Determining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour

This paper describes the materials and results of studying the properties of such a leguminous crop as the chickpea variety Miras 07 of Kazakhstan selection in order to obtain gluten-free flour and further process it to produce confectionery products. The research involved the ultra-high-frequency...

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Autores principales:	Aigul Omaraliyeva, Zhanar Botbayeva, Mereke Agedilova, Meruyert Abilova, Aidana Zhanaidarova
Formato:	article
Lenguaje:	EN RU UK
Publicado:	PC Technology Center 2021
Materias:	leguminous crop miras 07 chickpea variety ultra-high-frequency processing gluten-free flour Technology (General) T1-995 Industry HD2321-4730.9
Acceso en línea:	https://doaj.org/article/175ca99d93a64439bdd4a036a76d41cc
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spelling	oai:doaj.org-article:175ca99d93a64439bdd4a036a76d41cc2021-11-04T14:15:33ZDetermining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour1729-37741729-406110.15587/1729-4061.2021.241877https://doaj.org/article/175ca99d93a64439bdd4a036a76d41cc2021-10-01T00:00:00Zhttp://journals.uran.ua/eejet/article/view/241877https://doaj.org/toc/1729-3774https://doaj.org/toc/1729-4061This paper describes the materials and results of studying the properties of such a leguminous crop as the chickpea variety Miras 07 of Kazakhstan selection in order to obtain gluten-free flour and further process it to produce confectionery products. The research involved the ultra-high-frequency (UHF) treatment of chickpea grain to improve quality indicators and reduce anti-alimentary factors. A change in the protein fraction of chickpeas was determined under exposure to ultra-high-frequency processing. The study has proven the effectiveness of ultra-high-frequency treatment of chickpea for 180 seconds. Based on chemical analysis, it was found that the exposure to ultra-high-frequency treatment fully preserved the vitamin and mineral complex, compared with untreated chickpeas. When chickpea grain is heated for 180 seconds, up to 20 % of the starch contained in the grain passes into dextrin, which is easily absorbed by humans while the toxic substances are destroyed. The change in the protein fraction of chickpeas during ultra-high-frequency processing was determined. With ultra-high-frequency treatment of chickpea flour at 180 seconds of exposure, the protein fraction content remains unchanged at 79.8 %. The result based on the IR spectrum data indicates that ultra-high-frequency processing did not affect the protein-amino acid composition of the examined Miras 07 chickpea variety. The current study has confirmed the effectiveness of ultra-high-frequency chickpea treatment, which leads to the intensification of biochemical processes in the processed product due to the resonant absorption of energy by protein molecules and polysaccharides. Under the influence of ultra-high-frequency treatment, there is a decrease in the microbiological contamination of raw materials while the organoleptic indicators improve. According to the microbiological indicators of chickpea flour, the content of microorganisms was 1×103 CFU/g, which meets the requirements for sanitary and hygienic safetyAigul OmaraliyevaZhanar BotbayevaMereke AgedilovaMeruyert AbilovaAidana ZhanaidarovaPC Technology Centerarticleleguminous cropmiras 07 chickpea varietyultra-high-frequency processinggluten-free flourTechnology (General)T1-995IndustryHD2321-4730.9ENRUUKEastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (113), Pp 51-60 (2021)
institution	DOAJ
collection	DOAJ
language	EN RU UK
topic	leguminous crop miras 07 chickpea variety ultra-high-frequency processing gluten-free flour Technology (General) T1-995 Industry HD2321-4730.9
spellingShingle	leguminous crop miras 07 chickpea variety ultra-high-frequency processing gluten-free flour Technology (General) T1-995 Industry HD2321-4730.9 Aigul Omaraliyeva Zhanar Botbayeva Mereke Agedilova Meruyert Abilova Aidana Zhanaidarova Determining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour
description	This paper describes the materials and results of studying the properties of such a leguminous crop as the chickpea variety Miras 07 of Kazakhstan selection in order to obtain gluten-free flour and further process it to produce confectionery products. The research involved the ultra-high-frequency (UHF) treatment of chickpea grain to improve quality indicators and reduce anti-alimentary factors. A change in the protein fraction of chickpeas was determined under exposure to ultra-high-frequency processing. The study has proven the effectiveness of ultra-high-frequency treatment of chickpea for 180 seconds. Based on chemical analysis, it was found that the exposure to ultra-high-frequency treatment fully preserved the vitamin and mineral complex, compared with untreated chickpeas. When chickpea grain is heated for 180 seconds, up to 20 % of the starch contained in the grain passes into dextrin, which is easily absorbed by humans while the toxic substances are destroyed. The change in the protein fraction of chickpeas during ultra-high-frequency processing was determined. With ultra-high-frequency treatment of chickpea flour at 180 seconds of exposure, the protein fraction content remains unchanged at 79.8 %. The result based on the IR spectrum data indicates that ultra-high-frequency processing did not affect the protein-amino acid composition of the examined Miras 07 chickpea variety. The current study has confirmed the effectiveness of ultra-high-frequency chickpea treatment, which leads to the intensification of biochemical processes in the processed product due to the resonant absorption of energy by protein molecules and polysaccharides. Under the influence of ultra-high-frequency treatment, there is a decrease in the microbiological contamination of raw materials while the organoleptic indicators improve. According to the microbiological indicators of chickpea flour, the content of microorganisms was 1×103 CFU/g, which meets the requirements for sanitary and hygienic safety
format	article
author	Aigul Omaraliyeva Zhanar Botbayeva Mereke Agedilova Meruyert Abilova Aidana Zhanaidarova
author_facet	Aigul Omaraliyeva Zhanar Botbayeva Mereke Agedilova Meruyert Abilova Aidana Zhanaidarova
author_sort	Aigul Omaraliyeva
title	Determining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour
title_short	Determining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour
title_full	Determining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour
title_fullStr	Determining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour
title_full_unstemmed	Determining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour
title_sort	determining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour
publisher	PC Technology Center
publishDate	2021
url	https://doaj.org/article/175ca99d93a64439bdd4a036a76d41cc
work_keys_str_mv	AT aigulomaraliyeva determiningtheoptimalparametersofultrahighfrequencytreatmentofchickpeasfortheproductionofglutenfreeflour AT zhanarbotbayeva determiningtheoptimalparametersofultrahighfrequencytreatmentofchickpeasfortheproductionofglutenfreeflour AT merekeagedilova determiningtheoptimalparametersofultrahighfrequencytreatmentofchickpeasfortheproductionofglutenfreeflour AT meruyertabilova determiningtheoptimalparametersofultrahighfrequencytreatmentofchickpeasfortheproductionofglutenfreeflour AT aidanazhanaidarova determiningtheoptimalparametersofultrahighfrequencytreatmentofchickpeasfortheproductionofglutenfreeflour
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Determining the optimal parameters of ultra-high-frequency treatment of chickpeas for the production of gluten-free flour

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