UHT PROCESSED CHICKPEA LIQUID MEAL: A NOVEL CONCEPT OF A CONVENIENT LIQUID FOOD

Ulasan Ilmiah Jurnal. Teknol. dan Industri Pangan, Vol. XIII, No.1 Th. 2002 UHT PROCESSED CHICKPEA LIQUID MEAL: A NOVEL CONCEPT OF A CONVENIENT LIQU...
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Ulasan Ilmiah

Jurnal. Teknol. dan Industri Pangan, Vol. XIII, No.1 Th. 2002

UHT PROCESSED CHICKPEA LIQUID MEAL: A NOVEL CONCEPT OF A CONVENIENT LIQUID FOOD Feri Kusnandar 1), Faále Tumaalii 1) , and Robert W. Hosken 1) Centre for Advancement for Food Technology and Human Nutrition, School of Applied Sciences, University of Newcastle, Ourimbah Campus, Australia

ABSTRACT Chickpea liquid meal (CLM) is a new concept of a convenient liquid food. It is a complex colloidal system, which is composed of dehulled chickpea flour as the major ingredient and with the addition of other ingredients (protein, fat, sucrose, dried glucose syrup, maltodextrin, vitamins, minerals, etc). The product is expected to have a balanced nutritional composition; acceptable flavor, taste and thickness; homogenous and smooth texture; stable colloid; and can be stored for a long of period (commercially sterile). This paper presents an overview of the literature information on the production, nutritional quality and functional properties of the chickpea, and the technology of liquid meal, which is applicable to CLM. It also outlines possible problems that influence consumer acceptability of the product. Some preliminary results of our study are also reported. Key words : Chickpea flour, liquid meal, and UHT processing

the chickpea liquid meal, the processing technology, quality attributes, and potential problems that may occur during processing and storage. Some preliminary data obtained from our study is also reported.

INTRODUCTION The increased numbers of both members in each household at work provide a potential market for various instantly consumed foods. Nowadays, ready to eat solid foods have been widely marketed, but those in the form of liquid or semi-liquid foods are still few. The survey of Kesten (1999) indicates that the liquid meals have been introduced into the American market and found to be acceptable as an alternative for breakfast or lunch. CanoRuiz and Richter (1998) reported that processed beverages that claim nutritional benefits are becoming increasingly popular in the US. These beverages are usually marketed as healthy drinks that provide energy and fitness through the contents of protein, carbohydrates, lipids, vitamins and minerals. Milk is often the basic ingredient, but other ingredients, emulsifiers, stabilizer, and flavors are added to improve the stability and acceptance of the product. In Australia, there are some commercial cereal or legumebased liquid foods with various flavors and thickness, for example peanut beverage, rice milk, flavored soy beverage, and oat liquid breakfast. This paper reviews the potential utilization of chickpea as a raw material in processing a convenient liquid meal. The description will include the importance of chickpea either related to the seed production or nutritional and functional property benefits offered, the basic concept of

THE IMPORTANCE OF CHICKPEA Chickpea production

Chickpea (Cicer arietinum) is one of the most important food legumes in the world. The countries of chickpea cultivation are particularly in India, Pakistan, Turkey, Iran, Ethiopia, Myanmar, Syria, Bangladesh and Australia. India is the biggest consumer of chickpea, producing 66.0% of the total world production with the growth areas of approximately 6,860,000 ha. During the period of 1990 to 2000, the world growth areas and total production of chickpea have increased about 4.9% and 18.5%, respectively. In 2000, the total world growth area of chickpea was more than 10 million ha yielding more than 8 million tons chickpea seeds per year (FAO, 2001). In Australia, chickpea cultivation has acquired attention since 1970s, and the growth area and production have increased during the past few years. Krieg et al., (1996) reported that the growing area in Western Australia was less than 500 ha in 1991 and increased significantly to 60,000 ha in 1996. In the same year, the production area of chickpea reached 90,000 ha in Victoria, 30,000 ha in New 86

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South Wales, 30,000 ha in Queensland, and 9,000 ha in South Australia. In 1999-2000, the total growth area of chickpea was approximately 205,000 hectares and the total production was about 210,000 tons or 2.6% of the total world production (FAO, 2001). In 1999-2000, the total growth area of chickpea was approximately 210,000 ha and the total production was about 210,000 tons or 2.6% of the total world production (FAO, 2001). Supported by the application of modern farming system in all production operations as well as through conducting intensive researches to develop new chickpea varieties, Australia will become the significant chickpea producer in the world (Siddique and Sykes, 1997). During the past five years, chickpea export, which is about 75% of the seed production (AFS, 2000), has risen 300%, which is indicative of prospective markets and the increase of world chickpea demand. The strategic plan of the Grain Council of Australia has projected a chickpea production of 500,000 tons by 2005 (Anonymous, 1995). The Australian Food Statistics data (2000) indicates that the utilization of chickpea as a raw material in processed food is still low so it is important to investigate the potential application of chickpea in the preparation of consumer food products. One potential application for chickpea is in liquid meals.

