The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli Chickpeas

Overview

Journal Front Nutr

Specialty Nutritional Sciences

Date 2022 Apr 25

PMID 35464029

Authors

Prakhar Chatur

Stuart Johnson

Ranil Coorey

Rewati Raman Bhattarai

Sarita Jane Bennett

Affiliations

Soon will be listed here.

Abstract

High pressure processing is a non-thermal method for preservation of various foods while retaining nutritional value and can be utilized for the development of ready-to-eat products. This original research investigated the effects of high pressure processing for development of a ready-to eat chickpea product using Australian kabuli chickpeas. Three pressure levels (200, 400, and 600 MPA) and two treatment times (1 and 5 min) were selected to provide six distinct samples. When compared to the conventionally cooked chickpeas, high pressure processed chickpeas had a more desirable texture due to decrease in firmness, chewiness, and gumminess. The general nutrient composition and individual mineral content were not affected by high pressure processing, however, a significant increase in the slowly digestible starch from 50.53 to 60.92 g/100 g starch and a concomitant decrease in rapidly digestible starch (11.10-8.73 g/100 g starch) as well as resistant starch (50.53-30.35 g/100 g starch) content was observed. Increased starch digestibility due to high pressure processing was recorded, whereas protein digestibility was unaffected. Significant effects of high pressure processing on the polyphenol content and antioxidant activities (DPPH, ABTS and ORAC) were observed, with the sample treated at the highest pressure for the longest duration (600 MPa, 5 min) showing the lowest values. These findings suggest that high pressure processing could be utilized to produce a functional, ready to eat kabuli chickpea product with increased levels of beneficial slowly digestible starch.

Citing Articles

High pressure processing of hummus: Enhancing microbial safety and stability, and reducing lipid oxidation.

Osaili T, Dhanasekaran D, Hasan F, Obaid R, Al-Nabulsi A, Olaimat A Heliyon. 2025; 11(4):e42590.

PMID: 40040972 PMC: 11876884. DOI: 10.1016/j.heliyon.2025.e42590.

Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry.

Guo F, Danielski R, Santhiravel S, Shahidi F Antioxidants (Basel). 2024; 13(6).

PMID: 38929075 PMC: 11201070. DOI: 10.3390/antiox13060636.

Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products.

Jimenez-Pulido I, Rico D, de Luis D, Martin-Diana A Foods. 2024; 13(3).

PMID: 38338514 PMC: 10855855. DOI: 10.3390/foods13030378.

Trends in Food Pathogens Risk Attenuation.

Popa E, Ungureanu E, Geicu-Cristea M, Mitelut A, Draghici M, Popescu P Microorganisms. 2023; 11(8).

PMID: 37630583 PMC: 10459359. DOI: 10.3390/microorganisms11082023.

Combined Effect of High Hydrostatic Pressure, Sous-Vide Cooking, and Carvacrol on the Quality of Veal, Plant-Based, and Hybrid Patties during Storage.

Janardhanan R, Olarte C, Sanz S, Rota C, Beriain M Foods. 2023; 12(2).

PMID: 36673381 PMC: 9858191. DOI: 10.3390/foods12020289.

References

Liu H, Wang L, Cao R, Fan H, Wang M . In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure. Carbohydr Polym. 2016; 144:1-8. DOI: 10.1016/j.carbpol.2016.02.028. View

Marathe S, Rajalakshmi V, Jamdar S, Sharma A . Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India. Food Chem Toxicol. 2011; 49(9):2005-12. DOI: 10.1016/j.fct.2011.04.039. View

Liu K, Zheng J, Chen F . Effect of domestic cooking on rice protein digestibility. Food Sci Nutr. 2019; 7(2):608-616. PMC: 6392838. DOI: 10.1002/fsn3.884. View

Yu Y, Pan F, Ramaswamy H, Zhu S, Yu L, Zhang Q . Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice. J Food Sci Technol. 2017; 54(6):1655-1664. PMC: 5430198. DOI: 10.1007/s13197-017-2598-4. View

