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  • 1
    Online Resource
    Online Resource
    Thermal processing methods differentially affect the protein quality of Chickpea ( Cicer arietinum )
    Wiley ; 2020
    In:  Food Science & Nutrition Vol. 8, No. 6 ( 2020-06), p. 2950-2958
    Details
    In: Food Science & Nutrition, Wiley, Vol. 8, No. 6 ( 2020-06), p. 2950-2958
    Abstract: Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour can be altered by multiple factors including processing method. For this reason, the protein quality of processed chickpea flour was determined using in vivo and in vitro analyses for processed chickpeas. Processing differentially affected the protein digestibility‐corrected amino acid score (PDCAAS) of chickpeas with extruded chickpea (83.8) having a higher PDCAAS score than both cooked (75.2) and baked (80.03). Interestingly, the digestible indispensable amino acid score (DIAAS) value of baked chickpea (0.84) was higher compared to both extruded (0.82) and cooked (0.78). The protein efficiency ratio, another measure of protein quality, was significantly higher for extruded chickpea than baked chickpea ( p   〈  .01). I n vivo and in vitro analysis of protein quality were well correlated ( R 2  = .9339). These results demonstrated that under certain circumstances in vitro methods could replace the use of animals to determine protein quality.
    Type of Medium: Online Resource
    ISSN: 2048-7177 , 2048-7177
    URL: Issue
    URL: Article
    DOI: 10.1002/fsn3.v8.6
    DOI: 10.1002/fsn3.1597
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2703010-6
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  • 2
    Online Resource
    Online Resource
    Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis
    Wiley ; 2020
    In:  Cereal Chemistry Vol. 97, No. 2 ( 2020-03), p. 429-440
    Details
    In: Cereal Chemistry, Wiley, Vol. 97, No. 2 ( 2020-03), p. 429-440
    Abstract: Pulses are a good source of protein; however, they contain phytochemicals that can negatively affect the protein quality. Enzymatic hydrolysis could be a means to enhance the nutritional value of pea by improving the digestibility of the protein. To this aim, a commercial air‐classified pea protein‐enriched flour (PPEF) was hydrolyzed by different proteases (trypsin, Savinase, papain, and pepsin) to different degrees of hydrolysis (DH 2%–4% and 10%–12%) and levels of phytochemicals and in vitro protein digestibility corrected amino acid score were examined. Findings Protease treatments reduced the contents of condensed tannins and total phenolics, as well as trypsin inhibitor and chymotrypsin inhibitor activities. Hydrolysis at 10%–12% DH (degrees of hydrolysis) improved the amino acid score of the PPEF, but it was still limiting sulfur amino acids, whereas low levels of hydrolysis (DH 2%–4%) decreased the amino acid score. The in vitro protein digestibility score increased slightly following hydrolysis, with the greatest improvement in digestibility occurring with the papain treatment (DH 10%–12%). The in vitro protein digestibility corrected amino acid score with trypsin hydrolysis at DH 2%–4% was the lowest at 59.17%, whereas pepsin hydrolysis (10%–12% DH) gave the highest score (72.89%). Conclusions Specific hydrolysis treatments could be used to improve the overall nutrition of PPEF, enhancing the potential utilization of modified pea protein ingredients. Significance and novelty This study utilized four enzymes with different specificities resulting in PPEF hydrolysates with different protein quality even when the DH was the same. Increasing the nutritional quality of a PPEF may give it a competitive advantage over other pea ingredients.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Issue
    URL: Article
    DOI: 10.1002/cche.v97.2
    DOI: 10.1002/cche.10258
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2016053-7
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  • 3
    Online Resource
    Online Resource
    Oxidative stability of direct‐expanded chickpea–sorghum snacks
    Wiley ; 2020
    In:  Food Science & Nutrition Vol. 8, No. 8 ( 2020-08), p. 4340-4351
    Details
    In: Food Science & Nutrition, Wiley, Vol. 8, No. 8 ( 2020-08), p. 4340-4351
    Abstract: In contrast to other pulses, chickpea has a relatively high fat content (3%–10%). This study was designed to investigate direct‐expanded chickpea–sorghum extruded snacks (50:50, 60:40, and 70:30 chickpea:sorghum, w/w) with respect to: their oxidative stability and sensory properties during accelerated (55°C) and room temperature (25°C) storage; correlations between chemical markers (peroxide value and p ‐anisidine value) and sensory data during accelerated storage; and the shelf‐life of snacks extruded at the optimal expansion point as determined by a rotatable central composite design. Peroxide values and p ‐anisidine values were in the range of 0–2.5 mEq/Kg and 5–30, respectively, for both accelerated and room temperature storage, and increased during storage ( p   〈  .05). 70:30 and 60:40 (w/w) chickpea–sorghum snacks had higher peroxide and p ‐anisidine values compared to the 50:50 snack during storage at either temperature ( p   〈  .05). Rancid aroma and off‐flavor of 60:40 and 70:30 chickpea–sorghum snacks (slightly intense = 6) also were higher than that of the 50:50 snack (moderately weak = 3) ( p   〈  .05). Significant correlations ( p   〈  .05) were found between chemical markers and sensory attributes ( p   〈  .05). The study illustrated that shelf‐life decreased as the percentage of chickpea in the blend increased. Therefore, in terms of shelf‐life, a 50:50 chickpea–sorghum blend is preferable.