The carbohydrate of chickpea cotyledon comprises of starch (84.7-85.9% of total carbohydrates) and the rest is soluble sugars (Jood et al., 1998). According to Lineback and Ke (1975), chickpea starch consists of 31.8-45.8% amylose. A heated suspension of chickpea starch initially gelatinizes at 78oC and the viscosity profile is similar to a cross-bonded modified starch, which exhibits heat stable, restricted swelling and does not experience viscosity breakdown (Rege and Pai, 1996). However, the high content of amylose potentially results in a tendency of the cooked paste to retrograde on cooling. Retrogadation leads to cloudiness, viscosity increase, gel formation, and gradual syneresis (water separation) over storage time (Lineback and Ke, 1975). The chickpea proteins, which are mainly found in the cotyledon, are albumin (12.6%), globulin (56.6%), glutelin (18.1%), and prolamin (2.8%) (Chavan et al., 1989). The proteins are balanced in essential amino acid composition according to the FAO scoring pattern for quality. Chickpea protein is especially rich in lysine, leucine and phenylalanine (Singh and Jambunathan, 1982). The digestibility of chickpea protein is one of the highest in the legume family (FAO, 1970; Vioque et al., 1999). The biological value (BV) is 52-85%, protein efficiency ratio (PER) is 1.2-2.6, digestibility coefficient (DC) is 78-93%, and the net protein utilization (NPU) is 87-92% (Chavan et al., 1989). The seed coat of chickpea contributes the highest concentration of dietary fibers (Table 1). It has been reported that fibers of legumes, including chickpea, have significant hypocholesterolemic effect (Singh et al., 1983). Important vitamins of chickpea are ascorbic acid, folic acid, and vitamin A. Chickpea also contains significant amount of minerals, especially magnesium, potassium, phosphorus, sodium and calcium (USDA, 2000).

Nutritional and functional property benefits

The chickpea is a nutritious legume. Table 1 shows the chemical compositions of the whole seed and its different anatomical parts. The bulk of the nutrients are found in the cotyledon, which composes about 84% of the total seed. The cotyledon is rich in carbohydrates (66.0%), protein (25.0%), and lipid (5.0%).

Table 1. Chemical composition of different anatomical parts of chickpea seeds 1 Nutrients Proportion Total carbohydrates (%) Protein (%) Lipid (%) Crude fiber (%) Ash

Whole seed 100.0 63.0 22.0 4.5 8.0 2.7

Cotyledon 84.0 66.0 (88) 25.0(95.5) 5.0(94) 1.2(13) 2.6(8.1)

Seed coat 14.5 46.0(11) 3.0 (2) 0.2(0.6) 48.0 (87) 2.8(15)

Embryo 1.5 42.0(1) 37.0(2.5) 13.0(5) 5.0(3)

1Chavan

et al ., (1989) Figures in parentheses indicate percent relative distributions of nutrients

THE CONCEPT OF UHT PROCESSED CHICKPEA LIQUID MEAL 87

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Table 2. Acceptable basic ingredients of UHT processed chickpea liquid meals1

The chickpea liquid meal (CLM) is a convenient liquid food that has dehulled chickpea flour as the major ingredient. Other ingredients, including isolated protein, vegetable oils, sucrose, dried glucose syrup, malt flour, sources of vitamins and minerals, and water are added into the formulation to obtain acceptable sensory appeal and a nutritious product. This blended ingredient is UHT processed to obtain commercially sterile product.

Ingredients % (w/v)2 Dehulled chickpea flour 5.0-7.0 Isolated protein 1.0-3.0 Vegetable oil 0.5-1.0 Sucrose 5.0-7.0 Dried glucose syrup 2.0 Maltodextrin 1.0 Malt flour 0.2-0.4 Water added 79.0-86.0 1 Based on the results of sensory evaluation studies 2 The weight of ingredient is relative to the total volume of slurry

PROCESSING TECHNOLOGY Since CLM is a novel food product, there is no available information on the processing procedure. For this reason, the methods of processing adopted for this product is that of established procedure for other UHT processed liquid foods with modifications. Basically, the processing steps of chickpea liquid meals will include (a) chickpea flour preparation; (b) formulation of incorporated ingredients; (c) mixing and pre-cooking; (d) homogenisation; (e) UHT processing, which will include steps of pre-heating, sterilization process, cooling, and filling/packaging.

