Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours

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dc.contributor.authorYaver, Elif
dc.date.accessioned2024-02-23T12:17:18Z
dc.date.available2024-02-23T12:17:18Z
dc.date.issued2022
dc.departmentNEÜen_US
dc.description.abstractBACKGROUND Chickpea is a rich source of proteins with well-balanced amino acids, dietary fibers, vitamins, minerals and phytochemicals. In the present study, immature, mature, germinated, fermented and black chickpea flours at a 20% ratio were used in breadmaking to reduce the glycemic index and enhance nutritive value. The effects of chickpea flours on the physical, chemical and textural characteristics, as well as the antioxidant properties and in vitro glycemic index of bread were compared. RESULTS Compared to the control (100% wheat bread), the inclusion of chickpea flours at a 20% ratio generally showed greater ash, fat and protein contents in bread. The use of immature, germinated and fermented chickpea flours in bread elicited a lower phytic acid concentration than that of bread containing mature and black chickpea flours. On the other hand, the inclusion of immature and germinated chickpea flours presented the highest total phenolic content in bread. Moreover, in vitro glycemic index values of loaves made with chickpea flours were markedly lower (at least 11%) compared to the control. The specific volume values of bread samples formulated with chickpea flours (except for fermented chickpea flour) were similar (P > 0.05) to each other. Bread samples containing immature and germinated chickpea flours exhibited lower hardness and chewiness than those of other samples containing chickpea flours. CONCLUSION The findings showed that immature, germinated and black chickpea flours are a good alternative to mature chickpea flour with respect to producing healthy bread. (c) 2022 Society of Chemical Industry.en_US
dc.identifier.doi10.1002/jsfa.12082
dc.identifier.endpage7171en_US
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue15en_US
dc.identifier.pmid35726896en_US
dc.identifier.scopus2-s2.0-85133588215en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage7164en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.12082
dc.identifier.urihttps://hdl.handle.net/20.500.12452/10594
dc.identifier.volume102en_US
dc.identifier.wosWOS:000822339100001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of The Science Of Food And Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectChickpea (Cicer Arietinum Len_US
dc.subject)en_US
dc.subjectBreaden_US
dc.subjectMaturationen_US
dc.subjectGerminationen_US
dc.subjectFermentationen_US
dc.subjectGlycemic Indexen_US
dc.titleNutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea floursen_US
dc.typeArticleen_US

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