Studies on functional, thermal and pasting properties of flours from different chickpea ( Cicer arietinum L.) cultivars

Abstract

The variability in physicochemical, functional, thermal, and pasting properties of flours from five desi (PBG-1, PDG-4, PDG-3, GL-769 and GPF-2) and one kabuli type (L-550) chickpea cultivars were studied and related to each other. Physicochemical (water solubility index, water absorption index, hunter colour parameters and bulk density) and functional properties (water absorption, oil absorption, least gelation concentration, foaming, and emulsification properties) of desi and kabuli chickpea flours were determined. Significant differences between properties of flours from kabuli and desi chickpea cultivars were observed. Flour from kabuli chickpea cultivar was significantly different from desi chickpea flours in its highest L ∗, Δ E value, bulk density, oil absorption capacity, and emulsion stability. The kabuli and desi chickpea flours showed significant differences in transition temperatures ( T o, T p, and T c) and enthalpy of gelatinization (Δ H gel). T o, T p, T c and Δ H gel of chickpea flours ranged from 65.4 to 67.9, 70.6 to 73.3, 77.0 to 79.4 °C, and 3.5 to 4.9 J/g, respectively. L-550 flour (kabuli type) differed significantly from all other chickpea flours in exhibiting lowest T o, T p, T c, Δ H gel, and PHI. Pasting properties of chickpea flours, measured using a rapid visco analyzer (RVA), also differed significantly. Pasting temperatures, peak, final and setback viscosities of flours from different chickpea cultivars ranged from 73.1 to 75.2 °C, 112.3 to 180.3, 126.3 to 225.3, and 19.8 to 62.8 Rapid Visco Units (RVU), respectively. Kabuli chickpea flour showed a low pasting temperature (73.9 °C), and highest peak (180.3 RVU), trough (162.5 RVU), final (225.3 RVU), and setback (62.8 RVU) viscosities.