FUNCTIONAL PROPERTIES OF DEFATTED CHICKPEA (CICER ARIETINUM, L.) FLOUR AS INFLUENCED BY THERMOPLASTIC EXTRUSION

Abstract

<p align="justify">Defatted chickpea (Cicer arietinum, L) flour was submitted to thermoplastic extrusion at three feed moisture levels (13%, 18% and 27%). The functional properties of raw and extruded flours were investigated. The nitrogen solubility index of raw chickpea flour was minimum at pH 4.0 but increased at both lower and higher pHs. Extrusion reduced nitrogen solubility drastically for all feed moisture levels. Water and oil absorption capacity were significantly (p O < 05) increased after extrusion treatment. Foam stability could be improved by extrusion and was positively influenced by alkaline pH. It was also verified that extrusion cooking increased significantly (p O < 05) the emulsifying capacity of the extruded flour with 13% moisture level in water.

Keywords

• Chickpea
• extrusion cooking
• functional properties