Chickpea Protein Isolation, Characterization and Application in Muffin Enrichment

The aim of this study was to enhance the nutritional value and the functional characteristics of muffins by enriching with chickpea protein isolate, while keeping their rheological characteristics. Chickpea Protein isolate (CPI) was prepared by alkaline solubilization (pH 11), followed by isoelectri...

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Bibliografiske detaljer

Principais autores:	Sobhy Ahmed El Sohaimy, Marageta A. Brennan, Amira Galal Darwish, Charles S. Brennan
Format:	Artigo
Sprog:	Inglês
Udgivet:	ISEKI_Food Association (IFA) 2020-02-01
Serier:	International Journal of Food Studies
Fag:	Chickpea proteins isolate Enriched muffins In-Vitro Protein digestibility Colour analysis Texture Profile Analysis Sensory evaluation
Online adgang:	https://www.iseki-food-ejournal.com/article/355
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