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Physical Characteristics and Nutritional Quality of Chickpea in the Process of Roasted Chickpea Production

Yıl 2020, Cilt: 51 Sayı: 3, 219 - 227, 25.09.2020
https://doi.org/10.17097/ataunizfd.629674

Öz

The process of Nokhodchi (roasted chickpea) production includes raw chickpea preparation, First Heat Treatment (FHT), Second Heat Treatment (SHT), Moisture Treatment (MT) and Dehulling and Roasting Treatment (DRT) , respectively. In this study; Time-dependent mechanical behavior of chickpeas under pressure load has been studied based on rheological theories. According to the results of the research, it was determined that the modulus and time of stress relaxation increased from raw chickpea phase to FHT, but decreased from FHT to SHT. It was determined that the module and time of stress relaxation, increased from MT phase to Nokhodchi phase. The volume of Nokhodchi increased by 20% compared to the raw chickpea and showed a lower resistance. The results showed that during the roasting process the crude fat increased, resulting in an increase in the nutritional quality of Nokhodchi.

Kaynakça

  • Alajaji, S. A., & El-Adawy, T. A. 2006. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. J. Food Comp. Anal., 19 (8): 806-812.Al-Mashat, S. H., & Zuritz, C. A. 1993. Stress relaxation behavior of apple pomace and effect of temperature, pressing aid and compaction rate on juice yield. J. Food Engin., 20 (3): 247-266.AOAC. 1980. “Official Methods of Analysis” 13th ed. Association of Official Analytical Chemists, Washington, DC.Bargale, P. C., & Irudayaraj, J.1995. Mechanical strength and rheological behavior of barley kernels Int. J. Food Sci. Tech., 30 (5): 609-623.Bargale, P. C., Irudayaraj, J. M., & Marquis, B.1994. Some mechanical properties and stress relaxation characteristics of lentils. Can Agr Eng., 36 (4): 247-255.Boudeghdegh, K., Diella, V., Bernasconi, A., Roula, A., & Amirouche, Y. 2015. Composition effects on the whiteness and physical-mechanical properties of traditional sanitary-ware glaze. J. Eur. Cera. Soc., 35 (13): 3735-3741.Cetin, M. 2007. Physical properties of barbunia bean (Phaseolus vulgaris L. cv. ‘Barbunia’) seed. J. Food Engin., 80 (1): 353-358.Chavan, J. K., Kadam, S. S., Salunkhe, D. K., & Beuchat, L. R. 1987. Biochemistry and technology of chickpea (Cicer arietinum L.) seeds. Crit. Rev. Food Sci. Nut., 25 (2): 107-158Coşkuner, Y., & Karababa, E. 2004. Leblebi: a roasted chickpea product as a traditional Turkish snack food. Food Rev. Int., 20 (3): 257-274.Daur, I., Khan, I. A., & Jahangir, M.. 2008. Nutritional quality of roasted and pressure-cooked chickpea compared to raw (Cicer arietinum L.) seeds. Sarhad J. Agric., 24 (1): 117-123.Ghadge, P. N., Vairagar, P. R., & Prasad, K. 2008. Physical properties of chick Pea split (Cicer arietinum L.)” Agric. Engin. Int CIGR. j. 10: 10-17.Ghribi, A. M., Maklouf, I., Blecker, C., Attia, H., & Besbes, S. 2015. Nutritional and compositional study of Desi and Kabuli chickpea (Cicer Arietinum L.) flours from Tunisian cultivars. Adv Food Tech. Nutr. Sci., 1 (2): 38-47. Herum, F. L., Mensah, J. K., Barre, H. J., & Majidzadeh, K. 1979. Viscoelastic behavior of soybeans due to temperature and moisture content. Trans. ASAE., 22 (5): 1219-1224.Indian Standard: 4333 (Part 3). 2002. Method of analysis of Food Grains.Eşref, I. Ş. I. K., & Halil, Ü. N. A. L. 2007. Moisture-dependent physical properties of white speckled red kidney bean grains. J. Food Engin., 82 (2): 209-216Kasturiba, B., Yamannavar, P. Y., Patil, J. S., Parameshwarappa, R., & Surendra, H. S. 1990. Nutritional evaluation of gram (Cicer arietinum). Orissa. J. Agric Res., 3: 64-66.Kaur, M., Singh, N., & Sodhi, N. S. 2005. Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. J. Food Engin., 69 (4): 511-517.Khazaei, J., & Mann, D. D. 2005. Effects of moisture content and the number of loadings on force relaxation behavior of chickpea kernels. Int. Agro. phys., 19 (4): 305.Köksel, H., Sivri, D., Scanlon, M. G., & Bushuk, W.1998. Comparison of physical properties of raw and roasted chickpea (leblebi). Food Res. Int., 31 (9): 659-665. Konak, M., Carman, K., & Aydin, C. 2002. Physical properties of chickpea seeds. Biosyst Eng., 82 (1): 73-78.Mohsenin N. N. 1986. Physical Properties of Plant and animal materials. 2nd edition. New York: Gordon and Breach Science Publishers. Mrad, R., Assy, P., Maroun, R. G., & Louka, N. 2015. Multiple optimizations of polyphenols content, texture, and color of IVDV pre-treated and roasted chickpea using response surface methodology. LWT – Food Sci. Tech., 62 (1): 532-40.Mrad, R., El Rammouz, R., Maroun, R. G., & Louka, N. 2015. Effect of intensification of vaporization by decompression to the vacuum as a pretreatment for roasting Australian chickpea: multiple optimizations by response surface methodology of chemical, textural and color parameters. J. Food Qual., 38 (2): 139-152.Olajide, J. O., & Ade-Omowaye, B. I. O.1999. Some physical properties of a locust bean seed. J. Agric. Eng. Res., 74 (2): 213-5.Rodríguez-Sandoval, E., Fernández-Quintero, A., & Cuvelier, G. 2009. Stress relaxation of reconstituted cassava dough. Food Sci. Tech., 42 (1): 202-206.Seena, S., Sridhar, K. R., Arun, A. B., & Young, C. C.2006. Effect of roasting and pressure-cooking on nutritional and protein quality of seeds of mangrove legume Canavalia cathartic from the southwest coast of India. J. Food Comp. Anal. 19 (4): 284-293.Shelef, L., & Mohsenin, N. N. 1967. Evaluation of the modulus of elasticity of wheat grains. Cereal chem., 44 (4): 392-402.Singh, K. B., Malhotra, R. S., Halila, M. H., Knights, E. J., & Verma, M. M. 1993. Current status and future strategy in breeding chickpea for resistance to biotic and abiotic stresses. J. Euphytica., 73 (1-2): 137-149.Singh, K. K., & Goswami, T. K.1996. Physical Properties of Cumin Seed. J. Agric. Eng. Res., 64 (2): 93-98.Yadav, S.S., Redden, R.J., Chen, W., Sharma, B. 2006. Chickpea breeding and management. CABI, Wallingford, UK.

