Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations

Research output: Contribution to journalJournal articlepeer-review

  • Katharina Sophia Pälchen
  • Bredie, Wender
  • Dorine Duijsens
  • Alan Isaac Alfie Castillo
  • Marc Hendrickx
  • Ann Van Loey
  • Raben, Anne
  • Tara Grauwet
Nowadays, pulse flours are ingredients that are more and more used as substitutes in traditional staples (i.e., pasta, bread). In this study, cellular chickpea-flour was used as an ingredient to replace conventional raw-milled chickpea-flour in suspensions and semi-solid purees. The contribution of cellular integrity on in vitro macronutrient digestion and the subsequent effect on in vivo appetite sensations were investigated. Alternating the flour preparation sequence by interchanging hydrothermal treatment and mechanical disintegration (thermo-mechanical treatment) resulted in three chickpea-flours with distinct levels of cellular integrity, and thus nutrient accessibility. The study showed that cellular integrity in chickpea-flours was preserved upon secondary hydrothermal treatment and led to significant attenuation of in vitro macronutrient digestion as compared to conventional chickpea-flour. In a randomized crossover design, significant increase of mean in vivo subjective appetite sensations satiety and fullness along with decreases in hunger, desire to eat, and prospective food consumption were achieved when cellular integrity was kept without an effect on palatability and appearance of the purees (n = 22). In vitro digestion along with microstructural assessment confirmed the importance of cellular integrity for attenuating macronutrient digestion and thereby contributing to enhanced subjective satiety and fullness in pulses. Overall, this study highlights the promising potential of altarenating the flour preparation sequence resulting in macronutrient and energy-matched flours with different nutrient encapsulation which lead to different in vitro digestion kinetics and in vivo appetite sensations.
Original languageEnglish
Article number111245
JournalFood Research International
Number of pages13
Publication statusPublished - 2022

    Research areas

  • Faculty of Science - Legume, INFOGEST, Amylolysis, Proteolysis, Kinetic, Cell wall structure, Processing, Satiety, Hunger, Fullness

ID: 305182673