Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the Germination Process

Autores
Rodriguez Marin, Nelson D.; Henao Ossa, Johan Sebastian; Lucas Aguirre, Juan C.
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, the effect of germination time (4 days) onthe proximal composition of flours and the functional, thermal,rheological, vibrational, and structural properties of chickpea starchwas evaluated, with the aim of determining its potential for use in thefood industry. It was found that, in flours during the first 2 days ofgermination, the percentages of fiber (12.694 ± 1.155−5.253 ±0.194%), ash (2.584 ± 0.096−1.022 ± 0.064%), and protein (16.187± 0.432−10.598 ± 0.517%) decrease rapidly, which could be used assubstrates in the process; however, in starch, the amylose contentincreases as a result of the debranching of amylopectin, going from12.034 ± 0.181% on day 0 to 19.634 ± 1.11% on day 4 of germination.The X-ray diffraction patterns present a typical behavior of type Cstarches, with the presence of nanocrystals with hexagonal andorthorhombic crystalline structures; the SEM images of chickpeastarch show no changes in its integrity during germination. The most significant changes during the germination process of chickpeastarch were observed in the pasting properties, where the peak viscosity during heating (4389 ± 23.8−8966 ± 37.12 cP) and thefinal viscosity after cooling (1968 ± 45.2−8854 ± 56.98 cP) increased substantially, especially on days 3−4 of germination.Regarding thermal properties, the gelatinization temperature decreased significantly (71.3 ± 1.58−49.3 ± 1.07 °C). All of the aboveallows us to conclude that germinated chickpea starch could be used as a thickening agent for the formation of stable gels in shortercooking processes, improving its hydration capacity, retaining moisture better, and increasing the viscosity and texture of the foodproducts where it is used.
Fil: Rodriguez Marin, Nelson D.. Universidad del Quindio; Colombia
Fil: Henao Ossa, Johan Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad del Quindio; Colombia
Fil: Lucas Aguirre, Juan C.. Universidad del Quindio; Colombia
Materia
CARBOHYDRATES
CRYSTAL STRUCTURE
GERMINATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/276225
Acceder
id CONICETDig_55a6c247b71d131ea96773f335c30437
oai_identifier_str oai:ri.conicet.gov.ar:11336/276225
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the Germination ProcessRodriguez Marin, Nelson D.Henao Ossa, Johan SebastianLucas Aguirre, Juan C.CARBOHYDRATESCRYSTAL STRUCTUREGERMINATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this work, the effect of germination time (4 days) onthe proximal composition of flours and the functional, thermal,rheological, vibrational, and structural properties of chickpea starchwas evaluated, with the aim of determining its potential for use in thefood industry. It was found that, in flours during the first 2 days ofgermination, the percentages of fiber (12.694 ± 1.155−5.253 ±0.194%), ash (2.584 ± 0.096−1.022 ± 0.064%), and protein (16.187± 0.432−10.598 ± 0.517%) decrease rapidly, which could be used assubstrates in the process; however, in starch, the amylose contentincreases as a result of the debranching of amylopectin, going from12.034 ± 0.181% on day 0 to 19.634 ± 1.11% on day 4 of germination.The X-ray diffraction patterns present a typical behavior of type Cstarches, with the presence of nanocrystals with hexagonal andorthorhombic crystalline structures; the SEM images of chickpeastarch show no changes in its integrity during germination. The most significant changes during the germination process of chickpeastarch were observed in the pasting properties, where the peak viscosity during heating (4389 ± 23.8−8966 ± 37.12 cP) and thefinal viscosity after cooling (1968 ± 45.2−8854 ± 56.98 cP) increased substantially, especially on days 3−4 of germination.Regarding thermal properties, the gelatinization temperature decreased significantly (71.3 ± 1.58−49.3 ± 1.07 °C). All of the aboveallows us to conclude that germinated chickpea starch could be used as a thickening agent for the formation of stable gels in shortercooking processes, improving its hydration capacity, retaining moisture better, and increasing the viscosity and texture of the foodproducts where it is used.Fil: Rodriguez Marin, Nelson D.. Universidad del Quindio; ColombiaFil: Henao Ossa, Johan Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad del Quindio; ColombiaFil: Lucas Aguirre, Juan C.. Universidad del Quindio; ColombiaAmerican Chemical Society2025-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/276225Rodriguez Marin, Nelson D.; Henao Ossa, Johan Sebastian; Lucas Aguirre, Juan C.; Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the Germination Process; American Chemical Society; ACS Omega; 10; 45; 11-2025; 54175-541842470-1343CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/acsomega.5c06054info:eu-repo/semantics/altIdentifier/doi/10.1021/acsomega.5c06054info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-23T14:19:53Zoai:ri.conicet.gov.ar:11336/276225instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-12-23 14:19:53.314CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the Germination Process
title Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the Germination Process
spellingShingle Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the Germination Process
Rodriguez Marin, Nelson D.
