Modelling the water absorption process in chickpeas (Cicer arietinum L.)-The effect of blanching pre-treatment on water intake and texture kinetics

Journal of Food Engineering

Volumn 78, Issue 3, 2007, Pages 810-819

  Gowen, A ^a   Abu Ghannam, N ^a   Frias, J ^a   Oliveira, J ^b  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Chickpea; Legume; Non linear modeling; Soaking; Stochastic modeling; Texture

Indexed keywords

BLANCHING; INLET FLOW; KINETICS; NONLINEAR SYSTEMS; STOCHASTIC MODELS; STOCHASTIC SYSTEMS; TEXTURES; UNCERTAINTY ANALYSIS; WATER TREATMENT;

ABSORPTION PROCESS; CHICKPEA; GENERALISED NON-LINEAR MODELS; LEGUME; NON-LINEAR MODEL; SOAK TEMPERATURE; SOAKING; TEMPERATURE RANGE;

WATER ABSORPTION;

CICER ARIETINUM;

EID: 33846649311     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.11.022     Document Type: Article

References (22)

1. Abu-Ghannam, N. (1998a). Modeling textural changes during the hydration process of red beans. Journal of Food Engineering, 28, 341-351.
2. Abu-Ghannam, N. (1998b). Interpretation of the force deformation curves of soaked red kidney beans (Phaseolus vulgaris L.). International Journal of Food Science and Technology, 33, 509.
3. Abu-Ghannam, N., & McKenna, B. (1997). Hydration kinetics of red kidney beans. Journal of Food Science, 62, 520-523.
4. Bakshi, A. S., & Singh, R. P. (1980). Kinetics of water diffusion and starch gelatinization during rice parboiling. Journal of Food Science, 45, 1387-1392.
5. Bazzano, L. A., He, J., & Ogden, L. G. (2002). Legume consumption and risk of coronary heart disease in US men and women. NHANES I epidemiologic follow-up study. ACC Current Journal Review, 11, 31-32.
6. Davidson, A. C., & Hinckley, D. V. (1997). Bootstrap methods and their application. Cambridge: Cambridge University Press.
7. Deshpande, S. D., & Bal, S. (2001). Effect of soaking time and temperature on textural properties of soybean. Journal of Texture Studies, 32(5), 343.
8. Fernandez, M. L., & Berry, J. W. (1989). The effect of germination on chickpea starch. Starch, 41, 17-21.
9. Foster-Powell, K., Holt, S., & Brand-Miller, J. (2002). International table of glycemie index and glycemie load values. American Journal of Clinical Nutrition, 76, 5-56. (Pubitemid 34686548)
10. Haladjian, N., Fayad, R., Toufeili, I., Shadarevian, S., Sidahmed, M., & Baydoun, E. (2003). pH, temperature and hydration kinetics of faba beans. Journal of Food Processing and Preservation, 27, 9-20.
11. Haralampu, S. G., Saguy, I., & Karel, M. (1985). Estimation of Arrhenius model parameters using three least square methods. Journal of Food Processing and Preservation, 9, 129-143.
12. Johnson, J., & Jimmerson, J. (2003). Chickpeas (Garbanzo beans). Agricultural Marketing Policy Center, Briefing No. 55.
13. Lane, R. (2000). Cereal foods. In W. Horwitz (Ed.), Official methods of analysis of the association of official analytical chemists (17th ed.). Official Method AOAC 925.10 for Moisture in Flour. Gaithersburg, Maryland: AOAC International.
14. Muggeo, V. M. (2003). Estimating regression models with unknown break-points. Statistics in Medicine, 22, 3055-3071.
15. R Development Core Team. (2003). R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. ISBN 3-900051-00-3, URL http://www.R-project.org.
16. Sayar, S., Turnan, M., & Gunasekaran, S. (2001). Analysis of chickpea soaking by simultaneous water transfer and starch reaction. Journal of Food Engineering, 50, 91-98. (Pubitemid 32922985)
17. Schneider, A. V. (2002). Overview of the market and consumption of pulses in Europe. British Journal of Nutrition, 88, S243-S250.
18. Singh, K. B. (1997). Chickpea (Cicer arietinum L.). Field Crops Research, 53, 161-170.
19. Song, J., An, G., & Kim, C. (2003). Colour, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching. Food Chemistry, 83, 69-74. (Pubitemid 36945457)
20. Turnan, M., Sayar, S., & Gunasekaran, S. (2002). Application of Peleg model to study water absorption in chickpea during soaking. Journal of Food Engineering, 53, 153-159. (Pubitemid 34524205)
21. Voisey, P. W. (1975). Selecting deformation rates in texture tests. Journal of Texture Studies, 6, 253-257.
22. Vose, D. (2002). Risk analysis: A quantitative guide (2nd ed.). Chichester, England: J Wiley.