Sedat Sayar

Application of Peleg model to study water absorption in chickpea during soaking

Application of the Peleg model was investigated for predicting water absorption by five winter- and five spring-planted chickpea genotypes during soaking between temperature (T ) of 20 and 100 C. The Peleg model can predict kinetics of the chickpea soaking till equilibrium using short-term data at the given conditions. Its specific form for infinite time may also be used to estimate equilibrium moisture content (Me )a tT P 40 C. Spring and winter chickpeas showed no significant difference ðP < 0:05Þ in the Peleg rate constant (K1) and Peleg capacity constant (K2) within and between the groups at all temperatures except for K1 at T < 40 C. The discrepancy for K1 was attributed to characteristic water permeabilities of spring and winter chickpeas which were prominent at T < 40 C. The Peleg constant K1 decreased from 17:1 � 10 � 3 to 0:95 � 10 � 3 h% � 1 for the spring chickpeas, and from 22:2 � 10 � 3 to 1:02 � 10 � 3 h% � 1 for the winter chickpeas with increasing temperature from 20 to 100 C. An Arrhenius plot for K1 exhibited a slope change around 55 C corresponding to approximate gelatinization temperature of the chickpea samples. The Peleg constant K2 for the samples linearly increased from 7:26 � 10 � 3 to 9:48 � 10 � 3 % � 1 with increasing temperature from 20 to 100

Analysis of chickpea soaking by simultaneous water transfer and water-starch reaction

Abstract The soaking process of five spring and five winter chickpea genotypes were investigated in water between 20°C and 100°C. Samples did not differ in initial water content (IWC), water absorption capacity (WAC), swelling capacity (SC), and seed coat thickness in terms of the growing season. While WAC decreased with increasing temperature, SC was not affected by temperature. The process was considered to be a simultaneous unsteady-state water diffusion and first order irreversible water–starch reaction phenomenon. The seed coat effectively controlled the water absorption up to 60% (d.b.) water content in all samples. The spring and winter samples showed no significant difference in the diffusivity (Deff) and true reaction rate constant (k) within the given temperature range except for Deff below 30°C. Spring samples had greater Deff values than winter samples below 30°C possibly due to more permeable seed coat structures of the former. The magnitude of Deff and k were between 10−10 and 10 −9 m 2 s −1 and 10−6 and 10 −4 s −1 , respectively, within the given temperature range. They increased with increasing temperature and the effect of temperature was evaluated through an Arrhenius type equation. Two distinct activation energies were observed below and above 55°C for both Deff and k. It was 48 and 18 kJ mol−1 for Deff and 23 and 41 kJ mol−1 for k below and above 55°C, respectively. The trend of the activation energies suggested that diffusion was more effective on the process than the reaction below 55°C and vice versa above 55°C, and significant textural changes start to take place in chickpea around 55°C. The internal effectiveness factor (η) increased from 0.61 to 0.74 with temperature from 20°C to 100°C. Its trend corroborated the above conclusion on the relative effects of the diffusion and reaction on the soaking process below and above 55°C. The birefringence of samples indicated that the gelatinization of chickpea starch starts around 55°C, which may explain why the activation energies of Deff and k changed around 55°C.

First-derivative spectrophotometric determination of Ponceau 4R, Sunset Yellow and Tartrazine in confectionery products

Abstract A first-derivative spectrophotometric method was developed for quantitative determination of synthetic organic dyes, Ponceau 4R (E124), Sunset Yellow (E110) Tartrazine (E102), which are used in food products under governmental regulations all over the world because of their toxicity and carcinogenity. In this study, Ponceau 4R with Sunset Yellow, and Tartrazine with Sunset Yellow, were simultaneously determined in their binary mixtures by first-derivative spectrophotometry. The method was applied to different sugar confectionery products. Recoveries were 93.8–101.2%, 92.1–107.9% and 94.9–99.2% for Ponceau 4R, Sunset Yellow and Tartrazine, respectively. The results were also compared by an independent method, thin layer chromatography (TLC). A t-test indicates that the differences obtained via the present methods and TLC were insignificant at the 95% confidence level. In addition, the present method is very rapid, economical and accurate.

