Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas

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dc.authoridCaliskan Koc, Gulsah/0000-0002-6542-3093
dc.authoridTEKGUL BARUT, Yeliz/0000-0001-8173-023X
dc.authoridPandiselvam, Ravi/0000-0003-0996-8328
dc.authorscopusid57891016200
dc.authorscopusid55786763000
dc.authorscopusid56816893200
dc.authorscopusid36717408200
dc.authorscopusid57211875318
dc.authorwosidCaliskan Koc, Gulsah/N-6008-2015
dc.contributor.authorBarut, Yeliz Tekgul
dc.contributor.authorKoc, Gulsah Caliskan
dc.contributor.authorErgun, Ahsen Rayman
dc.contributor.authorBozkir, Hamza
dc.contributor.authorPandiselvam, Ravi
dc.date.accessioned2023-01-12T20:02:03Z
dc.date.available2023-01-12T20:02:03Z
dc.date.issued2023
dc.departmentN/A/Departmenten_US
dc.description.abstractRoasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf-life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 degrees C, 300 W + 250 degrees C, and 600 W + 250 degrees C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W-250 degrees C) for 3 min.en_US
dc.description.sponsorshipAydn Adnan Menderes University [KMYO-20003]en_US
dc.description.sponsorshipThis study was financially supported by Aydn Adnan Menderes University (Grant Number KMYO-20003).en_US
dc.identifier.doi10.1111/ijfs.16072
dc.identifier.endpage492en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issn0950-5423en_US
dc.identifier.issn1365-2621en_US
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85138098093en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage482en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.16072
dc.identifier.urihttps://hdl.handle.net/11454/77544
dc.identifier.volume58en_US
dc.identifier.wosWOS:000854105500001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal Of Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAmino acid compositionen_US
dc.subjectchickpeaen_US
dc.subjectcolouren_US
dc.subjectmicrowaveen_US
dc.subjecttextureen_US
dc.subjectCicer-Arietinum L.en_US
dc.subjectAntioxidant Propertiesen_US
dc.subjectDigestibilityen_US
dc.subjectRiceen_US
dc.subjectSeeden_US
dc.titleEffect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeasen_US
dc.typeArticleen_US

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