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Khvostenko K, Muñoz-Pina S, García-Hernández J, Heredia A, Andrés A. Impact of Fava Bean ( Vicia faba) Processing on Quality Characteristics and Digestibility of a Protein-Rich Snack. Foods 2024; 13:2372. [PMID: 39123563 PMCID: PMC11311399 DOI: 10.3390/foods13152372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2024] [Revised: 07/22/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024] Open
Abstract
The impact of fava bean processing methods (soaking, autoclaving, fermentation) on a legume-based bars' quality, protein characteristics, and digestibility was shown. The antioxidant and the angiotensin-converting enzyme-inhibitory capacity before and after in vitro digestion were investigated to reveal the potential advantages of fava bean usage for snacks. All bars have demonstrated high protein content, varying from 22.1 to 25.1 g/100 g DB. Based on the fermented fava beans of Pleurotus ostreatus, the samples were characterized by a higher concentration of essential amino acids by 8.6% and a reduction of tannins by 18.5% compared with bars based on soaked fava beans. Sensory evaluation improved the color, texture, and overall acceptability of the bars with fermented legumes. Various types of bean processing did not significantly affect the protein digestibility of the bars. The fermentation method positively affected the angiotensin-converting enzyme-inhibitory properties of bars and increased by 16.5% (before digestion) and 15% (after digestion) compared with other samples. After digestion, samples were characterized by a high level of Fe bioaccessibility (100, 83, and 79% for the bars based on soaked, autoclaved, and fermented fava beans, respectively) and increased total phenolic content. These findings highlight the potential health benefits of fava bean usage for snack products.
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Affiliation(s)
- Kateryna Khvostenko
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain (A.A.)
| | - Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain (A.A.)
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain (A.A.)
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (FoodUPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain (A.A.)
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Sun W, Tribuzi G, Bornhorst GM. Particle size and water content impact breakdown and starch digestibility of chickpea snacks during in vitro gastrointestinal digestion. Food Res Int 2023; 173:113201. [PMID: 37803531 DOI: 10.1016/j.foodres.2023.113201] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 06/19/2023] [Accepted: 06/27/2023] [Indexed: 10/08/2023]
Abstract
Chickpeas are an agriculturally-important legume that are an excellent source of protein, fiber, and minerals. Developing chickpea-based snacks could provide consumers with snack products rich in protein and other nutrients. In this study, chickpea puree (high moisture content) and cracker (low moisture content) were each produced with large (7 mm sieve; coarse) or small (2 mm sieve; fine) particle size to investigate the impact of initial particle size and moisture content on particle breakdown, starch hydrolysis, and protein hydrolysis during in vitro digestion. All treatments underwent static in vitro oral digestion, dynamic gastric digestion in the Human Gastric Simulator (HGS), and static in vitro small intestinal digestion. The emptying rate from the HGS was significantly (p < 0.05) higher for fine puree compared to the other treatments, due to higher saturation ratio and smaller initial particle size. The reducing sugars and free amino groups released (representing starch and protein hydrolysis, respectively) from fine puree were higher than coarse puree, and fine cracker was higher than coarse cracker due to the influence of initial particle size. For example, after 360 min total in vitro digestion, the starch hydrolysis of the fine cracker (48.1 ± 3.2%) was significantly higher than (p < 0.05) the coarse cracker (36.3 ± 5.8%). Overall, crackers had higher protein and starch hydrolysis compared to puree in the liquid phase during digestion. The study showed that both the smaller initial particle size and drying significantly (p < 0.05) increased the particle size reduction during gastric digestion and starch and protein digestibility in chickpea-based snacks.
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Affiliation(s)
- Weiyi Sun
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA
| | - Giustino Tribuzi
- Department of Food Science and Technology, Center for Agricultural Sciences, Federal University of Santa Catarina, Florainópolis, SC, Brazil
| | - Gail M Bornhorst
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA; Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand.
