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Potential of Chickpea flours with different microstructures as multifunctional ingredient in an instant soup application

Noordraven, Laura E. C., Kim, Hyun-Jung, Hoogland, Hans, Grauwet, Tara, Van Loey, Ann M.·2021·Foods
DOI 10.3390/foods10112622PMC PMC8620198
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Abstract

Chickpea flours are an interesting multifunctional ingredient for different food products. This study investigated the potential of differently processed chickpea flours as alternative thickening agents in an instant soup recipe, replacing potato starch. Dry instant soup powders were compared on bulk density and powder flowability, whereas prepared liquid instant soups were studied in terms of rheological behaviour (as influenced by microstructure) and volatile composition. The chickpea-flour-containing soup powders possessed similar powder flowability to a reference powder but were easier to mix and will potentially result in reduced blockages during filling. For prepared liquid instant soups, similar viscosities were reached compared to the potato starch reference soup. Nevertheless, the chickpea-flour-containing soups showed higher shear thinning behaviour due to the presence of larger particles and the shear induced breakdown of particle clusters. Flavour compounds from the soup mix interacted with chickpea flour constituents, changing their headspace concentrations. Additionally, chickpea flours introduced new volatile compounds to the soups, such as ketones, aldehydes, alcohols, and sulphur compounds, which can possibly alter the aroma and flavour. It was concluded that chickpea flours showed excellent potential as alternative thickening ingredient in instant soups, improving the protein, mineral and vitamin content, and the powder flowability of the soups, although the flavour of the soups might be affected by the changes in volatile profiles between the soups.

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  • Chickpea flour typically contains 20-25% protein, mainly globulins (legumin and vicilin) and glutelins, along with 52-71% starch, dietary fibre (6-15%), and essential micronutrients.

    “Chickpea flour typically contains 20 -25% protein, mainly globulins (legumin and vicilin) and glutelins, along with 52 -71% starch, dietary fibre (6 -15%), and essential micronutrients”

    From Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions (2027) · cites this paper as Noordraven et al., 2021

    The Introduction (page unavailable in our copy) says chickpea flours contain amino acids and describes chickpeas as a source of vitamins and minerals. It also discusses starch in chickpea flour. It does not give the claimed protein, starch, or fibre percentages, or identify globulins, legumin, vicilin, or glutelins as the main proteins. (LLM, conf=0.87)

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Authors
Noordraven, L. E. C., Kim, H.-J., Hoogland, H., Grauwet, T., & Van Loey, A. M.
Affiliations
  • KU Leuven, Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Kasteelpark Arenberg 23, P.O. Box 2457, 3001 Leuven, Belgium
  • Unilever Foods Innovation Centre, Department of Product & Process Science Foods, Bronland 14, 6708 WH Wageningen, The Netherlands
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2021-10-29
Volume
10
Issue
11
Pages
2622
ISSN
2304-8158
DOI
10.3390/foods10112622
PMC
PMC8620198
Cited by
12
References
1
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
European Union Framework Program for Research and Innovation Horizon 2020 under the Marie Skłodowska-Curie Training Network ‘FOODENGINE’, (765415)

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