Ciencias Exactas y Ciencias de la Salud
Permanent URI for this collectionhttps://hdl.handle.net/11285/551039
Pertenecen a esta colección Tesis y Trabajos de grado de las Maestrías correspondientes a las Escuelas de Ingeniería y Ciencias así como a Medicina y Ciencias de la Salud.
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- Chickpea hydrolysates: flavor enhancers from vegetable protein(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12-02) Ceballos Rubio, Carlos Daniel; Antunes Ricardo, Marilena; emipsanchez; Garza Aguilar, Sara Margarita; School of Engineering and Sciences; Rectoría Tec de Monterrey; Serrano Sandoval, Sayra NayelyCardiovascular diseases (CVDs) are one of the leading causes of mortality worldwide, with excessive sodium intake being a major risk factor due to its link to hypertension. Efforts to reduce sodium in foods often face consumer rejection due to diminished flavor and texture. This study evaluates Kabuli chickpea (Cicer arietinum L.) hydrolysates as potential flavor enhancers to reduce sodium content while maintaining sensory ac-ceptance. Three chickpea types—non-germinated (Raw), germinated (G), and germi-nated with sodium selenite (GSe)—underwent enzymatic hydrolysis with Flavourzyme® at enzyme/substrate concentrations of 2%, 3%, and 4%, for 2, 4, and 6 hours. Hydrolysis efficiency was measured by α-amino nitrogen (AAN) content, amino acid profiles were analyzed using Ultra Performance Liquid Chromatography coupled to fluorescence de-tector (UPLC-Flr), and antioxidant activity was assessed via 2,2-diphenyl-1-picrylhydrazyl (DPPH), ácido 2,2'-azino-bis(3-etilbenzotiazolina-6-sulfónico) (ABTS), and Oxygen Rad-ical Absorbance Capacity (ORAC) assays. The highest AAN content (30.77 mg AAN/g) was achieved with GSe hydrolysates at 4% enzyme/substrate concentration and 5.27 hours. GSe also exhibited the highest umami amino acid content (60.15 nmol/mg), which was 1.52 times higher than Raw and 1.14 times higher than G under their optimal conditions. For antioxidant activity, ABTS inhibi-tion showed no significant differences (27.80–34.17%), while DPPH inhibition was high-est in G and GSe, outperforming Raw in all conditions. ORAC results showed a distinct behavior for GSe hydrolysates, reaching 263.80 μmol Trolox equivalents/mg under 2% enzyme concentration and 6 hours of hydrolysis, without the decline observed in Raw and G. In conclusion, selenium-enriched germinated chickpeas subjected to specific enzymatic hydrolysis conditions enhance umami amino acid content and antioxidant properties, sup-porting their potential as flavor enhancers to reduce dietary sodium intake.
- Development and characterization of a high hydrosoluble food ingredient using extruded whole chickpea flour and sequential alcalase® and α-amylase treatment(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020) Silvestre de León, Robinzon; PEREZ CARRILLO, ESTHER; 97996; HEREDIA OLEA, ERICK; 334243; Serna Saldivar, Sergio Román Othón; 3598; Pérez Carrillo, Esther; RR; Heredia Olea, Erick; Serna Saldivar, Sergio Román Othón; Escuela de Ingeniería y Ciencias; Campus Monterrey; Espinosa Ramirez, Johanan del PinoChickpea is an adequate source of proteins and starch which can be used to develop new nutritious and functional food products such as vegetable beverages. However, in order to use chickpea to develop a functional, healthy and nutritional beverage, its processing is needed to improve the digestibility and increase the quantity of soluble components into an aqueous system. Therefore, in the present research work, extrusion of whole chickpea and sequential hydrolyses with Alcalase® and α-amylase were evaluated to develop a high soluble chickpea-based food ingredient. The thermoplastic extrusion process was carried out varying processing moisture (15.6% or 22.55%), final barrel temperature (143 °C or 150 °C) and screw speed (450 rpm, 580 rpm, or 700 rpm) to generate three SME inputs (127.95 Wh/kg, 161.58 Wh/kg, and 199.13 Wh/kg). After extrusion, flours were hydrolyzed with Alcalase® and α-amylase in order to maximize soluble compounds after hydration. In general, extrusion did not affect chemical composition, but caused structural modifications that influenced changes in functional properties and modified in vitro protein and starch digestibilities. Extruded chickpea flours presented higher content of soluble proteins and increased starch hydrolysis after Alcalase® and α-amylase treatment, respectively. It was found that extrusion treatment of chickpea with a SME input of 127.95 Wh/kg produced at 22.5% processing moisture, 150 °C of final temperature and 580 rpm of screw speed in combination with the later Alcalase®/α-amylase treatments achieved the highest release of both soluble proteins (70%) and soluble solids (62%) and the highest degree of starch hydrolysis (84%). These results were used to transform whole chickpea flour into a valuable soluble food ingredient by means of a combination of extrusion and sequential Alcalase®/α-amylase treatment. This soluble food ingredient was freeze dried, milled and characterized in terms of chemical composition and protein quality. It was found that the resulting powder had 53.7%, 20.2% and 3.6% of reducing sugars, proteins, and fat contents, respectively. The soluble powder had an in vitro protein digestibility of 83.1%, a PDCAAS value of 0.831 and it did not present any limiting amino acids which suggest that this product had the potential to be used to develop instant chickpea beverages with an excellent nutrimental quality.
