Abstract
The aim of this study was to enhance the nutritional value and the functional characteristics of muffins by enriching with chickpea protein isolate, while keeping their rheological characteristics. Chickpea Protein isolate (CPI) was prepared by alkaline solubilization (pH 11), followed by isoelectric precipitation at pH 4.5. SDS-PAGE revealed three subunits with molecular weights of 47, 30 and 85 kDa; representing the globulin fractions, legumin-like and vicilin-like proteins. Maximum protein solubility (83.32%) was obtained at pH 11. CPI exhibited an emulsifying activity index of 25.17 m2 g-1, emulsion stability index of 14.09 min. The foaming capacity and stability were 62% and 94.49%, respectively. Water and oil absorption were 3.65 and 2.30 mL g-1, respectively. CPI was added to muffin batter at 0, 2.5, 5, 7.5 and 10%. CPI fortifieded muffins showed reduction in moisture content, which influenced texture profile analysis through increasing hardness, gumminess and chewiness values. Additionally, both protein content and protein digestibility of muffins increased to 22.2 and 94.08%, respectively. CPI-enriched muffins were darker (lower L) with yellowish crumbs (higher b). Finally, preliminary sensory evaluation showed high consumer acceptance for CPI-enriched muffins.
Highlights
Consumers throughout the world enjoy baked food products, especially muffins, due to their organoleptic characteristics (Gao, Brennan, Mason & Brennan, 2016, 2017)
Similar observation was reported by Papalamprou, Doxastakis and Kiosseoglou (2010), who stated that these protein constituents belong to the globulin fractions, legumin like and vicilin like proteins
The results presented in table 6 show the texture of crust and crumb, there are no significant differences among control and all blends from 2.5% to 10% Chickpea Protein isolate (CPI), which means that wheat flour can be substituted with chickpea protein isolates with up to 10 % without any negative effect on Characterization of Chickpea Protein Enriched Muffin SI67
Summary
Consumers throughout the world enjoy baked food products, especially muffins, due to their organoleptic characteristics (Gao, Brennan, Mason & Brennan, 2016, 2017). Their high-level consumption makes them useful as potential carriers of bioactive compounds. Chickpeas (Cicer arietinum L.) are an oldworld pulse and were first grown in the Levant and ancient Egypt. They have a nutlike flavor and are used to complement grains (such as whole grains); to form a complete protein.
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