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3
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Cheng S, Langrish TA. Fluidized bed drying of chickpeas: Developing a new drying schedule to reduce protein denaturation and remove trypsin inhibitors. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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4
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Cid-Gallegos MS, Jiménez-Martínez C, Sánchez-Chino XM, Madrigal-Bujaidar E, Vásquez-Garzón VR, Baltiérrez-Hoyos R, Álvarez-González I. Chemopreventive Effect of Cooked Chickpea on Colon Carcinogenesis Evolution in AOM/DSS-Induced Balb/c Mice. PLANTS (BASEL, SWITZERLAND) 2023; 12:2317. [PMID: 37375942 DOI: 10.3390/plants12122317] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 06/07/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023]
Abstract
Chickpeas are one of the most widely consumed legumes worldwide and they might prevent diseases such as cancer. Therefore, this study evaluates the chemopreventive effect of chickpea (Cicer arietinum L.) on the evolution of colon carcinogenesis induced with azoxymethane (AOM) and dextran sodium sulfate (DSS) in a mice model at 1, 7, and 14 weeks after induction. Accordingly, the expression of biomarkers-such as argyrophilic nucleolar organizing regions (AgNOR), cell proliferation nuclear antigen (PCNA), β-catenin, inducible nitric oxide synthase (iNOS), and cyclooxygenase-2 (COX-2)-was assessed in the colon of BALB/c mice fed diets supplemented with 10 and 20% cooked chickpea (CC). The results showed that a 20% CC diet significantly reduced tumors and biomarkers of proliferation and inflammation in AOM/DSS-induced colon cancer mice. Moreover, body weight loss decreased and the disease activity index (DAI) was lower than the positive control. Lastly, tumor reduction was more evident at week 7 in the groups fed a 20% CC diet. In conclusion, both diets (10% and 20% CC) exert a chemopreventive effect.
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Affiliation(s)
- María Stephanie Cid-Gallegos
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico
| | - Cristian Jiménez-Martínez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico
| | - Xariss M Sánchez-Chino
- Catedra-CONAHCYT, Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Tabasco 86280, Mexico
| | - Eduardo Madrigal-Bujaidar
- Laboratorio de Genética, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico
| | - Verónica R Vásquez-Garzón
- Catedra-CONAHCYT, Facultad de Medicina y Cirugía, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca de Juárez 68120, Mexico
| | - Rafael Baltiérrez-Hoyos
- Catedra-CONAHCYT, Facultad de Medicina y Cirugía, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca de Juárez 68120, Mexico
| | - Isela Álvarez-González
- Laboratorio de Genética, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico
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5
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Cambero MI, García de Fernando GD, Romero de Ávila MD, Remiro V, Capelo L, Segura J. Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes. Foods 2023; 12:2339. [PMID: 37372550 DOI: 10.3390/foods12122339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
The current trend in food consumption is toward convenience, i.e., fast food. The present work aims to study the potential of incorporating freeze-dried cooked chickpeas into a complex and traditional dish in Spanish gastronomy, such as Cocido, which has this legume as the main ingredient. Cocido is a two-course meal: a thin-noodle soup and a mix of chickpeas, several vegetables, and meat portions. The textural properties, sensory qualities, and rehydration kinetics of chickpeas of three Spanish varieties were investigated to select the most suitable cooking conditions to obtain freeze-dried chickpeas of easy rehydration whilst maintaining an adequate sensory quality for the preparation of the traditional dish. The sensory quality of various vegetables and meat portions, cooked under different conditions, was evaluated after freeze-drying and rehydration. It was possible to reproduce the sensory quality of the traditional dish after rehydration with water, heating to boiling in a microwave oven for 5 min, and resting for 10 min. Therefore, it is possible to commercialize complex dishes based on pulses and other cooked and freeze-dried ingredients as reconstituted meals with a wide nutrient profile. Nevertheless, additional research is required on the shelf life, together with other economic and marketing issues such as design of a proper packaging, that would allow consumption as a two-course meal.
