WO2008056360A2 - Composition à base de pois chiches - Google Patents

Composition à base de pois chiches Download PDF

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Publication number
WO2008056360A2
WO2008056360A2 PCT/IL2007/001364 IL2007001364W WO2008056360A2 WO 2008056360 A2 WO2008056360 A2 WO 2008056360A2 IL 2007001364 W IL2007001364 W IL 2007001364W WO 2008056360 A2 WO2008056360 A2 WO 2008056360A2
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WO
WIPO (PCT)
Prior art keywords
composition
microns
particle size
chickpeas
average particle
Prior art date
Application number
PCT/IL2007/001364
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English (en)
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WO2008056360A9 (fr
WO2008056360A3 (fr
Inventor
Ram Reifen
Sam Saguy
Shahal Abbo
Original Assignee
Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd.
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Application filed by Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. filed Critical Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd.
Publication of WO2008056360A2 publication Critical patent/WO2008056360A2/fr
Publication of WO2008056360A3 publication Critical patent/WO2008056360A3/fr
Publication of WO2008056360A9 publication Critical patent/WO2008056360A9/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Definitions

  • the present invention concerns compositions, infant formulae and nutraceuticals based on whole seeds of chickpeas. These formulae are free of known allergens, free of phytoestrogens and do not contain genetically modified organisms (GMOs). The invention further concerns a process for their production.
  • soy based formulae Five to seven percent of infants consuming cow's milk formulae develop an allergy to cow's milk protein and are often switched to soy based formulae. Almost half of theses children are allergic to soy protein as well. About twenty five percent of children in the US are fed by soy based formulae.
  • the soy based formulae contain phytoestrogens which have hazardous potential in infancy. Hence, the safety of soy for infant feeding is highly questionable.
  • Vegetarian soy-based infant formulae initially developed for infants who are allergic to cow's milk-based formulae, now account for about 25% of the infant formulae sold. Formulations have changed over the years to improve digestibility, stability, availability of minerals, and protein quality. Even so many apprehensions have been raised regarding the phytoestrogenic isoflavone content of soy-based infant formulae. Although soy-based formulae support normal growth and nutritional status in healthy term infants in the first year of life, there are very limited data on sexual and reproductive development or outcomes such as immune function, visual acuity/cognitive development and thyroid function. Early exposure to soy and/or isoflavones might have long-term harmful effects.
  • the daily intakes of isoflavone values for infants fed soy-based formulas were found to be from 1.6 to 6.6 mg/kg of body weight.
  • the daily exposure of infants to isoflavones in soy infant formulas is 6-11 fold higher on a bodyweight basis than the dose that has hormonal effects in adults consuming soy foods.
  • Circulating concentrations of isoflavones in infants fed soy-based formula were 13,000-22,000 times, higher than plasma oestradiol concentrations in early life, and may be sufficient to exert biological effects, whereas the contribution of isoflavones from breast-milk and cow-milk is negligible (Setchell KD and others.
  • the subject invention thus provides a method for producing a composition comprising chickpeas, wherein the composition is free of isoflavones, gluten and lactose, the method comprising producing a dried chickpea composition and adding at least one additive to the dried composition.
  • the subject invention further provides a method for producing a composition comprising chickpeas, wherein the composition is free of isoflavones, gluten and lactose, the method comprising producing a dried chickpea composition, reducing the size of the chickpeas to obtain particles with an average particle size from about 1 to about 100 microns and with a particle size distribution of about 3-50 microns and adding at least one additive to the dried composition.
