Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels

Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels

Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP), temperature (T), and treatment time (t) at three...

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Bibliographic Details
Main Authors: María Dolores Alvarez, Raúl Fuentes, Wenceslao Canet
Format: Article
Language:English
Published: MDPI AG 2015-04-01
Series:Foods
Subjects:
chickpea flour
high hydrostatic pressure
oscillation rheology
texture
gelatinization
retrogradation
structure
Online Access:http://www.mdpi.com/2304-8158/4/2/80

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