Research Work

PhD Work:

Soy protein is the dominant protein in market due to its nutritional and functional value. But it has allerginicity effect as well as considered a genetically modified crop. Nowadays soy protein is being replaced by chickpea protein (legume family) in the market as it has high nutritional benefits and low occurrence of allergenicity. Chickpea protein also lags behind soy protein in the development of isolation and processing technologies. To be at par with soy protein, the functional properties, such as gelation and emulsification, of chickpea protein must be enhanced.

Legume-based products are going to take up the market in next few years because of many reasons. A) their nutritional profile is complete including proteins, lipids, carbohydrates and minerals. B) in combination with cereals, they provide essential amino acids required for adequate human nutrition. C) though they contain inhibitors like protease and amylase as drawback but can be denatured by thermal processing. D) have low glycemic index and hence should be considered as base ingredient for food products especially for diabetic people. E) they require less fertilizers agriculturally and also have a relative low cost compared to other crops.

Legumes have been studied since decades but till now, there is no non-thermal technology processed protein- rich snack available that has a good flavor as well as complete nutritional profile. Understanding the impacts of plasma processed soy and chickpea protein isolates on flavor profile can be the key element for the development of several high protein rich snack products.