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter “L” value significantly (P < 0.05). The “a” and “b” values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes.

Application of unreacted-core model to in situ gelatinization of chickpea starch

Unreacted-core model for reaction-controlled systems was tested on modeling of starch gelatinization in whole chickpea (in situ) during cooking. Experiments were conducted in deionized water at 50, 60, 70, 80, 90, and 100 °C. The process was followed through images of the flat sides of the chickpea cotyledons. During cooking between 60 and 100 °C, a white core in the original color of the cotyledons and a surrounding opaque yellow zone were observed on the cotyledons. According to birefringence studies starch granules in the yellow zone were gelatinized, and in the white core they remained ungelatinized. The formation of the yellow color was connected to the gelatinization in the peripheral zone. During cooking at 50 °C the color change was not observed because of working below the gelatinization temperature of chickpea starch. The area of the gelatinized zone increased at the expense of the area of the ungelatinized core with the progress of the cooking. The unreacted-core model fitted the process very well, and the estimated gelatinization times were in good agreement with the experimental gelatinization times. The kinetic data for the gelatinization reaction estimated after verifying the unreacted-core model were in agreement with the literature. These findings indicated that the in situ gelatinization of chickpea starch can be modeled using the unreacted-core model, and the process is effectively gelatinization-controlled under the given conditions.

In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components

In vitro studies were conducted to evaluate the particular nutritional benefits of whole faba bean seed (WFB) and fava bean seed coat (FBSC). Total dietary fiber contents of WFB and FBSC were 27.5% and 82.3%, respectively. FBSC were contained much higher total phenolic substances, condensed tannins, and total antioxidant activity than WFB. Bile acid (BA)-binding capacities of in vitro digested samples and nutritionally important products produced by in vitro fermentation of digestion residues were also studied. The BA-binding capacities of WFB and FBSC were 1.94 and 37.50μmol/100mg, respectively. Total BA bound by FBSC was even higher than the positive standard cholestyramine. Lignin and other constituents of the Klason residue were found to influence BA-binding properties. Moreover, the extent of the in vitro fermentation process showed that, fermentability of FBSC residue was significantly lower than that of WFB residue. Overall, faba bean, especially its seed coat, has great potential as a functional food.

Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties

Negative effect of sodium chloride (NaCl) consumption to health has been forcing food processors to re-formulate their products for possible reduction of Na. Reducing Na content of bread, without compromising its sensory-textural properties and the process requirements, might lead to start a low Na diet. While innovative approaches are continuously introduced for Na reduction in processed foods, a common approach is the use of various cations, like potassium, as Na substitutes. Therefore, the objective of this study was to determine the replacement ratio of NaCl with KCl in an industrial white bread production. For this purpose, white bread loaves with partial replacement of NaCl were produced using the straight-dough method. Textural properties of dough samples and sensory properties of bread loaves were determined. Bread with NaCl replacement up to 37.5% KCl was determined to have similar sensory characteristics as the control bread samples. Moreover, no significant impact on dough properties (extensibility, stickiness) was observed. Considering the convenience of replacing NaCl with KCl in industrial production and reducing Na-intake this simple approach might help preventing further health related problems.

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Abstract The linear and volumetric expansion of chickpea seeds during water absorption at 20, 30, 50, 70, 85 and 100°C was studied. Length, width and thickness of chickpea seeds linearly increased with the increase in moisture content at all temperatures studied, where the greatest increase was found in length. Two different mathematical approaches were used for the determination of the expansion coefficients. The plots of the both linear and volumetric expansion coefficients versus temperature exhibited two linear lines, the first one was through 20, 30 and 50ºC and the second one was trough 70, 85 and 100ºC. The crossing point (58ºC) of these lines was very close to the gelatinisation temperature (60ºC) of chickpea starch.