Abstract
SummaryWhole chickpea flours were subjected to a pilot plant process aimed to understand the effects of jet‐cooking followed by α‐amylase or isoamylase hydrolyses in terms of physicochemical and the in vitro digestion performance of starch and proteins. Jet‐cooked flours generated lower viscosities and had lower gelatinisation temperatures when compared with their raw counterparts; furthermore, the amylolytic enzymes improved both starch and protein in vitro digestion rates (HI of 85.33 and relative digestion of 88.92%, respectively) that were strongly correlated with the amylose content (P < 0.05). By means of principal component analyses (PCA) is concluded that the changes in granular architecture, reflected by lower ΔH values and new linear structures after isoamylase hydrolysis (treated = 44.36% vs. raw = 26.43%) as well as protein denaturation promoted similar glycemic responses in raw flours compared with jet‐cooked counterparts (83.12 and 84.77, respectively). The combination of a thermal‐enzymatic method could be a useful alternative to produce novel pulse flours.
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