Comparative Study of Chickpea and Green Pea Flour Based on Chemical Composition, Functional and Pasting Properties
نویسندگان
چکیده
Accepted: 29/09/2014 Abstract The objective of this work was to investigate the chemical composition, pasting properties and selected functional properties of chickpea and dried green pea flour. The proximate analysis showed that there was a non significant difference in chickpea flour and dried green pea flour composition, except that of crude fat and fiber. The crude fat of chickpea flour shows a significant (p<0.05) increase from that of dried green pea flour and crude fiber of dried green pea flour shows significant (p<0.05) increase than chickpea. The result of functional properties viz. water absorption capacity and oil absorption capacity, foaming capacity and stability showed a non significant difference of both the selected legumes. Pasting properties of both the flour of legumes were significantly different (P<0.05). Chickpea flour had a lower pasting temperatures and the peak, final, and setback viscosities than dried green pea flour. These characteristics seem to be related to the increased fat content of chickpea flour than green pea flour.
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