Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2024-05-30 DOI:10.1007/s11483-024-09851-9

Deepak Singh, Sachin Sonawane, Prasanna Bhalerao, Ashish Dabade

引用次数: 0

Abstract

Chickpea flour, known for its protein richness, takes centre stage in this research, where innovation meets nutrition. Our findings illuminate a remarkable enhancement in protein content, with hydrodynamic cavitation treatment leading to a substantial increase. Notably, the 60-minute treatment (S2) and 90-minute treatment (S3) samples display an initial viscosity alteration compared to the control (S1), hinting at exciting possibilities for culinary applications. Furthermore, we delve into protein and starch digestibility, unveiling intriguing results. Protein digestibility reveals that S2 and S3 exhibit modified amino acid content, suggesting an impact on protein metabolism. Simultaneously, starch digestibility analysis indicates that S2 showcases improved digestibility, while S3 presents a unique perspective by displaying reduced starch digestibility. Our exploration extends to the glycaemic index, with S2 exhibiting a heightened index in comparison to both S1 and S3.

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水蒸气处理对鹰嘴豆粉理化和功能特性的影响

鹰嘴豆粉以富含蛋白质而闻名，在这项创新与营养相结合的研究中占据了中心位置。我们的研究结果表明，流体动力空化处理显著提高了蛋白质含量。值得注意的是，与对照组（S1）相比，经过 60 分钟处理（S2）和 90 分钟处理（S3）的样品显示出初始粘度变化，这为烹饪应用提供了令人兴奋的可能性。此外，我们还深入研究了蛋白质和淀粉的消化率，发现了耐人寻味的结果。蛋白质消化率显示，S2 和 S3 的氨基酸含量发生了变化，这表明它们对蛋白质代谢产生了影响。同时，淀粉消化率分析表明，S2 的消化率有所提高，而 S3 则显示出淀粉消化率降低的独特视角。我们的研究还延伸到血糖指数，与 S1 和 S3 相比，S2 的血糖指数更高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.