Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties

Abstract

The effect of sequential acid, alkaline, and enzymatic treatment of chickpea and lentil flours on batter rheological properties was investigated. Substitution of wheat with disrupted chickpea and lentil flours significantly (P < 0.05) increased water‐holding capacity from 66.8% in wheat flour to more than 70.0% based on the disruption treatment, indicating an improved adhesion of coated batter. Flow behavior index of batter treatments of partially replaced wheat flour with various ratios of disrupted chickpea and lentil flours ranged from 0.88 to 1.36 and was significantly (P < 0.05) lower than the flour (i.e., 2.15) and nondisrupted control (i.e., 1.28–1.38 for chickpea and 1.22–1.28 for lentil) flours. Consistency coefficients of disrupted chickpea and lentil flours were significantly (P < 0.05) greater when replacing wheat control, indicating a best fit for the shear‐thickening model. Flour disruption decreased the treatment's pasting properties, except the setback, providing support for the significant role of proteins in dictating the pasting characteristics of batter flour treatments. Results of this study suggested a potential use for treated chickpea and lentil flours in enhancing batter rheological properties including adhesion and water‐holding capacity.

Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics"

“…Proteins were extracted using acid and/or alkaline conditions from chickpea or lentil flour and were performed according to the method described by Saleh et al, 2015. In summary, suspended chickpea and lentil flours were and held at 40°C for 30 minutes using a water bath (Model WB 14, DIN176-1K1, Memmert GmbH+Co, KG, Germany). The pH of the solution was then adjusted using 0.2 M HCl to a pH of 2.0.…”