    Type of Medium: Online Resource
    ISSN: 2048-7177 , 2048-7177
    URL: Issue
    URL: Article
    DOI: 10.1002/fsn3.v8.8
    DOI: 10.1002/fsn3.1731
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2703010-6
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  • 4
    Online Resource
    Online Resource
    Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours
    SAGE Publications ; 2020
    In:  Food Science and Technology International Vol. 26, No. 3 ( 2020-04), p. 265-274
    Details
    In: Food Science and Technology International, SAGE Publications, Vol. 26, No. 3 ( 2020-04), p. 265-274
    Abstract: The effect of barrel temperature (120 and 150 ℃, held constant in zones 4–6) and feed moisture (20 and 24%) on the protein quality of Kabuli chickpea, sorghum, and maize flours were examined, which included amino acid profile, in vitro protein digestibility and in vitro protein digestibility-corrected amino acid score (IV-PDCAAS). It was found that the limiting amino acid of chickpea changed from threonine to valine after extrusion, whereas both sorghum and maize were limiting in lysine before and after extrusion. The in vitro protein digestibility increased from 77 to 81% for chickpea and 73 to 76% for maize; values for sorghum remained at 74% after extrusion. However, the IV-PDCAAS for the extruded flours generally remained at the same level, 69% for chickpea, 22% for sorghum, and ∼35% for maize. The effect of extrusion temperature, moisture and their interaction was significant on protein quality of sorghum and maize, but in the case of chickpea, only the extrusion temperature was significant. Only chickpea extruded at 150 ℃ (regardless of the moisture) met the protein quality (PDCAAS  〉  70%) requirement to be used in food assistance products.
    Type of Medium: Online Resource
    ISSN: 1082-0132 , 1532-1738
    URL: Article
    DOI: 10.1177/1082013219887635
    Language: English
    Publisher: SAGE Publications
    Publication Date: 2020
    detail.hit.zdb_id: 2081257-7
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  • 5
    Online Resource
    Online Resource
    Effect of extrusion conditions on the physical properties of desi chickpea‐barley extrudates and quality attributes of their resulting flours
    Wiley ; 2020
    In:  Journal of Texture Studies Vol. 51, No. 2 ( 2020-04), p. 300-307
    Details
    In: Journal of Texture Studies, Wiley, Vol. 51, No. 2 ( 2020-04), p. 300-307
    Abstract: In this study, response surface methodology (RSM) was used to evaluate the effect of extrusion conditions on physical properties of chickpea:barley extrudates (60:40), and the resulting protein quality of their flours. Barrel temperature (150–170°C) and moisture content (16–20%) were chosen as independent variables to generate a central composite design. Hardness, expansion index, bulk density, and protein quality were analyzed as responses parameters. Expansion was found to be higher at lower temperatures and higher moisture for the 60:40 chickpea:barley blend; bulk density became reduced with increased moisture; and hardness was found to increase at higher temperatures and lower moistures. The protein quality of their resulting flours was found to be greater at moisture contents higher than 16%. The composition, protein quality, and functional attributes were also examined for raw and precooked flours of chickpea, barley, and their blend at the center point of the RSM design (18% moisture, 160°C). Extrusion also leads to improved water hydration capacities and reduced viscosities for precooked individual and blended flours relative to the raw. Moreover, extrusion also led to improved protein quality in the chickpea and chickpea‐barley blend, but not the individual barley flour.
    Type of Medium: Online Resource
    ISSN: 0022-4901 , 1745-4603
    URL: Issue
    URL: Article
    DOI: 10.1111/jtxs.v51.2
    DOI: 10.1111/jtxs.12470
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2176283-1
    SSG: 15,3
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  • 6
    Online Resource
    Online Resource
    Effect of fermentation time on the nutritional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger
    Wiley ; 2020
    In:  Cereal Chemistry Vol. 97, No. 1 ( 2020-01), p. 104-113
    Details
    In: Cereal Chemistry, Wiley, Vol. 97, No. 1 ( 2020-01), p. 104-113
    Abstract: The overall goal of this research was to examine the effect of solid‐state fermentation using Aspergillus oryzae and Aspergillus niger over time on the nutritional properties of an air‐classified pea protein‐enriched flour (PPEF) . Specifically, changes to levels of enzyme inhibitors, total phenolics, in vitro protein digestibility (IVPD), and protein quality (IVPD‐corrected amino acid score) were assessed. Findings Trypsin and chymotrypsin inhibitors were reduced by 11.6 and 30.4%, and 22.8 and 21.8% for A. niger and A. oryzae , respectively, whereas the total phenolic content increased by 35.3 and 44.7% for A. niger and A. oryzae , respectively. IVPD increased over the fermentation time. However, the overall protein quality as measured by the IVPD‐corrected amino acid score became worse, becoming lowered by 5%–15% after 6 hr. Conclusions SSF improved the digestibility and bioactive compound availability, whereas protein quality was not improved. Significance and novelty Findings indicate that this particular solid‐state fermentation system improved the digestibility of the PPEF.
    Type of Medium: Online Resource
    ISSN: 0009-0352 , 1943-3638
    URL: Issue
    URL: Article
    DOI: 10.1002/cche.v97.1
    DOI: 10.1002/cche.10234
    Language: English
    Publisher: Wiley
    Publication Date: 2020
    detail.hit.zdb_id: 2016053-7
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