Processing on the Functional Properties of De-Fatted Chickpea Flour Dispersion
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DOI: 10.3390/foods12071513
Abstract: Defatted chickpea flour (DCF), a rich source of protein and starch, is frequently utilized in the food industry. Two crucial methods of modifying food materials are high-pressure homogenization (HPH) and heat treatment (HT). This study… read more here.
Keywords: pressure homogenization; chickpea flour; hph; high pressure ... See more keywords
Characterization of Chickpea (Cicer arietinum L.) Flour Films: Effects of pH and Plasticizer Concentration
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Molecular Sciences"
DOI: 10.3390/ijms20051246
Abstract: The use of flours as a material for biopolymer-based film preparation has gained interest due to the fact that they are a natural mixture of compatible macromolecules and due to their low cost. Chickpea flour… read more here.
Keywords: flour films; plasticizer concentration; chickpea flour; film ... See more keywords