Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas
Abstract
Cicer arietinum or chickpea is an important and highly nutritious pulse, a source of complex carbohydrates, proteins, vitamins, and minerals, considered non-allergenic, and non-GMO crop. Processing technologies play an important role in modifying some chickpea properties and thus increasing its nutritional and health benefits. Herein is summarized and compared the available data on nutritional and functional aspects caused by thermal, nonthermal, and combinations of treatments for chickpea processing. The study focuses on describing the processing conditions necessary to change chickpea matrices aiming to enhance compound bioavailability, reduce anti-nutritional factors and modify functional characteristics for industrial application in product development. Thermal and nonthermal treatments can modify nutrient composition and bioavailability in chickpea matrices. Thermal treatments, moist or dry, prevent microbial spoilage, increase product palatability and increase protein quality. Nonthermal treatments aim to shorten the processing time and use less energy and water sources. Compared to thermal treatments, they usually preserve organoleptic attributes and bioactive compounds in chickpea matrices. Some treatment combinations can increase the efficacy of single treatments. Combined treatments increase antioxidant concentration, protein digestibility and available starch contents. Finally, despite differences among their effects, single and combined treatments can improve the…
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Extensive retrogradation in chickpea starch results in the formation of retrograded resistant starch (RS3), which is less susceptible to enzymatic digestion due to its crystalline structure.
“The extensive retrogradation in chickpea starch results in the formation of RS, specifically retrograded starch (RS3), which is less susceptible to enzymatic digestion due to its crystalline structure [41,42].”
From The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults (2024) · cites this paper as [41]
Cites
Alajaji, S. A., & El-Adawy, T. A. (2006) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2006.03.015 · Cited by 429 · see citing works
Singh, N. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2537-4 · Cited by 290 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Bojarczuk, A., Kęszycka, P., Marszałek, K., & Gajewska, D. (2024) · Metabolites · doi:10.3390/metabo14110585 · Cited by 11 · see citing works
“The extensive retrogradation in chickpea starch results in the formation of RS, specifically retrograded starch (RS3), which is less susceptible to enzymatic digestion due to its crystalline structure [41,42].”
- Authors
- Ruiz-Zambrano, N. L., Pérez-Carrillo, E., Serna-Saldívar, S. O., & Tejada-Ortigoza, V.
- Affiliations
- Tecnológico de Monterrey (MX)
- Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Tecnologico de Monterrey, Monterrey, Mexico
- Corresponding author
- Tejada-Ortigoza, Viridiana
- ORCID
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2023-07-27
- Volume
- 64
- Issue
- 31
- Pages
- 11356-11374
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W4385294606
- Cited by
- 16
- References
- 2
- Citations by year
- 2026: 4 · 2025: 6 · 2024: 6
- FWCI
- 0.58
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Critical Reviews in Food Science and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Consejo Nacional de Ciencia y Tecnología
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Keywords
- chickpea, thermal processing, non-thermal processing, combination therapy, functional properties, nutritional properties, bioavailability, antinutritional factors, protein digestibility, antioxidant activity, starch availability, pulse processing, food processing
- MeSH terms
- Antioxidants, Biological Availability, Food Handling, Hot Temperature, Humans, Nutritive Value, Starch, Cicer
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