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Affiliation(s)
- M Isabel Cambero
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - Gonzalo Doroteo García de Fernando
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - M Dolores Romero de Ávila
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - Víctor Remiro
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - Luis Capelo
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
| | - José Segura
- Department of Food Technology, Faculty of Veterinary Medicine, Complutense University of Madrid, Av. Puerta de Hierro s/n., 28040 Madrid, Spain
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Petrontino A, Frem M, Fucilli V, Labbate A, Tria E, Bozzo F. Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers' Choice and Willingness-to-Pay. Nutrients 2023; 15:nu15071799. [PMID: 37049639 PMCID: PMC10096837 DOI: 10.3390/nu15071799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 03/23/2023] [Accepted: 04/05/2023] [Indexed: 04/14/2023] Open
Abstract
The global offer of legume-based snacks has sharply increased in recent years. However, to date, few studies have focused on the relationship between product supply and demand concerning the importance of attributes of such innovative foods. In this research, we identified the key internal and external determinants that affect legumes snack (LS) price and choice by Italian industries and consumers, respectively. In parallel, we investigated their preferences and perceptions towards these foods. We used the hedonic price model (HPM) and the discrete choice experiment (DCE) approach for these purposes, respectively. HPM revealed that the monetary value of LS was determined to greater significance by the: (i) size of the package; (ii) presence of rice, presence of lentils; (iii) presence of the nutritional information; and (iv) the discount shops as site of purchase. DCE revealed that the: (i) origin certification, (ii) recyclability of the package, and (iii) use of extra virgin olive oil of LS provided Italian consumers a high utility, for which they were willing to pay an average price premium of EUR 3.85, 3.64, and 1.87, respectively. On the contrary, the sunflower oil induced a decrease in their function utility. As such, this paper contributes to define potent market-segmentation strategies and to deliver effective private and public nutrition interventions for healthy eating.
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Affiliation(s)
- Alessandro Petrontino
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
- Sinagri s.r.l., Spin Off of the University of Bari-Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Michel Frem
- Sinagri s.r.l., Spin Off of the University of Bari-Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Vincenzo Fucilli
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
- Sinagri s.r.l., Spin Off of the University of Bari-Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Antonella Labbate
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Emanuela Tria
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Francesco Bozzo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
- Sinagri s.r.l., Spin Off of the University of Bari-Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
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7
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Baig JA, Chandio IG, Kazi TG, Afridi HI, Akhtar K, Junaid M, Naher S, Solangi SA, Malghani NA. Risk Assessment of Macronutrients and Minerals by Processed, Street, and Restaurant Traditional Pakistani Foods: a Case Study. Biol Trace Elem Res 2022; 201:3553-3566. [PMID: 36149591 DOI: 10.1007/s12011-022-03429-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Accepted: 09/16/2022] [Indexed: 11/24/2022]
Abstract
The current work is aimed to assess the impact of macronutrient and mineral contents in food products of packaged food, restaurant food, and street food in Hyderabad. The estimated daily intake of macronutrients and minerals, followed by the toxic risk assessment of microminerals by consuming studied food dishes, was also conducted. The collected products were freeze-dried and standard procedures for measuring macronutrients were followed. At the same time, the acid digestion method was used to prepare the solution for detecting minerals by atomic absorption spectrometry. The resulting data indicated that all the food dishes supplied 134-454 kcals/100 g. The chicken/meat and pulse food dishes of all three categories were enriched with protein except bhindi masala. All the food dishes have a massive variation in fat contents and differ based on the used quantity of hydrogenated oil during their preparations. A significant difference in the macro- and microminerals in studied food products was observed. However, all food dishes are a good supplementary source of fundamental nutrients, supplying the recommended daily allowances for adults. The estimated hazardous index (Ih) of microminerals in some street and restaurant food products (based on a survey) showed possible toxicity risk, especially for the workers of automechanic workshops (Ih > 1.00). Thus, it is concluded that the contaminated (cheap) raw materials and unhygienic conditions for preparing street and restaurant foods and hawking places (atmospheric pollution) are the significant sources of micromineral contamination.
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Affiliation(s)
- Jameel Ahmed Baig
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan.