  • the subject invention also envisages a method for producing a composition comprising chickpeas, wherein the composition is free of isoflavones, gluten and lactose, the method comprising extruding a composition of chickpeas to obtain a paste or semi-dried chickpea composition.
  • the subject invention further provides a composition comprising chickpeas, wherein the composition is free of isoflavones, gluten and lactose obtainable by a method of the invention.
  • the invention further involves a dried formula comprising chickpeas, wherein the formula is free of isoflavones, gluten and lactose characterized by chickpea particles with an average particle size from about 1 to about 100 microns and with a particle size distribution of from about 3 to about 50 microns.
  • Figure 1 displays a schematic flow chart for the method of preparation of a formula of the invention.
  • Figure 2 shows the particle size distribution of regularly milled whole chickpeas after 3 hours of cooking.
  • Figure 3 shows the particle size distribution of superfine milled whole chickpeas after 1 hour of cooking.
  • Figure 4 shows the particle size distribution of superfine milled whole chickpeas after 3 hours of cooking.
  • compositions based on legumes such as whole chickpeas (which excel in nutritional values), alleviate most health and nutritional concerns, as well as furnish a product without phytoestrogens.
  • compositions offer a non GMO alternative for those that are concerned with possible risk associated with GMO soy.
  • compositions and formulas of the subject invention can be administered to a subject.
  • the subject can be, but is not limited to, a newborn, an infant, a toddler, a pre-school child, a child, an adolescent, an adult, an elderly, a geriatric subject, or subjects on special diets, such as, but not limited to vegetarian diets, diets as a result of allergies to cow milk protein and/or soy protein.
  • An infant as used herein can be any infant, such as, but not limited to a preterm and term infant, small premature infants, infants with very low birth weight (VLBW), extreme low birth weight (ELBW) 5 infants suffering from gastrointestinal immaturity, diseases and disorders such as, but not limited to, vomiting, spitting up, dribbling, regurgitation, reflux (GERD), colic, diarrhea, gastroenteritis, constipation, and so forth.
  • VLBW very low birth weight
  • ELBW extreme low birth weight
  • diseases and disorders such as, but not limited to, vomiting, spitting up, dribbling, regurgitation, reflux (GERD), colic, diarrhea, gastroenteritis, constipation, and so forth.
  • a composition or formula as used herein can be, but is not limited to, a nutritional composition, a nutraceutical composition or a pharmaceutical composition.
  • a nutritional composition as used herein includes, but is not limited to, human milk fat substitute and infant formula. In a specific embodiment of the invention, the composition is an infant formula.
  • a imtraceutical composition as used herein can be any nutraceutical, which can be any substance that may be considered a food or part of a food and provides medical or health benefits, including the prevention and treatment of disease.
  • nutraceutical compositions include, but are not limited to, a food additive, food supplement, dietary supplement, vegetables, herbal products, and processed foods such as cereals, soups and beverages and stimulant functional food and pharmafood.
  • composition of the invention As 'formula' or 'infant formula', but it should be understood that the subject invention can be any one of the compositions above and can be useful for any of the above age groups.
  • substantially free of isofiavones means that amounts of Daidzin, Genistin, Glycitin, Daidzein, Genistein, Glycitein, Malonyl Daidzin, Malonyl Genistin, Malonyl Glycitin, Acetyl Daidzin, Acetyl Genistin, Acetyl Glycitin in the formula are negligible.
  • Negligible amounts as used herein are amounts below about 9 nanomoles per gram dry weight.
  • the chickpeas can be any non-genetically modified variety of chickpeas obtained from any species of chickpeas such as, but not limited to, chickpeas varieties Desi and Kabuli, such as, but not limited to, Spanish-Kabuli, 3279 Kabuli, Desi 1408S 5 Desi 8631, Hadas-Kabuli, and Desi 8575.
  • the chickpea seeds may be processed, concentrated into a protein isolate/concentrate or into chickpea flour.
  • Non- limiting examples of processed forms of chickpeas which can be used are heat treated and/or soaked, and/or fermented, and/or sprouted. In one embodiment, heat treated chickpeas are employed. In another embodiment, soaked and heat treated chickpeas are to be employed.
