Chickpea Flour Research Articles

Functional properties of defatted chickpea flour heat-induced gels

Functional properties of defatted chickpea flour heat-induced gels

Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread

The present study investigated the physico-chemical characteristics of whole-meal flours from three wild chickpea varieties (white chickpea – WC, red rough chickpea – RRC, red smooth chickpea – RSC) compared to a modern chickpea variety (MC) and their bread-making performances in 30% (w/w flour) substituted GF breads. Wild chickpea flours showed the highest ash, total dietary fiber (TDF), and total antioxidant capacity (6.3%, 13.4%, and 9.5% increase for WC, RRC, and RSC flour compared to MC flour) values compared to MC sample, and red varieties (RRC- and RSC-samples) showed the highest total phenolic content (15.5% and 17.0% increase compared to MC flour). Significant differences were also found in protein content and techno-functional properties. Bread specific volume and crumb hardness were significantly affected by chickpea variety, with red varieties (RRC- and RSC-samples) revealing the lowest impact. 1H NMR proton molecular mobility significantly changed as a function of chickpea variety, and these differences might be associated to the different macroscopic bread quality. Overall, the tested wild chickpea flours revealed valuable chemical composition, and differed in the techno-functional and bread-making performances, with red varieties showing the most promising results to improve GF breads.

Tecno-funcionalidades e capacidade antioxidante de farinha de grão-de-bico fermentada por Lacticaseibacillus casei ou por co-cultura (Lactobacillus acidophilus, Bifidobacterium e Streptococcus thermophilus)

ABSTRACT: Chickpea (Cicer arietinum L.; GB) is one of the most consumed pulses worldwide. Fermentation with lactic acid bacteria (LAB) has been a strategy to improve the nutritional and technological quality of chickpea flours, in addition to reducing the levels of antinutritional factors. Thus, this study evaluated the effect of fermentation with Lacticaseibacillus casei or co-culture on water activity (Aw), color, antioxidant capacity, and techno-functional properties of chickpea flour. Chickpeas were fermented at 28 °C for 96 h with Lactobacillus Casei or co-culture, resulting in the samples GBLC and GBCC, respectively, dried at 50 °C, and ground to obtain the flours. Fermentation reduced (P < 0.05) the Wa and color parameters (L*, a*, and b*) of the fermented flours (GBCC and GBLC). In terms of techno-functional properties, GBCC flours showed lower emulsifying capacity (EC, 80%) and emulsion stability (ES, 82.50%). GBLC and GBCC flours showed significant differences (P < 0.05) in swelling power only at 25 °C and a reduction in water solubility index (WSI) at all studied temperatures. LAB fermentation reduced the antioxidant capacity of GBLC e GBCC flours determined by the DPPH method, while in the FRAP method, there was an increase for GBCC and a reduction for GBLC. For the total phenolic content (TPC), there was an increase of 231% for GBCC flour and 164% for GBLC flour. Thus, it was concluded that the fermentation with Lactobacillus Casei and co-culture affected the Wa, color, EC, ES, WSI, the antioxidant capacity by the DPPH and FRAP assays, and the TPC of the fermented flours.

Karakteristik Kimia dan Sensori Roti Kering Bagelen Substitusi Tepung Kacang Arab (Cicer arietinum)

Wheat flour is highly used as a main material of processing bread, one of the developments is bagelen bread. The intent of this study is to innovate bagelen dried-bread product with the proportion of chickpea flour, increasing protein (based on SNI) and fibre content. This research was using a one-factor Complete Randomized Design (RAL) method, 2 repeats, with wheat flour: chickpea flour treatment rates each are 100%:0%, 90%:10%, 80%:20%, 70%:30%. ANOVA variance and Duncan test were carried out with a 95% confidence interval. The results of the data analysis stated that the substitution of chickpea flour had a significant effect on protein and fibre level, sensory and hedonic quality, but it has no noticeable effect on the moisture level. The selected product is bagelen dried-bread with the proportion of 80% wheat flour and 20% chickpea flour with moisture content of 6,09%, protein 9,93%, crude fibre 29,5%, ash 1.49%, fat 29.97%, carbohydrate 52.50%, total calorie value of 519,53 kcal. Based on the results of sensory quality tests, bagelen dried-bread was obtained with more brownish-yellowish color, bagelen smell, chickpea smell, baked smell, not smelled langu, tasted sweet like bagelen, chickpea taste, more crispy texture. By hedonic tests, panelists tend to like the color, odor, taste, crispiness, and overalls of the product.

