91C-40 |
Dehulling/softening/extrusion (DSE): Technological alternative to improve the quality of chickpea (Cicer arietinum L) |
C. REYES MORENO1, J. Milán-Carrillo, J. Zazueta-Niebla1, E. Cuevas-Rodríguez, and J. A. Garzón-Tiznado4. (1) Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa. Culiacá, Universidad Autónoma de Sinaloa, CU, Col Universitaria, Angel Flores y Riva Palacio, Culiacán, Sinaloa, 80000, Mexico, (2) INIFAP, Valle Culiacán, SAGAR The effect of dehulling/softening/extrusion (DSE) process on quality characteristics of fresh and hardened chickpeas (Cicer arietinum L var Blanco Sinaloa 92) was studied. The hardening of seeds was produced using accelerated storage (33-35 ºC, relative humidity of 75%, 180 days). Four samples were assessed: Conventionals flour from fresh and hardened chickpeas, and extruded flours from fresh and hardened chickpeas. The extruded flours showed higher values of total color difference (24.0-28.7 vs 19.0-20.8) and water absorption index (2.32-3.27 vs 27.5-30.8 g gel/g solids, dmb), and lower values of water solubility index (20.1-26.1 vs 27.5-30.8 g solid/g original solids) than conventional flours. The dehulling/softening/extrusion process improved apparent digestibility (6.5-6.6%), true digestibility (2.8-7.5 8%), protein efficiency ratio (27.2-36.9%) and net protein ratio (5.2-14.0%) of chickpea flours. The DSE process could be applied to improve quality characteristics of fresh and hardened chickpea.
Session 91C, Food Engineering: Food process engineering
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