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Chickpeas (Cicer arietinum L.) and oats (Avena sativa L.) pre-gelatinised flour for instant food products

Author

Listed:
  • Bruna Mayara Roldão Ferreira

    (Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil)

  • Isadora Maria Melo Torres

    (Department Food Engineering, State University of Maringa, Maringa, Brazil)

  • Gabriel Sarache

    (Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil)

  • Jean Lopes Silva

    (Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil)

  • Claudia Cirineo Ferreira Monteiro

    (Department of Design, State University of Maringa, Maringa, Brazil)

  • Benício Alves Abreu Filho

    (Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil)

  • Carlos Eduardo Barão

    (Federal Institute of Paraná, Paranavai, Brazil)

  • Tatiana Colombo Pimentel

    (Federal Institute of Paraná, Paranavai, Brazil)

  • Ivo Mottin Demiate

    (Department Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil)

  • Antonio Roberto Giriboni Monteiro

    (Post Graduation Program in Food Science, State University of Maringa, Maringa, Brazil)

Abstract

Chickpeas and oats are rich in essential nutrients and bioactive compounds, such as phenolics and flavonoids. Extrusion technology enhances food digestibility, nutrition, and shelf life, thus meeting consumer demands. Instant food products are experiencing market growth due to advancements in processing technologies that cater to healthier ingredients. This study aims to evaluate pre-gelatinised flours produced through extrusion using different proportions of chickpeas and oats (100 : 0, 90 : 10, and 80 : 20) and compare them with their respective raw versions. The physicochemical properties, technological characteristics [Rapid Viscosity Analysis (RVA) and Water Absorption Index (WAI)], applications within the instant food industry, and their potential for acceptance were evaluated. The extruded flours showed lower moisture content and water activity - finally, their application in instant soups, mainly at 10%, increased consumer acceptance. Incorporating oats in the flours resulted in higher water activity, WAI, final viscosity, peak viscosity and pasting temperature. Our results demonstrate that flours with suitable physicochemical and technological properties could be obtained using chickpeas, oats, and extrusion. Its incorporation into instant soups resulted in products with suitable acceptance by consumers.

Suggested Citation

  • Bruna Mayara Roldão Ferreira & Isadora Maria Melo Torres & Gabriel Sarache & Jean Lopes Silva & Claudia Cirineo Ferreira Monteiro & Benício Alves Abreu Filho & Carlos Eduardo Barão & Tatiana Colombo P, . "Chickpeas (Cicer arietinum L.) and oats (Avena sativa L.) pre-gelatinised flour for instant food products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 0.
    • Handle: RePEc:caa:jnlcjf:v:preprint:id:215-2024-cjfs
    DOI: 10.17221/215/2024-CJFS
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