* Corresponding author. E-mail addresses: [email protected] 1537-5110/$ – see front matter a 2008 IAgrE doi:10.1016/j.biosystemseng.2008.07.002 Knowledge of dielectric properties of agricultural commodities is essential to develop thermal treatments using radio frequency and microwave energy. Dielectric properties (the dielectric constant and loss factor) of compressed chickpea flour samples ...

Present study investigated the impact of flour preparation and thermal processing on headspace volatile profile aqueous suspensions three different chickpea types (non-gelatinised open cell flour, pre-gelatinised closed flour). Suspensions with non-gelatinised contained higher abundances several aldehydes, alcohols hydrocarbons, resulting from enzymatic lipid breakdown, compared to or as enzyme...

• Gluten-free bread (GFB) staling was studied by an instrumental and sensory approach. Chickpea flour reduced moisture loss crumb hardness during 7 days of storage. Consumers described chickpea-based GFB as soft fresh with gluten-related disorders considered chickpea-psyllium-based ideally soft. its combination psyllium delayed staling. is generally recognized a product less than satisfying app...

Abstract The simple extraction of flours samples followed by free amino acids determination procedures was studied and optimised. conditions derivatisation reaction with ninhydrin for chromatographic sum discussed. developed method processed in terms linearity, precision, accuracy, limits detection quantification. Moreover, capillary isotachophoresis HPLC methods were applied individual determi...

Abstract The program for the development of sustainable food systems is aimed primarily at providing population with affordable, safe and nutritious foods. Improvement in quality can be achieved by gradually reformulating products, increasing their nutritional value through use healthy ingredients. most preferred methods assessing organoleptic properties gluten-free biscuits have been identifie...

Chickpea (Cicer arietinum L.) is one of the most grown and consumed pulses it traditionally commercialised as seeds, flour or canned foods. In frame alternative protein sources, chickpea emerged a rich source dietary proteins (17–22%) that can be dry- wet-extracted. The application food ingredients still in early stages, where their properties how they interact within matrices are scarcely stud...

This work evaluated, for the first time, impact of in situ dextran (with different branching degree) produced by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 strains on technological properties chickpea–wheat sourdough bread prepared with three levels chickpea flour (20, 30 40 g/100 g). In addition Lactiplantibacillus plantarum F8 strain (not producing) a control without...