Functional Properties of Chickpea Flours: Australian and Bangladeshi Varieties

Transcription

1 Functional Properties of Chickpea Flours: Australian and Bangladeshi Varieties Asgar Farahnaky, PhD Functional Grains Centre, Discipline Lead Processing & Senior Lecturer in Food Technology, CSU

2 A report on a research project conducted by Prof Mohammad Gulzarul Aziz Vising Scientist at Functional Grains Centre, 2016 Department of Food Technology and Rural Industries, Bangladesh Agricultural University Supported by: Endeavour and ARC ITTC for Functional Grains DPI, NSW Cereal Chemistry lab 2

3 Why study chickpea flours? Implications: Value addition to chickpea in developing new ingredients Breeding programs, developing new varieties 3

4 Australian Chickpea exports by country Nov 2014 Oct 2015 Source: Pulse Australia :

5 Chickpea Samples Amber Slasher HatTrick Bangladeshi Varieties Boundary Australian Varieties 5

6 Dehuler Mill DSC RVA TA Colorimeter TPC Emulsifying capacity

7 Chemical composition of chickpea flours Protein (wb%) Protein (% db) Moisture (%) Ash (%) Fat (%) Dry matter (%) Australian Varieties Amber Boundary HatTrick Slasher Bangladeshi Varieties BINA ND BINA ND BINA ND BINA ND BINA ND BINA ND BINA ND

8 Dietary fibre of chickpea flours Insoluble DF (%) Soluble DF (%) Total DF (%) IDF/SDF Australian Varieties Amber Boundary HatTricK Slasher Bangladesh Varieties BINA BINA BINA BINA BINA BINA BINA

9 Colour of chickpea flours Variety L value a value b value h value c value Australian Amber ± ± ± ± ±.01 Boundary 89.14± ± ± ± ±.31 Hatrik 88.66± ± ± ± ±.11 Slasher 89.02± ± ± ± ±.20 Bangladeshi BINA ± ± ± ± ±0.01 BINA ± ± ± ± ±0.23 BINA ± ± ± ± ±0.26 BINA ± ± ± ± ±0.25 BINA ± ± ± ± ±0.18 BINA ± ± ± ± ±0.13 BINA ± ± ± ± ±0.21 9

10 Variety Bulk Density (kg/m 3 ) Flowability of chickpea flours Tapped Density (kg/m 3 ) Carr Index Australian Hausner Ratio Flowability Cohesiveness Amber Poor High Boundary Poor High Hatrick Passiable Intermediate Slasher Poor High Bangladeshi BINA BINA BINA BINA BINA BINA BINA Less cohesive More cohesive 10

11 Pasting properties using Rapid Visco Analyser

12 Australian Pasting properties of chickpea flours by RVA Bangladeshi 12

13 RVA pasting properties (cp) of chickpea flour Variety Peak 1 Trough 1 Breakdown Final Viscosity Setback Peak Time Pasting Temp Australian Boundary ± ± ± ± ± ± ±.57 Amber 89.21± ± ± ± ± ± ±0 Haltric ± ± ± ± ± ± ±0 HatTrick Slasher 99.54± ± ± ± ± ± ±0.78 Bangladeshi BINA ± ± ± ± ± ± ±0.04 BINA ± ± ± ± ± ± ±0.28 BINA ± ± ± ± ± ± ±0.32 BINA ± ± ± ± ± ± ±0.28 BINA ± ± ± ± ± ± ±0.32 BINA ± ± ± ± ± ± ±0.32 BINA ± ± ± ± ± ± ±

14 Manipulating pasting property of chickpea flours by particle size Particle Size (μm) Peak Viscosity (c Final Viscocity (cp) Setback viscosity (cp) Pasting Temp C Boundary Not seived Not seived Amber Not Seived Slasher HatTrick Not seived Particle size peak and final viscosity

15 Textural properties of chickpea gels as determined by Texture Analyser Boundary Varieties Hardness (g/mm) Work (g.mm) Peak Force (g) Australian Amber 20.74± ± ±1.0 HatTrick 23.20± ± ±1.2 Boundary 25.47± ± ±5.0 Slasher 24.20± ± ±3.0 15

16 Thermal behaviour of chickpea flours: DSC Variety Ts ( o C) Tp ( o C) Tc ( o C) ΔE (J/g) Tc Ts Australian Amber 64.59± ± ± ± ±0.24 Boundary 65.00± ± ± ± ±0.13 HatTrick 63.85± ± ±0 5.08±ND 10.86±ND Slasher 64.19± ± ± ± ±0.24 Bangladeshi Delta H and Gelatinization Temperature: Ban> Au BINA ± ± ±0 5.02±ND 10.26±ND BINA ± ± ± ± ±0.05 BINA ± ± ± ± ±0.35 BINA ± ± ± ± ±ND BINA ± ± ± ± ±0.09 BINA ± ± ±0 5.51±ND 10.63±ND BINA ± ± ±0 5.70±ND 11.53±ND 16

17 Oil and water absorption capacity of chickpea flours Varieties g oil/g flour ml water/g flour Bangladeshi BINA ± BINA ± BINA-4 0.9± BINA ± BINA ± BINA ± BINA ± Australian Amber 0.85± Boundary 0.80± HatTrick 0.81± Slasher 0.84± Oil absorption of different varieties vs particle size Particle size Slasher Amber Boundary HatTrick Oil absorbed, g/g flour Not sieved 0.84± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±0.03 Oil and water absorptions can be controlled through variety and particle size 17

18 Total Phenolic Content (TPC) of chickpea flour extracts µg GA/g flour

19 Conclusion Chemical composition of Australian and Bangladeshi chickpeas are different protein and fibre Pasting properties of cooked chickpea flours are affected by variety Some Australian varieties produce higher consistencies Particle size impacted pasting and gelling properties significantly Thermal properties: Gelatinization energy and temperature of Bangladeshi varieties were higher and can affect processing time and nutritional quality (GI) Bioactive compounds (e.g. Total Phenolic Content): Bangladeshi varieties were richer