Applicability of High Hydrostatic Pressure (HHP) to develop a ready-to-eat chickpea flour purée or cream with high protein content

It was shown that high hydrostatic pressure (HHP) induces either starch gelatinization or protein aggregation in chickpea flour (CF) slurries. The aim of this chapter was to develop a new “ready-to-eat” semi-solid CF product by using HHP at 600 MPa and 50°C for 15 or 25 min combined with final microwave heating prior to consumption. Eight combinations with a formulation that includes raw or toasted CF, with or without lemon juice, were evaluated using physicochemical (color and protein content, mechanical and rheological behavior), microbiological and sensory analyses. All the CF products were microbiologically safe and stable during two months at refrigerated storage. Mainly, the HHP-treated CF products differed in their texture depending on the CF used, the holding time and the presence of lemon juice, whereby each individual product could be classified as a CF purée or a cream. Moreover, all the formulations showed similar very high sensory quality. The development of these refrigerated gluten-free HHP-induced semi-solid CF products which can be given a quick final heating in a microwave oven would be commercially interesting and foreseeably successful, providing the catering industry and consumers with various new CF products with high protein content, thus also helping to increase consumption of pulses and their contribution to food and nutritional safety.

Bibliographic Details

Main Authors:	Álvarez, M. Dolores, Canet, Wenceslao, Campos, Gema, Herranz, Beatriz
Other Authors:	Ministerio de Ciencia e Innovación (España)
Format:	capítulo de libro biblioteca
Language:	English
Published:	Nova Science Publishers 2021
Subjects:	Chickpea flour, High pressure treatment, MMicrowave heating, Minimal processing,
Online Access:	http://hdl.handle.net/10261/249848 http://dx.doi.org/10.13039/501100004837
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