Sprouted and non-sprouted chickpea flours: effects on sensory traits in pasta and antioxidant capacity

• Autorzy: Bruno J.A. , Konas D.W. , Matthews E.L. , Feldman C.H. , Pinsley K.M. , Kerrihard A.L.
• Języki publikacji: EN

Abstrakty

EN

Chickpea our, mainly from non-sprouted chickpeas, serves as an alternative to wheat ours. Sprouting legumes may improve antioxidant potential, but sensory effects of sprouting chickpeas for our are largely unknown. This study evaluated sensory effects of up to 40% substitution of Sprouted Chickpea Flour (SCF) and Non-Sprouted Chickpea Flour (NSCF) in pasta. Total phenolics and antioxidant potential (as Trolox equivalency) of the ours were also assessed. Results showed phenolic contents and antioxidant potential were signi cantly higher in SCF than NSCF. By descriptive analysis, chickpea our levels corresponded with decreases in chewiness and pasta avor, and increases in mushiness, grittiness, bitterness, and earthiness. Effects on bitterness, earthiness, and pasta avor were greater with SCF than NSCF. By consumer assessment, 20% SCF did not exhibit signi cantly lower overall hedonic measures than the other samples. With attention given to possible organoleptic challenges, SCF may warrant consideration as a more antioxidant-rich alternative to NSCF.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2019
• Tom: 69
• Numer: 2
• Opis fizyczny: p.203-209,fig.,ref.

Twórcy

autor

Bruno J.A.

• Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA

autor

Konas D.W.

• Department of Chemistry and Biochemistry, College of Science and Mathematics, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA

autor

Matthews E.L.

• Department of Exercise Science and Physical Education, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA

autor

Feldman C.H.

• Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA

autor

Pinsley K.M.

• Department of Chemistry and Biochemistry, College of Science and Mathematics, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA

autor

Kerrihard A.L.

• Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, USA

Bibliografia

• 1. ASTM International. (2011). Standard Guide for Sensory Evaluation Methods to Determine the Sensory Shelf Life of Consumer Products. ASTM International.
• 2. Birt, D.F., Hendrich, S., Wang, W. (2001). Dietary agents in cancer prevention: avonoids and iso avonoids. Pharmacology & Therapeutics, 90(2-3), 157-177.
• 3. Bouchenak, M., Lamri-Senhadji, M. (2013). Nutritional quality of legumes, and their role in cardiometabolic risk prevention: a review. Journal of Medicinal Food, 16(3), 185-198.
• 4. Brand-Williams, W., Cuvelier, M.-E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25-30.
• 5. Devi, C.B., Kushwaha, A., Kumar, A. (2015). Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata). Journal of Food Science and Technology - Mysore, 52(10), 6821-6827.
• 6. Enrique, A., Bruno, J., Feldman, C., Kerrihard, A., Matthews, E. (2018). Effects of germinated chickpea our incorporated in pasta on brachial artery ow mediated dilation. International Journal of Exercise Science - Conference Proceedings, 9(6), 1.
• 7. FMI (2018). Chickpea Flour Market: Global Industry Analysis, Size and Forecast, 2017 to 2026. Retrieved from [https://www. futuremarketinsights.com/reports/chickpea- our-market].
• 8. Gao, Y., Yao, Y., Zhu, Y., Ren, G. (2015). Iso avone content and composition in chickpea (Cicer arietinum L.) sprouts germinated under different conditions. Journal of Agricultural and Food Chemistry, 63(10), 2701-2707.
• 9. Gharachorloo, M., Ghiassi Tarzi, B., Baharinia, M. (2013). The effect of germination on phenolic compounds and antioxidant activity of pulses. Journal of the American Oil Chemistsij Society, 90(90), 407-411.
• 10. Gunashree, B.S., Kumar, R.S., Roobini, R., Venkateswaran, G. (2014). Nutrients and antinutrients of ragi and wheat as in uenced by traditional processes. International Journal of Current Microbiology and Applied Sciences, 3(7), 720-736.
• 11. Gupta, R.K., Gupta, K., Sharma, A., Das, M., Ansari, I.A., Dwivedi, P.D. (2017). Health risks and bene ts of chickpea (Cicer arietinum) consumption. Journal of Agricultural and Food Chemistry, 65(1), 6-22.
• 12. Ito, C., Murata, T., Itoigawa, M., Nakao, K., Kumagai, M., Kaneda, N., Furukawa, H. (2006). Induction of apoptosis by isoavonoids from the leaves of Millettia taiwaniana in human leukemia HL-60 cells. Planta Medica, 72, 424-429.
• 13. Khattak, A.B., Zeb, A., Khan, M., Bibi, N., Khattak, M.S. (2007). In uence of germination techniques on sprout yield, biosynthesis of ascorbic acid and cooking ability, in chickpea (Cicer arietinum L.). Food Chemistry, 103(1), 115-120.
• 14. Kohajdová, Z., Karovicova, J., Magala, M. (2011). Utilisation of chickpea our for crackers production. Acta Chimica Slovaca, 4, 98-107.
• 15. Kumar, M., Hora, R., Kostrzynska, M., Waites, W.M., Warriner, K. (2006). Inactivation of Escherichia coli O157: H7 and Salmonella on mung beans, alfalfa, and other seed types destined for sprout production by using an oxychloro-based sanitizer. Journal of Food Protection, 69(7), 1571-1578.
• 16. Masood, T., Shah, H.U., Zeb, A. (2014). Effect of sprouting time on proximate composition and ascorbic acid level of mung bean (Vigna radiate L.) and chickpea (Cicer arietinum L.) seeds. Journal of Animal and Plant Sciences, 24(3), 850-859.
• 17. Meilgaard, M.C., Carr, B.T., Civille, G.V. (1999). Sensory Evaluation Techniques. CRC Press Boca Raton, Florida, USA.
• 18. Melini, F., Melini, V., Luziatelli, F., Ruzzi, M. (2017). Current and forward-looking approaches to technological and nutritional improvements of gluten-free bread with legume ours: A critical review. Comprehensive Reviews in Food Science and Food Safety, 16(5), 1101-1122.
• 19. Miadoková, E. (2009). Iso avonoidsĽan overview of their biological activities and potential health bene ts. Interdisciplinary Toxicology, 2(4), 211-218.
• 20. Nakitto, A.M., Muyonga, J.H., Nakimbugwe, D. (2015). Effects of combined traditional processing methods on the nutritional quality of beans. Food Science & Nutrition, 3(3), 233-241.
• 21. Padalino, L., Mastromatteo, M., Lecce, L., Spinelli, S., Conte, A., Alessandro Del Nobile, M. (2015). Optimization and characterization of gluten-free spaghetti enriched with chickpea our. International Journal of Food Sciences and Nutrition, 66(2), 148-158.
• 22. Polak, R., Phillips, E.M., Campbell, A. (2015). Legumes: Health bene ts and culinary approaches to increase intake. Clinical Diabetes, 33(4), 198-205.
• 23. Ramesh, D.R., Swami, S.C. (2016). Total antioxidant capacity of some common seeds and effect of sprouting and its health bene ts. International Journal of Chemical Studies, 4(2), 25-27.
• 24. Rayas-Duarte, P., Mock, C.M., Satterlee, L.D. (1996). Quality of spaghetti containing buckwheat, amaranth, and lupin ours. Cereal Chemistry, 73(3), 381-387.
• 25. Sabanis, D., Makri, E., Doxastakis, G. (2006). Effect of durum our enrichment with chickpea our on the characteristics of dough and lasagne. Journal of the Science of Food and Agriculture, 86(12), 1938-1944.
• 26. Segev, A., Badani, H., Galili, L., Hovav, R., Kapulnik, Y., Shomer, I., Galili, S. (2011). Total phenolic content and antioxidant activity of chickpea (Cicer arietinum L.) as affected by soaking and cooking conditions. Food and Nutrition Sciences, 2, 724.
• 27. Singleton, V.L., Orthofer, R., Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. In J. Abelson (Ed.), Methods in Enzymology, Vol. 299, Elsevier, Amsterdam, The Netherlands, pp. 152-178.
• 28. Stone, N.J., Robinson, J.G., Lichtenstein, A.H., Bairey Merz, C.N., Blum, C.B., Eckel, R.H., Goldberg A.C., Gordon D., Levy D., Lloyd-Jones, D.M. (2014). American Heart Association Task Force on Practice G. 2013 ACC/AHA guideline on the treatment of blood cholesterol to reduce atherosclerotic cardiovascular risk in adults: A report of the American College of Cardiology/ American Heart Association Task Force on Practice Guidelines. Circulation, 129(25), S1-S45.
• 29. Świeca, M., Gawlik-Dziki, U., Jakubczyk, A. (2013). Impact of density of breeding on the growth and some nutraceutical properties of ready-to-eat lentil (Lens culinaris) sprouts. Acta Scientiarum Polonorum Hortorum Cultus, 12(4), 19-29.
• 30. Venn, B.J., Perry, T., Green, T.J., Skeaff, C.M., Aitken, W., Moore, N.J., Mann J.I., Wallace A.J., Monro J., Bradshaw A., Brown R.C., Skidmore P.M.L., Doel K., OijBrien K., Frampton C., Williams, S. (2010). The effect of increasing consumption of pulses and wholegrains in obese people: A randomized controlled trial. Journal of the American College of Nutrition, 29(4), 365-372.
• 31. Wood, J.A. (2009). Texture, processing and organoleptic properties of chickpea-forti ed spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. Journal of Cereal Science, 49(1), 128-133.
• 32. Wu, Z.Y., Song, L.X., Feng, S.B., Liu, Y.C., He, G.Y., Yioe, Y., Liu S.Q., Huang, D. (2012). Germination dramatically increasesm iso avonoid content and diversity in chickpea (Cicer arietinum L.) seeds. Journal of Agricultural and Food Chemistry, 60(35), 8606-8615.
• 33. Zafar, T.A., Al-Hassawi, F., Al-Khulai , F., Al-Rayyes, G., Waslien, C., Huffman, F.G. (2015). Organoleptic and glycemic properties of chickpea-wheat composite breads. Journal of Food Science and Technology - Mysore, 52(4), 2256-2263.

Identyfikatory

DOI

10.31883/pjfns/109280