READY-TO-EAT CHICKPEA PURÉE POWDER BY DRUM DRYING; PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF POWDER PRODUCT

This study aims to convert raw chickpea (Cicer arietinum L.) into dried puree powder form using a drum dryer having high rehydration ratio and for ready-to-use consumption maintaining its healthy properties. The effects of the drying conditions on physical, chemical, rheological properties powders were investigated. Before drying, chickpeas soaked in water at 25°C 12 hours boiled 100°C 55 minutes. In process, saturated steam pressures (2, 3, 4 bar) rotation speeds (2.0, 3.0, 4.0, 5.0 rpm) chosen as process variables. most appropriate determined 3 bar pressure 2 rpm speed targeting maximum protein content (30.35±0.18%), (515±0.01%), low possible browning index (BI)(59.28±4.90) values. It was that had characteristics when shear stress rate values with various dry matter contents (%25, %26, %27.5, %30) produced under suitable parameters examined.