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Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea ( Cicer arietinum ) flours
Author(s) -
MariscalMoreno Rosa María,
FigueroaCárdenas Juan de Dios,
SantiagoRamos David,
Aguilar Arteaga Karina,
Flores Casamayor Verónica,
RincónAguirre Alexandra
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14974
Subject(s) - endotherm , lime , steeping , crystallinity , chemistry , food science , chemical composition , potassium , amylose , starch , materials science , differential scanning calorimetry , metallurgy , organic chemistry , physics , thermodynamics , crystallography
Summary The present study examined how the alkaline cooking process affects the chemical, thermal and structural properties of the chickpea, evaluating different lime concentrations. Cooking was carried out at 94 °C, with two times of water for 15 min with five different lime concentrations. Regarding chemical composition, a decrease in protein and fat was observed: from 23.64% to a range of 18.26–19.93% for protein and from 8.20% to a range of 6.05–7.74% for fat. However, an increase was observed for ash and mineral content. The same pattern was observed for potassium. Raw chickpea did not present endotherm retrogradation, but a higher endotherm retrogradation was presented in chickpea cooked without lime, denoting that nixtamalisation decreased retrogradation. Additionally, V‐amylose relative crystallinity increased with concentration of lime. Protein digestibility increases by β‐sheet dismissing structure. Finally, it was observed that steeping time plays a key role in the nixtamalisation process.