Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application

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 bul...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Laura E. C. Noordraven, Hyun-Jung Kim, Hans Hoogland, Tara Grauwet, Ann M. Van Loey
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	chickpea flour rheology gas chromatography-mass spectrometry fingerprinting powder flowability instant soup Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/0a87223938e2479c993ec39d67f34df1
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:0a87223938e2479c993ec39d67f34df1
record_format	dspace
spelling	oai:doaj.org-article:0a87223938e2479c993ec39d67f34df12021-11-25T17:33:33ZPotential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application10.3390/foods101126222304-8158https://doaj.org/article/0a87223938e2479c993ec39d67f34df12021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2622https://doaj.org/toc/2304-8158Chickpea 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.Laura E. C. NoordravenHyun-Jung KimHans HooglandTara GrauwetAnn M. Van LoeyMDPI AGarticlechickpea flourrheologygas chromatography-mass spectrometry fingerprintingpowder flowabilityinstant soupChemical technologyTP1-1185ENFoods, Vol 10, Iss 2622, p 2622 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	chickpea flour rheology gas chromatography-mass spectrometry fingerprinting powder flowability instant soup Chemical technology TP1-1185
spellingShingle	chickpea flour rheology gas chromatography-mass spectrometry fingerprinting powder flowability instant soup Chemical technology TP1-1185 Laura E. C. Noordraven Hyun-Jung Kim Hans Hoogland Tara Grauwet Ann M. Van Loey Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application
description	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.
format	article
author	Laura E. C. Noordraven Hyun-Jung Kim Hans Hoogland Tara Grauwet Ann M. Van Loey
author_facet	Laura E. C. Noordraven Hyun-Jung Kim Hans Hoogland Tara Grauwet Ann M. Van Loey
author_sort	Laura E. C. Noordraven
title	Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application
title_short	Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application
title_full	Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application
title_fullStr	Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application
title_full_unstemmed	Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application
title_sort	potential of chickpea flours with different microstructures as multifunctional ingredient in an instant soup application
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0a87223938e2479c993ec39d67f34df1
work_keys_str_mv	AT lauraecnoordraven potentialofchickpeaflourswithdifferentmicrostructuresasmultifunctionalingredientinaninstantsoupapplication AT hyunjungkim potentialofchickpeaflourswithdifferentmicrostructuresasmultifunctionalingredientinaninstantsoupapplication AT hanshoogland potentialofchickpeaflourswithdifferentmicrostructuresasmultifunctionalingredientinaninstantsoupapplication AT taragrauwet potentialofchickpeaflourswithdifferentmicrostructuresasmultifunctionalingredientinaninstantsoupapplication AT annmvanloey potentialofchickpeaflourswithdifferentmicrostructuresasmultifunctionalingredientinaninstantsoupapplication
_version_	1718412206723301376

Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application

Ejemplares similares