Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 57619 10.21603/2074-9414-2023-1-2417 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effect of Microwave Radiation on the Chemical Composition of Chickpeas Влияние микроволнового излучения на химический состав нута https://orcid.org/0000-0001-7630-7672 Храмова Валентина Николаевна Khramova Valentina N. https://orcid.org/0000-0002-2946-5915 Сурков Дмитрий Игоревич Surkov Dmitry I. surkov.dmitr@gmail.com https://orcid.org/0000-0002-4836-6058 Лубчинский Кирилл Александрович Lubchinsky Kirill A. Волгоградский государственный технический университет Волгоград Россия Volgograd State Technical University Volgograd Russian Federation Волгоградский государственный технический университет Волгоград Россия Volgograd State Technical University Volgograd Russian Federation Волгоградский государственный технический университет Волгоград Россия Volgograd State Technical University Volgograd Russian Federation 27 03 2023 27 03 2023 53 1 123 130 04 05 2022 06 12 2022 https://fptt.ru/en/issues/21374/21402/

Нут (Cicer arietinum L.) характеризуется высоким содержанием белка и сбалансированным аминокислотным составом. Однако наличие нежелательного бобового привкуса ограничивает его применение в качестве функционального пищевого ингредиента. Эту проблему помогает решить обработка нута микроволновым излучением. Цель работы - подбор параметров микроволнового излучения для получения образцов, лишенных бобового привкуса, и изучение их химического состава. В качестве объекта исследования выступили семена нута сорта Волжанин. Опытные образцы семян обрабатывали в микроволновой печи (частота магнетрона 2450 МГц) при разной мощности и продолжительности излучения. Для определения и анализа массовой доли белка, аминокислотного состава и органолептической оценки образцов семян нута использовали стандартные методы. Установлено, что в процессе микроволновой обработки консистенция нута рыхлеет, а бобовый привкус пропадает через 5–6 мин воздействия при мощности излучения 200 Вт или при режиме обработки 3 мин и 400 Вт. Увеличение продолжительности обработки влияет на появление сначала арахисового привкуса, а позже горького. При применении микроволнового излучения снижается массовая доля белка и количество незаменимых аминокислот в нуте. Замедлить этот процесс можно с помощью повышения мощности микроволнового излучения и сокращения времени обработки. Однако такая интенсификация негативно влияет на содержание аргинина, метионина и тирозина в белке нута. Полученные результаты могут стать основой для разработки способа подготовки нута для его применения в качестве функционального пищевого ингредиента в продуктах питания.

Chickpea (Cicer arietinum L.) is rich in protein and has a balanced amino acid profile. However, its characteristic bean flavor limits its use as a functional food ingredient. Microwave treatment may help to solve this problem. The research objective was to select the optimal parameters of microwave treatment to obtain chickpea samples with no bean flavor and to study their chemical composition. The study featured chickpeas of the Volzhanin variety. The experimental samples were processed in a microwave oven with a magnetron frequency of 2450 MHz at different power and time values. The protein tests, the analysis of amino acid profile, and the sensory assessment involved standard research methods. The microwave processing loosened the consistency of chickpeas and eliminated the bean flavor after 5–6 min at 200 W or 3 min at 400 W. A longer treatment time resulted in a peanut flavor followed by bitterness. The microwave treatment reduced the mass fraction of protein and the amount of essential amino acids. This process could be slowed down by increasing the power of microwave radiation and reducing the processing time. However, the intensification had a negative effect on the content of arginine, methionine, and tyrosine in chickpea protein. The results obtained can make it possible to use chickpeas as a functional food ingredient.

 Cicer arietinum L. растительный белок аминокислотный состав микроволновая обработка функциональные продукты Cicer arietinum L. vegetable protein amino acid composition microwave proce ssing functional products

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