Abstract
This paper describes the materials and results of studying the properties of such a leguminous crop as the chickpea variety Miras 07 of Kazakhstan selection in order to obtain gluten-free flour and further process it to produce confectionery products. The research involved the ultra-high-frequency (UHF) treatment of chickpea grain to improve quality indicators and reduce anti-alimentary factors. A change in the protein fraction of chickpeas was determined under exposure to ultra-high-frequency processing. The study has proven the effectiveness of ultra-high-frequency treatment of chickpea for 180 seconds. Based on chemical analysis, it was found that the exposure to ultra-high-frequency treatment fully preserved the vitamin and mineral complex, compared with untreated chickpeas. When chickpea grain is heated for 180 seconds, up to 20 % of the starch contained in the grain passes into dextrin, which is easily absorbed by humans while the toxic substances are destroyed. The change in the protein fraction of chickpeas during ultra-high-frequency processing was determined. With ultra-high-frequency treatment of chickpea flour at 180 seconds of exposure, the protein fraction content remains unchanged at 79.8 %. The result based on the IR spectrum data indicates that ultra-high-frequency processing did not affect the protein-amino acid composition of the examined Miras 07 chickpea variety. The current study has confirmed the effectiveness of ultra-high-frequency chickpea treatment, which leads to the intensification of biochemical processes in the processed product due to the resonant absorption of energy by protein molecules and polysaccharides. Under the influence of ultra-high-frequency treatment, there is a decrease in the microbiological contamination of raw materials while the organoleptic indicators improve. According to the microbiological indicators of chickpea flour, the content of microorganisms was 1×103 CFU/g, which meets the requirements for sanitary and hygienic safety
Highlights
One of the pressing social problems in many countries is celiac disease, a genetic disease characterized by digestive disorders
With ultra-high-frequency treatment of chickpea flour at 180 seconds of exposure, the protein fraction content remains unchanged at 79.8 %
It is important to define the optimal modes of ultra-high-frequency processing of raw materials in order to study the influence of treatment time on the quality indicators of the protein fraction, as well as the nutritional and biological value of the chickpea variety Miras 07
Summary
One of the pressing social problems in many countries is celiac disease, a genetic disease characterized by digestive disorders. People with celiac disease need to replace the traditional diet containing gluten with gluten-free To feed this category of persons, it is necessary to use those crops and products from them that do not contain gluten in their composition but could give a product that does not differ from the grain analog. Analysis of the studied indicators of leguminous crops revealed that legumes are characterized by a high content of protein, fat, and minerals [7,8,9]. These advantages of leguminous crops predetermine the prospects for the development and improvement of technology for processing legumes to create flour, and further use in the production of gluten-free confectionery. It is a relevant task to study the effect of ultra-high-frequency chickpea processing on the nutritional and biological value of the finished product
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