Artículo
By-products of the classification of chickpea as an alternative in the production of hummus
Losano Richard, Pedro
; Steffolani, Maria Eugenia
; Allende, María José; Carreras, Julia; Leon, Alberto Edel
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Fecha de publicación:
16/04/2021
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal of Food Science and Technology
ISSN:
0950-5423
e-ISSN:
1365-2621
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Chickpea (Cicer arietinum L.) is a valuable source of protein, polyunsaturated fatty acids, polyphenols, dietary fibre, vitamins and complex carbohydrates, such as oligosaccharides with prebiotic activity. This study evaluates the use of by-products derived from the classification of chickpea as functional ingredients in food production. The chemical content and thermal properties of by-products (discard and split) were determined and compared to whole grains for export. Split grains had a higher protein content, lower water hydration capacity (WHC) and lower fibre. The content of oligosaccharides was lower in discard grains. For further studies, hummus was prepared with three samples, and texture and sensory analyses were performed. The results of texture and sensory analyses show no significant differences between discard and whole grains. Chemical contents of by-products show advantages for the food industry. Discard grains can be used to prepare hummus with the same technology and sensory quality as whole grains.
Palabras clave:
FIBRE
,
FOOD PRODUCTION
,
OLIGOSACCHARIDES
,
PROTEIN
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Colecciones
Articulos(CCT - SANTA FE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Citación
Losano Richard, Pedro; Steffolani, Maria Eugenia; Allende, María José; Carreras, Julia; Leon, Alberto Edel; By-products of the classification of chickpea as an alternative in the production of hummus; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 56; 4; 16-4-2021; 1759-1765
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