Moisture binding ratio forms in formulations of minced meat semifinished products modified using protein-carbohydrate composition

Popular products in the consumer market of the Republic of Kazakhstan are meat semi-finished products. At the same time, according to trends in consumer demand, chopped semifinished products retain priority positions. An effective approach to replace part of meat raw materials in the formulations of chopped semi-finished products is the development of functional analogs of meat raw materials and products on its basis using vegetable raw material sources. An important task is to ensure the hydration characteristics of the food system, are not inferior to the basic recipes of meat semi-finished products of traditional composition. The work aims to investigate the influence of protein-carbohydrate composition (PCC) from soya okara, chickpea flour, and whey protein concentrate WPC-80 on moisture capacity and the ratio of forms of moisture binding in meat minced semi-finished products with the use of actual for the Republic of Kazakhstan types of meat raw materials - beef, mutton, poultry meat. The results allow for comparing temperature intervals of stages of thermal transformation and the quantity of water removed at separate stages of dehydration from the phase of investigated samples. The first stage, corresponding to the removal of physico-mechanically bound moisture, occurs in the temperature range from room temperature to 32-34°C for all samples. The amount of such water in the sample phase does not exceed 2 %. Osmotically bound moisture removed at the second stage is the basis of all water saturating the samples. Its quantity is maximum in the composition of samples № 2 and № 3. At the same time, the widest temperature range of the second stage of dehydration also characterizes samples № 2 and 3: 94 °C and 103 °C, respectively. Removal of adsorption and chemically bound moisture at the third stage of thermal transformation occurs at high temperatures and may be accompanied by thermolysis of sample components. The share of moisture removed at this stage of the process from the phase of the sample does not exceed 16.3 %, which is maximum for PCC and minimum for sample № 4 (13.7 %). The results indicate a higher hydration level of the samples prepared according to the modified formulations with PCC, compared to the control sample. This is due to the influence of protein-carbohydrate complexes containing polysaccharides, simple sugars, and disaccharides on the degree of water molecules binding.

Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties.

Chickpea flour is an affordable natural blend of starch, proteins, and lipids, which can create films with suitable properties as an eco-friendly packaging material. Nanoclays' incorporation into natural biopolymers enhances the barrier properties of the resulting nanocomposites, so they could improve the properties of flour films. The objective of this work was to assess the influence of three types of nanoclays (halloysite, bentonite, and Cloisite 20A) at two concentrations on the characteristics of chickpea flour films. In general terms, when the lowest dose (5%) was added, no or very slight significant differences with the control were observed in most parameters, except for thermal stability and opacity, which increased, and solubility, which decreased. At the highest concentration (10%), films containing any of the nanoclays demonstrated greater thermal stability, opacity, and rigidity while being less soluble than those without nanofillers. Bentonite exhibited superior film structure distribution compared to other nanoclays. At the highest concentration, it had the most significant impact on modifying the properties of chickpea flour films, increasing their tensile and puncture strengths while decreasing elasticity and water vapor permeability. The incorporation of nanoclays into chickpea flour films could be a useful technique to enhance their properties.

Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt

Carob pulp powder and chickpea flour were used as ingredients in the formulation of a plant-based fermented beverage (gurt). Three different exopolysaccharide-producing strains (Levilactobacillus brevis AM7, Weissella confusa CK15, and Pediococcus claussenii DSM 14800) were used as starters to obtain a gurt rich in fiber and protein. L. brevis AM7 showed the fastest and more intense acidification, whereas W. confusa CK15 induced the highest viscosity increase (reaching up to 3000 mPa × s) due to the in-situ synthesis of dextran. Gurts were characterized by a high antioxidant activity (86.37 %) mainly due to the ingredients used, since it was not affected by fermentation. Depending on the strain, fermentation determined a significant decrease of gurts starch hydrolysis index. Overall, the microbiological, biochemical, and rheological features were retained during the two-weeks refrigerated storage. All exopolysaccharide-producing strains resulted suitable starters for gurt production, but their metabolic traits reflected different fermentation performances and product features. Overall, W. confusa CK15 resulted an efficient dextran producer whereas, based on the growth and acidification kinetics, L. brevis AM7 showed optimal adaptation to carob/chickpea substrate and pro-technological performance.