  • the starting material is whole seed chickpeas.
  • Hypo-allergenic as used herein means the formula is a non-dairy fomiulation free of isoflavones, free of phytoestrogens, free of lactose and fee of gluten.
  • Isoflavone free formula of the invention can exist in many forms such as, but not limited to, liquid, freeze dried, spray dried, drum-dried, extruded or dry powder form. Dry powder can be further diluted with water and/or appropriate medium to form an edible formula.
  • Isoflavone free formula of the invention can also exist in a form ready for consumption, e.g., in a liquid form ready for consumption, in bottles ready for feeding, or in cans ready for use.
  • isoflavone-free formula of the invention in powder form may be reconstituted with cold, warm or boiled water.
  • the methodology used to produce a formula of the invention is easy and cost effective, maintains the nutritional value of the formula and enables flexibility in the production of a final product
  • Any process for obtaining edible chickpea may be used in order to obtain chickpea in a suitable form to be incorporated into a formula of the invention, substantially free of isoflavones, gluten and lactose.
  • Isoflavone-free, gluten-free and lactose-free chickpea infant formulae can be made by various techniques by using simple home . processing means and by industrial manufacturing.
  • Figure 1 demonstrates typical steps for obtaining the chickpea infant formulae. The steps disclosed in Figure 1 may be adapted for home or industrial processes.
  • the processed chickpeas are converted into vegetarian infant formula by varying techniques based on heat-treated micromilled soaked chickpeas and/or hydrolyzed chickpea and/or chickpea protein concentrate and/or hydrolyzed chickpea proteins.
  • the process for the production of the chickpea formula is carried out as follows:
  • the chickpea whole seeds are soaked, the skin is removed, and then, if fiber and starch content needs to be reduced, or avoided otherwise, treated with GRAS (generally recognized as safe) enzymes.
  • the chickpeas are then processed through a pressure cooker or an extruder to cook and to eliminate anti-nutritional factors and undesirable attributes, such as anti-nutritional factors, enzyme inhibitors and other harmful factors.
  • the whole seeds (or the particles produced in the extruder) are (air-) dried where after their size is reduced by pulverization or grinding to achieve an average particle size from about 1 to about 100 microns and with a particle size distribution from about 3 to about 50 microns.
  • the average particle size is from about 2 to about 90 microns; in another embodiment from about 3 to about 70 microns; In yet another embodiment, the average particle size is from about 4 to about 50 microns; in yet another embodiment from about 5-25; La yet another embodiment, the average particle size is from about 5 to about 20 microns; and in yet another embodiment from about 5 to about 15 microns;
  • the particle size distribution is from about 3 to about 40 microns.
  • ash, nutritional quality, nutrients and mineral contents are analyzed. This step is applied at a known frequency to ensure the adequate data collection required for assessing the nutritional quality of the powder obtained.
  • additives (nutrients) added to compositions of the invention are selected from the group consisting of vitamins, minerals, macro nutrients, amino acids, nucleotides, pro-biotics and anti-oxidants.
  • Non-limiting examples of such nutrients are vitamins (e.g., Bi, B 2 , B 3 , B 6 , Bu, folic acid, vitamin C, biotin, pantothenic acid, K, A, D, E), minerals (e.g., Na 5 K, Cl, Ca, P, Mg, Fe, I, Cu, Zn, Mn, Fl), macro nutrients (total fat, linoleic acid, inositol, phospolipids, long chain polyunsaturated fatty acids (LC-PUFA) e.g.
  • vitamins e.g., Bi, B 2 , B 3 , B 6 , Bu, folic acid, vitamin C, biotin, pantothenic acid, K, A, D, E
  • minerals e.g., Na 5 K, Cl
  • DHA, AA, and ALA carbohydrates, starch, protein, carnitine, taurine, choline, dietary fiber, crude fiber), amino acids (e.g., cysteine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, tyrosine, valine).
  • additional nutrients e.g., nucleotides, probiotics, and anti-oxidants
  • the nutrients are mixed preferably as an add-mix or in other form such as sprayed liquid, encapsulated, agglomerated or other means used to add dry ingredients.