Dehulled chickpea flour is used in the preparation of liquid meal to provide nutrients and distinctive sensory characteristics, and offer functional properties. Starch and protein in chickpea are useful as a natural thickener and emulsifier; therefore the use of extraneous thickening and emulsifying agent can be eliminated. Protein is the second major constituent in CLM. The use of 5-7% chickpea flour provides 1.2-1.7% of protein (based on 23.6% of protein content in dehulled chickpea). To increase the protein content of CLM, supplementary protein is considered necessary. Isolated soy protein (ISP) is a common vegetable protein that has been used in the formulation of liquid food and beverages (Shin et al., 1999). ISP, which is available in varying attributes for specific applications, is excellent water binder, fat binder, emulsifier, and flavor improver (Nwokolo, 1996). The protein of chickpea has also been isolated. Isolated chickpea protein (ICP) is water soluble, capable of absorbing water and oil, excellent emulsifying agents and foam stabilizer (Lopez et al., 1991; Liu and Hung, 1998; Vioque et al., 1999). These excellent functional properties make ICP potentially applicable for liquid foods or high-energy beverages (Clemente et al., 1999). Because chickpea is not considered as an oilseed pulse (Table 1), it is useful to increase the lipid content of the CLM by adding vegetable oil, such as sunflower or palm oil. The use of 0.5-1.0% oil increased the fat content up to 0.9-1.6% (Table 4). Glucose, sucrose, maltodextrin, and dried glucose syrup, are the sources of carbohydrate in CLM. Glucose and sucrose are added as sweeteners, instant energy sources and texture improver (Ferrero and Zaritzky, 2000). In commercial liquid meals, glucose and /or sucrose compose of 6.5-7.5% of total constituents or 59-68.2% of total carbohydrates. Maltodextrin (dextrose equivalent (DE)20) is easily dispersible and soluble in cold water, has low browning potential, provides clean flavor and can

Chickpea flour preparation Before the chickpea is milled into flour, the seed hull, which is composed of 14.5% of the total seed weight, is removed. Dehulling is carried out by splitting the seeds and separating the hulls by aspiration. Removal of hull is desirable since the insolubility of the components in water will result in coarse texture and accelerate sedimentation in the liquid meal. In addition, removal of the hull reduces the antinutritional components, such as polyphenolic compound (Rao and Deosthale, 1982), oligosacharides (Attia et al., 1994), and phytate (Duhan et al., 1989). After the broken dehulled chickpea (dhal) is milled, the flour is then sieved to obtain flour with particle sizes of 70-99 m.

Formulation

The formulation of CLM is designed to satisfy both the sensory and nutritional expectations of consumers. The liquid meal that has a solid content up to 20% is expected to contain a balance of proteins, fats, carbohydrates, minerals and vitamins to meet nutritional requirements. Unfortunately, dearth published information on the product formulation and preparation of similar liquid meals. For this reason, the formulation of CLM emulates that of commercially manufactured cereal-based liquid foods. Table 2 presents an example of acceptable basic ingredients of CLM that has been developed in our laboratory.

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inhibit starch retrogradation (Marchal et al., 1999; Wang and Wang, 2000). Maltodextrin functions as a reserve energy source. Dried glucose syrup (DE>20) is incorporated into liquid meals to retain emulsion stability. DGS offers moderate sweetness and low viscosity (Limerick, 1993). Both maltodextrin and dried glucose syrup contribute 9-15% of total carbohydrates in CLM. To improve the nutritional quality and offer health benefits, CLM can be enriched with vitamins and minerals. The Food Labeling Regulations in UK permit some nutrients to be added into foods, including vitamins of A, C, E, D, thiamin, riboflavin, niacin, folic acid, biotin, panthothenic acid, B12 and B6, and mineral salts of calcium, magnesium, iron, zinc and iodine. Attention should be given to ensure the availability of vitamins and minerals after processing, and how they affect the product quality, shelf-life stability, and consumer’s safety (Richardson, 1998). To enhance the flavor and taste of CLM, natural or artificial flavor components, for example barley malt, banana flavor, vanilla flavor, and strawberry flavor, can be added optionally. The nature of the flavoring materials selected and quantity to be used to achieve a desired effect is determined by consumer preference during product quality assessment (Health and Reineccius, 1986).

