Reyes-Rodríguez, Melinna

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    Reduccion del contenido del acido fitico en la elaboracion de "crisps" de garbanzo (Cicer arietinum L.)
    (2018) Reyes-Rodríguez, Melinna; Pérez-Muñoz, Fernando; College of Arts and Sciences – Sciences; Chávez-Jáuregui, Rosa N.; Rivera Serrano, Aixa; Department of Food Science and Technology; Ferrer, Mercedes
    Crisps type baked products were made from a chickpea and wheat flour base. In the formulations, wheat flour was replaced with 10%, 20% and 30% chickpea flour and compared with a control (0% chickpea flour). The chemical aspect of crisps was evaluated by Aw, pH, water content, and the physical properties of texture, lightness, hue, and chroma. No significant differences (p≤0.05) were found in baked products compared to control in the analysis of texture, lightness, and color intensity, during the observation time. Significant differences (p≤0.05) found in Aw of all formulations, including control, over time. Significant differences were also observed between formulations containing chickpea flour compared to control, in all analyzes performed. Baked products with the greatest similitude to the control were those of the formulation 90:10. In this research, the reducing effect of 3 treatments (fermentation, alkaline soaking, and sprouting) on the phytic acid content in the chickpea was studied. Treatment were applied, respectively, to three groups of kabuli chickpeas for 48 hours. Phytic acid was analyzed by Haug and Lantzsch’s method to the independently treated chickpeas. Final phytic acid content of treatments were 0.15 % db for fermentation, 0.72 % db in germination and 0.52 % db in the alkaline soak. It was observed that processes associated to the fermentation and alkaline soaking treatments had a greater reducing effect (83 % and 46 %, respectively) than the fermentation and alkaline soaking steps per se. After 48 hours of fermentation or alkaline soaking there was no significant change in phytic acid content of treated chickpeas. Sprouting showed no reducing effect on phytic acid content. In the elaboration of a new “crisp”, with sprouted chickpea flour, 0.01 % of phytic acid was found. These treatments are recommended prior to the cooking of the chickpea for the reduction of phytic acid, in the food industry or in the home preparation.