Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/7658
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dc.contributor.authorKahraman, Gökçen-
dc.contributor.authorHarsa, Şebnem-
dc.contributor.authorLucisano, Mara-
dc.contributor.authorCappa, Carola-
dc.date.accessioned2020-02-04T13:39:49Z-
dc.date.available2020-02-04T13:39:49Z-
dc.date.issued2018-12en_US
dc.identifier.citationKahraman, G., Harsa, Ş., Lucisano, M., and Cappa, C. (2018). Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours. LWT, 98, 276-282. doi:10.1016/j.lwt.2018.08.040en_US
dc.identifier.issn0023-6438-
dc.identifier.issn0023-6438-
dc.identifier.issn1096-1127-
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.08.040-
dc.identifier.urihttps://hdl.handle.net/11147/7658-
dc.description.abstractThis study focused on the evaluation of the physicochemical and rheological properties of chickpea flours and blends obtained by partially substituting rice flour (25 g/100 g) with raw, roasted and dehulled chickpea flour. The characteristics of the resultant doughs were evaluated. In comparison with rice flour, blends containing chickpea flours exhibited high protein and fat content, a reduced retrogradation tendency (setback values of 404–415 vs. 479 Brabender Unit) and a higher foaming capacity and stability, which can be beneficial for their use in baked food formulations. However, roasting decreased foaming capacity and stability. Even if the rheofermentographic test evidenced a slight reduction in dough development, high CO2 retention capacity (≥ 98%) and similar-to-lower leavening times were observed for doughs containing chickpea flours. Incorporating chickpea flours also caused an increase in the viscous and elastic moduli of rice-based doughs, resulting in a good structuring of the dough. The results of this study indicated that chickpea flours could be used as a healthy ingredient in gluten-free rice-based formulations.en_US
dc.language.isoenen_US
dc.publisherAcademic Press Inc.en_US
dc.relation.ispartofLWT - Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectChickpea flouren_US
dc.subjectDough viscoelasticityen_US
dc.subjectGluten-free doughen_US
dc.subjectPhysicochemical propertiesen_US
dc.titlePhysicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea floursen_US
dc.typeArticleen_US
dc.authorid0000-0001-6794-299Xen_US
dc.institutionauthorKahraman, Gökçen-
dc.institutionauthorHarsa, Hayriye Şebnem-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume98en_US
dc.identifier.startpage276en_US
dc.identifier.endpage282en_US
dc.identifier.wosWOS:000449141200037en_US
dc.identifier.scopus2-s2.0-85052752919en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.lwt.2018.08.040-
dc.relation.doi10.1016/j.lwt.2018.08.040en_US
dc.coverage.doi10.1016/j.lwt.2018.08.040en_US
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
item.openairetypeArticle-
crisitem.author.dept01. Izmir Institute of Technology-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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