Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics

Abstract

PurposeThe major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and texture profile analysis (TPA) of the wheat flour/chickpea flour (CF) blends, so that nutritious baked products could be consumed by the type-2 diabetic persons.Design/methodology/approachWholegrain wheat flour (WGF) and white wheat flour (WWF) were substituted with CF at 0 to 40% levels. These wheat flour/CF blends were analyzed for proximate composition, the prepared dough and baked breads were tested for objective color, antioxidant capacity as trolox equivalent antioxidant capacity (TEAC), malondialdehyde (MDA) and total phenolic content (TPC) and TPA.FindingsWGF had the highest TEAC (117.42 mM/100g) value, followed by WWF (73.98 mM/100g) and CF (60.67 mM/100g). TEAC, MDA and TPC values varied significantly among all the three flour samples.Research limitations/implicationsInclusion of whole chickpea (without dehulling) flour in such type of blends would be another interesting investigation during the future research studies.Practical implicationsThese research findings have a great potential for the production of these baked products for human consumption on an industrial scale.Social implicationsProduction of breads using wheat flour and CF blends would benefits the consumers.Originality/valueProduction of Arabic and pan breads using wheat flour and CF blends would, therefore, combine the benefits of both the needed proteins of plant origin and the health-promoting bioactive compounds, in a most sustainable way for the consumers.

PHYSICAL CHARACTERISTICS OF KEPOK BANANA BUD (Musa paradisiaca Linn.) FLAKES WITH VARIATIONS OF MOCAF FLOUR

“…F4 exhibits the greatest hardness value among the samples, at 8.34 N. In contrast, F3 is the sample showing the minimum hardness value, measuring 1.47 N. The statistical analysis findings indicate no significant differences among the samples. The term "hardness" is operationally defined as the highest recorded force, measured in Newtons, seen during the initial compression cycle of the dough (Sidhu et al, 2023). The hardness value of the flakes examined in this study was lower than that of brown rice flakes, which was reported to range from 72.01 N to 510.80 N (Huang et al, 2023).…”

“…Flakes with a lower protein (F1) concentration exhibit a greater capacity for water absorption, resulting in increased stickiness and decreased hardness. There is a negative correlation between higher hardness and adhesiveness (Sidhu et al, 2023;Sozer & Kaya, 2003). This implies that the texture of soft flakes (F1) will exhibit adhesive properties.…”