Abstract This study was aimed at evaluation of effects of ball-milled roasted chickpea (RC) powder on physicochemical, rheological and sensorial properties of yogurt supplemented with RC levels of 1 (RCY1), 2 (RCY2), 3 (RCY3), 4 (RCY4), and 5 g/100 mL (RCY5). Results showed a gradual decline in the pH of pre-inoculated samples with corresponding increases in powder concentration from 1 to 5 g/ 100 mL. Degrees of lightness and yellowness increased in supplemented samples as compared to control (RCY0). Higher firmness was exhibited by RCY3 and RCY5 samples in the range of 59.39-78.56 g. RCY3 showed the highest consistency value (1480.214 g/s). Overall, the syneresis was significantly lower (p<0.05) in supplemented samples as compared to control. The addition levels of more than 3% RC resulted in smoother and more gradual dispersive patterns of particles, and RCY4 showed the most prominent polydispersity and resembled RCY5. Comparatively, supplemented samples exhibited a significantly lower degree of shear-thinning as compared to control samples. RCY5 showed the maximum texture score among all supplemented samples, and supplemented samples showed comparable sensory attributes to those of control samples. It was evident from this study that RC powder can be employed as a functional food ingredient in yogurt production.

Abstract Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying (FR) caused decrease in degrees of lightness in chickpeas as compared to VE samples. Raw and VE samples showed a combination of green and red colors. VE caused C=O stretching in chickpeas and imparted desirable color. The surface fissures were more evident in FR grains as compared to VE grains. The grain structure was modified from largely ovoid to round or spherical forms. Enhanced cross-linking was observed in VE samples due to stable rheological properties. IVDV improved nutritional, color and structural attributes of chickpeas were preserved after texturization.

Hesperidin, a natural compound, suppresses the epithelial-to-mesenchymal transition through the TGF-β1/Smad signaling pathway. However, studies on the detailed effects and mechanisms of hesperidin are rare. The present study showed that, for A549 alveolar epithelial cells, the anti-proliferative effects of hesperidin occurred in a dose-dependent manner, with an IC50= 216.8 µM at 48 h. TGF-β1 was used to activate the Smad signaling pathway and induce the epithelial to mesenchymal transition in cells. Treatment with hesperidin or SB431542 was used for antagonism of Smad pathway activation. Hesperidin inhibited the increase in ɑ-SMA and Col1ɑ-1 and the decrease in E-cadherin in a dose-dependent manner from concentration of 20 µM to 60 µM, as assessed by both ELISA and Western blotting assays; however, there was no significant effect on cellular morphological alterations. Moreover, the Western blotting assay showed that, in the cytoplasm, hesperidin and SB431542 had no significant effect on the protein expression of Smad 2, 3, 4, or 7 as well as 2/3. However, 60 µM hesperidin and SB431542 significantly decreased p-Smad2/3 protein expression. From the above results, it is concluded that hesperidin can partly inhibit the epithelial to mesenchymal transition in human alveolar epithelial cells; the effect accounts for the blockage of the phosphorylation of Smad2/3 in the cytoplasm rather than a change in Smad protein production in the cytoplasm.