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Title: | Physicochemical and nutritional characteristics of extruded flours from fresh and hardened chickpeas (Cicer arietinum L) |
Authors: | Milan-Carrillo, J Reyes-Moreno, C Armienta-Rodelo, E Carabez-Trejo, A Mora-Escobedo, R |
Issue Date: | 2000 |
Abstract: | The objective of this work was to study the effect of the dehulling/softening/extrusion process on physicochemical and nutritional characteristics of fresh and hardened chickpea flours. Four flours were assessed:fresh chickpea conventional flour hardened chickpea conventional flour fresh chickpea extruded flour and hardened chickpea extruded flour. Extruded flours showed higher values of total colour difference (24.0-28.7 vs. 19.0-20.8), water absorption index (2.32-3.27 vs. 2.12-2.15 g gel/g dry sample) and dispersability (35.1-63.7 vs. 25.2-26.0% and lower Hunter 'L' value (86.5-87.4 vs. 89.4-90.5), particle size index (61.5-67.4 vs. 72.4-73.8% and water solubility, index (20.1-26.1 vs. 27.5-30.8 g solids/g original solids) than conventional flours. The dehulling/softening/extrusion process improved significantly in vitro protein digestibility (9.3-21.7%, apparent digestibility (6.5-6.6%, true digestibility (5.8-7.5%), protein efficiency untie (27.2-36.9%) and net protein ratio (5.2-14.0%) of chickpea flours. Microstructural differences between both conventional and extruded flours were observed. The dehulling/softening/extrusion process could be applied to improve qualify characteristics of fresh and hardened chickpeas. (C) 2000 Academic Press. |
URI: | http://hdl.handle.net/11154/2563 |
ISSN: | 0023-6438 |
Appears in Collections: | Ciencias
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