Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity

Current issue In press Archive About the Journal Scope Editorial Board Indexed Subscription Contact Editorial Policies Peer Review Policy For Reviewers Research Ethics Policy Plagiarism Informed Consent Policy Conflict of Interest Policy Open Access Policy Corrections, Retractions and Expressions of Concern Advertising Policy Instructions for Authors News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score

Search for Author, Title, Keyword

Current issue

In press

Archive

Instructions for Authors

Current issue

In press

Archive

About the Journal Scope Editorial Board Indexed Subscription Contact

Editorial Policies Peer Review Policy For Reviewers Research Ethics Policy Plagiarism Informed Consent Policy Conflict of Interest Policy Open Access Policy Corrections, Retractions and Expressions of Concern Advertising Policy

Instructions for Authors

News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score

CC BY-NC-ND 3.0

ORIGINAL ARTICLE

Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity

Joseph A Bruno ¹

,

David W Konas ²

,

Evan L Matthews ³

,

Charles H Feldman ¹

,

Kate M Pinsley ²

,

Adrian L Kerrihard ¹

1	Department of Nutrition and Food Studies, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, United States
2	Department of Chemistry and Biochemistry, College of Science and Mathematics, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, United States
3	Department of Exercise Science and Physical Education, College of Education and Human Services, Montclair State University, 1 Normal Ave, Montclair, NJ 07043, United States

CORRESPONDING AUTHOR

Adrian L Kerrihard

Nutrition and Food Studies, Montclair State University, One Normal Avenue, 07043, Montclair, United States

Submission date: 2019-03-05

Final revision date: 2019-04-26

Acceptance date: 2019-05-10

Publication date: 2019-05-30

Pol. J. Food Nutr. Sci. 2019;69(2):203–209

DOI: https://doi.org/10.31883/pjfns/109280

References (33) Citations (7)

KEYWORDS

TOPICS

Effects on food quality

Sensory properties

Food bioactives

Cereals and Grains

Phenolic compounds

ABSTRACT

Chickpea flour, mainly from non-sprouted chickpeas, serves as an alternative to wheat flours. Sprouting legumes may improve antioxidant potential, but sensory effects of sprouting chickpeas for flour are largely unknown. This study evaluated sensory effects of up to 40% substitution of Sprouted Chickpea Flour (SCF) and Non-Sprouted Chickpea Flour (NSCF) in pasta. Total phenolics and antioxidant potential (as Trolox equivalency) of the flours were also assessed. Results showed phenolic contents and antioxidant potential were significantly higher in SCF than NSCF. By descriptive analysis, chickpea flour levels corresponded with decreases in chewiness and pasta flavor, and increases in mushiness, grittiness, bitterness, and earthiness. Effects on bitterness, earthiness, and pasta flavor were greater with SCF than NSCF. By consumer assessment, 20% SCF did not exhibit significantly lower overall hedonic measures than the other samples. With attention given to possible organoleptic challenges, SCF may warrant consideration as a more antioxidant-rich alternative to NSCF.

REFERENCES (33)

1.

ASTM International. (2011). Standard Guide for Sensory Evaluation Methods to Determine the Sensory Shelf Life of Consumer Products. ASTM International.

2.

Birt, D.F., Hendrich, S., Wang, W. (2001). Dietary agents in cancer prevention: flavonoids and isoflavonoids. Pharmacology & Therapeutics, 90(2-3), 157-177.

3.

Bouchenak, M., Lamri-Senhadji, M. (2013). Nutritional quality of legumes, and their role in cardiometabolic risk prevention: a review. Journal of Medicinal Food, 16(3), 185–198.

4.

Brand-Williams, W., Cuvelier, M.-E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25–30.

5.

Devi, C.B., Kushwaha, A., Kumar, A. (2015). Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata). Journal of Food Science and Technology - Mysore, 52(10), 6821–6827.

6.

Enrique, A., Bruno, J., Feldman, C., Kerrihard, A., Matthews, E. (2018). Effects of germinated chickpea flour incorporated in pasta on brachial artery flow mediated dilation. International Journal of Exercise Science – Conference Proceedings, 9(6), 1.

7.