  • the utilization of linear programir ⁇ ng to establish the optimal weights and composition to meet all the necessary nutritional requirements specified by the health authorities, or equivalent calculations is performed and the derived nutrients quantities are then added and blended ensuring their uniform distribution in the final product.
  • An advantage as opposed to adding such nutrients to the liquid, hydrated (in slurry or liquid) or reconstituted composition, is that different kinds of final products of infant formula (for example intended for different age groups) can be prepared from the same dried bulk (stock) of processed chickpeas by adding different nutrients/additives for each intended final product.
  • Yet another advantage of admixing the nutrients after drying, as opposed to adding them to the liquid, hydrated (in slurry or liquid) or reconstituted composition is that different absorption patterns of the chickpeas may be achieved resulting in different products from the same dried bulk (stock) of processed chickpeas by adding different nutritional additives for each intended final product.
  • the subject invention thus provides a method for producing a composition comprising chickpeas, wherein the composition is free of isoflavones, gluten and lactose, the method comprising producing a dried chickpea composition and adding at least one additive to the dried composition.
  • the subject invention further provides a method for producing a composition comprising chickpeas, wherein the composition is free of isoflavones, gluten and lactose, the method comprising producing a dried chickpea composition, reducing the size of the chickpeas to obtain particles with an average particle size from about 1 to about 100 microns and with a particle size distribution of about 3 to about 50 microns and adding at least one additive to the dried composition.
  • the subject invention also envisages a method for producing a composition comprising chickpeas, wherein the composition is free of isoflavones, gluten and lactose, the method comprising extruding a composition of chickpeas to obtain a paste or semi-dried chickpea composition.
  • the composition of chickpeas is enzymatically processed.
  • the particle size of the chickpeas is reduced to obtain particles with an average particle size from about 1 to about 100 microns and with a particle size distribution of about 3 to about 50 microns.
  • the subject invention also provides a method comprising extruding a composition of (processed) chickpeas, to obtain a paste or semi- dried chickpea composition, reducing the size of the chickpea composition to obtain chickpeas with an average particle size from about 1 to about 100 microns and with a particle size distribution of from about 3 to about 50 microns and adding to these chickpea particles at least one additive.
  • the subject invention further provides a method comprising enzymatically processing a chickpea composition, extruding the composition of (processed) chickpeas to obtain a paste or a semi-dried chickpea composition, reducing the size of the chickpea composition to obtain chickpeas with an average particle size from about 1 to about 100 microns and with a particle size distribution of from about 3 to about 50 microns and adding to these chickpea particles at least one additive.
  • the average particle size is from about 2 to about 90 microns; in another embodiment from about 3 to about 70 microns; In yet another embodiment, the average particle size is from about 4 to about 50 microns; in yet another embodiment from about 5-25; In yet another embodiment, the average particle size is from about 5 to about 20 microns; and in yet another embodiment from about 5 to about
  • the particle size distribution is from about 3 to about 40 microns.
  • the subject invention further provides a composition comprising chickpeas, wherein the composition is free of isoflavones, gluten and lactose obtainable by a method of the invention.
  • the composition is an infant formula.
  • the invention further involves a dried formula comprising chickpeas, wherein the formula is free of isoflavones, gluten and lactose characterized by an average particle size from about 1 to about 100 microns and with a particle size distribution of from about 3 to about 50 microns.
