EFFECT OF GERMINATION AND ROASTING ON FUNCTIONAL PROPERTIES OF CHICK PEA FLOUR AND PROTEIN CONCENTRATE

Article Id: ARCC5500
Citation :- EFFECT OF GERMINATION AND ROASTING ON FUNCTIONAL PROPERTIES OF CHICK PEA FLOUR AND PROTEIN CONCENTRATE.Asian Journal Of Dairy and Food Research.2002.(21)
Ray Pappy, Grover S.S., Chauhan G.S.
Address : Department of Food Science and Technology College of Agriculture G.B. Pant University of Agriculture and Technology, Pantnagar-263145, India

Abstract

Functional properties of germinated, roasted and raw chickpea flour and protein concentrate were studied with obective to increase it utilization in food systems. For this investigation, chickpea grains were germinated at 20±2°C for 48 hrs. Roasted grains were prepared by heating chickpea grains at 200°C for 1 min. Protein concentrates were prepared using iso-electric precipitation technique. Germination and roasting had significant effect on functional properties such as water holding capacity, fat binding capacity, emulsifying properties, whipping properties and protein solubility. These properties were higher. for protein concentrate than chickpea flours, Germination significantly improved protein solubility and foam expansion of chickpea protein concentrate.

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