Influence of Dehydration Process in Castellano Chickpea: Changes in Bioactive Carbohydrates and Functional Properties
作者： Yolanda Aguilera , Vanesa Benítez , Esperanza Mollá , Rosa M. Esteban , María A. Martín-Cabrejas
DOI: 10.1007/S11130-011-0259-8
关键词:
摘要: Changes in bioactive carbohydrates, functional, and microstructural characteristics that occurred chickpea under soaking, cooking, industrial dehydration processing were evaluated. Raw exhibited important levels of raffinose family oligosaccharides (RFOs), resistant starch (RS) total dietary fibre (TDF), being insoluble (IDF) the main fraction (94%). The process increased RFOs (43%), RS (47%) soluble fiber (SDF) (59%) significantly. In addition, a noticeable increase both fractions was observed, higher (59%). minimum nitrogen solubility raw flours at pH 4, high degree protein insolubilization (80%) observed dehydrated flours. processed low oil-holding capacities (1.10 mg/ml), did not show any change by thermal processing, whereas water-holding rose to 5.50 mg/ml sample. Cooking reduced emulsifying activity foaming capacity flour. observations consistent with chemical results. Thus, significant occurrence these carbohydrate compounds along interesting functional properties could be considered useful as ingredients for food formulation.
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