  • the average particle size is from about 2 to about 90 microns; in another embodiment from about 3 to about 70 microns; In yet another embodiment, the average particle size is from about 4 to about 50 microns; in yet another embodiment from about 5-25; In yet another embodiment, the average particle size is from about 5 to about 20 microns; and in yet another embodiment from about 5 to about 15 microns. In a specific embodiment, the particle size distribution is from about 3 to about 40 microns.
  • the dried formula is infant formula. ' ' - EXAMPLES
  • the content of isofiavones in chickpea was tested in the following selected chickpea varieties Spanish-Kabuli, 3279 Kabuli, Desi 14088, Desi 8631, Hadas-Kabuli and Desi 8575 according to the analytical protocol of isofiavones analysis based on a method published by Pat Murphy of Iowa State University in J. Agric. Food Chem. 1994 Vol. 42, No. 8:1666-1673.
  • a linear gradient varying from 85% to 65% of (A) 0.1% acetic acid in water to 15% to 35% (B) 0.1% acetic acid in acetonitrile over 50 minutes was used. UV detection at 254nm was utilized. Column was ODS-3 5um 4.6mm x 250mm.
  • Chickpea varieties were analyzed for the presence of the following isofiavones: Daidzin, Genistin, Glycitin, Daidzein, Genistein, Glycitein, Malonyl Daidzin,
  • Vitamins were analyzed using HPLC. Macro-nutrients were analyzed using ICP-MS.
  • Table 1 also shows the recommended (FDA, EU) nutritive value of vitamin, mineral, macro-nutrient and amino acid content in 100 kcal required for infant formula.
  • Target was calculated based on the average between MIN (minimum) and MAX (maximum).
  • the seeds were treated enzymatically using GRAS amylase and cellulase to reduce the dietary and crude fibers and to breakdown the starch into smaller carbohydrates in solid state fermentation (SSF).
  • SSF solid state fermentation
  • the amylase used was termamyl 120L type L — ⁇ -amylase Novozymes (Novozymes A/S); 10 Kilo Novo Unit (KNU) were used per 100 g dry chickpeas.
  • the cellulase used was Viscoflow ⁇ -glucanase 2.5 mg (dry)/100 g dry chickpeas Novozymes (Novozymes A/S)
  • KNU is defined as the amount of enzyme which hydrolyses 4870 mg (on a dry basis) of soluble Merck starch (Erg. B 6, lot number 6380528) per hour under standard conditions, pH 5.6, 37 0 C 5 and Ca 2+ concentration 0.0003 M (Novozymes A/S, 2001).
  • Novozymes A/S Determination of Alpha- Amylase Activity (KNU and FAU).
  • the seeds were cooked, the skin removed and then treated with enzymes. Or, the seeds were soaked in enzymes, the skin removed and cooked.
  • the chickpeas were then processed through a pressure cooker. Time, temperature and pressure in the cooker were optimized.
  • the whole seeds were cooled, air dried or drum dried using a regular drier and pulverized using a commercial ultra-fine vortex pulverizing and classifying system of SUPER FINE Ltd. (P.O.Box: 532 Yokneam, ISRAEL 5 20692) to create a fine powder with an average particle size of about 5 to about 15 microns with a narrow size distribution (i.e., 80% of the particle size population was between 3.0 and 40 microns).
  • the relatively high content of fibers in the chickpea skin (“coat") is used as pre-biotics in the new formed formulae.
  • the starch and the fibers are treated enzymatically to control and enhance the prebiotic ingredient.
  • Figure 2 shows the particle size distribution of these chickpeas.
  • Figure 2 shows that the average particle size of 10% of the chickpea population was below 7.1 microns, that the average particle size of 50% of the chickpea population was below 63.1 microns and that that the average particle size of 90% of the chickpea population was below
  • Figure 3 shows the particle size distribution of. these chickpeas.
  • Figure 3 shows that the average particle size of 10% of the chickpea population was below 3.1 microns, that the average particle size of 50% of the chickpea population was below 11.5 microns and that that the average particle size of 90% of the chickpea population was below 24.8 microns.
  • Figure 4 shows the particle size distribution of these chickpeas.
  • Figure 4 shows that the average particle size of 10% of the chickpea population was below 2.3 microns, that the average particle size of 50% of the chickpea population was below 13.9 microns and that that the average particle size of 90% of the chickpea population was below 37.5 microns.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Pediatric Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

