Chickpea Protein Isolation, Characterization and Application in Muffin Enrichment
The aim of this study was to enhance the nutritional value and the functional characteristics of muffins by enriching with chickpea protein isolate, while keeping their rheological characteristics. Chickpea Protein isolate (CPI) was prepared by alkaline solubilization (pH 11), followed by isoelectri...
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| Language: | English |
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ISEKI_Food Association (IFA)
2020-02-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/355 |
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| author | Sobhy Ahmed El Sohaimy Marageta A. Brennan Amira Galal Darwish Charles S. Brennan |
| author_facet | Sobhy Ahmed El Sohaimy Marageta A. Brennan Amira Galal Darwish Charles S. Brennan |
| author_sort | Sobhy Ahmed El Sohaimy |
| collection | DOAJ |
| description | The aim of this study was to enhance the nutritional value and the functional characteristics of muffins by enriching with chickpea protein isolate, while keeping their rheological characteristics. Chickpea Protein isolate (CPI) was prepared by alkaline solubilization (pH 11), followed by isoelectric precipitation at pH 4.5. SDS-PAGE revealed three subunits with molecular weights of 47, 30 and 85 kDa; representing the globulin fractions, legumin-like and vicilin-like proteins. Maximum protein solubility (83.32%) was obtained at pH 11. CPI exhibited an emulsifying activity index of 25.17 m2 g-1, emulsion stability index of 14.09 min. The foaming capacity and stability were 62% and 94.49%, respectively. Water and oil absorption were 3.65 and 2.30 mL g-1, respectively. CPI was added to muffin batter at 0, 2.5, 5, 7.5 and 10%. CPI fortifieded muffins showed reduction in moisture content, which influenced texture profile analysis through increasing hardness, gumminess and chewiness values. Additionally, both protein content and protein digestibility of muffins increased to 22.2 and 94.08%, respectively. CPI-enriched muffins were darker (lower L) with yellowish crumbs (higher b). Finally, preliminary sensory evaluation showed high consumer acceptance for CPI-enriched muffins. |
| format | Article |
| id | doaj-art-fdc88c8f27c24121ac2a4b7ccdd17b8f |
| institution | Kabale University |
| issn | 2182-1054 |
| language | English |
| publishDate | 2020-02-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-fdc88c8f27c24121ac2a4b7ccdd17b8f2024-12-09T23:16:31ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542020-02-0110310.7455/ijfs/10.si.2021.a5Chickpea Protein Isolation, Characterization and Application in Muffin EnrichmentSobhy Ahmed El Sohaimy0Marageta A. Brennan1Amira Galal Darwish2Charles S. Brennan3Head of Department of Food Science and TechnologyWine, Food and Molecular Biosciences Department, Faculty of Agriculture and Life SciencesFood Technology Department, Arid Lands Cultivation Research Institute, City of Scientic Research and Technological ApplicationsWine, Food and Molecular Biosciences Department, Faculty of Agriculture and Life SciencesThe aim of this study was to enhance the nutritional value and the functional characteristics of muffins by enriching with chickpea protein isolate, while keeping their rheological characteristics. Chickpea Protein isolate (CPI) was prepared by alkaline solubilization (pH 11), followed by isoelectric precipitation at pH 4.5. SDS-PAGE revealed three subunits with molecular weights of 47, 30 and 85 kDa; representing the globulin fractions, legumin-like and vicilin-like proteins. Maximum protein solubility (83.32%) was obtained at pH 11. CPI exhibited an emulsifying activity index of 25.17 m2 g-1, emulsion stability index of 14.09 min. The foaming capacity and stability were 62% and 94.49%, respectively. Water and oil absorption were 3.65 and 2.30 mL g-1, respectively. CPI was added to muffin batter at 0, 2.5, 5, 7.5 and 10%. CPI fortifieded muffins showed reduction in moisture content, which influenced texture profile analysis through increasing hardness, gumminess and chewiness values. Additionally, both protein content and protein digestibility of muffins increased to 22.2 and 94.08%, respectively. CPI-enriched muffins were darker (lower L) with yellowish crumbs (higher b). Finally, preliminary sensory evaluation showed high consumer acceptance for CPI-enriched muffins.https://www.iseki-food-ejournal.com/article/355Chickpea proteins isolateEnriched muffinsIn-Vitro Protein digestibilityColour analysisTexture Profile AnalysisSensory evaluation |
| spellingShingle | Sobhy Ahmed El Sohaimy Marageta A. Brennan Amira Galal Darwish Charles S. Brennan Chickpea Protein Isolation, Characterization and Application in Muffin Enrichment International Journal of Food Studies Chickpea proteins isolate Enriched muffins In-Vitro Protein digestibility Colour analysis Texture Profile Analysis Sensory evaluation |
| title | Chickpea Protein Isolation, Characterization and Application in Muffin Enrichment |
| title_full | Chickpea Protein Isolation, Characterization and Application in Muffin Enrichment |
| title_fullStr | Chickpea Protein Isolation, Characterization and Application in Muffin Enrichment |
| title_full_unstemmed | Chickpea Protein Isolation, Characterization and Application in Muffin Enrichment |
| title_short | Chickpea Protein Isolation, Characterization and Application in Muffin Enrichment |
| title_sort | chickpea protein isolation characterization and application in muffin enrichment |
| topic | Chickpea proteins isolate Enriched muffins In-Vitro Protein digestibility Colour analysis Texture Profile Analysis Sensory evaluation |
| url | https://www.iseki-food-ejournal.com/article/355 |
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