Kavrulmuş Nohut Üretim Sürecinde Nohudun Fiziksel Özellikleri ve Besinsel Kalitesi

Yıl 2020, Cilt: 51 Sayı: 3, 219 - 227, 25.09.2020
https://doi.org/10.17097/ataunizfd.629674

Öz

Nokhodchi (kavrulmuş nohut) üretim prosesinde sırası ile çiğ nohut hazırlama, ilk ısıl işlem (FHT), ikinci ısıl işlem (SHT), nemlendirme (MT), kabuk çıkarma ve kavurma (DRT) işlemleri yer almaktadır. Bu çalışmada; nohutun basınç yükü altında zamana bağlı mekanik davranışı, reolojik teorilere dayanılarak incelenmiştir. Araştırma sonuçlarına göre Modül ve gerilme gevşeme zamanının çiğ nohut fazından FHT'yearttığı, ancak FHT'den SHT'ye ise azaldığı tespit edilmiştir. Modül ve stres gevşeme zamanının MT'den Nokhodchi fazına doğru arttığını belirlenmiştir. Nokhodchi’nin hacmi çiğ nohutla karşılaştırıldığında % 20 oranında artmış ve daha düşük direnç göstermiştir. Sonuçlar, kavurma işlemi sırasında ham yağın arttığını ve buna bağlı olarak Nokhodchi'nin beslenme kalitesinde bir artışa neden olduğunu göstermiştir.

