Effect of soaking and ultrasound treatments on texture of chickpea
Tóm tắt
Effect of soaking time (20, 40, 60, 80, 100, 120, 140, 160, 180, 200, 220, 240, 260, 280, 300, 320, 340, 360, 380, 400, 420, 440, 460, 480 and 500 min) and temperature (20, 30, 40, 50, 60, 70, 87, 92 and 97°C) together with ultrasound application (25 kHz 100 W and 25 kHz 300 W) on texture of chickpea was investigated. Soaking time, temperature, application of ultrasounds and power of ultrasounds had significant effect (P < 0.05) on texture of chickpea. An Asymptotic first order texture model was successfully fitted to correlate texture of chickpea with soaking time and temperature. Texture model rate constant (kF) increased from 1.68 × 10−4 to 19.20 × 10−4 s−1 for a temperature change from 20 to 97°C without and with 25 kHz 100 W, 25 kHz 300 W ultrasound treatments. Average gelatinization temperature of chickpea using the model was found to be 60 ± 1°C. Activation energy (Ea) values of chickpea for below and above gelatinization temperature were found to be 26.49 and 9.73 kJ mol−1, respectively. Time to reach equilibrium texture level (te) of soaked chickpeas decreased from 941 to 82 min with increase of temperature from 20 to 97°C ultrasounds of 25 kHz 100 W and 25 kHz 300 W. In the food industry, chickpea is pre-processed (soaked and cooked) to produce humus, canned products and blended powder products. Ultrasonic treatments can be applied to soften and inturn decrease the cooking time of the chickpeas.
Từ khóa
Tài liệu tham khảo
Abu-Ghannam N (1998) Modeling textural changes during the hydration process of red beans. J Food Eng 28:341–351
Attia RS, El-Tabey Shehata AM, Aman ME, Hamza MA (1994) Effect of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (C. arietinum L.). Food Chem 50:125–131
Bhathena SJ, Velasquez MT (2002) Beneficial role of dietary phytoestrogens in obesity and diabetes. J Clin Nutr 76:1191–1201
Chemat F, Hoarau N (2004) Hazard analysis and critical control point (HACCP) for an ultrasound food processing operation. Ultrason Sonochem 11:257–260
Cunningham SE, Mcminn WAM, Magee TRA, Richardson PS (2008) Effect of processing conditions on the water absorption and texture kinetics of potato. J Food Eng 84:214–223
Deshpande SD, Bal S (2001) Effect of soaking time and temperature on textural properties of soybean. J Texture Stud 32:343
Gandhi AP, Bourne MC (1991) Short communication: effect of pre-soaking on the rate of thermal softening of soybeans. Int J Food Sci Tech 26:117–121
Gowen A, Abu-Ghannam N, Frias J, Oliveira J (2007) Modelling the water absorption process in chickpeas (Cicer arietinum L.)-The effect of blanching pre-treatment on water intake and texture kinetics. J Food Eng 78:810–819
Guillon F, Champ M (1996) Grain legumes and transit in humans. In: Grain Legumes, AEP edn, pp 11–18
Hussain A, Watts BM, Bushuk W (1989) Hard to cook phenomenon in beans: changes in protein electrophoretic patterns during storage. J Food Sci 54:1367–1390
Jayasooriya SD, Bhandari BR, Torley P, D’arcy BR (2004) Effect of high power ultrasound waves on properties of meat: a review. Int J Food Prop 7:301–319
Kilcast D (2004) Solid foods: texture in foods. CRC Press, Washington, DC
Knorr D, Zenker M, Heinz V, Lee DU (2004) Applications and potential of ultrasonics in food processing. Trends Food Sci Tech 15:261–266
Liu KS, McWatters KH, Philipps RD (1992) Protein insolubilization and thermal destabilization during storage as related to hard-to-cook defect in cowpeas. J Agri Food Chem 40:2483–2487
Mason TJ, Paniwnyk L, Lorimer JP (1996) The uses of ultrasound in food technology. Ultrason Sonochem 3:253–260
Muggeo VM (2003) Estimating regression models with unknown breakpoints. Stat Med 22:3055–3071
Nourian F, Ramaswamy HS, Kushalappa AC (2003) Kinetic changes in cooking quality of potatoes stored at different temperatures. J Food Eng 60:257–266
Peleg M (1977) Flowability of food powders and methods for its evaluation—A review. J Food Process Eng 1:303–328
Reyes-Moreno C, Paredes-Lopez O (1993) Hard-to-cook phenomenon in common beans. A review. Crit Rev Food Sci 33:227–286
Sayar S, Turhan M, Gunasekaran S (2001) Analysis of chickpea soaking by simultaneous water transfer and water–starch reaction. J Food Eng 50:91–98
Sila DN, Smout C, Vu TS, Van-Loey AM, Hendrickx M (2005) Influence of pretreatment conditions on texture and cell wall components of carrot during thermal processing. Effect of preheating on thermal degradation kinetics of carrot texture. J Food Sci 70:85–91
Tharanathan RN, Mahadevamma S (2003) Grain legumes—a boon to human nutrition. Trends Food Sci Tech 14:507–518
Wang N, Lewis MJ, Brennan JG, Westby A (1997) Effect of processing methods on nutrients and anti-nutritional factors in cowpea. Food Chem 58:59–68
Yildirim A, Öner MD, Bayram M (2011) Fitting Fick’s model to analyze water diffusion into chickpeas during soaking with ultrasound treatment. J Food Eng 104:134–142