Effect of high-pressure processing on rheological, textural, and structural properties of chickpea gels
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 was 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 heatinduced 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.
| Main Authors: | , , |
|---|---|
| Other Authors: | |
| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
Book Publisher International
2020
|
| Online Access: | http://hdl.handle.net/10261/228305 http://dx.doi.org/10.13039/501100003329 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|