Homogenization stabilizes the colloidal system through inhibiting particle coalescence, creaming or sedimentation. Some studies reveals that homogenization treatment also influenced the texture, taste, and flavor of liquid/semi-liquid food products, for example in sour cream (Okuyama et al., 1994), acidic milk beverages (Ogasawara et al., 1999), and peanut beverage (Galvez et al., 1990; Rustom et al., 1995). A more recent type of homogenization technology is a high-pressure microfluidizer (Microfluidics Inc., Newton, MA). The equipment has been applied to process various liquid foods, such as dairy dessert (Olson and White, 1995), and milk (Pouliot et al., 1991; Dalgleish et al., 1996; Hardham et al., 2000). It has been demonstrated that microfluidized milk products had an even particle size distribution and smaller average size of fat globules which contribute to longer shelf-life than those processed by conventional valve homogenizers (Dalgleish et al., 1996; McCrae, 1994; Hardham et al., 2000).

Thermal processing

The processing of CLM involves the ultra high temperature (UHT) treatment to obtain commercially sterile product. UHT treatment is a continuous sterilization method by applying extremely high processing temperature (135150oC) for seconds (Holdsworth, 1992). The UHT processed liquid foods are claimed to have better sensory appeal, nutritive values, and physical qualities than those processed by conventional thermal processes due to minimal damage of heat labile components (Holdsworth, 1992). When drawn into the UHT machine, the chickpea slurry will pass through the pre-heating, holding and cooling phases, respectively. The pre-heating phase is aimed to raise the temperature of the fluids up to a process temperature. Although pre-heating contributes to lowering the initial number of microorganisms, its effect on sterility value is often negligible (Dignan et al., 1989). The holding phase is where the sterilization process occurs. The holding temperature is maintained at a processing temperature for seconds that would achieve the targeted sterility value (F) of the process. The cooling phase is aimed to cool the sterile products to ambient temperature before aseptic packaging. The operating conditions of the cooling phase should avoid the microbial contamination of the final product (Holdsworth, 1992).

Mixing and precooking

The chickpea flour and water is heated to 65oC. The suspension containing other ingredients (e.g. soy protein, sucrose, maltodextrin, and dried glucose syrup) is also prepared in a separate container and then mixed with the pre-cooked chickpea slurry. In this step, vegetable oil is also be added into the mixture. The mixed ingredients are stirred gently to obtain well-blended slurry. It is important to avoid the clumping of constituents since it will influence the distribution of heat during thermal processing and the quality of the final product (Holdsworth, 1992). The mixture is re-heated to 85oC and held at that temperature for 5 minutes to obtain a cooked paste. Precooking is aimed to solubilize the ingredients and gelatinize starch granules. The process is also useful to reduce microbial load in raw materials and assists the accomplishment of thermal processing. In addition, some reports indicates that precooking eliminates some antinutritional factor components, for example trypsin inhibitors (Attia et al., 1994), phytate (Duhan et al., 1989), and oligosacharides (Rao and Belavady, 1978).

FACTORS TO BE CONSIDERED DURING PROCESSING

Homogenization

Homogenization, either prior or after UHT treatment, is often used in processing liquid or semi-liquid food, especially for products that contain substantial amounts of large particles, including fat globules and proteins.

Rheological properties of the colloidal system

Rheological properties are often used to evaluate the effects of processing conditions on the texture of liquid 89

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food. Rheological parameters, including apparent viscosity, flow behavior index, consistency index, and fluid type (laminar or turbulent), are useful to the processing design of any new food product (Lewis and Heppel, 2000). The preliminary study showed that CLM motion behaved as a non-Newtonian fluid, e.g. pseudoplastic/ shear thinning (flow behavior index (n)6 months). Currently, the study

Nutritional values

The CLM is expected to contain balanced and adequate nutrients. The product provides instant and reserve energy sources, protein, fat, vitamins, and minerals. However, there is no nutritional composition standard for CLM so that the development of a balanced nutritional profile approaches the commercially manufactured liquid meals with modifications. Table 4 shows the major calculated nutritional attributes of CLM compared to the commercial liquid breakfasts. The nutritional profile of CLM is likely as good as the commercial cereal-based liquid meals.

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on reducing the retrogradation tendency, e.g. by partial hydrolysis treatment, is in progress. It is important to determine the changes in the quality attributes of CLM at different storage conditions. In this case, kinetic reaction studies and mathematical modeling can be used to measure the rate of quality changes, and the data is useful to predict the product shelflife. Studies on this aspect have been extensively conducted on milk (Ramsey and Swartzel, 1984; Kessler and Fink, 1986), soy beverage (Narayanan et al., 1993), and peanut beverage (Rustom et al., 1996b).

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