Background and objectives Pulse pasta is one of the latest responses food industry to meet consumers request for healthy sustainable foods. Among pulses, red lentils chickpeas are preferred raw materials making 100% pulse pasta. This study aimed at addressing starch protein features in commercial provide an insight on how their molecular organization may affect cooking behavior. Findings Differ...

The use of chickpeas sprouted with sodium selenite as ingredient for sourdough bread enrichment is explored. Backslopping was followed to obtain selenium enriched sourdoughs produced chickpeas. Afterwards, breads containing 150 or 300 g/kg lyophilized chickpea without (SeGCS) were produced. effects on dough rheology, features and nutritional properties emphasis in Se content assessed. A positiv...

Alternative sources of protein will be required in both human and animal nutrition to support ingredient sustainability nutrient demands a growing world population. Extrusion is one technique utilized process pulses reported increase starch digestibility but also has the potential transform nutrients into non-nutritious compounds. This study sought compare effects extrusion on composition Amari...

Maslinic acid is a pentacyclic triterpene found in plants used in traditional medicine with antidiabetic, antitumor, antioxidant and parasitostatic activities. A diet rich in foods of plant origin could provide a regular supply of this bioactive compound since it has been detected in olives, spinaches, eggplants, chickpeas and pomegranates. The multiple biological effects elicited by maslinic a...