Effect of roasting temperature and time on some physical and sensory properties of roasted chickpea (leblebi), and kinetic studies of the changes in leblebi color

Summary Roasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf‐life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 °C, 300 W + 250 °C, and 600 W + 250 °C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W–250 °C) for 3 min.

show abstract

Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas

Tekgül

Koç

Ergün

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

Determination of Morphological, Pomological and Molecular Variations among Apples in Niğde, Turkey using iPBS Primers

GENCER¹,

Serçe²

2021

Tarım Bilimleri Dergisi

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Effect of roasting temperature and time on some physical and sensory properties of roasted chickpea (leblebi), and kinetic studies of the changes in leblebi color

Abstract: Effect of roasting temperature and time on some physical and sensory properties of roasted chickpea (leblebi), and kinetic studies of the changes in leblebi color. Harran Tarım ve Gıda Bilimleri Dergisi, 24(2): 140-150.

Cited by 2 publications

References 23 publications

Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas

Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas

Determination of Morphological, Pomological and Molecular Variations among Apples in Niğde, Turkey using iPBS Primers

Contact Info

Product

Resources

About