| | - Iram Gul Chandio
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan
| | - Tasneem Gul Kazi
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan
| | - Hassan Imran Afridi
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan
| | - Khalil Akhtar
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan
| | - Mirza Junaid
- Department of Paediatric, Peoples University of Medical and Health Sciences for Women, Nawabshah, Shaheed Benazirabad, Pakistan
| | - Sumsun Naher
- Department of Mechanical Engineering and Aeronautics, University of London, London, UK
| | - Shakoor Ahmed Solangi
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan
| | - Niaz Ali Malghani
- National Centre of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, 76080, Pakistan
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8
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Reilly LM, He F, Rodriguez-Zas SL, Southey BR, Hoke JM, Davenport GM, de Godoy MRC. Effects of graded inclusion levels of raw garbanzo beans on apparent total tract digestibility, fecal quality, and fecal fermentative end-products and microbiota in extruded feline diets. J Anim Sci 2021; 99:skab297. [PMID: 34718604 PMCID: PMC8648292 DOI: 10.1093/jas/skab297] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 10/28/2021] [Indexed: 12/18/2022] Open
Abstract
Garbanzo beans (GB; Cicer arietinum) are a readily available pulse crop that have gained popularity as a plant-based protein source in the pet food industry. However, raw GB contain anti-nutritional factors that can reduce digestibility and cause digestive upsets in pets that are undesirable to owners. The objective of this study was to determine the effects of the inclusion of raw or cooked GB in extruded feline diets on macronutrient digestibility, gastrointestinal tolerance, and fermentative end-products in cats. Five diets were formulated to contain raw GB at 0%, 7.5%, 15%, or 30% or cooked GB at 30%. Ten adult, male cats (mean age: 1.0 ± 0.0 yr, mean BW: 4.7 ± 0.4 kg) were used in a replicated 5 × 5 Latin square design. Each period consisted of 14 d, with 10 d of diet adaptation followed by 4 d of total fecal and urine collection. At the end of each period, 4 mL of blood were collected and analyzed for a serum chemistry and complete blood count to ensure all animals remained healthy throughout the study. Cats were fed twice daily and food intake was calculated to maintain body weight. Food intake was highest (P < 0.05) for cats fed 0% raw GB (72.2 g/d, dry matter basis [DMB]) compared with GB inclusions of 7.5% or greater (average 70.3 g/d, DMB). Dry matter and organic matter apparent total tract digestibility (ATTD) were lowest (P < 0.05) for cats consuming the 30% cooked GB diet (77.3% and 81.7%, respectively). Cats fed 7.5% raw GB had greater (P < 0.05) crude protein ATTD (86.2%) than cats fed 15% raw GB (82.3%) or 30% cooked GB (81.6%). Total short-chain fatty acid concentrations were highest (P < 0.05) for 30% cooked GB at 682 μmol/g but not different (P > 0.05) than 15% GB (528 μmol/g) or 30% raw GB (591 μmol/g) diets. In terms of fecal microbial abundance, the predominant phyla were Firmicutes, Bacteroidota, and Actinobacteria. Cats fed the 0% GB diet had a greater relative abundance of Firmicutes (62.1%) and Fusobacteria (4.0%) than the remaining diets (average 54% and 1.6%, respectively). In conclusion, all inclusion levels of raw GB resulted in high digestibility (average > 80%) and ideal fecal scores (average 2.9), demonstrating their adequacy as a protein source in feline diets up to a 30% inclusion level.
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Affiliation(s)
- Lauren M Reilly
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
| | - Fei He
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
| | | | - Bruce R Southey
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
| | | | | | - Maria R C de Godoy
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
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10
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Escobedo A, Mojica L. Pulse-based snacks as functional foods: Processing challenges and biological potential. Compr Rev Food Sci Food Saf 2021; 20:4678-4702. [PMID: 34324249 DOI: 10.1111/1541-4337.12809] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/22/2021] [Accepted: 06/24/2021] [Indexed: 12/19/2022]
Abstract
Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers' demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat-fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks. More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.
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Affiliation(s)
- Alejandro Escobedo
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, México
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, México
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11
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Acevedo Martinez KA, Yang MM, Gonzalez de Mejia E. Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type-2 diabetes. Compr Rev Food Sci Food Saf 2021; 20:3762-3787. [PMID: 33998131 DOI: 10.1111/1541-4337.12762] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 03/14/2021] [Accepted: 04/01/2021] [Indexed: 01/22/2023]
Abstract
Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million tons enter the world market annually). Some chickpea components have shown, in preclinical and clinical studies, several health benefits, including antioxidant capacity, and antifungal, antibacterial, analgesic, anticancer, antiinflammatory, and hypocholesterolemic properties, as well as angiotensin I-converting enzyme inhibition. In the United States, chickpea is consumed mostly in the form of hummus. However, the development of new products with value-added bioactivity is creating new opportunities for research and food applications. Information about bioactive compounds and functional properties of chickpea ingredients in the development of new products is needed. The objective of this review was to summarize available scientific information, from the last 15 years, on chickpea production, consumption trends, applications in the food industry in the elaboration of plant-based snacks, and on its bioactive compounds related to type 2 diabetes (T2D). Areas of opportunity for future research and new applications of specific bioactive compounds as novel food ingredients are highlighted. Research is key to overcome the main processing obstacles and sensory challenges for the application of chickpea as ingredient in snack preparations. The use of chickpea bioactive compounds as ingredient in food products is also a promising area for accessibility of their health benefits, such as the management of T2D.
