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UID:20251014T022124EDT-4276rMVBBo@132.216.98.100
DTSTAMP:20251014T062124Z
DESCRIPTION:PhD Oral Defence of Fatemah B. Alsalman\, Food Science and Agri
 cultural Chemistry\n\nThe first part of the research is focused on the eff
 ect of high pressure treatment on reduction of chickpea soaking and cookin
 g time through effective hydration along with improving its quality. HPP a
 llowed to reach 90-93% hydration where similar results could be reached wi
 th overnight soaking without HPP. HP-soaking resulted softer texture\, 48N
 \, compared to 368N of untreated samples. High-pressure-treated samples im
 proved chickpeas quality by reducing tannin content to around 26.7% and ph
 ytic acid content to around 16.7% from initial levels. Using pressure cook
 er gave desired textural properties in 20min that could not be reached wit
 hin 60min in conventional cooking. In the second part\, the focus was on c
 hickpeas by-product “aquafaba”\, its characterization and optimization of 
 its functional and antinutritional properties. By comparing aquafaba optim
 ized condition with aquafaba from cans\, results showed that aquafaba from
  cans had higher phytates content\, protein content\, and some of the func
 tional properties. Principle reason being the long thermal processing time
 s at much higher temperatures. HPP improved aquafaba emulsion properties a
 nd could reduce protein aggregates by 33.3%\, while α-helices decreased by
  50%. It increased viscosity as well as strengthened gel structure by incr
 easing elasticity (G’). By comparing HP-treated samples to control\, we fo
 und that starch digestibility was significantly enhanced from 0.8 to 4.1% 
 (SDS)\, 25.1 to 31.5% (TDS)\, and 3.8 to 4.4% (RS). HP increased crystalli
 nity with both FTIR and XRD techniques which might have contributed in inc
 reasing RS and G’ that are considered as good attributes in nutritional an
 d food processing aspects.\n\nEveryone in the 9I��������� community is welcome 
 to attend a PhD Oral Defence. Please join us in celebrating the accomplish
 ments of our PhD candidates.\n
DTSTART:20200403T131500Z
DTEND:20200403T131500Z
LOCATION:MS2-084\, Macdonald-Stewart Building\, CA\, QC\, St Anne de Bellev
 ue\, H9X 3V9\, 21111 Lakeshore Road
SUMMARY:PhD Oral Defence:Enhancement of chickpea and aquafaba quality by hi
 gh pressure processing
URL:/macdonald/channels/event/phd-oral-defenceenhancem
 ent-chickpea-and-aquafaba-quality-high-pressure-processing-321221
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