Search Results (123)

Chickpea flour represents a valuable plant-based ingredient due to its high protein and fiber content; however, its application is limited by antinutritional factors and off-flavor compounds. Fermentation with LAB and yeasts, applied individually or in consortia, resulted in significant microbiological, nutritional, and aromatic changes. The fastest acidification (pH 3.9) and the most effective control of Enterobacteriaceae (<4 log CFU/g after 48 h) were observed in samples containing Lactiplantibacillus plantarum LP23, both as a monoculture and in combination with Debaryomyces hansenii Y15A. Peptide content significantly increased in all fermented samples compared to the control, with a synergistic effect in the co-culture Yarrowia lipolytica Y3 + Lacticaseibacillus paracasei L (around 230%). A pronounced reduction in raffinose-family oligosaccharides was observed, especially in the consortia Y. lipolytica Y3 + Lcb. paracasei L and D. hansenii Y15A + Lacp. plantarum LP23 (0.11–0.16 mmol/100 g). Samples with lower total volatile levels showed higher olfactory acceptability due to a marked reduction in aldehydes (up to 70–95% vs. control), and a balanced accumulation of alcohols, esters, ketones, and organic acids. Overall, LAB–yeast consortia effectively enhanced the nutritional quality, safety, and sensory properties of chickpea flour, supporting its use as a functional ingredient in plant-based foods. Full article

Chickpea (Cicer arietinum L.) generally contains lower levels of these compounds than many other legumes, yet information on Hungarian chickpea cultivars is scarce. This study aimed to characterize protein-based antinutritional factors in twenty chickpeas grown under different agroclimatic conditions over three consecutive years (15 samples from seven Hungarian cultivars from three cultivation areas, and five commercially available foreign genotypes). Protein profiles were examined by SDS-PAGE and native PAGE, while trypsin inhibitor activity (TIA) was quantified spectrophotometrically according to ISO 14902, and lectin activity was determined using a hemagglutination assay. SDS-PAGE revealed highly similar protein patterns among samples, indicating comparable overall protein composition. Native PAGE combined with activity staining confirmed the presence of Kunitz-type trypsin inhibitors, with multiple isoforms detected, but no Bowman–Birk-type inhibitor activity was observed. TIA values were low (0.49–4.07 mg inhibited trypsin/g), and lectin activities were generally low (1–2.5 HU/mg flour; only one sample reached 5 HU/mg) or undetectable. Neither cultivation area nor growing year had a significant effect on TIA or lectin activity, confirmed by statistical analyses. Overall, Hungarian chickpea varieties exhibited low and stable levels of antinutritional proteins, supporting their favorable nutritional quality and suitability for human consumption and expanded cultivation under Hungarian agroclimatic conditions. Full article

Fermentation can enhance the technological properties and nutritional value of legumes. This study aimed to develop an innovative chickpea-based fermented beverage with yeast in combination with lactic acid bacteria (LAB) strains. Autochthonous cultures isolated from chickpea soaking water, along with LAB strains from previous studies, were used to produce fermented chickpea beverages. Hydrolyzed chickpea flour was inoculated with LAB (Lactiplantibacillus, Lacticaseibacillus, Lentilactobacillus, Leuconostoc, Pediococcus, and Weissella) and 2 yeast (Metschnikowia and Saccharomyces) strains. Growth performance, phytic acid content, and total antioxidant capacity (TAC) were evaluated. In a second phase, four fermented beverages were produced by co-fermenting Saccharomyces cerevisiae with the four best-performing LAB strains. Microbial growth and pH were monitored throughout fermentation, and beverages were analyzed for TAC and Total Polyphenol Content (TPC) before and after in vitro digestion. The beverages exhibited high microbial viability and increased TAC and TPC compared to controls. Although both parameters decreased after in vitro digestion, their values remained higher than those of the controls. The combination Saccharomyces cerevisiae LN7/Lactiplantibacillus plantarum 95 proved to be the most effective. Results highlight the importance of the strains selection in enhancing the antioxidant properties and polyphenol content of plant-based fermented beverages and provide insight into the effects of digestion on their functional properties. Full article

