Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
2/2019 vol. 69
Stats
CC BY-NC-ND 3.0
Get citation
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
 
 
 
More details
Hide details
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
 
 
Submission date: 2019-03-05
 
 
Final revision date: 2019-04-26
 
 
Acceptance date: 2019-05-10
 
 
Publication date: 2019-05-30
 
 
Corresponding author
Adrian L Kerrihard   

Nutrition and Food Studies, Montclair State University, One Normal Avenue, 07043, Montclair, United States
 
 
Pol. J. Food Nutr. Sci. 2019;69(2):203-209
DOI: https://doi.org/10.31883/pjfns/109280
 
 
Article (PDF)
References (33) Citations (8)
 
KEYWORDS
chickpea
sensory traits
germination
antioxidants
phenolics
 
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.
Google Scholar
 
 
2.
Birt, D.F., Hendrich, S., Wang, W. (2001). Dietary agents in cancer prevention: flavonoids and isoflavonoids. Pharmacology & Therapeutics, 90(2-3), 157-177.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
Google Scholar
 
 
7.
FMI (2018). Chickpea Flour Market: Global Industry Analysis, Size and Forecast, 2017 to 2026. Retrieved from [https://www.futuremarketinsigh...].
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
14.
Kohajdová, Z., Karovicova, J., Magala, M. (2011). Utilisation of chickpea flour for crackers production. Acta Chimica Slovaca, 4, 98–107.
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
Google Scholar
 
 
17.
Meilgaard, M.C., Carr, B.T., Civille, G.V. (1999). Sensory Evaluation Techniques. CRC Press Boca Raton, Florida, USA.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
19.
Miadoková, E. (2009). Isoflavonoids—an overview of their biological activities and potential health benefits. Interdisciplinary Toxicology, 2(4), 211-218.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
22.
Polak, R., Phillips, E.M., Campbell, A. (2015). Legumes: Health benefits and culinary approaches to increase intake. Clinical Diabetes, 33(4), 198–205.
CrossRef
 
Google Scholar
 
 
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.
Google Scholar
 
 
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.
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
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.
CrossRef
 
Google Scholar
 
 
 
CITATIONS (8):
1.
Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta
Valentina Melini, Francesca Melini, Rita Acquistucci
Antioxidants
 
CrossRef
 
 
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
 
CrossRef
 
 
3.
Reference Module in Food Science
Luca Serventi
 
CrossRef
 
 
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
 
CrossRef
 
 
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
 
CrossRef
 
 
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
 
CrossRef
 
 
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
 
CrossRef
 
 
8.
Effect of starch structuring and processing on the bioaccessibility of polyphenols in starchy foodstuffs: A review
Monserrat Hernández-Bautista, Tomy J. Gutiérrez, Juscelino Tovar, Luis Arturo Bello-Pérez
Food Research International
 
CrossRef
 
 
Share
Send by email
RELATED ARTICLE
Effects of Carob Flour on Volume, Color, Texture, Sensory Properties, Antioxidant Profile, and Nutritional Quality of Gluten-Free Corn Cake with Buffalo Cream
Effects of Blanching Conditions on the Enzyme Inhibition and Antioxidant Loss in Rambutan (Nephelium lappaceum L.) Seeds
Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods
Sea Fennel (Crithmum maritimum L.) Flowers as an Emerging Source of Bioactive Compounds
Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder
Indexes
 
Keywords index
Topics index
Authors index
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
© 2006-2025 Journal hosting platform by Bentus
Scroll to top