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Preparation of Chickpea Curd by Heat-Induced Gelation R JFS: Sensory and Nutritive Qualities of Food Preparation of Chickpea Curd by Heat-Induced Gelation R. CAI AND B.-K. BAIK ABSTRACT: The effect of compressing time, pH, and protein concentration on the texture of chickpea curds prepared Food Chemistry and Toxicology by heat-induced gelation was assessed. The possible gelation mechanism was studied by differential scanning calorimetry (DSC), surface hydrophobicity, and viscometric analysis. Texture analysis showed that chickpea curd could be produced by steam cooking the protein fraction. DSC results indicated a decrease in the denaturation enthalpies (DH) for both legumin and vacilin as pH decreased from 6.5 to 6.0. Analysis of the surface hydrophobicity as a function of pH showed a sharp transition at pH 6.0. The viscosity of the protein fraction sharply increased at pH 5.2 producing an extremely hard curd. A mechanism for curd formation is proposed. Keywords: chickpea curd, gelation mechanism, pH, surface hydrophobicity Introduction gumes other than soybeans imitate traditional methods for HE IMPORTANCE OF THE FUNCTIONAL PROPERTY OF PLANT soy tofu, using calcium or magnesium salts as coagulants. Tproteins as food ingredients has been recognized Gebre-Egziabher and Sumner (1983) used calcium sulfate, throughout the world (Kinsella 1979). One of the most im- calcium chloride, and acetic acid as coagulants to produce portant functional properties of plant proteins is their ability bean curds from heated field pea milk. The milk was pre- to form a gel or curd that serves as a matrix to trap water, pared by extracting 100 g of flour with 500 mL distilled water flavors, and nutrients (Oakenfull 1987; Ziegler and Foegeding adjusted to a pH of 8.8 to 9.0. Pea curd produced by this 1990). Tofu (soybean curd), for example, has been an impor- method was darker in color (L value = 51.0) and had a softer tant food in Asia since ancient times and recently has been texture than soy tofu. Calcium sulfate at a concentration of receiving considerable attention in North America (deMan 0.54% (w/w) of the pea milk was used during the coagulation and others 1986). The successful utilization of plant prod- step. Sri Kantha and others (1983) used calcium sulfate, mag- ucts, to a large extent, depends on our understanding of the nesium chloride, glucono-delta lactone, and acetic acid as scientific basis of the processing and functional properties of coagulants to produce curds from winged beans. Only calci- plant components. While soy foods, in general, and tofu, in um sulfate produced curds, and the products had a much particular, have been well-developed (Wang 1967; Kinsella softer texture and lower springiness than soy tofu. The tex- 1979; Utsumi and Kinsella 1985; Lusas and Riaz 1995), other tural differences were attributed to the different structures legumes, such as the chickpea, have found only limited pro- of the storage globulins and chemical compositions between cessing and are generally consumed as whole seeds (Otto winged bean and soybean. and others 1997). One way to increase the value of legumes is Methods that are effective in soy tofu production have to expand their use through fractionating the seeds into pro- also been attempted in the preparation of field pea and tein and starch components, and then using these compo- winged bean curd. Typically, these methods have involved nents separately. Czuchajowska and Pomeranz (1994) devel- the denaturation of the protein by heating prior to the addi- oped a method to fractionate legumes into a pure starch and tion of a coagulant to form the curds (Gebre-Egziabher and a protein concentrate. Several other processes are also avail- Sumner 1983; Sri Kantha and others 1983). The final prod- able for the fractionation of legumes based on different ucts, however, were unsatisfactory for human consumption physicochemical characteristics of seed components due to undesirable color and textural properties. There are (Schoch and Maywald 1968; Tyler and others 1981; no acceptable methods, nor any reports of investigation for Desphande and Damodaran 1990). However, converting the use of chickpeas in curd preparation. these fractions into final products suitable for human con- Furthermore, it is generally considered that the chemical sumption is often difficult due to the lack of methodologies calcium sulfate (55 to 120 mg of calcium sulfate is contained for the preparation of desired food products. in 100 g of soy tofu) is undesirable for the health of human Traditionally, tofu is made through heat denaturation and beings (Moriya 1987). A method eliminating the use of calci- chemical-induced gelation (deMan and others 1986; Lim and um sulfate would be preferable to the existing methods that others 1990; Sun and Breene 1991; Kohyama and others use calcium sulfate as a coagulant. 