CARBOHYDRATES
CRYSTAL STRUCTURE
GERMINATION
title_short Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the Germination Process
title_full Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the Germination Process
title_fullStr Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the Germination Process
title_full_unstemmed Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the Germination Process
title_sort Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the Germination Process
dc.creator.none.fl_str_mv Rodriguez Marin, Nelson D.
Henao Ossa, Johan Sebastian
Lucas Aguirre, Juan C.
author Rodriguez Marin, Nelson D.
author_facet Rodriguez Marin, Nelson D.
Henao Ossa, Johan Sebastian
Lucas Aguirre, Juan C.
author_role author
author2 Henao Ossa, Johan Sebastian
Lucas Aguirre, Juan C.
author2_role author
author
dc.subject.none.fl_str_mv CARBOHYDRATES
CRYSTAL STRUCTURE
GERMINATION
topic CARBOHYDRATES
CRYSTAL STRUCTURE
GERMINATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this work, the effect of germination time (4 days) onthe proximal composition of flours and the functional, thermal,rheological, vibrational, and structural properties of chickpea starchwas evaluated, with the aim of determining its potential for use in thefood industry. It was found that, in flours during the first 2 days ofgermination, the percentages of fiber (12.694 ± 1.155−5.253 ±0.194%), ash (2.584 ± 0.096−1.022 ± 0.064%), and protein (16.187± 0.432−10.598 ± 0.517%) decrease rapidly, which could be used assubstrates in the process; however, in starch, the amylose contentincreases as a result of the debranching of amylopectin, going from12.034 ± 0.181% on day 0 to 19.634 ± 1.11% on day 4 of germination.The X-ray diffraction patterns present a typical behavior of type Cstarches, with the presence of nanocrystals with hexagonal andorthorhombic crystalline structures; the SEM images of chickpeastarch show no changes in its integrity during germination. The most significant changes during the germination process of chickpeastarch were observed in the pasting properties, where the peak viscosity during heating (4389 ± 23.8−8966 ± 37.12 cP) and thefinal viscosity after cooling (1968 ± 45.2−8854 ± 56.98 cP) increased substantially, especially on days 3−4 of germination.Regarding thermal properties, the gelatinization temperature decreased significantly (71.3 ± 1.58−49.3 ± 1.07 °C). All of the aboveallows us to conclude that germinated chickpea starch could be used as a thickening agent for the formation of stable gels in shortercooking processes, improving its hydration capacity, retaining moisture better, and increasing the viscosity and texture of the foodproducts where it is used.
Fil: Rodriguez Marin, Nelson D.. Universidad del Quindio; Colombia
Fil: Henao Ossa, Johan Sebastian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad del Quindio; Colombia
Fil: Lucas Aguirre, Juan C.. Universidad del Quindio; Colombia
description In this work, the effect of germination time (4 days) onthe proximal composition of flours and the functional, thermal,rheological, vibrational, and structural properties of chickpea starchwas evaluated, with the aim of determining its potential for use in thefood industry. It was found that, in flours during the first 2 days ofgermination, the percentages of fiber (12.694 ± 1.155−5.253 ±0.194%), ash (2.584 ± 0.096−1.022 ± 0.064%), and protein (16.187± 0.432−10.598 ± 0.517%) decrease rapidly, which could be used assubstrates in the process; however, in starch, the amylose contentincreases as a result of the debranching of amylopectin, going from12.034 ± 0.181% on day 0 to 19.634 ± 1.11% on day 4 of germination.The X-ray diffraction patterns present a typical behavior of type Cstarches, with the presence of nanocrystals with hexagonal andorthorhombic crystalline structures; the SEM images of chickpeastarch show no changes in its integrity during germination. The most significant changes during the germination process of chickpeastarch were observed in the pasting properties, where the peak viscosity during heating (4389 ± 23.8−8966 ± 37.12 cP) and thefinal viscosity after cooling (1968 ± 45.2−8854 ± 56.98 cP) increased substantially, especially on days 3−4 of germination.Regarding thermal properties, the gelatinization temperature decreased significantly (71.3 ± 1.58−49.3 ± 1.07 °C). All of the aboveallows us to conclude that germinated chickpea starch could be used as a thickening agent for the formation of stable gels in shortercooking processes, improving its hydration capacity, retaining moisture better, and increasing the viscosity and texture of the foodproducts where it is used.
publishDate 2025
dc.date.none.fl_str_mv 2025-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/276225
Rodriguez Marin, Nelson D.; Henao Ossa, Johan Sebastian; Lucas Aguirre, Juan C.; Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the Germination Process; American Chemical Society; ACS Omega; 10; 45; 11-2025; 54175-54184
2470-1343
CONICET Digital
CONICET
url http://hdl.handle.net/11336/276225
identifier_str_mv Rodriguez Marin, Nelson D.; Henao Ossa, Johan Sebastian; Lucas Aguirre, Juan C.; Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the Germination Process; American Chemical Society; ACS Omega; 10; 45; 11-2025; 54175-54184
2470-1343
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/acsomega.5c06054
info:eu-repo/semantics/altIdentifier/doi/10.1021/acsomega.5c06054
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.952241

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