Influence of Soaking, Boiling, Roasting, and Germination on the Composition and Functional Properties of Algerian Chickpea Flour, and the Consumer Acceptability of Chickpea Cheese Analogue
نویسندگان
1 Génie Agro-Alimentaire Laboratory (GENIAAL), Institute of Nutrition Food and Agri-Food Technologies I.N.A.T.A-A., Mentouri Brothers University Constantine 1, Constantine, Algeria
2 Scientific and Technical Research Center in Physicochemical Analyses (CRAPC), Bousmail, Tipaza, Algeria, Bioqual Laboratory, Institute of Nutrition Food and Agri-Food Technologies I.N.A.T.A-A., Mentouri Brothers University Constantine 1, Constantine, Algeria
3 Food Science Laboratory (LSA), Batna 1 University, Batna, Algeria
4 Génie Agro-Alimentaire Laboratory (GENIAAL), Institute of Nutrition Food and Agri-Food Technologies I.N.A.T.A-A., Mentouri Brothers University Constantine 1, Constantine, Algeria
5 Génie Agro-Alimentaire Laboratory (GENIAAL), Institute of Nutrition Food and Agri-Food Technologies I.N.A.T.A-A., Mentouri Brothers University Constantine 1, Constantine, Algeria, Scientific and Technical Research Center in Physicochemical Analyses (CRAPC), Bousmail, Tipaza, Algeria
doi
10.18502/jfqhc.11.2.15646چکیده
Background: Chickpeas, rich in protein and fiber, are essential in a healthy diet, as the plant-based cheese industry responding to environmental demands. The objectives of current study were dual-folded: to scrutinize the impact of diverse treatments on the physicochemical and functional characteristics of chickpea flour, and to assess the suitability of ...
