Chatur Prakhar, Johnson Stuart, Coorey Ranil, Bhattarai Rewati Raman, Bennett Sarita Jane
School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia.
Ingredients by Design Pty Ltd., Perth, WA, Australia.
Front Nutr. 2022 Apr 7;9:847877. doi: 10.3389/fnut.2022.847877. eCollection 2022.
High pressure processing is a non-thermal method for preservation of various foods while retaining nutritional value and can be utilized for the development of ready-to-eat products. This original research investigated the effects of high pressure processing for development of a ready-to eat chickpea product using Australian kabuli chickpeas. Three pressure levels (200, 400, and 600 MPA) and two treatment times (1 and 5 min) were selected to provide six distinct samples. When compared to the conventionally cooked chickpeas, high pressure processed chickpeas had a more desirable texture due to decrease in firmness, chewiness, and gumminess. The general nutrient composition and individual mineral content were not affected by high pressure processing, however, a significant increase in the slowly digestible starch from 50.53 to 60.92 g/100 g starch and a concomitant decrease in rapidly digestible starch (11.10-8.73 g/100 g starch) as well as resistant starch (50.53-30.35 g/100 g starch) content was observed. Increased starch digestibility due to high pressure processing was recorded, whereas protein digestibility was unaffected. Significant effects of high pressure processing on the polyphenol content and antioxidant activities (DPPH, ABTS and ORAC) were observed, with the sample treated at the highest pressure for the longest duration (600 MPa, 5 min) showing the lowest values. These findings suggest that high pressure processing could be utilized to produce a functional, ready to eat kabuli chickpea product with increased levels of beneficial slowly digestible starch.
高压处理是一种用于保存各种食品同时保留营养价值的非热方法，可用于即食产品的开发。这项原创研究调查了高压处理对使用澳大利亚卡布利鹰嘴豆开发即食鹰嘴豆产品的影响。选择了三个压力水平（200、400和600兆帕）和两个处理时间（1分钟和5分钟）以提供六个不同的样品。与传统煮熟的鹰嘴豆相比，高压处理的鹰嘴豆由于硬度、咀嚼性和黏性降低而具有更理想的质地。一般营养成分和个别矿物质含量不受高压处理的影响，然而，观察到缓慢消化淀粉从50.53克/100克淀粉显著增加到60.92克/100克淀粉，同时快速消化淀粉（11.10 - 8.73克/100克淀粉）和抗性淀粉（50.53 - 30.35克/100克淀粉）含量下降。记录到由于高压处理导致淀粉消化率增加，而蛋白质消化率不受影响。观察到高压处理对多酚含量和抗氧化活性（DPPH、ABTS和ORAC）有显著影响，在最高压力下处理时间最长（600兆帕，5分钟）的样品显示出最低值。这些发现表明，高压处理可用于生产一种功能性的、即食的卡布利鹰嘴豆产品，其有益的缓慢消化淀粉含量增加。