This study investigated the effect of chickpea flour (CF) on the staling behavior of gluten-free bread (GFB) by comparing a formulation containing 50% rice flour (RF) and 50% CF (CFB) with a control bread based on rice flour supplemented with whey protein (RFB). Bread samples were stored at room temperature for up to 7 days. Changes in color, reflectance, starch and protein structure, specific volume, crumb structure, texture, and staling kinetics were monitored. CFB exhibited a darker and more yellow crumb and crust, with lower reflectance intensity, and showed greater color stability during storage. Fourier-transform infrared (FTIR) spectroscopy revealed higher overall starch crystallinity and more stable relative crystallinity degree (RCD) values in CFB (58.74–59.05%) compared to RFB (46.19–40.52%) throughout storage, indicating early amylose-driven ordering and a more stable molecular organization of starch. Protein secondary structure analysis showed that CFB had a higher β-sheet content (35.05–37.49) than the RFB formulation (30.37–31.16), indicating stronger protein aggregation. In contrast, macroscopic quality parameters showed that CFB had lower specific volume (1.65 vs. 1.93) and porosity (17.17 vs. 21.01 cm³/g) than RFB, resulting in higher hardness (15.92 vs. 6.15 N) and accelerated staling kinetics (k_corr) (0.28 vs. 0.14 day⁻¹), indicating faster crumb firming despite the observed molecular-level stability. Overall, the results demonstrated that CF contributes to enhanced molecular organization of starch and increased nutritional value of GFB, while its technological performance at the macroscopic level remains formulation-dependent. These findings highlight the need for targeted formulation and process optimization to balance molecular stability with desirable textural properties in CFB. Full article

Composite flours have been increasingly introduced in bakery products, aiming to enhance their nutritional value and reduce overdependence on imported wheat. Crackers are popular snack items, with potential to affect body weight and health status. This study aimed to examine the effects of different flour types, specifically pulses (chickpea, lupin, yellow split pea and cowpea), agricultural by-products (grape seeds and olive stones) and cereals (barley), on flour functionality, dough quality and final product characteristics compared with wheat flour (control) at various substitution levels. The functional properties of the composite flours were associated with the properties of dough and the characteristics of the crackers. Barley flour produced crackers with significantly higher hardness and lightness (L*) compared to the control, whereas chickpea flour had a similar but non-significant trend for both hardness and L* value. In contrast, high-level olive stone formulations yielded softer textures and the highest total color difference (ΔE), followed by grape seed crackers, which also exhibited high ΔE values and reduced hardness. The effects of composite flours on product texture were mediated by water absorption capacity and the compositional characteristics of the added flours. Crackers prepared with composite flours generally resulted in darker and diverse color profiles as well as low water activity and moisture values. Overall, the findings indicate that variations in composite flour type and substitution level influence product quality, allowing targeted modification of specific cracker attributes. Full article

Extruded whole flours from blends of cereals and pulses have great potential to be key ingredients in the development of more innovative gluten-free products, both from a technological and nutritional perspective. The objective of this work was to obtain pre-cooked flours from four formulations based on blends of whole cereals (PR: parboiled brown rice; PM: pearl millet) and pulses (CP: chickpea; CB: common bean). CB was fixed at 10%, and the other components (PR-PM-CP) were set at 60-15-15 (F1), 15-60-15 (F2), 15-15-60 (F3), and 30-30-30 (F4), which were extruded at two combined conditions of feed moisture and screw speed: mild E1 (30% and 300 rpm) and severe E2 (18% and 600 rpm). The temperature profile was kept constant from 25 to 130 °C (from feed to output). The protein, dietary fiber, and ash contents in the raw formulations varied from 11.2 to 17.4%, 9.8 to 15.0%, and 2.2 to 3.3%, respectively, according to the low or high pulse content in the blend. As more mechanical energy was delivered to the raw formulations (W·h/kg, 63.7 for E1 and 179.4 for E2), the extruded particles had increased water absorption (g/g) from 1.7 to 4.5 (E1) or 3.8 (E2), increased water solubility due to E2 from 10.9 to 20.9%, and decreased oil absorption (g/g) from 1.5 to 0.9 (E1 and E2). The peak viscosity (PV, cP) was noticeable only in the raw formulation F2 (355), which decreased 10.3% due to E1. In the other formulations, PV appeared due to E1 in F1 (528), F3 (420), and F4 (371), while it disappeared due to E2 in all formulations. However, at the E2 condition, they did show cold viscosity in the initial stage (222 to 394 cP). The final viscosity (FV, cP) decreased from 795 to 390 (E1) or 123 (E2). In F2, the contents of phenolic compounds (285 µg GAE/g) and ABTS⁺ (13.2 μmol TE/g) were more than twice that in the other formulations, and their respective degradations were low due to E1 (4.2 and 12%) and high due to E2 (16 and 17%). Extrusion cooking did not cause significant changes in the luminosity (81) and redness (0.9) of particles, while yellowness increased from 15.7 to 18.2 (E1) or 18.7 (E2). Based on these findings, it is concluded that both extrusion conditions improved the technological and functional properties. Regarding the formulations, F2 stood out for being rich in antioxidant capacity, which poorly degraded under the conditions studied. Further work is needed to contribute to understanding the optimization of formulas and processes that would improve the nutritional, sensorial, and functional properties while still preserving the bioactive value of the final products. Full article