Fonseca L, El Halal S, Dias A, da Rosa Zavareze E . Physical modification of starch by heat-moisture treatment and annealing and their applications: A review. Carbohydr Polym. 2021; 274:118665. DOI: 10.1016/j.carbpol.2021.118665. View

Xia Q, Wang L, Xu C, Mei J, Li Y . Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice (Oryza sativa L.). Food Chem. 2016; 214:533-542. DOI: 10.1016/j.foodchem.2016.07.114. View

Hsiao Y, Wang C . Microbial Shelf-Life, Starch Physicochemical Properties, and in Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing. Molecules. 2020; 25(11). PMC: 7321331. DOI: 10.3390/molecules25112516. View

Alsalman F, Ramaswamy H . Reduction in soaking time and anti-nutritional factors by high pressure processing of chickpeas. J Food Sci Technol. 2020; 57(7):2572-2585. PMC: 7270391. DOI: 10.1007/s13197-020-04294-9. View

Bains K, Uppal V, Kaur H . Optimization of germination time and heat treatments for enhanced availability of minerals from leguminous sprouts. J Food Sci Technol. 2014; 51(5):1016-20. PMC: 4008754. DOI: 10.1007/s13197-011-0582-y. View

10.

Hu X, Zhang B, Jin Z, Xu X, Chen H . Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch. Food Chem. 2017; 232:560-565. DOI: 10.1016/j.foodchem.2017.04.040. View

11.

Segev A, Badani H, Kapulnik Y, Shomer I, Oren-Shamir M, Galili S . Determination of polyphenols, flavonoids, and antioxidant capacity in colored chickpea (Cicer arietinum L.). J Food Sci. 2010; 75(2):S115-9. DOI: 10.1111/j.1750-3841.2009.01477.x. View

12.

Ahmad Mir S, Bosco S, Shah M, Mir M . Effect of puffing on physical and antioxidant properties of brown rice. Food Chem. 2015; 191:139-46. DOI: 10.1016/j.foodchem.2014.11.025. View

13.

Xiong J, Li Q, Shi Z, Ye J . Interactions between wheat starch and cellulose derivatives in short-term retrogradation: Rheology and FTIR study. Food Res Int. 2017; 100(Pt 1):858-863. DOI: 10.1016/j.foodres.2017.07.061. View

14.

Baldwin A, Egan D, Warren F, Barker P, Dobson C, Butterworth P . Investigating the mechanisms of amylolysis of starch granules by solution-state NMR. Biomacromolecules. 2015; 16(5):1614-21. PMC: 4429494. DOI: 10.1021/acs.biomac.5b00190. View

15.

Schlesier K, Harwat M, Bohm V, Bitsch R . Assessment of antioxidant activity by using different in vitro methods. Free Radic Res. 2002; 36(2):177-87. DOI: 10.1080/10715760290006411. View

16.

Wani I, Sogi D, Gill B . Physico-chemical properties of acetylated starches from Indian black gram (Phaseolus mungo L.) cultivars. J Food Sci Technol. 2015; 52(7):4078-89. PMC: 4486560. DOI: 10.1007/s13197-014-1480-x. View

17.

Jenkins D, Kendall C, Augustin L, Franceschi S, Hamidi M, Marchie A . Glycemic index: overview of implications in health and disease. Am J Clin Nutr. 2002; 76(1):266S-73S. DOI: 10.1093/ajcn/76/1.266S. View

18.

Zhang G, Ao Z, Hamaker B . Slow digestion property of native cereal starches. Biomacromolecules. 2006; 7(11):3252-8. DOI: 10.1021/bm060342i. View

19.

Warren F, Gidley M, Flanagan B . Infrared spectroscopy as a tool to characterise starch ordered structure--a joint FTIR-ATR, NMR, XRD and DSC study. Carbohydr Polym. 2016; 139:35-42. DOI: 10.1016/j.carbpol.2015.11.066. View

20.

Briones-Labarca V, Venegas-Cubillos G, Ortiz-Portilla S, Chacana-Ojeda M, Maureira H . Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple. Food Chem. 2014; 128(2):520-9. DOI: 10.1016/j.foodchem.2011.03.074. View