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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Detalles Bibliográficos
Autor: Boukid, Fatma
Tipo de recurso: artículo
Fecha de publicación:2021
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:20.500.12327/1261
Acceso en línea:http://hdl.handle.net/20.500.12327/1261
https://doi.org/10.1111/ijfs.15046
Access Level:acceso abierto
Palabra clave: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 Alimentària2021info:eu-repo/semantics/article19http://hdl.handle.net/20.500.12327/1261https://doi.org/10.1111/ijfs.15046reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésInternational Journal of Food Science and TechnologyCopyright © 2021 Institute of Food Science and Technologyinfo:eu-repo/semantics/openAccessoai:recercat.cat:20.500.12327/12612026-05-29T05:05:01Z
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
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
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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