Разработка и оптимизация рецептуры ветчинных изделий

Purpose. Scientifically based selection of plant ingredients for use in the technological process for the production of ham products. Materials and Мethods. Samples of chopped ham products were produced using traditional technology in accordance with GOST 23670-2019 in the experimental workshop of Volgograd State Technical University. The recipe for the experimental sample included plant ingredients: chickpea flour and dried vegetables. All studies were carried out in accordance with generally accepted standards in the food industry, including organoleptic, physical and chemical studies. Results. The advantages of pre-hydrating chickpea flour in a 1:2 ratio have been revealed. The superiority of a sample of mince ham product containing 7% chickpea flour and 3% dried vegetables in terms of organoleptic indicators compared to other samples has been established. The physical and chemical characteristics of the developed product meet the regulatory requirements for products in this category. Conclusion. A technology for the production of ham from turkey meat with regional plant components has been developed and optimized, which will increase the profitability of production by partially replacing meat raw materials.

Physical, Nutritional, and Chemical Profile of Innovative Bakery Products

Bakery products are the most eaten up foods worldwide. Among them, bread is regular consumed, due to their composition in macro and micronutrients. Nevertheless, the refined wheat used in traditional baking reduces its nutritional quality, causing some health problems related to obesity and diabetes. In this study, a comparative analysis among five non-conventional bread supplemented with different grains (rye (RB), Chickpea Flour (CFB), Multi-Seed (MSB), Biological Spelt (BSB), Chickpea and Wheat Sprouted Brains (CWSB)) was performed. Their physical profile (texture, colour and pH), centesimal composition, free sugars, and fatty acids was evaluated. Regarding the nutritional profile, MSB and BSB showed a high protein concentration. The highest concentration of PUFA and lowest SFA was registered for the BSB and MSB, respectively. CWSB revealed the highest concentration of soluble sugars. This study demonstrates that partially replacing wheat flour for bread baking is an alternative to improve their nutritional quality.

Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females

ABSTRACT This study evaluated the iron-rich Nutri bar’s effect on iron-deficient females. Iron-rich Nutri-bars made with spinach powder and chickpea flour. The physicochemical profile of the bars was measured. Socioeconomic status and anthropometric data were taken for the effectiveness of the research. This effectiveness trial included 20 girls ages 20 to 25. After that, biochemical tests, including hemoglobin, ferritin, and total iron-binding capacity (TIBC) were conducted. Results showed that the iron-rich Nutri-bars (T3, 6.60) had more moisture than other treatments. T3 protein and fiber composition was 16.90% and 4.30%. In T3, crude fat and ash content were the lowest. All the proximate analyses of incorporated spinach powder and chickpea flour indicated a significant correlation (P > .005). A jury gave treatment T3 the highest score in overall acceptability. Iron and zinc concentrations were 13.2 and 5.9 mg/100 g in T3. Post-assessment height, weight, and body mass index (BMI) indicated a very significant (P > .005) connection compared to pre-assessment (P > .005). Selected young females' hemoglobin, serum ferritin, and total iron-binding capacity were tested biochemically. After the intervention, the experimental group’s mean hemoglobin (HB) was 12.21 ± 1.14 g/dl (P > .005). Increasing patterns support the current study’s iron improvement. Serum ferritin exhibited similarly substantial outcomes. TIBC dropped when iron status increased. Conclusively, iron-rich nutri-bars supplemented with spinach leaf powder and chickpea flour increased iron status in young females.

Optimizing protein extraction from chickpea flour: buffer and temperature effects

Legumes constitute a significant protein source in the human diet. Among this category, the chickpea (Cicer arietinum L.) is recognized as an alternative crop due to its efficient water usage. This efficiency has generated a growing interest in its improvement, commercialization and generation of value-added products, particularly within the domain of functional foods. The literature contains a multitude of techniques for evaluating protein content in legumes, complicating the comparison of results among different research groups. The aim of this study was to assess the effect of four distinct extraction buffers on protein concentration in extracts of chickpea flour from two varieties, Costa 2004 and Blanoro, testing the effect of the extraction temperature at 25 and 37 °C. Additionally, the integrity of the samples was evaluated by analyzing the protein profile using SDS-PAGE. The results obtained showed a significant difference in protein concentration due to the choice of extraction buffer and extraction temperature. We propose the implementation of Tris buffer 500 mM pH 6.8 at 25°C to standardize the process of characterizing protein extracts from chickpea flour for comparative purposes. This standardized protocol serves as a valuable tool for agronomic characterization and offers a comprehensive framework for future research in this field.

Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes

Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

Kazakhstan's market for producing minced meat semi-finished products is not sufficiently developed. At the same time, the demand for products of the “economy” segment is growing. Providing balanced recipes for semi-finished meat products, with a rational combination of raw materials of animal and vegetable origin, is a significant problem. Chopped meat cutlets with high nutritional and low energy value have been developed, which are not inferior in functional and technological properties and sensory characteristics to traditional products. Pork and wheat bread were excluded from the recipes, with a replacement for lamb or broiler chicken meat in combination with a protein-carbohydrate composition (PCC) of the composition: soy minced okara – chickpea flour – whey protein concentrate (WPC 80) in a ratio of 9:5:10, at 1:3 hydration. The rational share of the introduction of PCC into the recipe of cutlets was 25% for minced beef – the meat of broiler chickens and 20% for minced beef – lamb. The studied samples of PCC, control minced meat with pork and bread, and two modified minced meat recipes for cutlets have similar values of the mass ratio of water fractions at three stages of dehydration during heat treatment. PCC particles are evenly distributed between the muscle fibers in minced meat. It has been shown that the developed PCC can serve as a substitute for minced meat not only in terms of the balance of the amino acid composition of the total protein but also in terms of the percentage of moisture with different forms of communication with the product, influencing the microstructure and consistency of raw semi-finished products of the combined composition, the consistency and juiciness of fried cutlets. According to the developed recipes, the mass fraction of protein in cutlets increased from 13.8 to 19.1-19.8%; fat decreased from 12.6 to 9.5-9.7%.

Concentration-dependent rheological characteristics of chickpea (Cicer arietinum L.) flour dispersion in steady and dynamic shear

Chickpea (Cicer arietinum L.) flour (CF) is the basic raw material used in the form of dispersion in varied concentrations for making promising oriental sweets and snacks in the Asian subcontinent. The finished product quality of these fried food items thus mainly depends on the consistency of flour dispersions. Therefore, a concentration-dependent steady-state and dynamic rheological study, along with the pasting behaviour, was carried out. Steady shear rheology exhibited concentration-dependent pseudoplastic behaviour with significantly higher apparent viscosity for 40 - 45% CF dispersions, and a desirable consistency to be used in making fried sweets and snacks. The Herschel-Bulkley model described dispersions better at 5 - 20%, while Mizrahi-Berk at 25 - 50%. Hahn Ree-Erying's model described thixotropic behaviours for time-dependent flow; increasing CF concentration from 30 - 50% and increasing storage (G') and loss (G'') modulus in the linear viscoelastic region. However, G' values were dominant over G'' values in the small amplitude region, showing elastic behaviour, whereas viscous behaviour was exhibited in the higher amplitude region. During heating (30 - 80°C) in the temperature sweep test, concentrated samples (30 - 50%) showed a drastic increase in G' and complex viscosity (η*), while in cooling stages (95 - 25°C), a 25% concentration sample resulted in the highest values of G', G'', and η*.

Optimization of Drying Kinetics and Stone Milling of Chickpea (Cicer arietinum): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition

Chickpeas are one of the most widely consumed legumes in the world. Nevertheless, the literature is lacking studies on the effect of drying and milling processes on chickpea flour characteristics, thus motivating this work. The first aim of this work is to improve chickpea drying process through an in-depth evaluation of drying kinetics; the second aim is to assess the effects of three different moisture contents (8, 10, and 12%) and three milling speeds (120, 220, and 320 RPM) on operative milling parameters, particle size distribution, and flour composition. Our results highlight that moisture content and stone rotational speed have statistically significant effects on milling operative parameters, flour particle size, and chickpea flour composition. As stone rotational speed increases, flour temperature (∆T), average power, and damaged starch content significantly increases. On the other hand, as moisture content increases, energy consumption and specific milling energy increases, while starch and protein content significantly decrease. The results of this study recommend, for the first time in the literature, optimal values of moisture content and milling speed of chickpea. In conclusion, milling chickpeas with 10% moisture content at 320 RPM (milling speed) seems to be the best compromise between milling operative parameters, particle size, and chickpea flour composition.

Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design.

Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazelnut flour in the formulations was raised. The analysed results and sensory evaluation pointed to a formulation consisting of 30% pre-cooked chickpea/30% carob/30% hazelnut flours, which exhibited improved taste and overall acceptability scores. A total of 16.82 g/100 g of rapidly digestible starch, 5.36 g/100 g of slowly digestible starch, and 8.30 g/100 g of resistant starch exist in this particular cookie. As a result, combinations of chickpea, hazelnut, and carob flours hold promise as good alternatives for gluten-free cookie ingredients and warrant further exploration in the development of similar products.

