tatpipТехника и технология пищевых производствFood Processing: Techniques and Technology2074-94142313-1748Кемеровский государственный университет10.21603/2074-9414-2023-1-2417tatpip-39Research ArticleСтатьиВлияние микроволнового излучения на химический состав нутаEffect of Microwave Radiation on the Chemical Composition of Chickpeashttps://orcid.org/0000-0001-7630-7672ХрамоваВ. Н.KhramovaV. N.

Волгоград

Valentina N. Khramova

Volgograd

https://orcid.org/0000-0002-2946-5915СурковД. И.SurkovD. I.

Волгоград

Dmitry I. Surkov

Volgograd

surkov.dmitr@gmail.comhttps://orcid.org/0000-0002-4836-6058ЛубчинскийК. А.LubchinskyK. A.

Волгоград

Kirill A. Lubchinsky

Volgograd

Волгоградский государственный технический университетРоссияVolgograd State Technical UniversityRussian Federation202317082026531123130Copyright © Храмова В.Н., Сурков Д.И., Лубчинский К.А., 20262026Храмова В.Н., Сурков Д.И., Лубчинский К.А.Khramova V.N., Surkov D.I., Lubchinsky K.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fptt.ru/jour/article/view/39

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.

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The authors declare that there are no conflicts of interest present.