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Effect of processing on water absorption and softening kinetics in chickpea ( Cicer arietinum L) seeds
Author(s) -
Clemente Alfonso,
SánchezVioque Raul,
Vioque Javier,
Bautista Juan,
Millán Francisco
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199810)78:2<169::aid-jsfa95>3.0.co;2-p
Subject(s) - softening , distilled water , absorption of water , chemistry , absorption rate , kinetics , saturation (graph theory) , absorption (acoustics) , food science , agronomy , materials science , composite material , mathematics , biology , chromatography , combinatorics , physics , quantum mechanics
The processing effect on the physical properties of chickpea seeds (kabuli type cv Athenas) is reported. Soaking of chickpea seeds in different solutions (distilled water, 0·5% NaHCO 3 and 0·5% CaCl 2 ) is characterised by a 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 0·5% NaHCO 3 , was observed. The presence 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. © 1998 Society of Chemical Industry