Breading Process Using Legumes: Chickpea (Cicer arietinum), Pea (Pisum sativum) and Fava Bean (Vicia faba)/Empanizado usando leguminosas: garbanzo (Cicer arietum), chícharo (Pisum sativum) y haba (Vicia faba)

Norma Angélica Santiesteban-López, Teresa Cerón Carrillo, Ramón Acle-Mena, Yesbek Morales Paredes

Resumen


The study was based on the use of a carboxymethylcellulose (CMC) and chick pea solutions as coating products on some pieces of chicken nuggets followed by a breading process with powdered dried legumes (peas, fava beans and chickpea), and a frying process. The intention was to measure the fat absorbed, the cooking yield, its juiciness and the acceptability of the final product in a group of consumers. The main objective study is to propose a new breading alternative from the use of two coating products (carboxymethylcellulose and chick pea solution) on some pieces of chicken nuggets and a breading of powdered dried legumes; peas (Pisum sativum), fava beans (Vicia faba) and chickpea (Cicer arietinum), followed by a fried process, in order to reduce the oil uptake and to improve the sensory characteristics of the final products increasing at the same time protein and fiber levels in food that normally won’t.

The results were analyzed through the Tukey´s test and the Analysis of Variance Analysis. It was observed that legume breading is a better alternative for fried products in comparison with bread crumbs breading (p<0.05) due to its moisture retention, its oil usage and its sensory characteristics. CMC coated products were also a good alternative in addition to legume breading in maintaining juiciness and cooking yield products as cooked. CMC coating+chickpea breading presented the best results among the legume breaded products.

Palabras clave


carboxymethylcellulose, chickpea, fava bean, pea, breading.

Referencias


Ansarifar, E., Mohebbi, M., Shahidi, F. (2012) Studying some physicochemical characteristics of crust coated with White Egg and Chitosan Using a Deep-Fried Model System. Food and Nutrition Sciences, 3, 685-692. Retrieve from http://file.scirp.org/pdf/FNS20120500013_20425927.pdf

AOAC. (2000) Official Methods of Analysis. Association of Official Analytical Chemists, Inc.,Washington, DC, USA.

Argel, P., Paton, C. (1999) Overcoming legume hardseedness (1999). In D.S. Loch & Ferguson J.E (Ed.), Forage Seed production. Tropical and Subtropical Species (PP. 247-265). Oxford: CABI Publishing.

Astrup, A., Dyeerberg, J., Elwood, P., Hermansen, K., Hu, F.B., Jakobsen, M.U., Kok, F.J., Krauss, R.M., Lecerf, J.M., LeGrand, P., Nestel, P., Riserus, U., Sanders, T., Sinclair, A., Stender, S., Tholstrup, T., Willert, W.C. (2011) The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010? American Society for Nutrition. Retrieve from http://ajcn.nutrition.org/content/93/4/684.full

Barbut, S. (2002) Poultry Products Processing: An industry guide. (pp.237-238). Florida: CRC Press LLC.

Das, R., Pawar, D.P., & Modi, V.K. (2013) Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying. Journal of Food Science, 50, 284-292.

El-Magoli, S., Laroia, S., & Hansen, P.M.Y. (1996) Flavour and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Science, 42, 179-193.

Ettoumi, L., & Chibane, M. (2015) Some physicochemical and functional properties of pea, chickpea and lentil whole flour. International Journal of Food Research, 22, 987-996.

Gamble, M.H., Rice, P., & Selman, J.D. (1987) Relationship between oil uptake and moisture loss during frying of potato slices from c.v. Record U.K. tubers. International Journal of Food Science and Technology, 22, 233–241.

Garmakhany A.D., Mirzei, H.O., Maghsudlo, Y., Kashaninejad, M., & Jafari, S.M. (2014) Production of low fat french fries with single and multi-layer hydrocolloid coatings. Journal of Food Science and Technology, 51, 1334-1341.

González, R., Llapur, R., Díaz, M., Illa, M., Yee, E., Pérez, E. (2015) Estilos de vida. hipertensión arterial y obesidad en adolescentes. Revista Cubana de Pediatría, 87, 273-284.

