Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review

Chickpea (Cicer arietinum L.) is one of the most grown and consumed pulses and it is traditionally commercialised as seeds, flour or canned foods. In the frame of alternative protein sources, chickpea emerged as a rich source of dietary proteins (17–22%) that can be dry‐ or wet‐extracted. The applic...

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Detalhes bibliográficos
Autor: Boukid, Fatma
Tipo de documento: artigo
Data de publicação:2021
País:España
Recursos:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositório:IRTA Pubpro. Open Digital Archive
OAI Identifier:oai:repositori.irta.cat:20.500.12327/1261
Acesso em linha:http://hdl.handle.net/20.500.12327/1261
https://doi.org/10.1111/ijfs.15046
Access Level:Acceso aberto
Palavra-chave:663/664
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spelling Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a reviewBoukid, Fatma663/664Chickpea (Cicer arietinum L.) is one of the most grown and consumed pulses and it is traditionally commercialised as seeds, flour or canned foods. In the frame of alternative protein sources, chickpea emerged as a rich source of dietary proteins (17–22%) that can be dry‐ or wet‐extracted. The application of chickpea proteins as food ingredients is still in the early stages, where their properties and how they interact within food matrices are scarcely studied. Therefore, this review provides recent advances in processing, characteristics and applications of chickpea proteins. Nutritionally, these proteins have various biological activities, adequate levels of essential amino acids and protein digestibility. Technologically, their bland flavour, neutral taste and light colour make them suitable ingredients for new products development including noodles, breads, cookies and sausages. Chickpea proteins and particularly hydrolysates are a promising alternative to be used more broadly as functional ingredients.info:eu-repo/semantics/acceptedVersionWileyIndústries AlimentàriesFuncionalitat i Seguretat Alimentària202120222021info:eu-repo/semantics/article19application/pdfhttp://hdl.handle.net/20.500.12327/1261https://doi.org/10.1111/ijfs.15046reponame:IRTA Pubpro. Open Digital Archiveinstname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)InglésInternational Journal of Food Science and TechnologyCopyright © 2021 Institute of Food Science and Technologyinfo:eu-repo/semantics/openAccessoai:repositori.irta.cat:20.500.12327/12612026-06-16T08:51:17Z
dc.title.none.fl_str_mv Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review
title Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review
spellingShingle Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review
Boukid, Fatma
663/664
title_short Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review
title_full Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review
title_fullStr Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review
title_full_unstemmed Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review
title_sort Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review
dc.creator.none.fl_str_mv Boukid, Fatma
author Boukid, Fatma
author_facet Boukid, Fatma
author_role author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Funcionalitat i Seguretat Alimentària
dc.subject.none.fl_str_mv 663/664
topic 663/664
description Chickpea (Cicer arietinum L.) is one of the most grown and consumed pulses and it is traditionally commercialised as seeds, flour or canned foods. In the frame of alternative protein sources, chickpea emerged as a rich source of dietary proteins (17–22%) that can be dry‐ or wet‐extracted. The application of chickpea proteins as food ingredients is still in the early stages, where their properties and how they interact within food matrices are scarcely studied. Therefore, this review provides recent advances in processing, characteristics and applications of chickpea proteins. Nutritionally, these proteins have various biological activities, adequate levels of essential amino acids and protein digestibility. Technologically, their bland flavour, neutral taste and light colour make them suitable ingredients for new products development including noodles, breads, cookies and sausages. Chickpea proteins and particularly hydrolysates are a promising alternative to be used more broadly as functional ingredients.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/1261
https://doi.org/10.1111/ijfs.15046
url http://hdl.handle.net/20.500.12327/1261
https://doi.org/10.1111/ijfs.15046
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv International Journal of Food Science and Technology
dc.rights.none.fl_str_mv Copyright © 2021 Institute of Food Science and Technology
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright © 2021 Institute of Food Science and Technology
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 19
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:IRTA Pubpro. Open Digital Archive
instname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
instname_str Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
reponame_str IRTA Pubpro. Open Digital Archive
collection IRTA Pubpro. Open Digital Archive
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301603

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