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 was
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 heatinduced 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.
Author
(s) Details
María Dolores Alvarez
Department of Characterization, Quality, and Safety, Institute of Food
Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040
Madrid, Spain.
Raúl Fuentes
Department of Characterization, Quality, and Safety, Institute of Food
Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040
Madrid, Spain.
Wenceslao Canet
Department
of Characterization, Quality, and Safety, Institute of Food Science,
Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid,
Spain.
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