Showing Publication (FARES 2012)
Fares C., Menga V. (2012) Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L.) flour added to durum wheat pasta. Food Chemistry 131:1140-1148
Abbreviation: FARES 2012
Food Processing
This publication was used to obtain 4 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.01 | Chickpea - Raw flour | Chickpea - Flour from toasted (105°C for 3 h) | 28.95 | 46.03 | mg/100 g fresh weight |
| 0.59 | Chickpea - Raw flour | Chickpea - Flour from toasted (105°C for 3 h) | 3.08 | 2.85 | mg/100 g fresh weight |
| 0.83 | Chickpea - Raw flour | Chickpea - Flour from toasted (105°C for 3 h) | 2.3 | 3.01 | mg/100 g fresh weight |
| 0.63 | Chickpea - Raw flour | Chickpea - Flour from toasted (105°C for 3 h) | 3.68 | 3.67 | mg/100 g fresh weight |