Kaynakça

  • Alajaji, S. A., & El-Adawy, T. A. 2006. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. J. Food Comp. Anal., 19 (8): 806-812.Al-Mashat, S. H., & Zuritz, C. A. 1993. Stress relaxation behavior of apple pomace and effect of temperature, pressing aid and compaction rate on juice yield. J. Food Engin., 20 (3): 247-266.AOAC. 1980. “Official Methods of Analysis” 13th ed. Association of Official Analytical Chemists, Washington, DC.Bargale, P. C., & Irudayaraj, J.1995. Mechanical strength and rheological behavior of barley kernels Int. J. Food Sci. Tech., 30 (5): 609-623.Bargale, P. C., Irudayaraj, J. M., & Marquis, B.1994. Some mechanical properties and stress relaxation characteristics of lentils. Can Agr Eng., 36 (4): 247-255.Boudeghdegh, K., Diella, V., Bernasconi, A., Roula, A., & Amirouche, Y. 2015. Composition effects on the whiteness and physical-mechanical properties of traditional sanitary-ware glaze. J. Eur. Cera. Soc., 35 (13): 3735-3741.Cetin, M. 2007. Physical properties of barbunia bean (Phaseolus vulgaris L. cv. ‘Barbunia’) seed. J. Food Engin., 80 (1): 353-358.Chavan, J. K., Kadam, S. S., Salunkhe, D. K., & Beuchat, L. R. 1987. Biochemistry and technology of chickpea (Cicer arietinum L.) seeds. Crit. Rev. Food Sci. Nut., 25 (2): 107-158Coşkuner, Y., & Karababa, E. 2004. Leblebi: a roasted chickpea product as a traditional Turkish snack food. Food Rev. Int., 20 (3): 257-274.Daur, I., Khan, I. A., & Jahangir, M.. 2008. Nutritional quality of roasted and pressure-cooked chickpea compared to raw (Cicer arietinum L.) seeds. Sarhad J. Agric., 24 (1): 117-123.Ghadge, P. N., Vairagar, P. R., & Prasad, K. 2008. Physical properties of chick Pea split (Cicer arietinum L.)” Agric. Engin. Int CIGR. j. 10: 10-17.Ghribi, A. M., Maklouf, I., Blecker, C., Attia, H., & Besbes, S. 2015. Nutritional and compositional study of Desi and Kabuli chickpea (Cicer Arietinum L.) flours from Tunisian cultivars. Adv Food Tech. Nutr. Sci., 1 (2): 38-47. Herum, F. L., Mensah, J. K., Barre, H. J., & Majidzadeh, K. 1979. Viscoelastic behavior of soybeans due to temperature and moisture content. Trans. ASAE., 22 (5): 1219-1224.Indian Standard: 4333 (Part 3). 2002. Method of analysis of Food Grains.Eşref, I. Ş. I. K., & Halil, Ü. N. A. L. 2007. Moisture-dependent physical properties of white speckled red kidney bean grains. J. Food Engin., 82 (2): 209-216Kasturiba, B., Yamannavar, P. Y., Patil, J. S., Parameshwarappa, R., & Surendra, H. S. 1990. Nutritional evaluation of gram (Cicer arietinum). Orissa. J. Agric Res., 3: 64-66.Kaur, M., Singh, N., & Sodhi, N. S. 2005. Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. J. Food Engin., 69 (4): 511-517.Khazaei, J., & Mann, D. D. 2005. Effects of moisture content and the number of loadings on force relaxation behavior of chickpea kernels. Int. Agro. phys., 19 (4): 305.Köksel, H., Sivri, D., Scanlon, M. G., & Bushuk, W.1998. Comparison of physical properties of raw and roasted chickpea (leblebi). Food Res. Int., 31 (9): 659-665. Konak, M., Carman, K., & Aydin, C. 2002. Physical properties of chickpea seeds. Biosyst Eng., 82 (1): 73-78.Mohsenin N. N. 1986. Physical Properties of Plant and animal materials. 2nd edition. New York: Gordon and Breach Science Publishers. Mrad, R., Assy, P., Maroun, R. G., & Louka, N. 2015. Multiple optimizations of polyphenols content, texture, and color of IVDV pre-treated and roasted chickpea using response surface methodology. LWT – Food Sci. Tech., 62 (1): 532-40.Mrad, R., El Rammouz, R., Maroun, R. G., & Louka, N. 2015. Effect of intensification of vaporization by decompression to the vacuum as a pretreatment for roasting Australian chickpea: multiple optimizations by response surface methodology of chemical, textural and color parameters. J. Food Qual., 38 (2): 139-152.Olajide, J. O., & Ade-Omowaye, B. I. O.1999. Some physical properties of a locust bean seed. J. Agric. Eng. Res., 74 (2): 213-5.Rodríguez-Sandoval, E., Fernández-Quintero, A., & Cuvelier, G. 2009. Stress relaxation of reconstituted cassava dough. Food Sci. Tech., 42 (1): 202-206.Seena, S., Sridhar, K. R., Arun, A. B., & Young, C. C.2006. Effect of roasting and pressure-cooking on nutritional and protein quality of seeds of mangrove legume Canavalia cathartic from the southwest coast of India. J. Food Comp. Anal. 19 (4): 284-293.Shelef, L., & Mohsenin, N. N. 1967. Evaluation of the modulus of elasticity of wheat grains. Cereal chem., 44 (4): 392-402.Singh, K. B., Malhotra, R. S., Halila, M. H., Knights, E. J., & Verma, M. M. 1993. Current status and future strategy in breeding chickpea for resistance to biotic and abiotic stresses. J. Euphytica., 73 (1-2): 137-149.Singh, K. K., & Goswami, T. K.1996. Physical Properties of Cumin Seed. J. Agric. Eng. Res., 64 (2): 93-98.Yadav, S.S., Redden, R.J., Chen, W., Sharma, B. 2006. Chickpea breeding and management. CABI, Wallingford, UK.
Toplam 1 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm ARAŞTIRMALAR
Yazarlar