FMI (2018). Chickpea Flour Market: Global Industry Analysis, Size and Forecast, 2017 to 2026. Retrieved from [https://www.futuremarketinsigh...].

8.

Gao, Y., Yao, Y., Zhu, Y., Ren, G. (2015). Isoflavone content and composition in chickpea (Cicer arietinum L.) sprouts germinated under different conditions. Journal of Agricultural and Food Chemistry, 63(10), 2701–2707.

9.

Gharachorloo, M., Ghiassi Tarzi, B., Baharinia, M. (2013). The effect of germination on phenolic compounds and antioxidant activity of pulses. Journal of the American Oil Chemists’ Society, 90(90), 407–411.

10.

Gunashree, B.S., Kumar, R.S., Roobini, R., Venkateswaran, G. (2014). Nutrients and antinutrients of ragi and wheat as influenced by traditional processes. International Journal of Current Microbiology and Applied Sciences, 3(7), 720–736.

11.

Gupta, R.K., Gupta, K., Sharma, A., Das, M., Ansari, I.A., Dwivedi, P.D. (2017). Health risks and benefits of chickpea (Cicer arietinum) consumption. Journal of Agricultural and Food Chemistry, 65(1), 6–22.

12.

Ito, C., Murata, T., Itoigawa, M., Nakao, K., Kumagai, M., Kaneda, N., Furukawa, H. (2006). Induction of apoptosis by isoflavonoids from the leaves of Millettia taiwaniana in human leukemia HL-60 cells. Planta Medica, 72, 424-429.

13.

Khattak, A.B., Zeb, A., Khan, M., Bibi, N., Khattak, M.S. (2007). Influence of germination techniques on sprout yield, biosynthesis of ascorbic acid and cooking ability, in chickpea (Cicer arietinum L.). Food Chemistry, 103(1), 115–120.

14.

Kohajdová, Z., Karovicova, J., Magala, M. (2011). Utilisation of chickpea flour for crackers production. Acta Chimica Slovaca, 4, 98–107.

15.

Kumar, M., Hora, R., Kostrzynska, M., Waites, W.M., Warriner, K. (2006). Inactivation of Escherichia coli O157: H7 and Salmonella on mung beans, alfalfa, and other seed types destined for sprout production by using an oxychloro-based sanitizer. Journal of Food Protection, 69(7), 1571–1578.

16.

Masood, T., Shah, H.U., Zeb, A. (2014). Effect of sprouting time on proximate composition and ascorbic acid level of mung bean (Vigna radiate L.) and chickpea (Cicer arietinum L.) seeds. Journal of Animal and Plant Sciences, 24(3), 850–859.

17.

Meilgaard, M.C., Carr, B.T., Civille, G.V. (1999). Sensory Evaluation Techniques. CRC Press Boca Raton, Florida, USA.

18.

Melini, F., Melini, V., Luziatelli, F., Ruzzi, M. (2017). Current and forward-looking approaches to technological and nutritional improvements of gluten-free bread with legume flours: A critical review. Comprehensive Reviews in Food Science and Food Safety, 16(5), 1101–1122.

19.

Miadoková, E. (2009). Isoflavonoids—an overview of their biological activities and potential health benefits. Interdisciplinary Toxicology, 2(4), 211-218.

20.

Nakitto, A.M., Muyonga, J.H., Nakimbugwe, D. (2015). Effects of combined traditional processing methods on the nutritional quality of beans. Food Science & Nutrition, 3(3), 233–241.

21.

Padalino, L., Mastromatteo, M., Lecce, L., Spinelli, S., Conte, A., Alessandro Del Nobile, M. (2015). Optimization and characterization of gluten-free spaghetti enriched with chickpea flour. International Journal of Food Sciences and Nutrition, 66(2), 148–158.

22.

Polak, R., Phillips, E.M., Campbell, A. (2015). Legumes: Health benefits and culinary approaches to increase intake. Clinical Diabetes, 33(4), 198–205.

23.

Ramesh, D.R., Swami, S.C. (2016). Total antioxidant capacity of some common seeds and effect of sprouting and its health benefits. International Journal of Chemical Studies, 4(2), 25–27.

24.

Rayas-Duarte, P., Mock, C.M., Satterlee, L.D. (1996). Quality of spaghetti containing buckwheat, amaranth, and lupin flours. Cereal Chemistry, 73(3), 381-387.

