Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels.

Wenceslao Canet,María Alvarez,Raúl Fuentes

doi:10.3390/foods4020080

Wenceslao Canet, María Alvarez + Show 1 more

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https://doi.org/10.3390/foods4020080

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Abstract

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 CF in powder form were treated with high hydrostatic pressure (HHP), temperature (T), and treatment time (t) at three levels (200, 400, 600 MPa; 10, 25, 50 °C; 5, 15, 25 min). In order to investigate the effect of storage (S), half of the HHP-treated CF slurries were immediately analyzed for changes in oscillatory rheological properties under isothermal heating at 75 °C for 15 min followed by cooling to 25 °C. The other half of the HHP-treated CF slurries were refrigerated (at 4 °C) for one week and subsequently analyzed for changes in oscillatory properties under the same heating conditions as the unrefrigerated samples. HHP-treated CF in powder form was analyzed for changes in textural properties of heat-induced CF gels under isothermal heating at 90 °C for 5 min and subsequent cooling to 25 °C. Structural changes during gelatinization were investigated using microscopy. Pressure had a more significant effect on rheological and textural properties, followed by T and treatment t (in that order). Gel aging in HHP-treated CF slurries during storage was supported by rheological measurements.

Highlights

Chickpea (Cicer arietinum L.) is a legume that is very commonly used in many countries because of its ideal cell wall polysaccharide composition and starch properties [1]
Chickpea flour (CF) slurry can form a gel under suitable processing conditions, and the gelling ability of chickpea flour/starch and the viscous nature of the cooked paste are important for the manufacture and development of chickpea-based food gels
This study focused on the three categories, combining gelatinization induced by high hydrostatic pressure (HHP) treatment with the better understood thermal gelatinization

Summary

Introduction

Chickpea (Cicer arietinum L.) is a legume that is very commonly used in many countries because of its ideal cell wall polysaccharide composition and starch properties [1]. According to the authors just cited, legumes contain relevant levels of proteins, carbohydrates, dietary fiber, and vitamins, they present bioactive substances including enzyme inhibitors, lectins, phytates, phenolic compounds, fatty acids, bioactive peptides, and oligosaccharides (raffinose family of oligosaccharides), which have been reported potential health benefits. Foods based on this legume are prepared using a wide range of recipes and preparation procedures, among which heat processing is a well-established method. There are significant differences in the structural and rheological properties of heated and pressurized starches These differences offer benefits with respect to new product development

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