Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinum L.) as affected by different cooking methods. (15th November 2013)

• Record Type: Journal Article
• Authors: Xu, Yixiang; Thomas, Melissa; Bhardwaj, Harbans L.
• Is Part Of: International journal of food science & technology. Volume 49:Number 4(2014:Apr.)
• Page Start: 1215
• Page End: 1223
• Publication Date: 2013-11-15
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12419
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12419-abs-0001"> <title>Summary</title> <p>Chickpea is an important food legume and is a major ingredient in many human diets. Chemical composition, physical parameters, functional properties and microstructural characteristics of three kabuli chickpea cultivars and the effects of three cooking methods were investigated. Carbohydrate and protein were two major components in all seeds. Cooking increased fibre, total carbohydrate and total and resistant starch contents, but decreased ash content. Protein and oil levels of the cooked samples either decreased or did not change significantly. Seed weight and density decreased with cooking. Hydration and swelling capacities as well as water absorption and holding capacities of cooked chickpeas were higher than raw samples, with the largest increases in the pressure‐cooked seeds. Seed weights were highly correlated with hydration (<italic>r </italic>=<italic> </italic>0.89) and swelling (<italic>r </italic>=<italic> </italic>0.76) rates. Emulsifying activity, emulsifying stability and foaming capacity of cooked chickpea flours decreased, while foaming stability increased. Chickpea flours had pronounced morphological changes after cooking.</p> </abstract>