By‐products of the classification of chickpea as an alternative in the production of hummus

ALLENDE, MARÍA JOSÉ; LOSANO RICHARD, PEDRO; CARRERAS, JULIA; STEFFOLANI, M. EUGENIA; LEÓN, ALBERTO EDEL; ALLENDE, MARÍA JOSÉ; LOSANO RICHARD, PEDRO; CARRERAS, JULIA; STEFFOLANI, M. EUGENIA; LEÓN, ALBERTO EDEL

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2020

0950-5423

Chickpea (Cicer arietinum L.) is a valuable source of protein, polyunsaturated fatty acids, polyphenols, dietary fibre, vitamins and complex carbohydrates, such as oligosaccharides with prebiotic activity. This study evaluates the use of by-products derived from the classification of chickpea as functional ingredients in food production. The chemical content and thermal properties of by-products (discard and split) were determined and compared to whole grains for export. Split grains had a higher protein content, lower water hydration capacity (WHC) and lower fibre. The content of oligosaccharides was lower in discard grains. For further studies, hummus was prepared with three samples, and texture and sensory analyses were performed. The results of texture and sensory analyses show no significant differences between discard and whole grains. Chemical contents of by-products show advantages for the food industry. Discard grains can be used to prepare hummus with the same technology and sensory quality as whole grains.