This study investigated the effects of homolactic fermentation on the rheological, viscoelastic, and starch structural properties of quinoa–chickpea flour-based beverages. Three formulations with increasing proportions of chickpea flour (10, 25, and 50%) were fermented for 10 h with Lactobacillus acidophilus LA-5. Apparent viscosity, deformation capacity, storage modulus (G′), and pasting behavior were measured along with FTIR-based analysis of the starch molecular structure. All fermented samples reached pH values < 4.5 and exhibited improved rheological properties with significant increases in viscosity and storage modulus (G′), particularly in the 50:50 blend. These enhancements were attributed to the synergistic effects of homolactic fermentation and inherent properties of chickpea starch, particularly its high amylose content, large granule size, and long amylopectin chains. FTIR analysis revealed that the short-range molecular order of starches was preserved after fermentation in all beverages, except for the 50:50 blend, as evidenced by the increased degree of order (DO) and double helix (DD) ratios. Overall, these findings demonstrate that integrating chickpea flour and controlled homolactic fermentation is an effective strategy for tailoring the viscosity and stability of plant-based probiotic beverages, providing a theoretical basis for the development of clean-label and functional fermented plant-based systems. Full article

Dearth periods associated with less floral resources negatively impact Apis mellifera colony performance. Artificial diets offer nutritional supplements to sustain bee colonies under stressful conditions. An eight-week feeding trial was conducted using various artificial diets (eight diets, including a control diet), formulated with varying quantities of pulses, yeast, fenugreek powder, vegetable oil, dry apricot powder, and powdered sugar. Colony performance of bees subjected to different artificial diets was evaluated based on diet consumption, brood area, adult bee population, worker bee longevity, honey production, and enzymatic activity. Diet-7, which uniquely combined lupin, mung bean, and chickpea flours, proved the most efficacious and was the most consumed diet (84.29 ± 1.61 g), while diet-1 showed the lowest consumption (35.30 ± 1.08 g). Maximum brood area was recorded in colonies which were offered diet-7 (1385.95 ± 14.91 cm²), followed by diet-6, whereas the lowest was observed in the control (831.03 ± 18.95 cm²). The adult bee population was highest in diet-7 (21,594.50 ± 94.55 bees/hive), while lowest in the control (diet-0) (12,625.43 ± 385.06 bees/hive). Worker bee longevity was greatest in diet-7 (49.40 ± 0.41 days) and lowest in the control group (37.01 ± 0.39 days). Honey production was also highest in diet-7 (8.86 ± 0.21 kg), while lowest in the control (2.79 ± 0.35 kg). The results further showed that the enzymatic activities of bees were significantly improved due to diet-7, with the highest values for amylase (48.62 ± 0.23 U/mg), lipase (16.85 ± 0.20 U/mg), proteinase (25.21 ± 0.18 U/mg), and α-glucosidase (39.21 ± 0.21 U/mg). In conclusion, statistical analyses confirmed that diet-7 emerged as the most effective artificial diet, enhancing colony performance across all evaluated parameters. Future research should aim to optimize diet formulations and evaluate their effectiveness on colony health, including gut microbiome and immune function, across different seasons and ecological regions. Full article

