Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/12270
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dc.contributor.authorKahraman, Gökçenen_US
dc.contributor.authorHarsa, Hayriye Şebnemen_US
dc.contributor.authorCasiraghi, Maria Cristinaen_US
dc.contributor.authorLucisano, Maraen_US
dc.contributor.authorCappa, Carolaen_US
dc.date.accessioned2022-08-05T11:33:17Z-
dc.date.available2022-08-05T11:33:17Z-
dc.date.issued2022-01-22-
dc.identifier.urihttps://doi.org/10.3390/foods11020199-
dc.identifier.urihttps://hdl.handle.net/11147/12270-
dc.description.abstractThe main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.en_US
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofFoodsen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectChickpeaen_US
dc.subjectCrumb textureen_US
dc.subjectGluten-free breaden_US
dc.subjectNutritional propertiesen_US
dc.titleImpact of raw, roasted and dehulled chickpea flours on technological and nutritional characteristics of gluten-free breaden_US
dc.typeArticleen_US
dc.authorid0000-0003-3039-658Xen_US
dc.authorid0000-0001-6794-299Xen_US
dc.institutionauthorKahraman, Gökçenen_US
dc.institutionauthorHarsa, Hayriye Şebnemen_US
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.wosWOS:000747828300001-
dc.identifier.scopus2-s2.0-85122866252-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.3390/foods11020199-
dc.identifier.pmid35053930-
dc.contributor.affiliationIzmir Institute of Technologyen_US
dc.contributor.affiliationIzmir Institute of Technologyen_US
dc.contributor.affiliationUniversità degli Studi di Milanoen_US
dc.contributor.affiliationUniversità degli Studi di Milanoen_US
dc.contributor.affiliationUniversità degli Studi di Milanoen_US
dc.relation.issn2304-8158en_US
dc.description.volume11en_US
dc.description.issue2en_US
item.openairetypeArticle-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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