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Influence of Dehydration Process in Castellano Chickpea: Changes in Bioactive Carbohydrates and Functional Properties

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Abstract

Changes in bioactive carbohydrates, functional, and microstructural characteristics that occurred in chickpea under soaking, cooking, and industrial dehydration processing were evaluated. Raw chickpea exhibited important levels of raffinose family of oligosaccharides (RFOs), resistant starch (RS) and total dietary fibre (TDF), being insoluble dietary fibre (IDF) the main fraction (94%). The dehydration process increased RFOs (43%), RS (47%) and soluble dietary fiber (SDF) (59%) levels significantly. In addition, a noticeable increase in both fibre fractions was observed, being higher in soluble fibre in (SDF) (59%). The minimum nitrogen solubility of raw flours was at pH 4, and a high degree of protein insolubilization (80%) was observed in dehydrated flours. The raw and processed flours exhibited low oil-holding capacities (1.10 mg/ml), and did not show any change by thermal processing, whereas water-holding capacities rose to 5.50 mg/ml of sample. Cooking and industrial dehydration process reduced emulsifying activity and foaming capacity of chickpea flour. The microstructural observations were consistent with the chemical results. Thus, the significant occurrence of these bioactive carbohydrate compounds along with the interesting functional properties of the dehydrated flours could be considered useful as functional ingredients for food formulation.

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Abbreviations

DF:

Dietary fibre

EA:

Emulsifying activity

FC:

Foaming capacity

IDF:

Insoluble dietary fibre

LGC:

Least gelation concentration

OHC:

Oil holding capacity

RFOs:

Raffinose family of oligosaccharides

RS:

Resistant starch

S:

Soaked

S+C:

Soaked+cooked

S+C+D:

Soaked+cooked+dehydrated

SC:

Swelling capacity

SDF:

Soluble dietary fibre

SDS:

Sodium dodecyl sulfate

SEM:

Scanning electron microscopy

TCA:

Tricholoacetic acid solution

WAC:

Water absorption capacity

WHC:

Water holding capacity

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Authors and Affiliations

  1. Instituto de Investigación de Ciencias de la Alimentación (CIAL). Facultad de Ciencias, C/Nicolás Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain

    Yolanda Aguilera, Vanesa Benítez, Esperanza Mollá, Rosa M. Esteban & María A. Martín-Cabrejas

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  1. Yolanda Aguilera
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  2. Vanesa Benítez
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  3. Esperanza Mollá
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  4. Rosa M. Esteban
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  5. María A. Martín-Cabrejas
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Correspondence to María A. Martín-Cabrejas.

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Aguilera, Y., Benítez, V., Mollá, E. et al. Influence of Dehydration Process in Castellano Chickpea: Changes in Bioactive Carbohydrates and Functional Properties. Plant Foods Hum Nutr 66, 391–400 (2011). https://doi.org/10.1007/s11130-011-0259-8

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