Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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  • Article
    Citation - WoS: 25
    Citation - Scopus: 32
    Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread
    (MDPI, 2022) Kahraman, Gökçen; Harsa, Hayriye Şebnem; Casiraghi, Maria Cristina; Lucisano, Mara; Cappa, Carola
    The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.
  • Article
    Citation - WoS: 104
    Citation - Scopus: 123
    Potential of Turkish Kabuli Type Chickpea and Green and Red Lentil Cultivars as Source of Soy and Animal Origin Functional Protein Alternatives
    (Academic Press Inc., 2013) Aydemir, Levent Yurdaer; Yemenicioğlu, Ahmet
    In this study, functional properties of proteins from Turkish Kabuli type chickpea (CPEs) and green and red lentil cultivars (LPEs) were characterized and compared with those of soy and animal proteins. The LPEs and whey protein isolate (WPI) showed higher soluble and total protein content than the other proteins. CPEs showed the highest oil absorption capacity (10.9-14.59 g/g), followed by LPEs (6.90 -10.44 g/g), soy protein extract (8.23 g/g), and egg white proteins (6.37 g/g). The highest water absorption capacities were obtained for bovine gelatin (BGEL) (8.84 g/g), CPEs (4.90-7.94 g/g) and soy protein isolate (7.94 g/g). The foaming capacities of BGEL and fish gelatin (FGEL), and emulsifying capacity of WPI were slightly higher than those of CPEs and LPEs, but most stable emulsions and foams were formed by chickpea and lentil proteins. The least gelling concentration of CPEs (5-7 g/100 g) came second after BGEL (3 g/100 g). The 2-D electrophoresis revealed the detailed isoelectric point (between 4.5 and 5.9) and molecular weight patterns of chickpea and lentil proteins. This study clearly showed that the functional properties of Kabuli chickpea proteins are superior than those of lentil proteins and most of the studied soy and animal proteins.