Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea (Cicer arietinum) flours

Abstract

The present study examined how the alkaline cooking process affects the chemical, thermal and structural properties of the chickpea, evaluating different lime concentrations. Cooking was carried out at 94°C, with two times of water for 15 min with five different lime concentrations. Regarding chemical composition, a decrease in protein and fat was observed: from 23.64% to a range of 18.26-19.93% for protein and from 8.20% to a range of 6.05-7.74% for fat. However, an increase was observed for ash and mineral content. The same pattern was observed for potassium. Raw chickpea did not present endotherm retrogradation, but a higher endotherm retrogradation was presented in chickpea cooked without lime, denoting that nixtamalisation decreased retrogradation. Additionally, V-amylose relative crystallinity increased with concentration of lime. Protein digestibility increases by β-sheet dismissing structure. Finally, it was observed that steeping time plays a key role in the nixtamalisation process.

Investigating the impact of boiling and pressure cooking on resistant starch levels in food

“…Mariscal‐Moreno et al . (2021) conducted a study to investigate the chemical, thermal and structural properties of alkaline‐cooked chickpea flours and found that formation of type 5 RS is possible in chickpeas. In a study conducted by Chávez‐Murillo et al .…”