Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels
作者： María Alvarez , Raúl Fuentes , Wenceslao Canet
DOI: 10.3390/FOODS4020080
关键词: Hydrostatic pressure 、 Crystallography 、 Pressure temperature 、 Isothermal process 、 Retrogradation (starch) 、 Analytical chemistry 、 Treatment time 、 Rheology 、 Chemistry 、 Slurry 、 Texture (crystalline)
摘要: Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and powder form were treated high hydrostatic pressure (HHP), temperature (T), treatment time (t) at three levels (200, 400, 600 MPa; 10, 25, 50 °C; 5, 15, 25 min). In order to investigate the effect storage (S), half HHP-treated immediately analyzed for changes oscillatory rheological properties under isothermal heating 75 °C 15 min followed by cooling °C. The other refrigerated (at 4 °C) one week subsequently same conditions as unrefrigerated samples. textural heat-induced gels 90 5 Structural during investigated using microscopy. Pressure had a more significant on properties, T t (in that order). Gel aging supported measurements.
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