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

Authors
  • Alvarez, María Dolores1
  • Fuentes, Raúl2
  • Canet, Wenceslao3
  • 1 Department of Characterization, Quality, and Safety, Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain. [email protected] , (Spain)
  • 2 Department of Characterization, Quality, and Safety, Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain. [email protected] , (Spain)
  • 3 Department of Characterization, Quality, and Safety, Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain. [email protected] , (Spain)
Type
Published Article
Journal
Foods
Publisher
MDPI AG
Publication Date
Apr 15, 2015
Volume
4
Issue
2
Pages
80–114
Identifiers
DOI: 10.3390/foods4020080
PMID: 28231191
Source
Medline
Keywords
License
Unknown

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.

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