In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour

Abstract

Physicochemical, rheological, in vitro digestibility, and sensory characteristics of the gluten-free noodles made of pregelatinized rice flour incorporated with germinated chickpea flours (5, 10, 20 and 30 g/100 g) were investigated. The addition of germinated chickpea flour from two cultivars (GNG 1581 and GNG469) in gluten free noodles significantly (p < 0.05) enhanced crude protein level (7.52–10.5 g/100 g), crude fiber (1.3–4.4 g/100 g), amylose (21.2–25.9 g/100 g), antioxidant activity (22.8–34.5 g/100 g), total phenolic acids (117.7–203.04 mg GAE/100 g) and in vitro protein digestibility (78.7–84.9%) of prepared noodles. These noodles had low lightness value due to the presence of the color components. The gluten free noodles showed a significant reduction in glycemic index (70.83–61.79) with better cooking quality. Dough rheology of noodles developed showed pseudoplastic behaviour (Gʹ > Gʺ) with an increase in storage and loss modulus. Protein bands ranged from 10 to 250 kDa with a difference in band intensities observed in gluten free noodles. In sensory evaluation, overall acceptance of noodles containing germinated chickpea flour was highest at 20 g/100 g level of incorporation and was acceptable up to 30 g/100 g level of chickpea flour incorporation.