Abstract
The objective of this study was to explore and compare the effects of particle size distribution (PSD) on physicochemical, functional thermal and structural properties of extruded (ECP) and raw (RCP) chickpeas powders. Chickpea powders were obtained by flour fractionating through standard sieves of various particle sizes: 80, 120, 160, and 200 mesh (<180, <125, <95, and <75 µm). Extrusion achieved a desirable degree of lightness in finest (ECP 200) powder followed by increases of yellowness and redness as compared to the finest fraction of control samples (RCP 200). The results of TGA showed better stability for ECP at 600°C with reduced particle sizes as compared to RCP at 400°C. The results of FTIR and XRD showed differences in band intensities and crystalline structures of samples. Extrusion caused microstructural changes in ECP which were elucidated by SEM. ECP exhibited higher WAC ranged from 2.80–2.71 g/g compared to RCP (1.87–1.81 g/g).
| Translated title of the contribution | Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder |
|---|---|
| Original language | Spanish |
| Journal | CYTA - Journal of Food |
| Volume | 17 |
| Issue number | 1 |
| Pages (from-to) | 563-573 |
| Number of pages | 11 |
| ISSN | 1947-6337 |
| DOIs | |
| Publication status | Published - 1 Jan 2019 |
Bibliographical note
Funding Information:This study was supported by the grants from the State Key Research and Development Plan (No. 2017YFD0400200), the Key Research and Development Program of Jiangsu Province (BE2017374) and Jiangsu province “Collaborative Innovation Center for Food Safety and Quality Control” industry development program.
Publisher Copyright:
© 2019, © 2019 The Author(s). Published with license by Taylor & Francis Group, LLC.