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Summo C., De Angelis D., Rochette Isabelle, Mouquet Rivier Claire, Pasqualone A. (2019). Influence of the preparation process on the chemical composition and nutritional value of canned puree of kabuli and Apulian black chickpeas. Heliyon, 5 (3), e01361 [22 p.]. ISSN 2405-8440

Fichier PDF disponiblehttp://horizon.documentation.ird.fr/exl-doc/pleins_textes/divers19-04/010075584.pdf[ PDF Link ]

Lien direct chez l'éditeur doi:10.1016/j.heliyon.2019.e01361

Titre
Influence of the preparation process on the chemical composition and nutritional value of canned puree of kabuli and Apulian black chickpeas
Année de publication2019
Type de documentArticle référencé dans le Web of Science WOS:000463067400067
AuteursSummo C., De Angelis D., Rochette Isabelle, Mouquet Rivier Claire, Pasqualone A.
SourceHeliyon, 2019, 5 (3), p. e01361 [22 p.]. p. e01361 [22 p.] ISSN 2405-8440
RésuméChickpeas are classified into two main commercial seed types: desi, and kabuli. Furthermore, the Apulian black is another chickpea type, less common, which has peculiar phenotypic and genetic features and is the object of an increasing attention by geneticists to avoid the risk of genetic erosion. A strategy to increase the consumption of pulses consists in proposing ready-to-eat gastronomic preparations which, however, must keep their natural features and nutritional value as intact as possible. In this paper the influence of the preparation process on the chemical composition and nutritional value of ready-to-eat canned puree of Apulian black chickpeas has been evaluated, in comparison with puree of kabuli chickpeas. Total dietary fiber content was high enough to consider the kabuli chickpea puree as "source of fiber", and the black chickpea puree as "high fiber", in accordance with the current European Regulation on nutrition claims. Along the preparation process, an increase in lipid content was observed. Protein content, instead, showed a different behaviour, i.e. increased in Apulian black chickpea puree and remained constant in kabuli chickpea puree. The preparation process strongly influenced fatty acid composition. In particular, unsaturated fatty acids decreased in both Apulian black and kabuli chickpea purees,whereas saturated fatty acids significantly increased during processing. Apulian black chickpeas are particularly rich of bioactive compounds, but the preparation process of puree caused a strong decrease of total carotenoids, anthocyanins and phenolic compounds. However, even after processing, this puree could still be a good source of bioactive compounds. All these features make canned puree of chickpeas a healthy ready-to-eat food, which is at the same time rich in fiber and bioactive compounds, able to fulfill the time-saving needs of modern lifestyle. These findings could promote a greater use of Apulian black chickpeas and contribute to reduce the risk of genetic erosion.
Plan de classementNutrition, alimentation [054]
LocalisationFonds IRD [F B010075584]
Identifiant IRDfdi:010075584
Lien permanenthttp://www.documentation.ird.fr/hor/fdi:010075584

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