Foods | |
Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels | |
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 (
【 授权许可】
CC BY
© 2015 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
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RO202003190013874ZK.pdf | 2188KB | download |