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首页> 外文OA文献 >Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels
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Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels

机译：压力，温度，处理时间和贮藏时间对热诱导鹰嘴豆凝胶流变，织构和结构性能的影响

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Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP), temperature (T), and treatment time (t) at three levels (200, 400, 600 MPa; 10, 25, 50 °C; 5, 15, 25 min). In order to investigate the effect of storage (S), half of the HHP-treated CF slurries were immediately analyzed for changes in oscillatory rheological properties under isothermal heating at 75 °C for 15 min followed by cooling to 25 °C. The other half of the HHP-treated CF slurries were refrigerated (at 4 °C) for one week and subsequently analyzed for changes in oscillatory properties under the same heating conditions as the unrefrigerated samples. HHP-treated CF in powder form was analyzed for changes in textural properties of heat-induced CF gels under isothermal heating at 90 °C for 5 min and subsequent cooling to 25 °C. Structural changes during gelatinization were investigated using microscopy. Pressure had a more significant effect on rheological and textural properties, followed by T and treatment t (in that order). Gel aging in HHP-treated CF slurries during storage was supported by rheological measurements.
机译：研究了鹰嘴豆粉（CF）的压力诱导糊化以及随后的温度诱导糊化。 CF浆料（面粉与水的比例为1：5）和粉末形式的CF经过高静水压（HHP），温度（T）和处理时间（t）的三个等级（200、400、600 MPa）处理； 10、25、50°C； 5、15、25分钟）。为了研究储存的影响（S），立即对HHP处理过的CF浆料的一半进行了分析，研究了在75°C等温加热15分钟，然后冷却至25°C时振荡流变性能的变化。将经过HHP处理的CF浆料的另一半冷藏（在4°C下）一周，然后在与未冷藏样品相同的加热条件下分析振荡特性的变化。在90°C等温加热5分钟并随后冷却至25°C的条件下，分析了HHP处理过的粉状CF的热诱导CF凝胶的组织性能变化。使用显微镜研究了糊化过程中的结构变化。压力对流变学和质地的影响更大，其次是T和处理t（按此顺序）。流变学测量结果表明，在储存过程中，经过HHP处理的CF浆料的凝胶老化。

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