1995) involving the addition of calcium or magnesium salts This paper provides a method for the preparation of to heated soymilk. Curds with different firmnesses are then chickpea curd through heat-induced gelation in conjunction obtained by compressing the coagulated curd to remove the with pH adjustment. This method produces curds with color whey. The quality of soy tofu is indicated by its volume, and textural properties comparable to those of soy tofu. In moisture content, texture, and color. A soft texture is desir- addition, this method eliminates the use of coagulants for able for soy tofu (Lu and others 1980). curd preparation. A gelation mechanism during curd prepa- Most of the methods for bean curd preparation from le- ration is proposed. 1294 JOURNAL OF FOOD SCIENCE—Vol. 66, No. 9, 2001 © 2001 Institute of Food Technologists Chickpea Curd Preparation . Materials and Methods 0.1 M citric acid. This solution was then steam cooked at 0 PMa, 100 °C for 20 min to produce the curd. Steam was gen- Milling of Chickpeas erated instantly during cooking by boiling water in a capped Chickpea cv. Dwelley was provided by the U.S.A. Dry Pea vessel, with the solubles being placed inside. The curd was al- and Lentil Council (Moscow, Idaho, U.S.A.). Prior to milling, lowed to cool to 80 8C before being pooled into a wooden beans were crushed to smaller fragments using a Quaker mold (70-mm 3 70-mm 3 70-mm) lined with cheesecloth. City Mill model 4-E (Philadelphia, Pa., U.S.A.). The prepared Care was taken when pooling the curd into the wooden mold bean fragments were milled into 8 fractions using a Buhler so that the curd would not be excessively broken, which experimental roller mill (Uzwil, Switzerland), including 3 would cause loss of moisture and lower the yield. Cooling break flours, 3 reduction flours, as well as shorts and bran. the curd to 80 8C prior to molding is also critical in avoiding Both break and reduction flours were passed through a 120- breakage of the curd. Transfer of the curd at higher temper- mm screen during milling. The break and reduction flours ature will cause loss of the curd through breaking and dis- were combined and thoroughly blended. This blended chick- persing in the whey. The curd was compressed with a weight pea flour was used throughout this research. of 2 kg over the mold (41 g/cm2). Then the curd was re- moved and allowed to cool for 20 min at room temperature Chemical Analysis (23 8C) before its weight was determined. The curd was kept For chemical analysis, chickpea seeds were ground to in a covered container for an additional 100 min before de- flour using a cyclone mill with a screen having 0.5-mm open- termination of texture and moisture contents. Curd yield ings (Udy Corp., Fort Collins, Colo., U.S.A.). Protein contents was expressed as grams of fresh bean curd per 100 g chick- (N 3 6.25) of seeds, flour, water-soluble components, and pea flour. curds were determined using a Leco instrument (Leco Corp., St. Joseph, Mich., U.S.A.) equipped with a thermoconductivi- Texture and Color of the Curd ty detector. Starch content was determined after enzymatic Chickpea curd was evaluated by texture profile analysis Food Chemistry and Toxicology conversion to glucose by successive treatment with a–amy- using a TA-XT2 texture analyzer (Stable Micro Systems, lase, protease, and amyloglucosidase (Prosky and others Haslemeres, England). Chickpea curds were cut into a cylin- 1988). Released glucose was measured with a glucose oxi- drical shape having a height of 1 cm and a dia of 2.5 cm. The dase-peroxidase reagent (Lloyd and Whelan 1969). Moisture cylindrical curd was placed upright on a metal plate and contents of water-soluble fraction and chickpea curds were compressed at a rate of 1.0 mm/sec to 30% of its original determined by drying 5 g of materials at 105 8C in an air oven height using a 5-cm-dia metal disk. The height of the first to a constant weight (Tsai and others 1981). Ash and lipids peak was recorded as hardness, the ratio between the recov- contents were determined according to AACC Methods 08- ered height after the first compression and the original curd 01 and 30-25 (AACC 1995), respectively. Except for moisture height was recorded as springiness, and the ratio between content, lyophilized solubles and curds were used for all the area under the second peak and the area under the first chemical analyses. peak was recorded as cohesiveness. Color of curd was determined using a Minolta CM-2002 Fractionation of Flour spectrophotometer (Minolta Camera Co., Ltd.; Chou-Ku, Os- The chickpea flour was fractionated into water-solubles, aka, Japan). The spectral reflectance was measured from the prime starch, and tailings starch according to the method of top cutting surface of the curd.
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