Effect of processing on water absorption and softening kinetics in chickpea (Cicer arietinumL) seeds
✍ Scribed by Clemente, Alfonso; Sánchez-Vioque, Raul; Vioque, Javier; Bautista, Juan; Millán, Francisco
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 192 KB
- Volume
- 78
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The processing e †ect on the physical properties of chickpea seeds (kabuli type cv Athenas) is reported. Soaking of chickpea seeds in di †erent solutions (distilled water, 0É5% and 0É5% is characterised by a NaHCO 3 CaCl 2 ) rapid water absorption followed by a decrease in the hydration rate to saturation point. An improvement in chickpea softening rate and water absorption during cooking, with previous 12 h soaking in 0É5% was observed. The pres-NaHCO 3 , ence of Ca`2 ions delayed the softening process in chickpea seeds. Physicochemical changes associated to the soaking and cooking process necessary for reducing cooking time are discussed. The texturometer method was estimated as a suitable objective method for the evaluation of the cooking degree in chickpea seeds.