Nutraceutical properties of isolated starch, phytochemical compounds and bioactive peptides from pigmented chickpea cultivars influenced by cooking or germination process

• Autores: Ada Keila Milán Noris
• Directores de la Tesis: Sergio O. Serna Saldívar (dir. tes.), Janet Alejandra Gutiérrez Uribe (dir. tes.)
• Lectura: En la Instituto Tecnológico y de Estudios Superiores de Monterrey ( México ) en 2017
• Idioma: inglés
• Enlaces
  • Tesis en acceso abierto en: hdl.handle.net
• Resumen

  • Chickpea (Cicer arietinum L.) is the third most consumed pulse worldwide and a potential functional ingredient due to its nutritious composition and bioactive compounds. The aim of this investigation was to evaluate the potential of ten pigmented chickpea cultivars as ingredients in functional foods using cooking or germination to enhance bioactive compounds with health effect. The investigation was performed in five steps in order to evaluate the potential of ten chickpea cultivars differing in seed coat color (black, brown, green, red and cream).