Gluten-free (GF) baked goods often lack nutritional balance due to the limited protein and fiber content of standard cereal flours like rice and maize. A mixture design methodology was used to evaluate the interaction effects between cereal and legume flours on the physical and textural properties of the biscuits, including hardness, water activity (aw), CIE color parameters (L*, a*, and b*), spread ratio, and baking loss. The results indicated that incorporating legume flour, particularly chickpea flour, significantly increased biscuit hardness (from 22.00 N to 34.66 N) and reduced water activity (from 0.23 to 0.17). All three legume flours reduced the spread ratio, with chickpea flour having the most pronounced effect (from 4.91 to 4.75). Nutritionally, the inclusion of legume flours improved the protein (from 6.46 g/100 g to 11.90 g/100 g), mineral (from 0.58 g/100 g to 1.25 g/100 g), fiber (from 15.73 g/100 g to 21.13 g/100 g), and polyphenol contents (0.34 mg GAE/g compared to 0.18 mg GAE/g for the control). Moreover, DPPH scavenging activity was significantly higher (72.72% vs. 31.49% for the control). Sensory evaluations indicated that the inclusion of legume flours positively affected the biscuits’ overall sensory attributes, especially appearance, but had a minor negative effect on texture. This study aimed at utilizing local legume flours: faba bean, chickpea, and lentil, besides the traditional standard flours: rice and maize, to develop nutritious and flavorful gluten-free biscuits. These results highlighted the use of combinations of local legume with cereal flours to produce GF biscuits with improved physical, sensory, and nutritional qualities. Full article

This study investigated meat analogs produced by high-moisture extrusion from mixtures of pea protein isolate and soryz flour, and chickpea flour and hazelnut meal in a 1:1 ratio, at two distinct heating temperature profiles: 40-60-80-100 °C and 60-80-100-120 °C. Physicochemical indicators, texture and chromatic parameters, protein digestibility, and antioxidant activity of the meat analogs were assessed, and antioxidant activity of the product in terms of simulating gastrointestinal digestibility in vitro was performed. The results obtained for the analyzed meat analog indicators were greatly influenced by the type of plant-based raw material used and the heating temperature profiles. A higher temperature regime leads to a slight decrease in the content of nutritive compounds in the final products. All meat analog samples showed good water and oil holding capacity. A decrease in hardness was observed for the mixtures compared to pea protein isolate, which can be attributed to protein content. The digestibility of the processed meat analog proteins ranged between 86.84% and 69.37%. PCA was applied to illustrate the relationships between physicochemical characteristics, protein digestibility, antioxidant activity, texture profile analysis, and CIELab color parameters in high-moisture meat analogs. Full article

Phenolic compounds are secondary metabolites widely distributed among plants, with bioactive properties, especially antioxidant activity. The search for sustainable extraction methods has driven the use of natural deep eutectic solvents (NaDESs), formed by combinations of natural compounds, such as organic acids, sugars, alcohols, and amino acids. This study optimized NaDES (sorbitol, citric acid, and glycine) efficiency and compared it to that of 70% methanol solution in extracting total soluble phenolic compounds (TSPCs) from six flours matrices—corn, buckwheat, biofortified orange sweet potato, red lentil, Sudan grass, and chickpea—before and after thermoplastic extrusion cooking. Quantification was performed using the Folin–Ciocalteu method, with statistical analysis at the 10% significance level. In general, the methanolic extracts showed higher TSPC levels in the raw materials, whereas the levels were higher in NaDESs for legumes. After extrusion, a reduction in the TSPC levels was observed, except in the sweet potato. Multivariate analysis (PLS-DA and heatmap) distinguished the raw and extruded samples, revealing structural and chemical changes from thermal processing. The AGREE scores were 0.7 (NaDES) and 0.54 (methanol), favoring NaDES. The BAGI score (75.0) confirmed the method’s robustness and suitability for sustainable analytical applications. Full article

Background: The growing demand for nutritionally balanced, gluten-free products has encouraged the development of innovative formulations that deliver both sensory quality and functional benefits. Combining rice and legume flours offers promising alternatives to mimic gluten-like properties while improving nutritional value. This study aimed to develop a gluten-free fusilli noodle using extruded flours based on mixtures of Japanese rice (JR) and chickpea (CP) particles. Methods: A 2³ factorial design with augmented central points was applied to evaluate the effects of flour ratio (X₁, CP/JR, 20–40%), feed moisture (X₂, 24–30%), and extrusion temperature (X₃, 80–120 °C) on responses from process properties (PPs), extruded flours (EFs), and noodle properties (NPs). Results: Interaction effects of X₃ with X₁ or X₂ were observed on responses. On PP, X₁ at 120 °C reduced the mechanical energy input (181.0 to 136.2 kJ/kg) and increased moisture retention (12.0 to 19.8%). On EF, X₁ increased water-soluble solids (2.3 to 4.2 g/100 g, db) and decreased water absorption (8.6 to 5.7 g/g insoluble solids). On NP, X₁ also affected their cooking properties. The mass increase was greater at 80°C (140 to 174%), and the soluble-solids loss was greater at 120 °C (9.3 to 4.5%). The optimal formulation (X₁–X₂–X₃: 40–30%–80 °C) yielded noodles with improved elasticity, augmented protein, and enhanced textural integrity. Conclusions: Extruded flours derived from 40% chickpea flour addition and processed under mild conditions proved to be an effective strategy for enhancing both the nutritional and technological properties of rice-based noodles and supporting clean-label alternative products for gluten-intolerant and health-conscious consumers. Full article

