Chickpea peel reduces bad cholesterol

• April 27, 2024

The Center for Research in Food and Development (CIAD) found that the chickpea peel It has potential for use in the food industry, in addition to preventing food from altering with heat.

In this regard, the researcher of the Coordination of Animal Food Technologies of CIAD, Elizabeth Carvajal Millán, indicated that the pectin (soluble fiber), when dissolved forms a kind of gel in the intestine , helps to lower the levels of cholesterol in the blood :

"The interesting thing is that only the pectin obtained from chickpea It has the particularity of forming gels that are hardly altered in contact with heat. "

The pectins They are widely used as gelling agents, texturizers, emulsifiers and stabilizers in the food industry in the manufacture of jams, jellies, jams, preserved fruit, bakery, pastry and drinks, among others.

These substances give foods the characteristics desired by the manufacturer and the consumer, in addition to being used as a substitute for fats or sugars in products low in calories .

The objective of this investigation was to extract the pectin from the chickpea husk and determine its physical-chemical and functional characteristics.

As a result, it was obtained that this substance could be extracted in volume from the chickpea of second, generally used to fatten animals and with it, take advantage of its great potential to be used in the food industry. (With information from Milenio.com)