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Affiliation(s)
- Karla A Acevedo Martinez
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
| | - Mary M Yang
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
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12
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Chinma CE, Adedeji OE, Etim II, Aniaka GI, Mathew EO, Ekeh UB, Anumba NL. Physicochemical, nutritional, and sensory properties of chips produced from germinated African yam bean (Sphenostylis stenocarpa). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110330] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Binou P, Yanni AE, Karathanos VT. Physical properties, sensory acceptance, postprandial glycemic response, and satiety of cereal based foods enriched with legume flours: a review. Crit Rev Food Sci Nutr 2020; 62:2722-2740. [PMID: 33305591 DOI: 10.1080/10408398.2020.1858020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Legumes are rich in proteins and widely consumed around the world. Their consumption has been associated with improved glycemic and lipidemic profile and positive alterations of gut microbiota. These beneficial effects have created a growing scientific interest in the role of legume-enriched foods on the promotion of human health. The aim of this review was to critically record the studies examining the nutritional value and textural properties of these products, as well as their efficacy on lowering postprandial glucose response and satiety. Reviewed data have shown that cereal products with high nutritional value are formulated when fortified with legume flours. The postprandial glucose response appears to be ameliorated and the enriched foods have a medium or a low glycemic index, however not enough data are presented referring to the appetite hormones responses. Textural properties are affected by the addition of legumes and occasionally, when substitution level is high, the final product has not acceptable odor and appearance. To overcome this barrier, particular food processes such as fermentation, extrusion and addition of hydrocolloids, are used and have shown great results on the textural and sensory properties of the final products. The development of healthy legume-enriched cereal-based products is of great importance for the increase of legume consumption and the promotion of public health.
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Affiliation(s)
- Panagiota Binou
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopion University of Athens, Athens, Greece
| | - Amalia E Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopion University of Athens, Athens, Greece
| | - Vaios T Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopion University of Athens, Athens, Greece
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Arevalo I, Guzmán-Maldonado SH, Sanchez SMM, Acosta-Gallegos JA. Steaming and Toasting Reduce the Nutrimental Quality, Total Phenols and Antioxidant Capacity of Fresh Kabuli Chickpea (Cicer arietinum L.). PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:628-634. [PMID: 33025393 DOI: 10.1007/s11130-020-00857-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/22/2020] [Indexed: 06/11/2023]
Abstract
Kabuli chickpea is traditionally consumed in Mexico. It is currently exported to countries including United States where its demand has recently increased. In order to demonstrate the effect of thermal processes on the quality of fresh chickpea, the objective of the present work was to evaluate some nutrimental and functional characteristics of raw, steamed and toasted chickpea. The partial chemical composition, total phenols, oligosaccharides, and antioxidant capacities were measured in five genotypes of chickpea. Steamed and toasted chickpea showed up to 8.4 and 25.8% less protein, respectively, than that of raw samples. Oligosaccharides, in general decreased in steamed and toasted fresh grain; however, verbascose increased on average 30.6 and 37.9% in steamed and toasted samples, respectively. Minor changes in total phenolic content were observed a result of the process. Trolox equivalent antioxidant capacity increased up to 3.5 times compared to that of antioxidant capacity of raw samples. Fresh chickpea grain, raw or processed, shows attractive nutritional and antioxidant properties that can contribute to the diet and health of the person who consumes it.
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Affiliation(s)
- Isabel Arevalo
- Department of Biochemistry, National Technological Institute, Campus Celaya. Tecnológico de Celaya, Antonio García Cubas Pte. No. 600 esq. Av. Tecnológico, C.P. 38010 Celaya, Guanajuato, Mexico
| | - Salvador Horacio Guzmán-Maldonado
- Food Science Laboratory, Experimental Station El Bajío (CIRCE-INIFAP), Km. 6.5 Carretera Celaya-San Miguel de Allende, C. P. 38010 Celaya, Guanajuato, Mexico.
