ArticleFoods (Basel, Switzerland)2025
Cold Plasma-Treated Chickpea Protein Isolate: Effects on Rheological Behavior and Quality Characteristics of Allergen-Free Rice Muffins.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Allergen-free (AF) baked goods usually show inferior texture and mouth-feel due to lack of functional proteins. This study evaluated the quality characteristics of AF muffins incorporated with three different sources of chickpea protein isolate (CPI), including commercial CPI, laboratory CPI, and cold plasma-modified laboratory CPI at varying addition levels (5%, 10%, and 15%). Results indicate that commercially available CPI exhibits high viscoelasticity in whole wheat muffin batter due to mixed protein types and severe denaturation, but the finished muffins are excessively hard with insufficient elasticity. Adding 15% laboratory CPI treated with cold plasma significantly enhanced the viscoelasticity of the muffin batter. The final product achieved a volume of 99.43 cm
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