Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application
| Autor: | Hyun Jung Kim, Hans Hoogland, Laura E. C. Noordraven, Ann Van Loey, Tara Grauwet |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
instant soup
Health (social science) Flavour Plant Science TP1-1185 01 natural sciences Health Professions (miscellaneous) Microbiology Article Ingredient 0404 agricultural biotechnology Rheology Food science Potato starch Aroma 2. Zero hunger biology Chemistry Chemical technology 010401 analytical chemistry Recipe 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 0104 chemical sciences chickpea flour powder flowability Composition (visual arts) rheology gas chromatography-mass spectrometry fingerprinting Food Science Instant |
| Zdroj: | Foods Volume 10 Issue 11 Foods, Vol 10, Iss 2622, p 2622 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10112622 |
| Popis: | 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. ispartof: Foods vol:10 issue:11 ispartof: location:Switzerland status: Published online |
| Databáze: | OpenAIRE |
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