a Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz 90-924 , Poland.
Crit Rev Food Sci Nutr. 2015;55(8):1137-45. doi: 10.1080/10408398.2012.687418.
Chickpea is grain legumes grown mainly in areas with temperate and semiarid climate. It is characterized by a high content of protein, fat, vitamins, fiber, and a lower content of carbohydrates than flour of wheat. Chickpeas may contain antinutritional compounds that can impair utilization of the nutrients by people. Heat treatment is an effective method to increase the amount of protein available for intestinal digestibility. Adding chickpeas to a foodstuff can increase their nutritional value and reduce the acrylamide content. Acrylamide is an antinutritional substance present in foods, such as bread, snacks, and chips. Chickpea flour and protein may be new way to a reduce the content of acrylamide in products of this type. The addition of chickpea flour affects the sensory and textural properties.
鹰嘴豆是一种主要在温带和半干旱气候地区种植的谷物豆类。它的特点是蛋白质、脂肪、维生素、纤维含量高，碳水化合物含量比小麦粉低。鹰嘴豆可能含有抗营养化合物，会影响人体对营养物质的利用。热处理是一种增加蛋白质可用于肠道消化的有效方法。在食品中添加鹰嘴豆可以提高其营养价值并降低丙烯酰胺的含量。丙烯酰胺是一种存在于面包、零食和薯片等食品中的抗营养物质。鹰嘴豆粉和蛋白质可能是减少这类产品中丙烯酰胺含量的新途径。添加鹰嘴豆粉会影响感官和质地特性。
