Utilisation of chickpea flour for crackers production
Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
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Abstract: In this study, nutritional quality of wheat crackers was improved by incorporation of chickpea flour. Chickpea flour was characterised with higher protein, fat and ash content in comparison to fine wheat flour. On the other hand, wheat flour contained higher starch level than that in chickpea flour. Chickpea flour was also characterised with good water holding and emulsifying capacities, but the lower water retention capacity and emulsifying stability. Furthermore, fine wheat flour was substituted with different levels of chickpea flour (0, 10, 20 and 30 % w/w) to produce crackers. The addition of chickpea flour at level more than 10 % showed adverse effect to physical properties of crackers embodied in reduced volume index, width and spread ratio. Sensory evaluation of crackers revealed that enhancing level of chickpea flour in crackers caused higher intensity of leguminous taste and odour and cracker had slightly bitter taste. Incorporation of chickpea flour also modified structure of crackers by increasing hardness and reduction porosity of final products.
Keywords: chickpea, functional properties, crackers, quality
Full paper in Portable Document Format: acs_0096.pdf
Acta Chimica Slovaca, Vol. 4, No. 2, 2011, pp. 98—107