Guerra, A., & Pablo, J. (2013) Obesidad. Revista Cubana de Salud Pública, 424-425.

Guillon, F., & Champ, M. (1996) Grain Legumes and transit in humans. Grain Legumes AEP, 11, 18-23.

Hanson, H.L., & Fletcher, L.R. (1963) Adhesion of coatings of frozen fried chicken. Food Technology Champaign, 17, 793-794.

Institute for Clinical and Economic Review. (2016) Diabetes Prevention Programs: effectiveness and value. California Technology Assesment Forum. Retrieve from:https://icer-review.org/wp-content/uploads/2016/05/CTAF_DPP_Draft_Evidence_Report_050916-1.pdf.

Jayasena, D.D., Ahn, D.U., Nam, K.C., & Jo, C. (2013) Flavour chemistry of chicken meat: a review. Asian Australasian Journal of Animal Science, 26, 732-742.

Khan, M.I., Adrees, M.N., Tariq, M.R., & Sohaib, M. (2013) Application of edible coating for improved meat quality. A review. Pakistan Journal of Food Science, 23, 71-79.

Ladjal-Ettoumi, Y., Boudries, H., Chibane, M., & Romero, A. (2016) Pea, chickpea and lentil protein isolates: physicochemical characterization and emulsifying properties. Food Biophysics, 11, 43-51.

Levitin, E., & McMahon, K. (2015) Legumes. In Plants and society (pp. 2017-219). Boston: Mc Graw Hill.

Ma, Z., Boye, J.I., Simpson, B.K., Prasher, S.O., Monpetit, D., & Malcolmsom, L. (2011) Thermal processing effects on the functional properties and microestructures of lentil, chickpea and pea flours. Food Research International, 44, 2534-2544.

Mallikarjunan, P., & Mittal, G.S. (1994) Meat quality kinetics during beef carcass chilling. Journal of Food Science, 59, 291-294.

Oh, Y.S., & Jun, H.S. (2014). Role of Bioactive Food Components in Diabetes Prevention: Effects on Beta-Cell Function and Preservation. Nutrition and Metabolic Insights, 7, 51-59.

Olsson, H., & Skjoeldebrand. C (1980) Crust formation during frying [roasting] of minced meat products. Lebensm-Wiss. U. –Technokarjunanl, 13, 148-151.

Reyes-Moreno, C., & Paredes-Lopez, O. (1993) Hard-to-cook phenomenon in common beans. A review. Critical Review in Food Science, 33, 227–286.

Saguy, I.S., & Pinthus, E.J. (1995) Oil uptake during deep-fat frying: Factors and mechanism. Food Technology, 49, 142-145.

Serdaroglu, M., & Degirmenocioglu, O. (2004) Effects of fat level (5%. 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (Koefte). Meat Science, 68, 291-296.

Singh, N. (2011) Functional and physicochemical properties of pulse starch. In iwari BK, Gowen A, McKenna B. (Eds) Pulse Foods: Processing, Quality and Nutraceutical Applications. (pp. 91-119). San Diego: Elsevier Inc.

Sreerama, Y.N., Sashikala, V.B., Pratape, V.M., & Singh, V. (2012) Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality. Food Chemistry, 131, 462–468.

The Peanut Institute (2013) Plant-Powered Eating: The Role of Peanuts in Healthy Diets. Diabetes prevention. Retrieve from: http://www.peanut-institute.org/images/diabetes-and-blood-sugar_2_1531577004.pdf

Usha, S., Deshpande, U.S., & Deshpande, S.S. (1991) Legumes. In D.K. Salunke, Deshpande, S.S. (Eds), Food of plant origin (pp. 137-300). New York: Springer Science.

World Health Organization. (2011) 10 facts on obesity. Retrieve from: http://www.who.int/features/factfiles/obesity/facts/en/

Xue, J., & Ngadi, M. (2009) Effects of methylcellulose, xanthan gum and carboxymethylcellulose on thermal properties of batter systems formulated with different flour combinations. Food Hydrocolloids, 32, 286-295.




DOI: http://dx.doi.org/10.23913/ciba.v6i11.65

Enlaces refback

  • No hay ningún enlace refback.