Characterization of Two Chickpea Varieties and the Effect of Cooking on their Physico-chemical and Functional Properties of Flours
作者： Victoria G. Aguilar-Raymundo , Jorge F. Vélez-Ruíz
DOI: 10.5539/JFR.V5N5P67
关键词:
摘要: Considering the nutritional and functional characteristics of chickpea, flours two varieties chickpea (“Blanco Noroeste” “Costa 2004”) were prepared to know effect cooking. Thus objective this study was compare their physicochemical properties in both, raw cooked flours. Physical grain, for similar, whereas exhibited differences as a function variety processing. The showed lower lightness higher redness yellowness with respect proximal composition presented significant fat (5.98% - 6.09%) moisture contents (0.48% 0.54%) particle size distribution determined samples, indicated unimodal behavior wide distribution. water absorption capacity oil difference among flour varieties. For pasting properties, viscosity measured Costa 2004 (380 cP) Blanco Noroeste (272 flours, better than
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