Process optimization for the development of traditionally roasted chickpea flour for meal replacement beverages

Chickpeas are gaining importance as a sustainable, plant-based protein source. The present study was conducted to optimize the conditions for roasting chickpea seeds that can be used in the development of products having characteristics similar to those made by the traditional approach. The temperature range was selected as 140–220 °C and the time was 1–5 min. The effect of roasting parameters on puffing index, bulk density, water absorption capacity, browning index, color difference, TPC, antioxidant activity, and overall acceptability was analyzed. Based on the criteria set, optimum roasting conditions were selected using numerical optimization. The optimum solution was found at 181.64 °C and a time of 3.17 min, with a desirability of 0.871. Roasting significantly affected chickpea flour's physical, proximate, functional, microstructural, thermal, and pasting properties. TPC and antioxidant activity increased, whereas TFC decreased after roasting. The morphology of starch granules was highly modified, and their thermal properties also varied considerably.

Development of healthy synbiotic corn-based snack: Nutritional composition and effect of agave fructan-alginate coating on survival of Lactobacillus acidophilus

This study aimed to prepare and evaluate synbiotic, healthy snacks called churritos with the incorporation of chickpea flour and agave fructans in the corn dough and a synbiotic, edible coating containing Lactobacillus acidophilus and agave fructans on the churritos' surface. The final products' chemical composition, glycemic index, FTIR spectrum, color, texture profile, and global acceptability were evaluated. The results showed that healthy churritos contain higher levels of protein and soluble fiber but lower content of lipids and sodium than commercial churritos. The snack formulation contained 4% agave fructans and showed a similar appearance and acceptability to commercial products. The addition of agave fructans to the edible coating protects L. acidophilus throughout the edible coating drying process. In addition, it contributes to a partial protective effect during the first days of storage at room temperature.

Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour

AbstractBackground and ObjectiveDough mixing properties are crucial in determining the usability of wheat flour. Currently, many industrial sourced chemicals are used as additives to improve the mixing stability of dough. This study aims to evaluate the effect of adding chickpea flour on mixing tolerance and dough strength improvement based on 20 different wheat genotypes. The effects of different types (i.e., kabuli and desi) and amounts (1.5%, 3.75%, 7.5%, 15%, and 30%, w/w) of chickpea flours and kabuli chickpea fractions (7.5%) were further studied. Mixograph, dough strength and extensibility, and baking test of selected treatments were performed.FindingsIncorporating chickpea flour at a level of 7.5% (w/w flour basis) or lower significantly improved (p < .05) the mixing stability and dough strength of different wheat flours. Adding the insoluble fraction of the chickpea flour resulted in better stability and dough strength compared to other fractions, while adding the soluble fraction of chickpea flour weakened the dough. At the optimum incorporation level (7.5%) or lower, the inclusion of chickpea flour did not negatively alter the physical (bread volume), texture (hardness), or taste attributes of the bread.ConclusionThe results demonstrate that adding chickpea flour can improve dough mixing properties, particularly for weak/normal wheat flour, without compromising the quality of bread. The optimal chickpea flour incorporation level in refined wheat flour is 7.5%. Chickpea flour incorporation could also assist bakers in case of overmixing the dough.Significance and NoveltyThis study portrays the use of natural ingredients to improve dough mixing properties, providing bakers and scientific community with natural alternatives to enhance wheat flour mixing properties while improving the quality and nutrition of the flour as chickpea is a protein‐rich legume.

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism.

A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) was identified by 16S rDNA analysis, and a selected strain (C. perfringens CP8) was employed to ferment chickpea flour to obtain a standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed strain identification, all isolates lacked the cpe gene; thus, there is no concern for a health hazard. Loaf-specific volumes increased with the addition of liquid, freeze-dried, and freeze-dried/maltodextrin sourdoughs compared to control bread leavened by baker's yeast only. Following storage (4 days/25 °C), the amylopectin retrogradation and crumb hardness changes (texture profile analysis) revealed a lower degree of staling for the sourdough-fortified breads. Modifications in the protein secondary structure of fortified doughs and breads were revealed by FTIR analysis. High amounts of organic acids were also found in the sourdough-supplemented breads; butyric and isobutyric acids seemed to be responsible for the characteristic 'butter-like' flavor of these products (sensory analysis). Overall, the addition of liquid or freeze-dried chickpea sourdough in wheat bread formulations can improve the specific volume, textural characteristics, and sensorial properties of loaves, along with extending bread shelf life.