Chickpea Protein Isolation, Characterization and Application in Muffin Enrichment

The aim of this study was to enhance the nutritional value and functional characteristics muffins by enriching with chickpea protein isolate, while keeping their rheological characteristics. Chickpea Protein isolate (CPI) prepared alkaline solubilization (pH 11), followed isoelectric precipitation at pH 4.5. SDS-PAGE revealed three subunits molecular weights 47, 30 85 kDa; representing globulin fractions, legumin-like vicilin-like proteins. Maximum solubility (83.32%) obtained 11. CPI exhibited an emulsifying activity index 25.17 m2 g-1, emulsion stability 14.09 min. foaming capacity were 62% 94.49%, respectively. Water oil absorption 3.65 2.30 mL added muffin batter 0, 2.5, 5, 7.5 10%. fortifieded showed reduction in moisture content, which influenced texture profile analysis through increasing hardness, gumminess chewiness values. Additionally, both content digestibility increased 22.2 94.08%, CPI-enriched darker (lower L) yellowish crumbs (higher b). Finally, preliminary sensory evaluation high consumer acceptance for muffins.