No abstract

No abstract

No abstract

Intensification of vaporization by decompression to the vacuum was applied on Australian chickpea as a pretreatment for roasting. The aim was to obtain crunchy roasted chickpeas having good expansion and nice color without loss of polyphenols. The study was realized in function of three experimental parameters: initial water content (W), steam pressure (P) and processing time (t). Using response surface methodology, the effects of these parameters were studied along with their interactions after roasting. Results were confirmed by sensory analysis. W was found to favor expansion, decrease the crunchiness and increase browning of the final product. P and t expanded the product, liberated polyphenols and increased the crunchiness and the browning. Optimization was conducted in order to prepare a final product having a compromise between phenolic content, appearance, texture and color. The optimum was reached for: W = 37%, P = 6.8 bar and t = 23 s. PRACTICAL APPLICATIONSChickpea is a legume known worldwide and consumed as a snack product after roasting. However, the hard texture of chickpea requires a special texturizing pretreatment before roasting. Preliminary experiments have shown that structure expansion of chickpea reduced the roasting time and improved textural characteristics of the grains after roasting. Vaporization by decompression to the vacuum (IVDV) is a new expansion technique, distinguished by its capacity to preserve the nutritional and organoleptic quality and improve texture in order to get better quality of snack products. This is due to two important factors: important pressure denivelation, which reduces temperature and heat processing time, and the rapid cooling that the product undergoes directly after processing. Based on a scale-up study on our pilot reactor, the society "Al-Kazzi," which financed this study, is building a reactor of industrial size in order to produce chickpea (as well as other snacks) expanded by IVDV.

No abstract