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Development Of Innovative, Quick-Cook Legume Products: An Investigation Of The Soaking, Cooking And Dehydration Characteristics Of Chickpeas (Cicer Arietinum L.) And Soybeans (Glycine Max L. Merr.), Aoife Gowen
Doctoral
The primary goal of this research was to create new alternatives to the legume products currently available to consumers, i.e. canned and dry beans. Chickpeas and soybeans are well established in the Irish consumer market and possess excellent nutritional quality, such as high protein, fibre and phytochemcial content, low cholesterol and low glycaemic index (G.I.), and therefore have potential for classification as functional foods. The first stage of the research culminated with the development of quick-cook chickpeas and soybeans that could be stored in the chill cabinet or freezer. Water intake and textural attributes during soaking were investigated. Using non-linear …