Genotypic diversity in physico-chemical, pasting and gel textural properties of chickpea (Cicer arietinum L.)

Food Chemistry

Volumn 122, Issue 1, 2010, Pages 65-73

  Singh, Narpinder ^a   Kaur, Shubhpreet ^a   Isono, Naoto ^b   Noda, Takahiro ^c  

^a GURU NANAK DEV UNIVERSITY   (India)

^b MIE UNIVERSITY   (Japan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

Author keywords

Amylopectin structure; Chickpea; Pasting; Thermal

Indexed keywords

AMYLOPECTIN; AMYLOSE; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL COMPOSITION; CHICKPEA; COOKING; CULTIVAR; FLOUR; GEL; GENETIC VARIABILITY; GENOTYPE; HYDRATION; PASTE; PHYSICAL CHEMISTRY; PLANT SEED; TEMPERATURE; THERMOSTABILITY; VISCOSITY; WETTABILITY;

CICER ARIETINUM;

EID: 77950586812     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.015     Document Type: Article

References (35)

1. AOAC. Official methods of analysis. 15th ed. (1990), Association of Official Analytical Chemists, Washington, DC
2. Bourne M.C. Texture profile analysis. Food Technology 32 (1978) 62-66
3. Chavan J.K., Kadam S.S., and Salunkhe D.K. Biochemistry and technology of chickpea (Cicer arietinum L.) seeds. CRC Critical Reviews in Food Science and Nutrition 25 (1986) 107-132
4. Clemente A., Sanchez-Vioque J., Bautista J., and Millan F. Effect of processing on water absorption and softening kinetics in chickpea (Cicer arietinum L.) seeds. Journal of the Science of Food and Agriculture 78 (1998) 169-174
5. Doublier J.L., Llamas G., and Le Muer M. A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures. Carbohydrate Polymers 7 (1987) 251-275
6. Eliasson A.C. Viscoelastic behavior during the gelatinization of starch I. Comparison of wheat, maize, potato and waxy-barley starches. Journal of Texture Studies 17 (1986) 253-265
7. FAO-Food and Agriculture Organization of the United Nations. (2008). Available from FAOSTAT statistics database - Agriculture, Rome, Italy.
8. Frias J., Vidal-Valverde C., Sotomayor S., Diaz-Pollan C., and Urbano G. Influence of processing on available carbohydrate content and antinutritional factors of chickpea. European Food Research and Technology 210 (2000) 340-345
9. Ghiasi K., Varriano-Marston K., and Hosenly R.C. Gelatinization of wheat starch. II. Starch surfactant interaction. Cereal Chemistry 59 (1982) 86-89
10. Gil J., Nadal S., Luna D., Moreno M.J., and De Haro A. Variability of some physico-chemical characteristics in "Desi" and "Kabuli" chickpea types. Journal of the Science of Food and Agriculture 71 (1996) 179-184
11. Gowen A., Abu-Ghannam N., Frias J., and Oliveria J. Modelling the water absorption process in chickpea (Cicer arietinum L.). The effect of blanching pre-treatment on water intake and texture kinetics. Journal of Food Engineering 78 (2007) 810-819
12. Hizukuri S. Polymodal distribution of the chain lengths of amylopectins, and its significance. Carbohydrate Research 147 (1986) 342-347
13. Jambunathan R., and Singh U. Studies on Desi and Kabuli chickpea (Cicer arietinum) cultivars 3. Mineral and trace element composition. Journal of Agricultural and Food Chemistry 29 (1981) 1091-1093
14. Kaur M., and Singh N. Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chemistry 91 (2005) 403-411
15. Leach H.W., Mccowen L.D., and Schoch T.J. Structure of the starch granule. I. Swelling and solubility patterns of various starches. Cereal Chemistry 36 (1959) 534-537
16. Milan-Carrillo J., Reyes-Moreno C., and Armienta-Rodelo E. Physicochemical and nutritional characteristics of extruded flours from fresh and hardened chickpeas (Cicer arietinum L.). Lebensmittel-Wissenchaft and Technologies 33 (2000) 117-123
17. Miles M.J., Morris V.J., Orford P.D., and Ring S.G. The roles of amylose and amylopectin in the retrogradation of starch. Carbohydrate Research 135 (1985) 271-281
18. Morrision W.R., Tester R.F., Snape C.E., Law R., and Gidley M.J. Swelling and gelatinization of cereal starches. 4. Some effects of lipid-complexed amylose and free amylose in waxy and normal barley starches. Cereal Chemistry 70 (1993) 385-391
19. Muller F.M. Cooking quality of pulses. Journal of the Science of Food and Agriculture 18 (1967) 292-295
20. Noda T., Nishiba Y., Sato T., and Suda I. Properties of starches from several low-amylose rice cultivars. Cereal Chemistry 80 (2003) 193-197
21. Rockland L.B., and Jones F.T. Scanning electron microscope study on dry beans. Effect of cooking on cellular structure of cotyledons in rehydrated lima beans. Journal of Food Science 39 (1974) 342-346
22. Sayar S., Turhan M., and Gunasekaran S. Analysis of chickpea soaking by simultaneous water transfer and water-starch reaction. Journal of Food Engineering 50 (2001) 91-98
23. Sefa-dedeh S., and Stanley D.W. Textural implications of the microstructure of legumes. Food Technology 33 (1979) 77-83
24. Sefa-Dedeh S., Stanley D.W., and Voisey P.W. Effect of soaking time and cooking condition on texture and microstructure of cowpea (Vigna unguiculata). Journal of Food Science 43 (1978) 1832-1835
25. Singh U. Cooking quality of pulses. Journal of Food Science and Technology 36 (1999) 1-14
26. Singh N., Nakaura Y., Inouchi N., and Nishinari K. Structure and viscoelastic properties of starches separated from different legumes. Starch/Starke 60 (2008) 349-357
27. Singh N., Sandhu K.S., and Kaur M. Characterization of starches separated from Indian chickpea (Cicer arietinum) cultivars. Journal of Food Engineering 63 (2004) 441-449
28. Singh N., Sekhon K.S., Bajwa U., and Gopal S. Cooking and parching characteristics of chickpea (Cicer arietinum L.). Journal of Food Science and Technology 29 (1992) 347-350
29. Singh N., Singh S., Isono N., Noda T., and Singh A.M. Diversity in amylopectin structure, thermal and pasting properties of starches from wheat varieties/lines. International Journal of Biological Macromolecules 45 (2009) 298-304
30. Singh K.B., William P.C., and Nakoul H. Influence of growing season, location and planting time on some quality parameters of Kabuli chickpea. Journal of the Science of Food and Agriculture 53 (1990) 429-434
31. Srichuwong S., Sunarti T.C., Mishima T., Isono N., and Hisamatsu M. Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility. Carbohydrate Polymers 60 (2005) 529-538
32. Tang H., Ando H., Watanabe K., Takeda Y., and Mitsunaga T. Fine structure of amylose and amylopectin from large, medium and small waxy barley starch granules. Cereal Chemistry 78 (2001) 111-115
33. Williams, P. C., & Singh, U. (1987). Nutritional quality and evaluation of quality in breeding programme (pp. 329-356). Wallingford, Oxon, UK: Chickpea CAB International.
34. Williams P.C., Kuzina F.D., and Hlynka I. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chemistry 47 (1970) 411-420
35. Williams P.C., Nakoul H., and Singh K.B. Relationship between cooking time and some physical characteristics in chickpea (Cicer arietinum L.). Journal of the Science of Food and Agriculture 34 (1983) 492-496