High pressure treatment of germinated chickpea Cicer arietinum L. seeds

The 2days germinated chickpea Cicer arietinum L. seeds in citric acid pickle (pH 2.5) were treated in press CYX 6/0103, ZDAS joint stock co., Czech Republic, using pressure 500MPa, time 10min. The treated samples were stored in refrigerator at temperatures 5–8°C. The total number of microorganisms o...

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Bibliographic Details
Published in:Journal of food engineering 2006-12, Vol.77 (3), p.445-448
Main Authors: Kadlec, Pavel, Dostálová, Jana, Houška, Milan, Strohalm, Jan, Culková, Jana, Hinková, Andrea, Štarhová, Helena
Format: Article
Language:English
Subjects:
alpha-galactosides
Chickpea
chickpeas
Cicer arietinum
citric acid
coliform bacteria
Escherichia coli
flatulence
food spoilage
food storage
galactosides
Germinated seeds
High pressure treatment
Microbial evaluation
microbial load
molds (fungi)
pickling
refrigeration
seed germination
seeds
shelf life
storage time
yeasts
α-galactosides
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Summary:The 2days germinated chickpea Cicer arietinum L. seeds in citric acid pickle (pH 2.5) were treated in press CYX 6/0103, ZDAS joint stock co., Czech Republic, using pressure 500MPa, time 10min. The treated samples were stored in refrigerator at temperatures 5–8°C. The total number of microorganisms of germinated chickpea seeds in citric acid pickle decreased from 1.6×105CFU/g to less than 10CFU/g by pressurization and varied between less than 10 and 80CFU/g during 21days of storage. The number of yeasts, coliform bacteria, Escherichia coli and fungi were decreased by pressure treatment to near zero and exhibited no changes during the further 21days of storage. The content of α-galactosides causing flatulence was decreased to 7% of original value (content in dry seeds) by germination, pressurization and storage.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2005.07.012