| | - Sara Meyeth Mata Sanchez
- Indiana University Department of Chemistry, 800 E Ave. Bloomington IN, Kirkwood, 47405-7102, USA
| | - Jorge Alberto Acosta-Gallegos
- Food Science Laboratory, Experimental Station El Bajío (CIRCE-INIFAP), Km. 6.5 Carretera Celaya-San Miguel de Allende, C. P. 38010 Celaya, Guanajuato, Mexico
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15
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Mota J, Lima A, B. Ferreira R, Raymundo A. Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours. Foods 2020; 9:E1064. [PMID: 32764433 PMCID: PMC7465908 DOI: 10.3390/foods9081064] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/03/2020] [Accepted: 08/03/2020] [Indexed: 12/15/2022] Open
Abstract
Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt. The impact on the physical properties of the dough and cookies was evaluated for the different systems. Rice and buckwheat doughs were 20% firmer and 40% less cohesive than the others. The incorporation of lupin extract had a reduced impact on the shape parameters of the cookies, namely in terms of area and thickness. The texture differed over time and after eight weeks, the oat and buckwheat cookies enriched with lupin extract were significantly firmer than the cookies without lupin. The incorporation of lupin extract induced a certain golden-brown coloring on the cookies, making them more appealing: lightness (L*) values decreased, generally, for the cookies with lupin extract when compared to the controls. The aw and moisture content values were very low for all samples, suggesting a high stability food product. Hence, the addition of lupin extract brought some technological changes in the dough and cookies in all the flours tested but improved the final product quality which aligns with the trends in the food industry.
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Affiliation(s)
- Joana Mota
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (A.L.); (R.B.F.); (A.R.)
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16
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Štreimikytė P, Keršienė M, Eisinaitė V, Jasutienė I, Lesauskaitė V, Damulevičienė G, Knašienė J, Leskauskaitė D. Formulating protein-based beverages for the dysphagia diets of the elderly: viscosity, protein quality, in vitro digestion, and consumers acceptability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3895-3901. [PMID: 32323329 DOI: 10.1002/jsfa.10431] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 03/23/2020] [Accepted: 04/23/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Dysphagia is defined as a disorder of the swallowing mechanism. The most common management of dysphagia is diet modification by thickening food and beverages. This study aimed to obtain protein-based beverages for the dysphagia diets of the elderly, corresponding to the 'honey' (III) level of dysphagia fluids according to the National Dysphagia Diet classifications, and containing 100 g kg-1 of good-quality proteins with a high rate of hydrolysis during digestion. RESULTS Four protein formulations made from pea proteins, milk proteins, a mixture of milk and pea proteins, and milk proteins with added konjac glucomannan, were evaluated on the basis of rheological characterization and proteolysis kinetics during in vitro digestion. The mixture of milk proteins and pea proteins, and the mixture of milk proteins with added konjac glucomannan, showed typical yielding pseudoplastic fluid behavior with similar apparent viscosity but different structural characteristics. These differences were the reason for the differences in proteolysis kinetics during digestion. The mixture of milk and pea proteins showed viscous liquid behavior and was more rapidly hydrolyzed under gastrointestinal conditions than mixtures containing milk proteins and konjac glucomannan acting as a weak gel system. CONCLUSION We presume that geriatric consumers with swallowing difficulties may benefit from 'honey'-level viscosity, protein-based beverages containing pea and milk proteins through faster proteolysis and better bioaccessibility of amino acids during digestion. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Paulina Štreimikytė
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Milda Keršienė
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Viktorija Eisinaitė
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Ina Jasutienė
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
| | - Vita Lesauskaitė
- Geriatric Department, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Gytė Damulevičienė
- Geriatric Department, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Jurgita Knašienė
- Geriatric Department, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Daiva Leskauskaitė
- Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania
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17
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Glusac J, Isaschar-Ovdat S, Fishman A. Transglutaminase modifies the physical stability and digestibility of chickpea protein-stabilized oil-in-water emulsions. Food Chem 2020; 315:126301. [DOI: 10.1016/j.foodchem.2020.126301] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 12/30/2019] [Accepted: 01/26/2020] [Indexed: 12/19/2022]
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18
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Nawaz MA, Tan M, Øiseth S, Buckow R. An Emerging Segment of Functional Legume-Based Beverages: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1762641] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Malik Adil Nawaz
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
| | - Melvin Tan
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
| | - Sofia Øiseth
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
| | - Roman Buckow
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
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Espinosa-Ramírez J, Serna-Saldívar SO. Wet-milled chickpea coproduct as an alternative to obtain protein isolates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108468] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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