Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum)

Abstract

The effect of roasting on the physical, color, thermal, functional and antioxidant properties of chickpea was investigated. Chickpea grains were roasted in sand at three temperatures (180, 200 and 220°C) for different times (5, 10 and 15min). Highest surface area and lowest bulk density were obtained for grains roasted at 220°C for 15min. The lightness ‘L’ of flour decreased from 88.48 (unroasted) to 78.73 (220°C, 15min) while significant increase in ‘a’ and ‘b’ color values was observed from −0.73 to 2.25 and 22.43 to 24.83, respectively on roasting. Significant decrease in enthalpy of gelatinization (−0.14 to −0.46J/g), enthalpy of amylase-lipid complex (4329–2293J/g), total flavonoid content (22.89–16.64mg quercetin equivalents/100g) and antioxidant activity (22.85–7.36%) was observed upon roasting. However, roasting led to an increase in water absorption capacity (0.89–3.64g/g), water absorption index (1.97–3.52) and oil absorption capacity (1.60–3.54g/g).