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What makes Chickpea Protein the perfect ingredient for your new Product

Chickpea Protein Isolate Concentrateu00a0has been engineered to deliver an incredible sensory experience for consumers in protein-fortified products along with higher levels of protein in consumer-pleasing products with easier, faster processing, leaner, cleaner labels, and unleashed creativity. https://bit.ly/3jTeC3p<br>

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What makes Chickpea Protein the perfect ingredient for your new Product

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  1. What makes Chickpea Protein the perfect ingredient for your new Product

  2. What Are Chickpeas? As one of the most commonly consumed legumes and most popular vegetarian foods, chickpeas have become a staple in pantries and refrigerators around the globe. Their name comes from the Latin word cicer, and they were one of the earliest cultivated crops. They were first grown in Mesopotamia up to 7,500 years ago. There are two classifications of chickpeas: Kabuli and Desi. Kabuli, also known as garbanzo beans, are the larger of the two and have a lighter, cream color. The smaller, darker Desi chickpeas range from tan to black. You’re more likely to find Kabuli chickpeas in U.S. grocery stores.

  3. Chickpea Nutrition Facts Here are the chickpea nutrition facts for one cup of these cooked legumes: • 269 calories • 15 grams of protein • 4 grams of fat • 45 grams of carbohydrates • 13 grams of fiber Chickpea Protein Isolate Concentratealso provide lysine, an essential amino acid that the human body can’t make on its own. Here’s another fun chickpea nutrition fact: They can often be enjoyed by people with common dietary restriction

  4. Chickpea Benefits Sure, the chickpea nutrition facts prove they are a healthy, plant-based food — but they also have some pretty impressive benefits beyond fiber and protein. “Blended chickpeas can add creaminess to anything, such as dips and soups,” Wolfram says. • Use them to thicken soups and stews. • Blend into smoothies for plant-based protein. • Puree them into sauces in place of cream!

  5. Chickpea protein isolates have higher digestibility Albumin, a globular protein found in chickpeas, is a protease inhibitor. It is like an annoying sibling who won’t let you work in peace as long as s/he is in the room. But when your sibling is out of the room, then you can easily and efficiently do your work. During the isolation of proteins from chickpeas, most of the albumin gets removed. Also, chickpea proteins get partially denatured during protein isolation and thus become more accessible to digestive enzymes in our bodies. Both these actions make the chickpea protein isolates more digestible. This higher digestibility of protein isolates makes chickpeas the perfect ingredient for protein-rich foods.

  6. Thanks! Any questions? You can find me at: @https://bit.ly/3sFMza2

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