Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars

Kaur, M. and Singh, N. and Sodhi, N.S. (2005) Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. Journal of Food Engineering, 69. pp. 511-517.

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Abstract

Seeds of five desi (PBG-1, PDG-4, PDG-3, GL-769, and GPF-2) and one kabuli type (L-550) chickpea cultivars were evaluated for their physicochemical (seed weight, seed volume, hydration capacity, hydration index, swelling capacity and swelling index), cooking, instrumental textural (hardness, cohesiveness, gumminess, springiness, chewiness and fracturability) and roasting (puffing capacity, puffing index, and expansion index) characteristics and related to each other. Significant variation in physicochemical, cooking, textural and roasting properties was observed among different chickpea cultivars. The results showed that cultivars having higher seed weight and volume had higher cooking time, swelling capacity and hydration capacity. The interrelationships between roasting characteristics of seeds from different chickpea cultivars showed a significant negative correlation of puffing capacity, puffing index and expansion index with seed weight, volume, swelling and hydration capacity. The kabuli type chickpea cultivar was observed to have poor roasting and textural properties. Swelling and hydration capacity correlated well with cooking time, springiness and hardness of soaked chickpea seeds. Cooking time had a positive correlation with hardness and gumminess and a negative correlation with springiness. It was also observed that cultivars with high fat and carbohydrate and low fiber content had high soaked-seed hardness.

Item Type: Article
Uncontrolled Keywords: Chickpea; Physicochemical; Cooking; Roasting; Texture profile analysis
Author Affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
Subjects: Postharvest Management > Food Technology
Social Sciences > Postharvest Management > Food Technology
Divisions: Chickpea
Depositing User: Mr Siva Shankar
Date Deposited: 14 Nov 2012 09:35
Last Modified: 14 Nov 2012 09:35
Official URL: http://dx.doi.org/10.1016/j.jfoodeng.2004.09.002
URI: http://eprints.icrisat.ac.in/id/eprint/8779

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