COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type-2 diabetes
Karla A. Acevedo Martinez,
Mary M. Yang,
Elvira Gonzalez de Mejia,
Karla A. Acevedo Martinez
Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
Search for more papers by this authorMary M. Yang
Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
Search for more papers by this authorCorresponding Author
Elvira Gonzalez de Mejia
Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
Correspondence
Elvira Gonzalez de Mejia, Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, 1201 West Gregory Dr., Urbana, IL 61801, USA.
Email: [email protected]
Search for more papers by this authorKarla A. Acevedo Martinez,
Mary M. Yang,
Elvira Gonzalez de Mejia,
Karla A. Acevedo Martinez
Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
Search for more papers by this authorMary M. Yang
Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
Search for more papers by this authorCorresponding Author
Elvira Gonzalez de Mejia
Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
Correspondence
Elvira Gonzalez de Mejia, Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, 1201 West Gregory Dr., Urbana, IL 61801, USA.
Email: [email protected]
Search for more papers by this authorAbstract
Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million tons enter the world market annually). Some chickpea components have shown, in preclinical and clinical studies, several health benefits, including antioxidant capacity, and antifungal, antibacterial, analgesic, anticancer, antiinflammatory, and hypocholesterolemic properties, as well as angiotensin I-converting enzyme inhibition. In the United States, chickpea is consumed mostly in the form of hummus. However, the development of new products with value-added bioactivity is creating new opportunities for research and food applications. Information about bioactive compounds and functional properties of chickpea ingredients in the development of new products is needed. The objective of this review was to summarize available scientific information, from the last 15 years, on chickpea production, consumption trends, applications in the food industry in the elaboration of plant-based snacks, and on its bioactive compounds related to type 2 diabetes (T2D). Areas of opportunity for future research and new applications of specific bioactive compounds as novel food ingredients are highlighted. Research is key to overcome the main processing obstacles and sensory challenges for the application of chickpea as ingredient in snack preparations. The use of chickpea bioactive compounds as ingredient in food products is also a promising area for accessibility of their health benefits, such as the management of T2D.
CONFLICTS OF INTEREST
The authors declare no conflicts of interest.
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