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Food Science and Technology International
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Note. Fortification of some cereal foods with a chickpea protein concentrate / Nota. Enriquecimiento de varios productos de cereales con un concentrado proteico de garbanzo

G.A. Yañez-Farias

Departamento de Investigación y Posgrado en Alimentos de la Universidad de Sonora, A.P. 1658, Hermosillo, Sonora, México, C.P. 83000

V. Bernal-Aguilar

Departamento de Investigación y Posgrado en Alimentos de la Universidad de Sonora, A.P. 1658, Hermosillo, Sonora, México, C.P. 83000

L. Ramírez-Rodríguez

Departamento de Investigación y Posgrado en Alimentos de la Universidad de Sonora, A.P. 1658, Hermosillo, Sonora, México, C.P. 83000

J.M. Barrón-Hoyos

Departamento de Investigación y Posgrado en Alimentos de la Universidad de Sonora, A.P. 1658, Hermosillo, Sonora, México, C.P. 83000

A chickpea protein concentrate (HPP, 64% protein) obtained by a flat plate ultrafiltration system, was used as an ingredient to fortify cookies, pasta and a fried corn snack. The products were prepared from wheat, semolina and alkali-treated corn flours, respectively, and blended with 5, 10 and 15% (w/w) of the HPP. Pasta quality, corn snack fat absorption and cookie expansion factor were mea sured. All the products were sensory evaluated by trained panelists. Functional dough properties, final product quality parameters and sensory characteristics were not greatly affected by increasing amounts of HPP. However, the cereal foods fortified with 15% of HPP increased greatly their protein and lysine contents: 55 and 358% in cookies, 127 and 357% in corn snack, and 60 and 193% in pasta, respectively. In general, the use of HPP is recommended to fortify highly consumed cereal based food products.

Key Words: fortification • proteins • chickpeas • cereals

Food Science and Technology International, Vol. 5, No. 1, 89-93 (1999)
DOI: 10.1177/108201329900500109
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