Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels

Foods

Mar໚ Dolores Alvarez¹  Raúl Fuentes²  Wenceslao Canet² 

[1] Department of Characterization, Quality, and Safety, Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain;

关键词: chickpea flour;    high hydrostatic pressure;    oscillation rheology;    texture;    gelatinization;    retrogradation;    structure;   

DOI  :  10.3390/foods4020080

来源: mdpi

【 摘 要 】

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 were 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 heat-induced 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.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.