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Effect of Autoclaving and pH on Solubility and Functional Properties of Chickpea (Cicer arietinum) Flour
| Content Provider | Semantic Scholar |
|---|---|
| Author | Osman, Nuha M. Hassan, Amro B. Babiker, Elfadil E. |
| Copyright Year | 2019 |
| Abstract | The effect of autoclaving on the functional properties of defatted chickpea flour as a function of pH was investigated. The treated and untreated samples were least soluble at pH 4 (isoelectric region); and on either side of this pH, solubility started to increase with a maximum value (88.28%) obtained at pH 12. The foaming capacity was low at pH 4 and increased gradually on either side of this pH. The foam of the flour was stable at pH 2 and gradually declined as the pH increased. The emulsifying properties of the treated and untreated flour were poor at pH 4 compared to other pH values. Maximum value (72.0 ml/g) of the emulsion capacity was obtained at pH 12 and that of the emulsifying activity (67.0%) at pH 2, while the emulsion stability was high at pH 6. Autoclaving improved both water absorption capacity and bulk density and decreased fat absorption capacity. Both treated and untreated flours showed high dispersibility at neutral and alkaline pH levels compared to acidic conditions. The least gelation concentration for both treated and untreated flours at all pH values was 8%. It is concluded that autoclaving had no adverse effect on solubility and functional properties of chickpea flour. |
| File Format | PDF HTM / HTML |
| Volume Number | 15 |
| Alternate Webpage(s) | http://onlinejournals.uofk.edu/index.php/uofkjas/article/download/2507/2454 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
