Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300669 |
Resumo: | Abstract Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying (FR) caused decrease in degrees of lightness in chickpeas as compared to VE samples. Raw and VE samples showed a combination of green and red colors. VE caused C=O stretching in chickpeas and imparted desirable color. The surface fissures were more evident in FR grains as compared to VE grains. The grain structure was modified from largely ovoid to round or spherical forms. Enhanced cross-linking was observed in VE samples due to stable rheological properties. IVDV improved nutritional, color and structural attributes of chickpeas were preserved after texturization. |
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Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powderchickpeavacuum expansionfryingviscositymicrostructureFTIR, XRDAbstract Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying (FR) caused decrease in degrees of lightness in chickpeas as compared to VE samples. Raw and VE samples showed a combination of green and red colors. VE caused C=O stretching in chickpeas and imparted desirable color. The surface fissures were more evident in FR grains as compared to VE grains. The grain structure was modified from largely ovoid to round or spherical forms. Enhanced cross-linking was observed in VE samples due to stable rheological properties. IVDV improved nutritional, color and structural attributes of chickpeas were preserved after texturization.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300669Food Science and Technology v.41 n.3 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.18920info:eu-repo/semantics/openAccessRAZA,HusnainAMEER,KashifZAABOUL,FarahSHOAIB,MuhammadPASHA,ImranNADEEM,MuhammadREN,XiaofengZHANG,Lianfueng2021-07-23T00:00:00Zoai:scielo:S0101-20612021000300669Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-07-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder |
title |
Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder |
spellingShingle |
Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder RAZA,Husnain chickpea vacuum expansion frying viscosity microstructure FTIR, XRD |
title_short |
Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder |
title_full |
Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder |
title_fullStr |
Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder |
title_full_unstemmed |
Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder |
title_sort |
Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder |
author |
RAZA,Husnain |
author_facet |
RAZA,Husnain AMEER,Kashif ZAABOUL,Farah SHOAIB,Muhammad PASHA,Imran NADEEM,Muhammad REN,Xiaofeng ZHANG,Lianfu |
author_role |
author |
author2 |
AMEER,Kashif ZAABOUL,Farah SHOAIB,Muhammad PASHA,Imran NADEEM,Muhammad REN,Xiaofeng ZHANG,Lianfu |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
RAZA,Husnain AMEER,Kashif ZAABOUL,Farah SHOAIB,Muhammad PASHA,Imran NADEEM,Muhammad REN,Xiaofeng ZHANG,Lianfu |
dc.subject.por.fl_str_mv |
chickpea vacuum expansion frying viscosity microstructure FTIR, XRD |
topic |
chickpea vacuum expansion frying viscosity microstructure FTIR, XRD |
description |
Abstract Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying (FR) caused decrease in degrees of lightness in chickpeas as compared to VE samples. Raw and VE samples showed a combination of green and red colors. VE caused C=O stretching in chickpeas and imparted desirable color. The surface fissures were more evident in FR grains as compared to VE grains. The grain structure was modified from largely ovoid to round or spherical forms. Enhanced cross-linking was observed in VE samples due to stable rheological properties. IVDV improved nutritional, color and structural attributes of chickpeas were preserved after texturization. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300669 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300669 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.18920 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 n.3 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126328214126592 |