dc.contributor.author |
Milan-Carrillo, J |
|
dc.contributor.author |
Reyes-Moreno, C |
|
dc.contributor.author |
Armienta-Rodelo, E |
|
dc.contributor.author |
Carabez-Trejo, A |
|
dc.contributor.author |
Mora-Escobedo, R |
|
dc.date.accessioned |
2011-01-22T10:27:00Z |
|
dc.date.available |
2011-01-22T10:27:00Z |
|
dc.date.issued |
2000 |
|
dc.identifier.issn |
0023-6438 |
|
dc.identifier.uri |
http://hdl.handle.net/11154/2563 |
|
dc.description.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 |
en_US |
dc.description.abstract |
hardened chickpea conventional flour |
en_US |
dc.description.abstract |
fresh chickpea extruded flour |
en_US |
dc.description.abstract |
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. |
en_US |
dc.language.iso |
en |
en_US |
dc.title |
Physicochemical and nutritional characteristics of extruded flours from fresh and hardened chickpeas (Cicer arietinum L) |
en_US |
dc.type |
Article |
en_US |
dc.identifier.idprometeo |
2372 |
|
dc.source.novolpages |
33(2):117-123 |
|
dc.subject.wos |
Food Science & Technology |
|
dc.description.index |
WoS: SCI, SSCI o AHCI |
|
dc.subject.keywords |
chickpeas |
|
dc.subject.keywords |
conventional flours |
|
dc.subject.keywords |
extruded flours |
|
dc.subject.keywords |
hardened |
|
dc.subject.keywords |
nutritional |
|
dc.subject.keywords |
physicochemical |
|
dc.relation.journal |
Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology |
|