25.

Sabanis, D., Makri, E., Doxastakis, G. (2006). Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne. Journal of the Science of Food and Agriculture, 86(12), 1938–1944.

26.

Segev, A., Badani, H., Galili, L., Hovav, R., Kapulnik, Y., Shomer, I., Galili, S. (2011). Total phenolic content and antioxidant activity of chickpea (Cicer arietinum L.) as affected by soaking and cooking conditions. Food and Nutrition Sciences, 2, 724.

27.

Singleton, V.L., Orthofer, R., Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. In J. Abelson (Ed.), Methods in Enzymology, Vol. 299, Elsevier, Amsterdam, The Netherlands, pp. 152–178.

28.

Stone, N.J., Robinson, J.G., Lichtenstein, A.H., Bairey Merz, C.N., Blum, C.B., Eckel, R.H., Goldberg A.C., Gordon D., Levy D., Lloyd-Jones, D.M. (2014). American Heart Association Task Force on Practice G. 2013 ACC/AHA guideline on the treatment of blood cholesterol to reduce atherosclerotic cardiovascular risk in adults: A report of the American College of Cardiology/American Heart Association Task Force on Practice Guidelines. Circulation, 129(25), S1–S45.

29.

Świeca, M., Gawlik-Dziki, U., Jakubczyk, A. (2013). Impact of density of breeding on the growth and some nutraceutical properties of ready-to-eat lentil (Lens culinaris) sprouts. Acta Scientiarum Polonorum Hortorum Cultus, 12(4), 19–29.

30.

Venn, B.J., Perry, T., Green, T.J., Skeaff, C.M., Aitken, W., Moore, N.J., Mann J.I., Wallace A.J., Monro J., Bradshaw A., Brown R.C., Skidmore P.M.L., Doel K., O’Brien K., Frampton C., Williams, S. (2010). The effect of increasing consumption of pulses and wholegrains in obese people: A randomized controlled trial. Journal of the American College of Nutrition, 29(4), 365–372.

31.

Wood, J.A. (2009). Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality. Journal of Cereal Science, 49(1), 128–133.

32.

Wu, Z.Y., Song, L.X., Feng, S.B., Liu, Y.C., He, G.Y., Yioe, Y., Liu S.Q., Huang, D. (2012). Germination dramatically increases isoflavonoid content and diversity in chickpea (Cicer arietinum L.) seeds. Journal of Agricultural and Food Chemistry, 60(35), 8606-8615.

33.

Zafar, T.A., Al-Hassawi, F., Al-Khulaifi, F., Al-Rayyes, G., Waslien, C., Huffman, F.G. (2015). Organoleptic and glycemic properties of chickpea-wheat composite breads. Journal of Food Science and Technology - Mysore, 52(4), 2256–2263.

CITATIONS (7):

1.

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta
Valentina Melini, Francesca Melini, Rita Acquistucci
Antioxidants

2.

Incorporating sprouted chickpea flour in pasta increases brachial artery flow-mediated dilation
JA Bruno, CH Feldman, DW Konas, AL Kerrihard, EL Matthews
Physiology International

3.

Reference Module in Food Science
Luca Serventi

4.

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel
Claire Chigwedere, Janitha Wanasundara, Phyllis Shand
Comprehensive Reviews in Food Science and Food Safety

5.

Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread
Haiam Elkatry, Abdelrahman Ahmed, Hossam El-Beltagi, Heba Mohamed, Nareman Eshak
Foods

6.

Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder
Natalia Drabińska, Mariana Nogueira, Beata Szmatowicz
Molecules

7.

Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
Natalia Drabińska, Mariana Nogueira, Ewa Ciska, Henryk Jeleń
Polish Journal of Food and Nutrition Sciences

Submit your paper

Instructions for Authors

Share

RELATED ARTICLE

Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying

Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity

Evaluation of the Antioxidant and Cytotoxic Activities on Cancer Cell Line of Extracts of Parasitic Plants Harvested in Tunisia

Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)

High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product

Indexes

eISSN:	2083-6007
ISSN:	1230-0322

Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

© 2006-2022 Journal hosting platform by Bentus