L'invention concerne des compositions exemptes d'isoflavone, de gluten et de lactose contenant des pois chiches, et leurs procédés de production.
PCT/IL2007/001364 2006-11-08 2007-11-08 Composition à base de pois chiches WO2008056360A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IL179123 2006-11-08
IL179123A IL179123A0 (en) 2006-11-08 2006-11-08 Vegetarian isoflavones-free formulae

Publications (3)

Publication Number Publication Date
WO2008056360A2 true WO2008056360A2 (fr) 2008-05-15
WO2008056360A3 WO2008056360A3 (fr) 2008-11-20
WO2008056360A9 WO2008056360A9 (fr) 2008-12-31

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WO (1) WO2008056360A2 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011095975A1 (fr) * 2010-02-07 2011-08-11 Clearpath Ltd. Préparation de pois chiches et utilisations de celle-ci
WO2016172418A3 (fr) * 2015-04-23 2016-12-15 Nutriati, Inc. Procédé et système d'extraction de protéines d'origine végétale
WO2018011786A1 (fr) 2016-07-10 2018-01-18 Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. Concentré de protéines de pois chiche
US10182590B2 (en) 2015-04-23 2019-01-22 Nutraiti, Inc. Ethanol de-oiling for plant based protein extraction
EP3429371A4 (fr) * 2016-03-22 2020-03-04 The Quaker Oats Company Procédé, appareil et produit fournissant de l'amidon et des fibres hydrolysés

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US5989620A (en) * 1996-09-20 1999-11-23 University Of Saskatchewan Production of legume pasta products by a high temperature extrusion process
GB2412834A (en) * 2004-04-07 2005-10-12 International Ltd Valid A ready-to-use nutritional supplement

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US5989620A (en) * 1996-09-20 1999-11-23 University Of Saskatchewan Production of legume pasta products by a high temperature extrusion process
GB2412834A (en) * 2004-04-07 2005-10-12 International Ltd Valid A ready-to-use nutritional supplement

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Title
ALARCÓN-VALDEZ ET AL.: "Infant food from quality protein maize and chickpeas: optimization for preparing and nutritional properties" INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol. 56, no. 4, June 2005 (2005-06), pages 273-285, XP008094610 GB, CARFAX PUBLISHING LTD *
IBANOGLU ET AL: "Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack" JOURNAL OF FOOD ENGINEERING, vol. 75, no. 4, 1 August 2006 (2006-08-01), pages 469-472, XP005317546 BARKING, ESSEX, GB ISSN: 0260-8774 *
KHALEQUE ET AL.: "Studies on the development of infant foods from plant protein sources, part III. Preparation, processing and properties of various products developed" ARCHIVOS LATINOAMERICANOS DE NUTRICION, vol. 35, no. 4, December 1985 (1985-12), pages 696-710, XP008094619 VESOCIEDAD LATINOAMERICANA DE NUTRICION *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011095975A1 (fr) * 2010-02-07 2011-08-11 Clearpath Ltd. Préparation de pois chiches et utilisations de celle-ci
WO2016172418A3 (fr) * 2015-04-23 2016-12-15 Nutriati, Inc. Procédé et système d'extraction de protéines d'origine végétale
US10182590B2 (en) 2015-04-23 2019-01-22 Nutraiti, Inc. Ethanol de-oiling for plant based protein extraction
US10264805B2 (en) 2015-04-23 2019-04-23 Nutriati, Inc. Dry fractionation for plant based protein extraction
EP3429371A4 (fr) * 2016-03-22 2020-03-04 The Quaker Oats Company Procédé, appareil et produit fournissant de l'amidon et des fibres hydrolysés
AU2017237000B2 (en) * 2016-03-22 2021-04-01 The Quaker Oats Company Method, apparatus, and product providing hydrolyzed starch and fiber
US11172695B2 (en) 2016-03-22 2021-11-16 The Quaker Oats Company Method, apparatus, and product providing hydrolyzed starch and fiber
WO2018011786A1 (fr) 2016-07-10 2018-01-18 Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. Concentré de protéines de pois chiche

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WO2008056360A9 (fr) 2008-12-31
IL179123A0 (en) 2007-07-04
WO2008056360A3 (fr) 2008-11-20

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