Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas

• Published in: International journal of food science & technology 2023-01, Vol.58 (1), p.482-492
• Main Authors: Tekgül Barut, Yeliz, Çalışkan Koç, Gülşah, Rayman Ergün, Ahsen, Bozkır, Hamza, Pandiselvam, Ravi
• Format: Article
• Language: English
• Subjects: Amino acid composition; Amino acids; Beans; chickpea; Chickpeas; colour; Composition; Food processing; Hygroscopicity; Legumes; microwave; Moisture content; Moisture effects; Nutritive value; Palatability; Proteins; Roasting; Sensory properties; Texture; Water activity; Water content; Wettability
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.16072

Summary Roasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf‐life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 °C, 300 W + 250 °C, and 600 W + 250 °C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W–250 °C) for 3 min. Hybrid treatment (microwave + conventional roasted) samples have superior fat contents, cohesiveness, higher texture, and odour scores compared to individual treatment (microwave and conventional roasted samples). Glutamic acid, aspartic acid, arginine, lysine, and proline were found mostly in the samples and significantly affected by the roasting method, time and microwave power.