Reza Adiban

Hamid Reza Ghassemzadeh

Arash Hosseinpour

Farzin Parchami Araghı Bu kişi benim

Yayımlanma Tarihi 25 Eylül 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 51 Sayı: 3

Kaynak Göster

APA Adiban, R., Ghassemzadeh, H. R., Hosseinpour, A., Araghı, F. P. (2020). Physical Characteristics and Nutritional Quality of Chickpea in the Process of Roasted Chickpea Production. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 51(3), 219-227. https://doi.org/10.17097/ataunizfd.629674
AMA Adiban R, Ghassemzadeh HR, Hosseinpour A, Araghı FP. Physical Characteristics and Nutritional Quality of Chickpea in the Process of Roasted Chickpea Production. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. Eylül 2020;51(3):219-227. doi:10.17097/ataunizfd.629674
Chicago Adiban, Reza, Hamid Reza Ghassemzadeh, Arash Hosseinpour, ve Farzin Parchami Araghı. “Physical Characteristics and Nutritional Quality of Chickpea in the Process of Roasted Chickpea Production”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 51, sy. 3 (Eylül 2020): 219-27. https://doi.org/10.17097/ataunizfd.629674.
EndNote Adiban R, Ghassemzadeh HR, Hosseinpour A, Araghı FP (01 Eylül 2020) Physical Characteristics and Nutritional Quality of Chickpea in the Process of Roasted Chickpea Production. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 51 3 219–227.
IEEE R. Adiban, H. R. Ghassemzadeh, A. Hosseinpour, ve F. P. Araghı, “Physical Characteristics and Nutritional Quality of Chickpea in the Process of Roasted Chickpea Production”, Atatürk Üniversitesi Ziraat Fakültesi Dergisi, c. 51, sy. 3, ss. 219–227, 2020, doi: 10.17097/ataunizfd.629674.
ISNAD Adiban, Reza vd. “Physical Characteristics and Nutritional Quality of Chickpea in the Process of Roasted Chickpea Production”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 51/3 (Eylül 2020), 219-227. https://doi.org/10.17097/ataunizfd.629674.
JAMA Adiban R, Ghassemzadeh HR, Hosseinpour A, Araghı FP. Physical Characteristics and Nutritional Quality of Chickpea in the Process of Roasted Chickpea Production. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 2020;51:219–227.
MLA Adiban, Reza vd. “Physical Characteristics and Nutritional Quality of Chickpea in the Process of Roasted Chickpea Production”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, c. 51, sy. 3, 2020, ss. 219-27, doi:10.17097/ataunizfd.629674.
Vancouver Adiban R, Ghassemzadeh HR, Hosseinpour A, Araghı FP. Physical Characteristics and Nutritional Quality of Chickpea in the Process of Roasted Chickpea Production. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 2020;51(3):219-27.

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