The production of food with a naturally enriched protein content is a strategic response to the growing global demand for sustainable protein sources. Wood distillate (WD), a by-product of the pyrolysis of woody biomass, has previously been shown to increase the protein concentration and bioavailability in chickpea seeds. Here, we evaluated the effect of 0.5% (v/v) WD soil drenching on chickpea productivity, nutritional profile, and proteomic pattern. WD treatment significantly improved the yield by increasing plant biomass (+144%), number of pods and seeds (+148% and +147%), and seed size (diameter: +6%; weight: +25%). Nutritional analyses revealed elevated levels of soluble proteins (+15%), starch (+11%), fructose (+135%), and polyphenols (+14%) and a greater antioxidant capacity (25%), alongside a reduction in glucose content, albeit not statistically significant, suggesting an unchanged or even lowered glycemic index. Although their concentration decreased, Ca (−31%), K (−12%), P (−5%), and Zn (−14%) in WD-treated plants remained within normal ranges. To preliminary assess the quality and safety of the protein enrichment, a differential proteomic analysis was performed on coarse flours from individual seeds. Despite the higher protein content, the overall protein profiles of the WD-treated seeds showed limited variation, with only a few storage proteins, identified as legumin and vicilin-like isoforms, being differentially abundant. These findings indicate a general protein concentration increase without a major alteration in the proteoform composition or differential protein synthesis. Overall, WD emerged as a promising and sustainable biostimulant for chickpea cultivation, capable of enhancing both yield and nutritional value, while maintaining the proteomic integrity and, bona fide, food safety. Full article

Functional flours, defined as flours enriched with health-promoting compounds such as phenolics, fibers, or proteins, are gaining attention as wheat-free alternatives due to the nutritional limitations of wheat flour. This study introduces a novel liquid chromatographic time-of-flight tandem mass spectrometric method (LC-QTOF-MS/MS) to characterize the phenolic profiles of functional flours from different origins and evaluate their potential as flour substitutes in food products. The proposed method was validated and the limits of quantification (LOQs) were calculated over the ranges 0.1–1.0 mg/kg. Calculated recoveries were as low as 82.4%. Repeatability and reproducibility were expressed as intra-day (n = 6) and inter-day (n = 4 × 3) measurements and were lower than 8.1 and 10.9%, respectively. Target and suspect screening findings underscore the potential of pulse flours as nutritionally enriched ingredients for functional food development. Full article

Legume cultivation is important for a wide array of reasons, including its positive effects on the environment, the economy, and human health. Legumes have different amino acid profiles that complement those of the three globally most important staple foods (rice, corn, and wheat). Therefore, the aim of this work was to assess the functionality of legume flours (as well as hemp as an emerging hemp protein source) as enriching supplements in breadmaking. The research focused on both the nutritional and sensory evaluation of flour with the assistance of novel research techniques such as diffusing wave spectroscopy and static multiple light scattering. The nutritional value of yellow and green peas as well as chickpeas was comparable, with the most noticeable difference being total fiber content, that ranged between 6.8 and 9.7 g/100 g of flour. Hemp flour outclassed all legume flours both in terms of protein content as well as fiber, which was over quadrupled. However, it was associated with the cost of worse technological properties. Addition of all investigated flours increased the dough stability, which was proved by static multiple light scattering and a reduction in the Turbiscan Stability Index. Microrheology of the dough was improved only by the addition of yellow pea flour, which was manifested by an increase in the macroscopic viscosity index and decrease in the fluidity index. This flour had also the most beneficial properties for the bread quality, including texture and sensory perception, including appearance, taste, and overall acceptance. Full article