Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time

作者：Johnny Saeed; Razavi Seyed M A^*; Khodaei Diako

来源：Journal of Food Science and Technology-Mysore, 2015, 52(12): 8377-8382.

DOI：10.1007/s13197-015-1893-1

• Chickpea
• Kinetic
• Physical properties
• Solid loss
• Water absorption

In this study, some physical properties (principal dimensions, mean diameters, sphericity, area, density and electrical conductivity) of split chickpea were measured as function of soaking time (up to 360 min) and temperature (25-65 A degrees C). Initially, the water absorption rate was high and then it showed a progressive decrease at all temperatures, whereas solid loss exhibited a power function of temperature (P < 0.05). The Peleg model was predicted well the kinetic of split chickpea soaking. No significant difference (P < 0.05) was observed in Peleg rate constant (K-1) and Peleg capacity constant (K-2) at all temperatures except for K-1 at 25 A degrees C. The discrepancy for K-1 was in relation to permeability characteristics of split chickpea at temperature of 25 A degrees C. As temperature increased from 25 to 65 A degrees C, the K-1 value decreased from 0.04620 to 0.00945 g h(-1), whereas the K-2 value increased from 0.08597 to 0.11320 g(-1). Plot for K-1 exhibited a slope changes around 45 A degrees C corresponding to gelatinization temperature of split chickpeas. The effect of temperature and time on physical properties of split chickpea during soaking was monitored by regression equations. It was concluded that physical properties of split chickpea affected by its water absorption especially at higher temperatures.

• 出版日期2015-12